Tag: gyoza

Kaizen

Call them “ghost”, “virtual,” or “cloud” kitchens. Regardless of the name, the idea of restaurants with their own menus and brands but no on-site dining was already taking off in 2019. The pandemic of 2020 has only accelerated the trend, sometimes without much transparency. A single kitchen may prepare several types of food under myriad brands with availability limited to third-party delivery services with steep fees. Kaizen, named for the Japanese idea of quality improvement, lives up to its name with a better version of a virtual restaurant focused on sushi. Continue reading “Kaizen” →

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Blue Fin

There’s a section of Phoenix announced on the train as a “cultural district.” Signs on the I-10 off-ramp at 7th Street point to an “arts district” in the same area. For decades, this part of town, also sometimes called the “Midtown Museum District,” has been defined by major cultural institutions such as the Burton Barr Library and the Phoenix Art Museum. The space between these attractions has largely been vacant lots. One exception is Blue Fin, a quick service Japanese restaurant located across the street from the McDowell / Central light rail station. Continue reading “Blue Fin” →

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Harumi Sushi

There aren’t a lot of purple foods, but those that lie somewhere between red and blue tend to be vibrant and surprising. Think of the complex purple of grapes, the nearly black purple of an eggplant, and the unexpected purple found in some varieties of cauliflower, carrots, and potatoes. The pigments responsible are called “anthocyanins,” and they also have a role to play in making a type of rice appear black in its raw state and purple after some time in the rice cooker. That black / purple rice is a key feature at Harumi Sushi in Downtown Phoenix. Continue reading “Harumi Sushi” →

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Yama Sushi House

Maybe there’s already a serious research study out there somewhere, but one question that’s interesting to ponder is what relationship, if any, there is between the size of a restaurant and the size of its menu. A food cart that sells only two or three items makes sense. So does a banquet hall with an expansive menu. On the other hand, a large restaurant that serves a small menu suggests mass production rather than craft. What about the opposite: a small restaurant with an unexpectedly large menu? In the case of Yama Sushi House, the combination actually works. Continue reading “Yama Sushi House” →

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