by REID on January 25, 2010
from bulli
to
date Mon, Jan 25, 2010 at 4:48 AM
subject RE: Reservations Request
The demand has again surpassed our limited possibilities of reservations for one season and we regret not to be able to fulfill more requests.
You can revise the situation during the season, near your available dates, to see if it is possible to find some solutions more when we confirm all the reservations 10 days in advance.
Tel. +34 972 15 04 57
E-mail bulli@elbulli.com
See calendar at www.elbulli.com (reservations)
2011 RESERVATIONS
We do not have information about 2011 season at this moment but we never start the management until we have finished the season before.
You will find information at www.elbulli.com (reservations) from December 2010.
Thank you very much for all your interest
Sincerely yours,
Luis Garcia
ElBullirestaurant
Cala Montjoi – 17480 Roses
Tel. +34 972 15 04 57
Fax. +34 972 15 07 17
E-mail: bulli@elbulli.com
Web: www.elbulli.com
by REID on November 17, 2009
Pork Lau Lau, Ono Hawaiian Foods, Honolulu
Although I enjoy Hawaiian food, I don’t often eat it. It’s been many, many years since I was last at Ono Hawaiian Foods. Most of the times that I have passed by, I have seen a line outside the restaurant’s door and that has proven to be a deterrent. At other times, I really couldn’t find parking near enough to the restaurant — so I didn’t stop in.
On a recent afternoon, I drove past and discovered no one waiting outside for a table and I found a parking space right out front. Granted, I had to put coins in the meter, but hey, it’s a small price to pay. I brought along a friend who hadn’t really experienced Hawaiian food before so we were able to sample a wide variety of dishes — lau lau, poi, lomi salmon, kalua pig, squid luau, chicken long rice and the fried ahi. I was going to attempt ordering the salt meat with watercress and a couple of other dishes, but then I would be overindulging and in desperate need of a nap afterward.
The tender luau leaves surrounding soft chunks of pork were moist and flavorful, the kalua pig was smoky with a slight saltiness.
Ono Hawaiian Foods
726 Kapahulu Avenue
Telephone: 808.737.2275
by REID on October 17, 2009
Nabe ingredients, Ichiriki Japanese Nabe Restaurant, Honolulu
It has been a while since I last posted, and it is due to laziness and boredom. I am also not eating out as much these days since I am trying to be a little more health conscious in the foods that I eat. This meal was eaten more than 6 months ago, but I have to say that the dishes that I enjoyed here at Ichiriki were definitely satisfying.
For those of you unfamiliar with nabe, it is basically a cook-your-own hot pot dish. I generally start with shio, or salt, based broth. I add the ingredients that take longer to cook first, such as the mushrooms (dried) and tofu, then add the remaining ingredients based on the level of doneness that I want to eat them at. The thinly sliced beef is great when it is medium rare, therefore it just needs a quick “dunk” in the bubbling pot of broth. Since I like the vegetables to retain their crunch and color, I generally “blanch” them in the broth for about 30 seconds (Chinese cabbage) to a minute (enoki mushrooms). Seafood such as shrimp and scallops cook quite quickly so watch them closely since you don’t want them to over cook.
At Ichiriki, there are a number of different types of broth for you to enjoy — shoyu, pirikara (spicy), miso and kim chi — to name some of the options. There are also quite a number of appetizers and side dishes that can be ordered and eaten alongside your nabe: arabiki, croquette, karaage and poke are some of the many dishes that I’ve tried over the course of a couple of years eating here. Do try the green tea shave ice topped with azuki, mochi balls and condensed milk for dessert, if you enjoy a sweet ending to your meal.
All in all, the variety of ingredients and the savory broth, both make the nabe here a good choice when you want something warm and comforting. The combination of thinly sliced beef, tsukune, seafood such as shrimp and scallops, and lots of vegetables all provide a lot of punch to what’s left of the broth at the end of the meal.
Ichiriki Japanese Nabe Restaurant
510 Piikoi Street
Telephone: 808.589.2299
