HMGT2305-D455-60462

To: Prof. Abreu, Director of Service
From: Johanna Rugerio, Student
Date: September 26, 2018
Re: NY Times Restaurant Review

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Towards the beginning of the article Pete Wells describes the location of the place and how empty the restaurant is. This particular restaurant only serves 12 people at a time in a hibachi style, a traditional Japanese heating device where it consists of a round or a box-shaped table around it. In this particular restaurant it is a Kaiseki- derived menu, which is a multi course Japanese dinner.
Pete Wells tells how Mr. Wilcox will tell his story of what he learned while studying abroad. He grew up in Virginia and cooked in a restaurant in Japan called Kikunoi for almost seven years. Eventually, he also worked for almost three years for a traditionalists sushi parlor in Tokyo as well.
Mr. Wilcox seems to know his aquatic animals by heart, he knows when is the best time to eat it and how to cook them. For his opening act, Mr. Wilcox makes an eggplant squiggle which is short curls noodles, he put two tongues of bafun sea urchins. He moves on to cutting a daggertooth pike conger which is a type of eel into small pieces with his hamo knife which almost looks like a machete. It was served with wasabi and puréed salt-cured plums thinned with dashi. Sashimi came next, fresh raw meat; he served Kanpachi, Mr. Wilcox says when it’s younger the flavor is leaner and softer.
Within this particular review Pete Wells does go back and forth comparing the food he ate in Spring and what he ate in August. For example, Pete notifies us he ate Chawan mushi (a bowl of steaming tofu custard) made with spot prawns in Spring. In August, he ends up eating a lobster Chawan Mushi. Another example is “In Spring, when bioluminescent firefly squid are spawning in Japanese bays, Mr. Wilcox gets them.” But in August he’ll get the cattlefish in size of a thumbnail, there are smooth and meltingly soft.
In total he paid $252 for the food and the service. This is a restaurant I am willing to pay for the experience and the food. I am more interested in attending a quite and less chaotic location and I would definitely enjoy Mr. Wilcox stories as he makes the food.

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