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Dashi-Steamed Egg Custard

Dashi-Steamed Egg Custard

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi. It’s often cooked in a traditional clay pot (called a ttukbaegi) but you can cook the eggs in any small heatproof bowl to get the same effect at home. Use the leftover mushroom dashi in place of the water in Kimchi Jjigae or Spicy Soft Tofu and Seafood Stew for extra flavor.

Ingredients

Vegan Dashi

  • 8 dried shiitake mushrooms
  • ½ white or yellow onion, thinly sliced

Steamed Eggs

  • Crushed toasted nori sheets (for serving)

Recipe Preparation

Vegan Dashi

  • Bring mushrooms, onion, garlic, kombu, and 2 quarts water to a simmer in a large saucepan over medium-high heat. Cook, reducing heat as needed to maintain a simmer, 30 minutes.

  • Strain dashi through a fine-mesh sieve into a large bowl (or an airtight container if not using right away) and let cool.

  • Do Ahead: Dashi can be made 1 week ahead. Cover and chill.

Steamed Eggs

  • Separate dark green tops from scallions; thinly slice both parts and set aside separately. Gently whisk eggs in a heatproof ceramic bowl that can hold at least 3 cups water (a pair of chopsticks are the ideal whisking tool since they fully incorporate the eggs without introducing too much air). Add ¾ cup cooled dashi and season with salt (you’ll need about ½ tsp. kosher salt, as the dashi is unseasoned). Stir in reserved scallion whites and pale green parts.

  • Place bowl inside a large saucepan with a tight-fitting lid. Pour in water to come two-thirds up the sides of the bowl. Cover saucepan and set over medium-high heat. Bring water to a boil. Reduce heat and simmer until eggs are just set (they will still wobble slightly when gently wiggled), 18–25 minutes.

  • Serve eggs topped with crushed nori and reserved scallion greens.

Reviews SectionNeeds salt too, if not soy sauce and maybe sesame oil...just no flavor. Chawan mushi needs the bonito for the dashi, or there's got to be some flavor to this veg dashi. Thinly sliced in some of the cooked kombu and shiitake too.AnonymousBuffalo, NY03/04/19

บาร์บีคิวเกาหลี

บาร์บีคิวเกาหลี ( เกาหลี : 고 기 구 이 , Gogi-gu-i, 'ย่างเนื้อ') หมายถึงวิธีที่นิยมใช้ใน อาหารเกาหลี ของ การย่าง เนื้อสัตว์มักจะ เนื้อ , หมู หรือ ไก่ อาหารประเภทนี้มักจะเตรียมไว้บนเตาแก๊สหรือเตาถ่านที่ติดตั้งไว้บนโต๊ะอาหาร ร้านอาหารเกาหลีบางแห่งที่ไม่มีเตาย่างในตัวจะมี เตาแบบพกพา สำหรับ ลูกค้าที่ มารับประทานอาหารที่โต๊ะ หรืออีกวิธีหนึ่งคือพ่อครัวใช้เตาย่างที่จัดแสดงไว้ตรงกลางเพื่อเตรียมอาหารตามสั่ง

รูปแบบตัวแทนมากที่สุดของ Gogi-gu-I เป็น Bulgogi , มักจะทำจากเนื้อวัวหั่นบาง ๆ หมัก เนื้อสันนอก หรือ เนื้อสันใน อีกหนึ่งรูปแบบที่นิยมคือ galbi , ทำจากเนื้อวัวหมัก ซี่โครงสั้น [1] อย่างไรก็ตาม gogi-gu-i ยังมีอาหารประเภท เนื้อหมัก และไม่ หมัก อื่น ๆ อีกมากมาย และสามารถแบ่งออกเป็นหลายประเภท บาร์บีคิว เกาหลี เป็นที่นิยมในประเทศบ้านเกิด แต่ก็ได้รับความนิยมไปทั่วโลก

