Donguri, NYC 7
December 9, 2010
On November 27, 2010, Karyn, Linda, Blair and I dined at Donguri, our favorite neighborhood restaurant. Shortly after we were seated we were given the drinks menu and we ordered a bottle of Otokoyama Tokubetsu Junmai sake.
The menu described it as “Very dry. Full bodied and crisp.” Which it was. We eventually ordered a second bottle.
We asked for an order of
Cha-mame, spiced warm soybeans
and one of
Oshinko, homemade pickled vegetables
The chamame didn’t have the extra character from the spicing and salting that I was hoping for. The pickles were nice.
Our first course was
Sea Urchin Sashimi
Donguri gets its uni from Maine, which I think is better than the Santa Barbara sea urchin usually served in New York. This was very good with a luscious pure flavor.
Next we had two orders of
Sweet Corn Tempura
and one of
tempura mixture of vegetables
The tempura was fresh, light and hot. The almost candy-like corn was nicely balanced by the mixed shredded vegetables which had no sweetness.
The next course was described in the chef’’s November blog:
Here at Donguri, we are having our own celebration. The new 2011 Zagat Restaurant Survey Rated our FOOD at 27 points! This falls into the “Extraordinary to Perfection” category, so we are thrilled for this recognition. We are ever grateful to our customers who inspire us to set the bar high. With this great news, I had to create something spectacular. I chose to create a dish with Fresh Abalone and a Medley of Fall Mushrooms- matsutake, shimeji, shitake and oyster mushrooms, garnished with micro-greens. Flavorful and delicious
We agreed with the chef’s evaluation. The mushrooms and abalone slices have the same size, color and texture so we didn’t know which one we had picked up with our chopsticks until it was in our mouth. They went well together.
Our next course was
Broiled Chilean Sea Bass Marinated with Yuzu Lemon
served with a bowl of
Seasoned Rice with Shiso Leaves & Sesame
The sea bass had a lovely fresh flavor which was enhanced by the marinade and broiling. The chopped shiso leaves and black sesame seeds made the rice more than just a passive accompaniment.
For dessert I had
Rice cakes with red bean sauce.
green tea ice cream
We were very happy with our meal and hope to return frequently to Donguri.
To see all our meals at Donguri click here.
The restaurant’s website: