Bon Yagi is a New York City based Japanese-American entrepreneur. He has created many successful Japanese-themed restaurants in the New York area.[ citation needed ] He is also a board member of the Gohan Society for Japanese cuisine. [1] His success has been compared to that of David Chang. [2]
He opened the Japanese sake bar Decibel in 1993. [3] He opened Sakagura in 1997. [4] He also found success with the soba restaurant Soba-Ya in the 1990s, [5] and later ramen restaurant Rai Rai Ken. [6] He opened Curry-Ya in 2007. [7]
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Ramen is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a broth; common flavors are soy sauce and miso, with typical toppings including sliced pork, nori, menma, and scallions. Ramen has its roots in Chinese noodle dishes. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu ramen of Kyushu and the miso ramen of Hokkaido.
Soba is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety Nagano soba includes wheat flour.
Udon is a thick noodle made from wheat flour, used in Japanese cuisine. There is a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage, abura-age, kamaboko, and shichimi spice added to taste.
Masaharu Morimoto is a Japanese chef, best known as an Iron Chef on the Japanese TV cooking show Iron Chef and its spinoff Iron Chef America. He is also known for his unique style of presenting food.
An izakaya is a type of informal Japanese bar that serves alcoholic drinks and snacks. Izakaya are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern.
Masayoshi "Masa" Takayama is a Japanese chef and restaurateur. He is the owner of Masa, a three-Michelin-starred Japanese and sushi restaurant in Manhattan, New York City. He is also owner of Bar Masa, with two locations: one adjacent to his New York City restaurant, and one in the Aria Resort & Casino on the Las Vegas Strip in Paradise, Nevada.
David Chang is an American restaurateur, author, podcaster, and television personality. He is the founder of the Momofuku restaurant group. In 2009, Momofuku Ko was awarded two Michelin stars, which the restaurant has retained each year since. He co-founded the influential food magazine Lucky Peach in 2011 which lasted for 25 quarterly volumes into 2017. In 2018, Chang created, produced, and starred in a Netflix original series called Ugly Delicious, and through his Majordomo Media group, he has produced and/or starred in more television and podcasts. On November 29, 2020, he became the first celebrity to win the $1,000,000 top prize for his charity, Southern Smoke Foundation, and the fourteenth overall million dollar winner on Who Wants to Be a Millionaire.
David Bouley is an American chef with dual French citizenship. Sole owner and chef with restaurants in Tribeca, New York City. He is best known for his flagship restaurant, Bouley, synonymous with high standards, Nouveau Cuisine redefined in the guise of a lighter French paradigm for the highest density of food nutrition and community.
Matsugen is the name of several Japanese restaurants owned by the Matsushita brothers located in Tokyo, Hawaii, and New York City). The New York Matsugen is co-owned by the Matsushita brothers and Jean-Georges, and received three stars from the New York Times.
Momofuku is a culinary brand established by chef David Chang and Christina Tosi in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Toronto, Las Vegas, and Los Angeles, a bakery established by pastry chef Christina Tosi, a bar (Nikai), and a quarterly magazine. The restaurants are notable for their innovative take on cuisine while supporting local, sustainable and responsible farmers and food purveyors.
A ramen shop is a restaurant that specializes in ramen dishes, the wheat-flour Japanese noodles in broth. In Japan, ramen shops are very common and popular, and are sometimes referred to as ramen-ya(ラーメン屋) or ramen-ten(ラーメン店). Some ramen shops operate in short order style, while others provide patrons with sit-down service. Over 10,000 ramen shops exist in Japan. In recent times, ramen shops have burgeoned in some cities in the United States, such as Chicago, Los Angeles, and New York City.
PaaDee is a Thai restaurant in Portland, Oregon.
Flying Fish Company is a sustainable seafood company which operates a fish market, restaurant, and food cart in Portland, Oregon.
"Curry Row," or "Little India," and sometimes called Curry Lane, is an area of East Sixth Street, from First Avenue to Second Avenue, in the East Village of Lower Manhattan, with approximately 20 South Asian restaurants.
Mutsuko Soma is a James Beard Award semifinalist and Japanese chef and owner of Kamonegi and its sister bar, Hannyatou. She specializes in handmade soba noodles and is the only chef on the West Coast to roll soba by hand.