  • Bulgogi (불고기) (หรือที่เรียกว่า 'fire meat')
  • กัลบี (갈비)
  • Jumulleok (주물럭) สเต็กชิ้นสั้นหมักด้วย น้ำมันงา
  • Chadolbagi ( 차 돌 박 이 ) หั่นบาง ๆ หน้าอก จุด
  • Deungsim (등심), เนื้อสันนอก
  • Kkot deungsim (꽃등심), ริบอายสเต็ก โรล
  • Ansim (안심) เนื้อสันใน
  • Salchisal (살치살), chuck flap tail
  • Galbisal (갈비살) เนื้อซี่โครง
  • แจ่วกึ๊ต (채끝) เนื้อซี่โครง
  • Buchaesal (부채살) ใบบน
  • Anchangsal (안창살), สเต็กเนื้อนอก
  • Chimasal Yangji (치마살양지), สเต็กปีก
  • Dwaeji bulgogi (돼지불고기) บูลโก กิ หมูรสเผ็ด
  • Samgyeopsal (삼겹살), หมูสามชั้น
  • Dak galbi (닭갈비) ไก่หมักรสเผ็ด
  • Dak gu-i (닭구이), ไก่ย่าง

Bulgogi เป็นบาร์บีคิวเกาหลีที่ได้รับความนิยมมากที่สุด ก่อนปรุงอาหารเนื้อหมักที่มีส่วนผสมของ ซอสถั่วเหลือง , น้ำตาล , ขิง , หัวหอม , น้ำมันงา , กระเทียม และ พริกไทย [2] ลูกแพร์ ยังนิยมใช้ในการหมักเพื่อช่วยให้เนื้อนุ่ม แต่ เมื่อไม่นานมานี้มีการใช้ กีวี และ สับปะรด [3] ปรุงแบบดั้งเดิมโดยใช้ ตะแกรง หรือ ตะแกรง โดมพรุนซึ่งนั่งบน เตาอั้งโล่ แต่การ ปรุงอาหารด้วย กระทะ ก็กลายเป็นเรื่องธรรมดาเช่นกัน

คาลบี้ ทำด้วยเนื้อซี่โครงสั้นหมักในซอสที่อาจมี mirin , ซอสถั่วเหลือง , น้ำ , กระเทียม , น้ำตาล , น้ำตาล และหั่น หัวหอม เชื่อกันว่าจะมีรสชาติดีที่สุดเมื่อย่างด้วย ถ่าน หรือ เขม่า ( 숯 , เศษไม้เผา) [4] [5]

Jumulleok เป็นสเต็กชิ้นสั้นที่หมักด้วยน้ำมันงาเกลือและพริกไทย มันเกือบจะคล้ายกับโกกิกุยที่ยังไม่ได้ แต่งงาน และสิ่งหนึ่งที่ทำให้มันแตกต่างจากชนิดอื่น ๆ ก็คือเนื้อสัมผัสที่ชุ่มฉ่ำเหมือนสเต็ก นอกจากนี้ยังพบ Jumulleok กับเป็ดหั่นบาง ๆ แทนเนื้อวัว

แดจิบุลโกกิ หรือหมูเผ็ดก็เป็น อาหาร โกกิกุย ยอดนิยม เช่น กัน มันจะแตกต่างจากเนื้อ Bulgogi ในการที่ดองไม่ได้เป็นซอสถั่วเหลืองตาม แต่แทนที่จะถูกหมักในซอสขึ้นอยู่กับ Gochujang และ / หรือ gochu Garu (ผงพริกเกาหลี) [6] รสชาติมักจะดีขึ้นเมื่อทำด้วยการตัด fattier ของ หมู เช่น ไหล่หมู หรือ หมูสามชั้น [7]

Chadolbegi เป็นจานที่ทำจากเนื้อบางเบาหั่น เนื้อหน้าอก ที่ไม่ได้หมัก มันบางมากจนปรุงอาหารได้เกือบจะทันทีที่ทิ้งลงบนกระทะที่อุ่นแล้ว

Samgyeopsal ทำจากแผ่นหนาของจืด หมูสามชั้น มีเนื้อที่เป็นไขมันและอ่อนโยน ในประเทศเกาหลี Samgyeopsal กินบ่อยกว่า chadolbegi เนื่องจากราคาที่ต่ำกว่าเมื่อเทียบกับเนื้อหมู

