Okuda Review

Food New York Okuda Oda | Michelin one star 13.5/20 I really don't want to write a bad review of a restaurant, especially Oda's bad review. Okuda is the enlightenment of our Japanese materials. Paris, Tokyo, and this time in New York, I went there nine times in total. Several times before, I felt that Oda had seriously declined, so I didn't plan Oda in advance. I came to New York and thought about it. I still came to see my old friend chef Endo and waiter Moe. When she asked Yuzu Soda for a friend two years ago, Moe said she had been transferred to a New York store. Apple liked the Japanese waiter very much and felt very beautiful. I thought she was a bit cold. The environment here is still very Japanese, and it is difficult to refute the strongest decoration of Japanese restaurants overseas. But the seasoning is always telling you that this is the United States, salty enough to accept. Sea urchin crab meat, this seasoning I really thought it was a Japanese buffet; Light soy sauce stained fish raw, before London Araki taste very like, sweet, impregnated time is just right, contrary to Oda, the taste stays on the surface, and it is salty directly; Raw tempura rice, and rice have no ingredients at all, even if the ingredients are not good, Paris stores will adhere to the practice of rice. If you want to reflect the original taste of rice, please use Matsugawa or Mushan. The people around here are very American. Three seats on the left hand no show, the right-hand diners always pay attention to the live broadcast of the Super Bowl finals, eating sea urchins, oysters and other ingredients, saying that they are delicious. I also told the chef that you must not use eggs very much in Japan. It must be considered the United States. Everyone can't cry and laugh. "Would you think of going back to Yokohama or opening a shop independently? We went to your hometown the year before and ate Chen Mapo tofu. "No, I like Paris and New York, not Japan. I want to run around with the chef." Endo Sang has a feeling of being a mountain emperor far away, very free here. We love Endosan, who was the first Japanese chef we came across to break the norm and take the initiative to serve my wife first. Three years ago, he was surprised to see that he was a Paris chef who appeared in Ginza Xiaoten, and for special reasons, he replaced Otian Tou in the second half before sitting on the board, and he always cared about us. But from the perspective of cuisine, he did not work hard for Paris chef Miyahara. New York has a higher acceptance of Japanese food market than Paris, sushi restaurants are everywhere, ingredients are not lacking, and Kaiseki has no competitors. So bad Japanese food experience, maybe only London Umu. Moe has not changed, still adjusted the delicious Yuzu Soda, still a bit cold. Next time, I really may not see you again. Thank you very much for Okuda Oda opening our daily food gate, that winter bowl, that summer wild salmon, always remember.