Comments on: Rosanjin (NYC) – Undiscovered Gem?

By: chuckeats

chuckeats — Thu, 05 Jun 2008 19:36:41 +0000

Michele, the Country Epicure review has some pics of the fish
http://countryepicure.wordpress.com/2007/03/11/rosanjin/

By: Michele

Michele — Thu, 05 Jun 2008 16:46:25 +0000

Thanks for directing me to this review. Great photos and helpful descriptions. It’s a pity, both for you and for my curiosity, that OpenTable botched your reservation–I would love to see what these people can do with fish. Seems rather pricey to me, though.

By: Robert-Gilles Martineau (ロベル)

Robert-Gilles Martineau (ロベル) — Tue, 04 Mar 2008 10:27:07 +0000

Chuck, send me an e-mail or put a message on one of my blogs and I will give you my mobile phone number and amil address!
Cheers,
Robert-Gilles

By: ChuckEats

ChuckEats — Tue, 04 Mar 2008 08:25:01 +0000

Ryan, they do serve meat. Somehow, probably through some error on OpenTable’s part, I got the vegetarian menu. You have to specify which option you want at the time of placing your reservation.

By: Ryan

Ryan — Tue, 04 Mar 2008 07:21:22 +0000

Hey Chuck-

I have heard of Rosanjin and heard fairly good things. Did you order a vegitarian course menu or is Rosanjin doing exclusively Shoji Riyori?

I thought I heard meet in previous discussion of this restaurant.

By: ChuckEats

ChuckEats — Thu, 28 Feb 2008 09:29:24 +0000

Robert-Gilles – thank you for the invitation. as i get closer to my trip, and begin honing in on the places i want to visit, i will get in contact with you.

Renee – if you’ve got a trip planned for NYC, definitely read the Kuruma Zushi, Sushi Yasuda, and (upcoming) Masa reviews.

By: Renée

Renée — Wed, 27 Feb 2008 23:46:52 +0000

Thanks for the report Chuck. I’ve been looking for some good kaiseki meals here in North America, but have been disappointed on too many occasions. I’ll keep Rosanjin in mind on my eventual gut busting trip to dine in NYC!! In the meantime, I won’t doubt that you’ll find the kaisekis glorious in Japan (I still count those as my favourite meals). There’s something about simple ingredients being the star player that’s such a revelation to the senses. The epiphany of how much I love food was during my first true kaiseki at Shirogane (in Ebisu – sadly it is of no longer). It probably also had to do with the fact that I dined during Nov (when chestnuts, sweet potatoes and hamachi are at their season – and incidently three of my favourite foods. Call me biased). I’ve had other kaiseki meals (in Japan and here in Canada), all aesthetically beautiful, but not quite the same. Looking forward to seeing where you dine when you’re in the land of the rising sun, maybe you’ll help me narrow down my search.

By: Robert-Gilles Martineau (ロベル。ジル)

Robert-Gilles Martineau (ロベル。ジル) — Wed, 27 Feb 2008 08:48:16 +0000

Dear Chuck!
Greetings!
If you come to Japan and make a point to visit Shizuoka (I shall be away March 9th~16th to New Caledonia, though), I promise you three things, and everyone is my witness:
1) I will take you for a visit to Sake Brewery (as I don’t drive, so no worries about tasting!).
2) I will take you for a visit of the original wasabi fields.
3) I will invite you to my favourite “kaiseki” restaurant (that is unless you prefer sushi!).
Cheers,
Robert-Gilles

By: ChuckEats

ChuckEats — Sat, 23 Feb 2008 20:17:28 +0000

thanks Marge – i’ve forgotten the intricacies of the soup but that makes sense.

By: Marge

Marge — Sat, 23 Feb 2008 05:22:31 +0000

Hi Chuck,

Love your blog and enjoy reading every post. As for the soup, I believe it might indeed have white miso incorporated to provide the creaminess? It is quite common to use miso to provide the creamy consistency in soup or sauce in Japanese cuisine.

Just a thought.

I look forward to reading your new NYC posts (I live in NYC).