เอว ( deungshim , 등 심 ) และกระดูกซี่โครง ( galbisar , 갈 비 살 ) นอกจากนี้ยังมีทางเลือกที่นิยมเป็นประเภท unmarinated ของ gogigui

Gogi-gui มาพร้อมกับ Banchan ต่างๆ (เครื่อง เคียง ) ส่วนใหญ่ด้านอาหารที่เป็นที่นิยม ข้าว [8] และ กิมจิ , [9] และต้นหอมสลัดเรียก pajeori และจานผักสดรวมทั้งผักกาดหอมแตงกวาและพริกคงเส้นคงวามาพร้อมกับอาหารเนื้อสัตว์ที่ร้านอาหาร เครื่องเคียงยอดนิยมอื่น ๆ ได้แก่ เครื่องเคียงผักโขม (시금치나물), ไข่เจียวม้วน (계란말이), ยำหัวไชเท้าเผ็ด (무생채), [10] และซูเฟล่ไข่ (계란찜) [11] เป็นวิธีที่นิยมของการรับประทานอาหารบาร์บีคิวเกาหลีคือการห่อเนื้อกับ ผักกาดหอม และ / หรือ งา ใบและเพิ่ม เครื่องปรุงรส เช่น pajoeri (เผ็ด กระเทียม สลัด) และ Ssamjang (เผ็ดวางทำจาก doenjang ผสมกับ Gochujang ) [12]

บาร์บีคิวเกาหลียังเป็นคู่ที่นิยมกับเครื่องดื่มแอลกอฮอล์เช่น เบียร์ , โซจู , meokgeolli หรือ ไวน์ [13]


Food comas

Chef: David Bouley, Isao Yamada, Hiroki Murashima
Cuisine: Japanese
Neighborhood: Tribeca
Price: $85 tasting menu (8 courses) is the only option for dinner currently with a $135 tasting menu option to come shortly
Phone: 212.791.3771
Address: 30 Hudson St., NYC 10013
Hours: Mon – Sat: 5:30pm – 12am

Natalya and I have been proud residents of Tribeca for over a year now, and it’s been our goal to visit all the fabulous restaurants our neighborhood has to offer. So we have been anxiously looking forward to dining at brushstroke, the latest David Bouley Tribeca restaurant, which officially debuted to the public on April 20, 2011. The restaurant concept was in development for nearly a decade, and from my first visit, all I can say is that it was clearly worth the wait. brushstroke resulted from the culinary collaboration between David Bouley and Yoshiki Tsuji of the Tsuji cooking school in Osaka, Japan. While Bouley and Tsuji are not actually in the kitchen (for the time being), the kitchen is in the very capable hands of Isao Yamada, who had a restaurant in Japan, and Hiroki Murashima, who taught at the Tsuji school.

Although brushstroke does serve sushi à la carte in the lounge, the restaurant is not meant to be a sushi restaurant but rather a Kyoto-style restaurant with emphasis on seasonality. In honor of the current hanami season (literally “flower viewing” in Japanese, referring to sakura, or cherry blossom, festival), the restaurant is adorned with delicate floral arrangements. We even started the meal with a miso and cherry blossom tea. The space is immaculate and the light wood wall paneling reminded me of the traditional sushi restaurants I used to frequent in Japan.

Currently, there is only an $85 tasting course dinner which consists of 6 fixed courses, your choice of a rice dish, and dessert. The 5 rice dish options are: Tempura of Early Spring Vegetables and Lobster, Chunks of Lightly Seasoned Raw Tuna, Assorted Sushi, Dungeness Crab or Lobster Steamed with Rice Prepared in a Rustic Do-nabe Pot. We did the tempura, tuna and crab — tempura was my favorite, with the crab a close second. There will be a $135 tasting menu as well, which the server said will be offered in about a week or so. The bar menu has about 12 cooked dishes, including most of the tasting menu courses, as well as sushi and sashimi available à la carte. As much as I wish I could afford tasting menus every night, I am very glad there is an à la carte option in the lounge area, which is as beautiful a space as the main dining room. The walls are stacked with some 20,000 old paperback books, and within the walls, there are tiny little windows displaying scenes from Japanese marketplaces.

