But there are some alternate ways to say them.įor example, purple in Japanese is 紫 ( murasaki), but sometimes you’ll hear the English loan word パープル ( pa-puru) written in Katakana. These are the most common ways to hear and use the colors. Let’s jump right in with our main, basic colors. Japanese Color Names as Nouns and Adjectives: Grammar Usage.Shades of Black, White, Grey, and Browns.Reservations important.Ītmosphere: Ultra modern, super stylish, upscale Japanese sushi and sashimi house, very minimalist, with open ducts on the ceiling, clean lines, a sushi bar, and a menu of some of the edgiest seafood dishes in town. Starbird brings Bay Area chicken to Southern Californiaĭetails: Beer and sake. Lobster tail sunomono salad, ruffle shoyu french fries (with “burnt soy sauce crisps”), a pan-seared squid stew in a “squid’s liver-infused oil.” Yellowtail doused with jalapeno juice, and yuzu citrus honey sauce. Crispy rice with spicy tuna - made with chili oil powder. The nama kaki ponzu - oysters topped with radish juice, and a yuzu citrus ponzu. Even the soy sauce is elegantly served at Ichi-Gyo-Ichi-Et in Old Pasadena.
HOW TO YOU PRONOUNCE ROSE IN JAPANESE FULL
But for a full taste, it’s those small tastes that define the experience. Ordering from the full page of sushi and sashimi of course gets you closer to the essence of Ichi. There’s enough on the menu for those who don’t follow the Way of Sushi - chicken teriyaki, salmon teriyaki, wagyu beef steak and such. Serve it by the grain, and I eat with great concern.
Give me a kilo of caviar, and I don’t care if it slops all over the table. But for those of us who love urchin and quail eggs, it’s a thing of much joy and pleasure.Īnd really, if there were more, it would lose much of its wonder. The beautifully plated appetizer of sea urchin and quail egg shooters, arranged like a Moriko Mori sculpture on an oval plate costs $18 for four tiny sips of food.
On the flipside, as they say, you get what you pay for. Ichi-Gyo-Ichi-Et is far from the most expensive sushi bar in Southern California (hello Nobu Malibu!), but the costs can definitely add up. These are very possibly ingredients not found anywhere but here. The menu, a groovy package wrapped in a light denim blue folder, is illustrated with lots of cute little color drawings of the dishes, and descriptive paragraphs that keep referring to garnishes like “spicy radish juice balls,” “beet juice balls” and “jalapeño juice balls.” One of the rolls is made with “fluffy flaked fish,” another with “lemon dashi broth jelly.” These are not ingredients found in pre-packaged sushi at Whole Foods. It’s not a warm space this is a “Lost in Translation” restaurant - a take on the Tokyo of today, not not yesterday.
The tables are widely spaced, with lots of dark blue touches, sake bottles are carefully displayed like fine dishware, the sushi bar is placed so that it feels like the centerpiece of the room. The open duct ceiling is painted matte black. But hidden behind those dashes is a restaurant of exceptional quality - and minimalist elegance. The latest outpost of Tokyo’s Tsukiji Fish Market is the ornately named Ichi-Gyo-Ichi-Et, which sounds a bit like a catchphrase of 17th century philosophy (“I think, there for I am…”), and can be a bother when trying to get the number from directory service. Sea urchin and quail egg shooter at Ichi-Gyo-Ichi-Et in Old Pasadena (Photo by Merrill Shindler) And, of late, it’s become an eastside mirror of the San Fernando Valley’s Sushi Row, with enough raw fish shops open to qualify as a mini-micro-trend. It’s approached, warily, becoming an adjunct of the many New Chinatowns of the San Gabriel Valley. It’s verged on the edge of becoming the Little Italy we’ve long dreamed of. I say, tell me what a neighborhood eats, and I will make crazed predictions of where a neighborhood is going - none of which will probably be even close to right.Īt different times over the past few decades, Old Pasadena has had so many sports bars, that it seemed destined to become the Buffalo Chicken Wing Capital of Southern California. “Tell me what you eat and I will tell you what you are,” said legendary gastronome (and, notably, lawyer) Jean Anthelme Brillat-Savarin.
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