 |
||||||||||
|
||||||||||
|
Style Asian |
Asian | |||||||||
 |
Ajanta Indian Restaurant-Berkeley 2013 |
|||||||||
 |
BOWL’D BBQ- Korean Stone Grill We’ve enjoyed dining in the North Oakland‘s Temescal neighborhood for many years and watching the dining scene blossom. There are all types of restaurants and we get excited when new one’s open. BOWL’D BBQ- Korean Stone Grill recently opened and offers meats, fish and vegetables as well as Gluten Free and Vegan options, all made using their Korean Family Recipes. You can try Stews, Rice Dishes and Hot Stone Grill where you prepare your own food at your table utilizing an individual stone grill. |
|||||||||
 |
E & O Trading Co. |
|||||||||
 |
E and O Trading Company The décor recreates a trading warehouse in South East Asia at the turn of the Twentieth Century with an open kitchen and a 35 foot Dragon Bar on the first floor blending Asian and European feel and decor. We soon found that the Cuisine rivaled the décor. |
|||||||||
 |
Everest Indian Restaurant Everest is unique in that there are menu items from India, Nepal and Tibet. Manager Manu Pun Subedi and Chef Gopal Gauchan are both originally from Nepal and have worked in a number of other Indian restaurants in the area before realizing their dream of owning their own place. |
|||||||||
 |
Hana Japanese Restaurant Prepares and Presents great Cuisine - From Sushi to Steak. Tataki of Filet Mignon- Thin slices of seared filet mignon with Ken’s miso dressing on a bed of mixed greens. For the non Sushi eater this is a must. Prepared perfectly, pink in the middle and sliced thinly, it doesn’t get better than this. |
|||||||||
 |
Hiros Shrimp tempura with unagi, avocado and tobiko on the outside, drizzled with sweet unagi sauce. This dish had a lovely presentation and a superior taste and freshness. It was Food Art. |
|||||||||
 |
Joshu-ya Brasserie Our favorite starter was the Seared Hokkaido Scallops served in a wild mushroom bacon sauce nestled in a blend of mashed potatoes. Next, we had the spicy and ultra-fresh Jalapeño Hamachi Carpaccio with sweet ponzu. This was a perfect pairing of sweet and spicy with the Jalapeno pepper. |
|||||||||
 |
Kabuki The Petaluma Roll which included Yellow tail, Tuna, green onions and carrot which was deep fried and rolled –tobiko. A Roll which was worthy of its name. It was very fresh and tasty. |
|||||||||
 |
Le Soleil Restaurant San Francisco has great neighborhoods like Clement Street in the Inner Richmond. The diversity of people, shops and restaurants makes it very special. Le Soleil is part of this special culture as they have been on Clement for twenty years. Owner/Chef Dennis Wong, known for creating innovative dishes with balanced and diverse flavors using authentic and unique ingredients, has updated his New Vietnamese Cuisine menu so we were excited to see it. |
|||||||||
 |
Ling & Louie’s We enjoy Asian Cuisine and are especially fond of Sushi and Sashimi. We had driven by Ling and Louie’s numerous times and decided that we’d better check it out. The décor is very attractive with a Full Bar area to the right, and a Sushi Bar with a unique glass wall waterfall to the rear. |
|||||||||
 |
Mantra Restaurant and Lounge |
|||||||||
 |
Metro Kathmandu San Francisco has some great casual and friendly neighborhood restaurants. We found one in the Lower Haight called Metro Kathmandu. They serve excellent Nepalese cuisine with an Indian influence prepared by their talented Executive Chef Vishnu Chuddar. |
|||||||||
 |
Morimoto Las Vegas
We certainly love dining in Las Vegas and find it exciting when Celebrity Chefs open signature restaurants. It feels like every great Chef just has to be in Vegas! We were pleased to see that Iron Chef Masaharu Morimoto, who we had met a few years earlier at the Flavor Napa Valley tasting event at the C.I.A, had just opened his newest restaurant in the MGM Grand. |
|||||||||
 |
Osake Japanese Restaurant-Sushi Bar & Grill Osake Prawns-Lightly Battered Prawns served in a mildly spicy sauce with onions, green and red bell peppers. Another good choice for the non ‘RAW" diners. The next time I’ll ask for a hotter sauce but that’s just our preference. |
|||||||||
 |
Ozumo Restaurant It’s hard to believe that Ozumo in San Francisco has been open for ten years. We have dined there numerous times enjoying the Japanese cuisine and were interested to see what changes may have occurred as they recently appointed a new chef. Executive Chef Alex Morgan is a graduate of The California Culinary Academy’s Le Cordon Bleu program |
|||||||||
 |
Pot de Pho |
|||||||||
 |
RA Sushi |
|||||||||
 |
Rocketfish The Potrero Hill neighborhood continues to be one of the most popular dining areas in the City. It is very centrally located to SOMA and AT&T Park plus they enjoy some of the best weather in The City. The newest restaurant is Rocketfish which features international Tapas and Sushi using seasonally fresh and locally sourced ingredients. |
|||||||||
 |
Roy ’s - Rancho Mirage We’ve always enjoyed our trips to the Palm Springs area for rest, relaxation and of course the excellent dining. We know Roy’s Hawaiian Fusion Cuisine Restaurants well, as we have met Roy and dined at his restaurants in other cities. We even own one of Roy ’s beautiful cookbooks and have recreated the cuisine fairly successfully but only after several hours of preparation. |
|||||||||
 |
Roy’s Restaurant Some of our other favorite tastes were the Marinated Atlantic Salmon wrapped with Pandan Leaf and honey dipping sauce created by Executive Chef/ Owner Weerayut “Oudi” Uted from Flavor in Dallas, Texas and the Organic Chicken Liver Mousse with spiced Brioche Serrano ham apple skewers created by Executive Chef Jonnathan Leiva from Jack Falstaff in San Francisco. |
|||||||||
 |
Saffron Indian Bistro |
|||||||||
 |
Shanghai Restaurant We are always intrigued when a new restaurant opens in San Francisco. Shanghai recently opened on upper Market Street and we knew we had to try it. They feature authentic Shanghainese Cuisine prepared with locally sourced and seasonal ingredients. As we entered, we were impressed by the elegant decor of the dining room which included very attractive Bar as the centerpiece. |
|||||||||
 |
Shree Indian Restaurant We ordered Taj Mahal 22 oz. Indian Beers and started out with Appetizers which were served with three tasty chutneys, Tamarind, Green Spicy Mint, and Red Hot. Try the Papadum crispy clay oven roasted spiced lentil wafers which were fresh and delicious. We loved the tender Chicken Pakora which was battered, deep fried chicken breast pieces served mild. You must have the Vegetable Samosa which is homemade crisp hot pockets, stuffed with spicy peas and potatoes |
|||||||||
 |
Skool Restaurant Skool Restaurant and Bar is now almost two years old and has been a favorite of ours since it opened. We just learned that Restaurateur Andy Mirabell and Executive Chef Toshihiro Nagano had added some new Winter Menu items and were excited about trying them! We have dined at this “Hip” Design District restaurant many times and have always enjoyed their fish focused International Cuisine with Japanese flair, which is prepared using fresh, seasonal, locally sourced, sustainably raised and organic ingredients. |
|||||||||
 |
Shabuway |
|||||||||
 |
Unicorn Pan Asian Cuisine is all the rage in San Francisco and we were happy to dine at a new restaurant called Unicorn in the Financial District that was opened recently by Proprietor Kiet Troung who is originally from Saigon, Vietnam. |
|||||||||
|
TOQUES (MORE REVIEWS) |
||||||||||