I am a huge fan of David Bouley, and I feel particularly fortunate that he decided to choose Tribeca for his culinary playground. I dined at his eponymous Bouley for my birthday dinner last year, and it was absolutely fantastic. Whether it’s a fancy French restaurant or a casual bakery, there is something wonderfully welcoming about all of Bouley’s restaurants. At Bouley and brushstroke, we were definitely one of the younger guests at the restaurant, and yet the service was impeccable, gracious and did not reflect any age discrimination whatsoever. I came with Natalya and Annie (who also joined me at Bouley last year!) and we all sat at the end of the chef’s counter right in front of the talented Yagi-san. I loved watching the sushi chefs dexterously cutting into the fish to prepare various types of sushi. I also enjoy sitting at the counter to practice some of my Japanese — which consisted of me playing “Name that Fish” game every time Yagi-san brought out a new type of fish to cut (in Japanese of course).

On to the important part — the food! Everything was so gorgeous and meticulously prepared, with very subtle and delicate flavors. Honestly, every dish tasted just as beautifully as it looked… I will let the photos explain the rest!

SAKE
Tsukino Katsura “Yanagi” (Willow) – Junmai Ginjo Kyoto ($95)
A beautifully crisp and dry sake with a hint of sweetness

Light Miso Cherry Blossom Tea
Tastes as beautiful as it looks

Young Vegetables Tossed with Miso-Mustard Dressing
The spring veggies included shittake mushrooms, asparagus, daikon, shallots, and broccoli rabe. I loved the light miso-mustard dressing — it was super refreshing!

Sesame Tofu with Wasabi
Home-made tofu is the best

Chawan-mushi Egg Custard Layered with a Dungeness Crab and Black Truffle Broth
Reminescent of another favorite Bouley dish: Porcini Flan, Alaska Live Dungeness Crab, Black Truffle Dashi. Very similar concept, slightly different execution, but equally incredible results.


Chef’s Selection of Sashimi: Maguro (Tuna) and Suzuki (Sea Bass)

Grilled Black Cod in a Sesame Marinade Seared Sea Urchin Sprinkled with Pistachio, Pickled Turnip
Bouley just knows how to work with uni (sea urchin) as this dish has now joined Bouley‘s Sea Urchine Terrine as my two favorite uni dishes. Who knew you could sear something as amorphous as uni??

Seared Lobster with Yuzu Miso

Duck Smoked with Sencha Leaves
You could really taste the smoke green tea leaves that had melded into the flavor of the duck… yum! Also served with asparagus and fiddlehead fern tempura

RICE DISHES
All were served with pickled vegetables and miso soup

Dungeness Crab Steamed with Rice Prepared in a Rustic Do-nabe Pot (+$15)
Very worth the extra cost! There was crab and salmon roe all mixed in with the rice for flavorful goodness!

Tempura of Early Spring Vegetables and Lobster Served Over Dashi Steamed Rice
My favorite of the rice dish options

Chunks of Lightly Seasoned Raw Tuna Served Over Dashi Steamed Rice (+$8)
I honestly would just prefer straight sashimi

Lychee Sake Sorbet with Tangerines and Peppercorn

Soymilk Panna Cotta with Matcha Green Tea Sauce
Yes, it is topped with a edible gold leaf AND there is sweet azuki red bean inside

Red Bean Chocolate Cake

Baked Rice Paper with Pinenuts Sprinkled with Matcha Powder and Red Beans Powder

And of course, must end the evening with a glass of champagne! A toast to brushstroke’s opening!


Monday, 18 September 2006

More festivities

Ever since arriving in Japan, we have had a pretty packed itinerary of places to see and things to do, that I feel like I'm constantly playing catch-up with updating my journal using the abundance of photos I've taken using my camera. This is yet another catch-up post as these photos were taken well and truly a few weeks ago.

Wajima is the next major town closest to where we are in the Noto (about 45 minutes' drive if we go via the short cut windy route away from the main roads without getting lost - not easy without a proper road map). They had their tai sai (big festival) over three days a few weeks ago in late August.

