FOOD / April 22, 2014

EGG ON EGG ON EGG! SAKAMAI DELIVERS THE NEXT GENERATION ASIAN

I just started following a new foodie app called “Chefs Feed” which has chefs recommend one featured dish from another restaurant. A stand-out image was “egg on egg on egg” that totally took my attention… for days… until I made it to Sakamai, a modern Izakaya and Sake Lounge in the Lower East Side, the brainchild and genius of Chef Akiyama.

Akiyama has mastered many different types of cuisine, from Japanese Kaiseki to Modern French. Words can’t really describe the refined, yet seemingly simple combination of flavors and textures incorporated in Akiyama’s dishes.

“Egg on egg on egg”  is a layering of Caviar on Uni on soft scrambled eggs (like a chawan mushi) which is a journey on the taste buds from crisp and salty, to creamy and pungent, to soft and delicate. And it’s so good.  If you like this kind of dish, get one for yourself, because it will be hard to share!

The presentation of all the dishes at Sakamai is top notch with sensual in-shell or slate tile plating. The room is cool and casual leaning towards a Lower East Side vibe with a lot of asian foodies here ( a good sign for me).

MUST TRY:

– Egg on Egg on Egg

– All raw dishes – Oysters Trio, Kanpachi, Madae

– Truffled Veges – so crisp and interesting and decadently truffley.

I love supporting a new chef who really brings his best to the table. Excellent at good value for the standard of food. You have to go!

Oysters Trio wasabi creme fraiche & caviar, yuzu foam, shio kombu & tokyo scallions

Oysters Trio wasabi creme fraiche & caviar, yuzu foam, shio kombu & tokyo scallions were beautiful and visual and very hard to share 😉

Oyster with wasabi creme fraiche & caviar

Up close Oyster with wasabi creme fraiche & caviar

Kanpachi shiso, myoga, yuzu, fresh wasabi, shoyu glaze.

Super fresh and firm Kanpachi with shiso, myoga, yuzu, fresh wasabi, shoyu glaze.

Madai yuzu kosho, lemon olive oil, red onion, shiso, mitsuba

Madai with yuzu kosho, lemon olive oil, red onion, shiso, mitsuba has an italian crudo feeling and is lemony and delectable.

Summer Truffle & Market Vegetables (v). fava & string beans, snap peas, yellow squash, radicchio, endives, truffle soy vinaigrette

Very truffley! Summer Truffle & Market Vegetables with fava & string beans, snap peas, yellow squash, radicchio, endives and truffle soy vinaigrette MUST TRY

Egg On Egg On Egg sea urchin, sturgeon caviar, bed of scrambled eggs

Egg On Egg On Egg sea urchin, sturgeon caviar, on a bed of scrambled eggs is DIVINE and a visual delight

sakamai07

Pork Bun braised mugi fuji pork belly, gua bao bun

Pork Bun braised mugi fuji pork belly on a gua bao bun all means meaty, fluffy sweet snack. Perfect balance of fat and starch

Chilean Sea Bass steamed, bed of sauteed bok choy, chicken umami glaze

Chilean Sea Bass steamed bed of sauteed bok choy and chicken umami glaze makes a meaty punch. The dish is small and healthy.

Tsukune chicken meat ball, foie gras, crushed poached egg

Tsukune chicken meat ball, foie gras, crushed poached egg

sakamai11

I style Aaron with the napkin. Very LES

WHAT TO WEAR?

Sakamai’s easy vibe but structured cooking with great ingredients inspires me like Mongolian designer Ariunna Suri who designs with modern lines, a black and slate palate with pops of color, and fit that is very wearable for almost anyone but still very thoughtful.

Ariunaa Suri 2014

Ariunaa Suri 2014 show from Tokyo Fashion week.

Ariunaa Suri 2014

Ariunaa Suri 2014 from Tokyo fashion week

www.sakamai.com

157 Ludlow St
New York, NY 10002

t: 646.590.0684

 

I just started following a new foodie app called “Chefs Feed” which has chefs recommend one featured dish from another restaurant. A stand-out image was “egg on egg on egg” that totally took my attention… for days… until I made it to Sakamai, a modern Izakaya and Sake Lounge in the Lower East Side, the […]





COMMENTS
Heather
May 22, 2014

YUM! So different! Is this place cheap cos its in the LES or is it like Gari, Nobu prices?



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