We made a day-trip to Wajima on the first day of the tai sai and went nice and early in the morning to catch the asaichi (morning market), which Wajima is pretty well-known for. Asaichi is held everyday except for two days a month. Another thing Wajima is famous all througout Japan for is their lacquerware, which can be quite beautiful, but boy are they expensive! (We saw a jewellery box at the lacquerware museum going for thousands of dollars!)

Whilst at the market, we saw an adorable dog:

Near the morning market, we saw residents busy with preparations for the festivities to happen that night. The thing in the next photo is called a kiriko, which is a vertical rectangular mikoshi (portable shrine) lantern. Apparently they are very expensive and costs hundreds of millions of yen:

After the asaichi, we took a lovely drive along the coast towards Sosogi (as recommended by the brochure) and stopped by a place called Senmaida which means a thousand rice paddies. It was gorgeous, being located right next to the sea:

We stopped at this waterfall to have our lunch break:

We headed back into Wajima later that day, met up with a group of fellow JETs and joined in the first part of the festivities. Around the port area, there were a lot of men dressed up in bright and colourful outfits with ridiculous makeup. They were very rowdy (probably drunk), and their job was to carry this mikoshi (portable shrine) all around the streets and make their way towards the beach where they will eventually enter into the water. Apparently the story behind this ritual is that the goddess of the ocean (who lives in the shrine??) will only allow women to carry the shrine and enter the water whilst carrying the shrine. Or something like that. It certainly was an entertaining spectacle to witness.

Running around back and forth on the streets:

Descending down the stairs towards the beach:

Some sort of ritual performed prior to entrance into the water:

We then made our way into the main part of the town where the night festivities were held.

This is the same kiriko we'd passed by earlier in the day:

Rob jumped at the opportunity to joined in carrying the kiriko, and of course the Japanese residents were more than happy to let him. Alex and John joined in and off they went running up and down the streets, back and forth, spinning around like crazy. And these things aren't very light either. These celebrations and running around continues into the wee hours of the morning. We had a long-ish drive ahead of us in the dark so we had to leave while the night was still young. Still, we were so tired having started out so early in the morning that we were glad to return home.

The same road that held the asaichi every morning was transformed that night with stalls and stalls selling all kinds of festival food like takoyaki (octopus balls), yakisoba (fried noodles) and okonomiyaki - it was not the healthiest place to have dinner, but it was fun to be in the midst of it all:

Ukawa is the little community/town that we live in, and we had our own little festival a few weeks ago. Instead of the kirikos (portable shrines), we had niwakas (floats) with portraits of samurai warriors painted on them. There were about 10 different floats, which I think were made by (or at least represents) the different areas of our community. Prior to the night-time celebrations and feasting, the floats made their rounds in the streets in the afternoon.

Of course, Rob could not resist the opportunity to mingle with the locals, and of course the locals would not refuse Rob's request to push the floats:

That night, we ate very well, thanks to my fellow JETs' supervisor's vast network. I think he brought us to three houses to socialise and eat. The food was great and we had loads of fun.

Rob, of course, had fun interacting with people who were quite drunk:

We even had fireworks lasting about 20 minutes:

Then it was more running up and down the streets with the niwaka, which Rob participated in for about 45minutes until he found out that it was to continue until 3am in the morning. At which point he said we ought to walk back home.


Brushstroke

THE ingenious gentleman David Bouley has been marching the streets of TriBeCa for more than 25 years. He first tasted fame in 1985 as the chef at Montrachet on West Broadway, then mainlined it two years later with the eponymous Bouley.

Other restaurants followed — among them Danube, which was successful, and Secession, which was not — along with other projects in the neighborhood that did well or disastrously, but were always devoted to the same quest for the delicious that has motivated him from the start.

Now comes Brushstroke, Mr. Bouley’s collaborative effort with the Tsuji Culinary Institute in Osaka, Japan. The restaurant, in the elegant space on the corner of Hudson Street and Duane Street that held Danube and Secession, is decorated in steel and stone and what might be miles of reclaimed honeyed wood. It evokes the serenity of a dojo along with some of the buzzy excitement of one of those clothing stores that displays very little clothing. It has been in the works for nearly a decade.

Mr. Bouley is not really the chef at Brushstroke, though he can sometimes be seen in the large open kitchen or strolling the dining room in a fine dress shirt beneath his crisp chef’s jacket, greeting guests. Instead, the business of preparing the food is given to instructors from the Tsuji academy under the leadership of Isao Yamada, who ran restaurants in Japan and most recently was the chef at Bouley Upstairs.

Wags may call Brushstroke the Japanese version of the restaurant, run by students, on the ground floor of the French Culinary Institute in SoHo. There is some truth to the jape, though Brushstroke has considerably more drive.

The menus are the product of thousands of hours of research and testing by Mr. Bouley and his partners. The point is art as much as illustration of their expertise. And the result, dutifully prepared, falls directly between the poles.

A single bite of cloudlike scallop-and-lobster dumpling in cherrystone-scented soup testifies to the benefits of the process. Its base is dashi, a stock made from kelp and dried bonito flakes that is fundamental to Japanese cuisine, here increased in value by the addition of clam liquor and the faint smokiness of an accompanying bit of grilled lobster. The combination is a jewel box of immense intensity and diminutive size: a flavor haiku, much harder to create than to eat.

The dish is something of a showstopper to boot. People look up from eating it, their eyes wide. Here we go!

Brushstroke is devoted to a school of Japanese cooking called kaiseki, a series of focused, intricately composed dishes that are meant to balance the taste and appearance of different foods, their texture and color, even their temperature. Intensely seasonal, with each plate composed in the manner of a painting, kaiseki helps illustrate a sophisticated and evolving theory of Japanese cooking that is roughly analogous to Western haute cuisine.

Two tasting menus are available ($85 for 8 courses, $135 for 10) along with an à la carte sushi menu for the bar. Pass on the sushi unless starvation for raw fish has brought you to the restaurant’s door. It is not the point of Brushstroke and may get in the way of understanding it.

Instead, give way to the process: plates served on a flower-bedecked lacquer tray, one after the other offering surprises and the taste of the now.

That is pistachio powder and a watercress sauce accompanying the sesame-marinated grilled black cod with sea urchin: nut and pepper against silk and brine. That is a single giant Pacific oyster cut into bites, served with a slick plum-wine jelly with fresh green seaweed, laid out in its shell like a story. And yes, when you remove the top from a bowl of steamed egg custard, the scent is black truffles, at once funky and pure, over the ocean scent of Dungeness crab. It is a combination that only improves once you start eating it. (O.K., forget kaiseki. We’ll have four more of those, please.)

Grilled duck salad with eggplant and a miso-mustard dressing is perfectly executed: a rich, intense taste of French-style cooking with Asian ingredients, a kind of cross-cultural triumph of the sort for which Mr. Bouley is justly lauded. It was followed recently by a pairing of incredibly tender wagyu steak with a garlic-sansho pepper sauce, numbing and bright, and a just-seared wagyu tataki, with an intensely citrusy ponzu sauce.

Whether you choose 8 or 10 courses for dinner, the final savory one is always diner’s choice: a rice dish. Some may order chirashi, a bowl of rice topped with sashimi and garnishes. Others may answer to the call of lightly seasoned raw tuna with dashi-steamed rice. There is a traditional sushi course, served with soup.

But your way should be clear: either the Dungeness crab or the lobster, steamed with rice and a touch of salmon roe in an earthenware pot. This dish is huge and fantastic in flavor, if slightly run-of-the-mill, even unambitious. It suggests what it would be like to attend a black-tie soirée and discover everyone else in sweats. It is not disappointing (sweats are much more comfortable) so much as surprising and slightly strange. The rice is very good and plentiful.

Brushstroke’s wine and sake list offers a great deal to go along with this food, at least if you seek the counsel of Seju Yang, the restaurant’s puckish young sommelier. He matched one recent meal entirely to wine, another to sake, for about what it would cost to bring an additional person to the table for food alone. He did so with patience and good humor, straight through the cups of roasted tea he suggested after a dessert of soy milk panna cotta, along with a litchi and sake sorbet with honey powder.

Service is excellent, though there is a great deal of it. There are waiters and captains, servers, runners, water men, third-assistant rice spooners, coat-check dons. You will not go thirsty, or wonder for more than a second where the restrooms are.

Mr. Bouley has said that Brushstroke is best considered a work in progress, a project that will take years to develop as he and his partners continue their research and development of ingredients, techniques and preparations. But it is not too shabby now. Those who thrill to quiet, to the intersection of Japanese simplicity and French romance, would do well to book a table.

Brushstroke

30 Hudson Street (Duane Street), TriBeCa (212) 791-3771, davidbouley.com.

ATMOSPHERE Sanded and elegant.

SOUND LEVEL Quiet without being hushed.

RECOMMENDED DISHES Tasting menus, with rice steamed with Dungeness crab or lobster.

WINE LIST Fascinating and not prohibitively expensive collections of wines (heavy on the whites) and sakes.

PRICE RANGE Eight-course tasting menu, $85 10 courses, $135 à la carte bar menu, $8 to $24 sushi, $5 to $16.

HOURS Monday to Saturday, 5:30 to 10 p.m.

RESERVATIONS Recommended at least one week ahead.

CREDIT CARDS All major cards.

WHEELCHAIR ACCESS The main entrance is up two steps. There is wheelchair access through the bar. The dining room has wide aisles and the restrooms are accessible.


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Santé Et Nutrition


Les extincteurs portatifs améliorent la sécurité à domicile

(EN) Lorsqu’un incendie se déclare, chaque seconde compte. S’ils sont utilisés rapidement et de façon efficace, les extincteurs de feu portatifs peuvent aider à sauver des vies. C’est pourquoi ils font partie de ces éléments importants qui permettent d’assurer votre sécurité et celle de votre famille à domicile.

Suivez ces conseils concernant la façon d’utiliser un extincteur de feu et le meilleur endroit pour l’installer afin d’être prêt en cas d&rsquourgence :

Comparez les caractéristiques. Choisissez un extincteur résidentiel doté d&rsquoune goupille de métal et d&rsquoun levier de commande, aussi durable qu’un extincteur de qualité commerciale, ainsi que d&rsquoun manomètre à code couleur facile à lire afin de vous assurer que l’appareil est chargé. Sachez qu’il n’est pas sécuritaire d’utiliser un extincteur qui a déjà été déchargé, surtout qu’il existe maintenant des extincteurs rechargeables qui peuvent être rechargés par un professionnel certifié si vous avez utilisé l’appareil.

Sachez comment vous en servir : Tous les extincteurs de feu sont vendus avec des instructions d’utilisation. Toutefois, plus de 70 % des consommateurs qui possèdent un extincteur affirment ne pas se sentir à l’aise de le faire fonctionner. Solution pratique et conviviale, le pulvérisateur d’incendie First Alert est une bombe aérosol au design simple qui constitue un dispositif supplémentaire efficace pour les incendies domestiques. Grâce à une buse précise qui permet de pulvériser sur une grande surface, l’utilisateur peut mieux contrôler l’application. De plus, comme il n&rsquoy a pas de goupille à tirer ni de levier à serrer, il est possible d’éteindre un incendie rapidement.

Gardez à portée de la main : Lorsque chaque seconde compte, il est essentiel d’avoir un extincteur de feu à proximité afin de réagir rapidement. Il est préférable de placer un extincteur à chaque étage de la maison et dans les pièces où le risque d&rsquoincendie est plus élevé, comme la cuisine et le garage. La National Fire Protection Association (NPFA) recommande d’installer des extincteurs à la sortie des pièces afin de les décharger et de vous sauver rapidement par la suite si l&rsquoincendie ne peut être maîtrisé.

Sachez quand quitter la maison. Une des composantes d’un plan d’intervention en cas d’incendie consiste à essayer d’éteindre un petit incendie avec un extincteur de feu, mais l’objectif principal doit être l’évacuation de la famille en toute sécurité. Un extincteur n’est pas un substitut à la mise en place d’un plan d’évacuation résidentielle en cas d’incendie, qui doit être pratiqué régulièrement, ni à l’installation d’avertisseurs de fumée fonctionnels dans toute la maison – un à chaque étage et dans chaque chambre, afin de permettre la détection rapide d’un incendie.