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Briscoe-Garner Museum hopes for spring opening in Uvalde, despite fireWritten by Matt Joyce | Published January 16, 2013
The renovation of the Briscoe-Garner Museum in Uvalde hit a rough patch recently when a fire broke out in the historic home.
Woodward Ranch, a 'rock hound's paradise' for saleWritten by Matt Joyce | Published January 8, 2013
One of the oldest tourism destinations in West Texas is up for sale.
Rock hounds have been making pilgrimages to the Woodward Ranch since the 1930, and still do, to hunt for agates and gemstones on the 2,200-acre patch of prairies, mesas, and mountains, about 16 miles south of Alpine.
Big Bend's Boquillas border crossing to openWritten by Matt Joyce | Published December 21, 2012
The Boquillas border crossing in Big Bend National Park is set to re-open.
The U.S. Department of Homeland Security said Friday that the crossing will open 30 days after its final ruling is published. A precise date wasn't immediately available.
The federal government closed the Boquillas crossing of the Rio Grande in 2002 in the aftermath of 9/11.
Big Bend's Boquillas crossing still on the drawing boardWritten by Matt Joyce | Published December 14, 2012
Big Bend National Park's plan to re-open the Boquillas border crossing to Mexico is still pending, nearly two years after the park proposed the idea.
What does a holiday season in Texas look like to you?Written by Erin Inks | Published December 4, 2012
It's shaping up to be another busy weekend in Texas for Santa with dozens of events to get people jingling all the way to Christmas. If you're looking for a place to get in the holiday spirit, check out the list below for tips on what's happening this Friday and Saturday, or browse all the December listings here.
Share your favorite holiday event photos on TexasHighways.com!Written by Erin Inks | Published November 30, 2012
Families enjoy the big sleigh at Lubbock's Winter Wonderland at Vintage Township. (Texas Highways photo/Kevin Stillman)
Tomorrow it will officially be December (though I could have sworn it came a few days earlier judging from how much Christmas music I've heard already), and cities across the state are ready to spread the holiday cheer with a huge weekend of Christmas festivals and parades. Check out the list below for a small selection of events—or you can find more using the event search tool.
A new kind of "road trip" in Central Texas at Circuit of the AmericasWritten by Erin Inks | Published November 19, 2012
Move over, Cowboys Stadium—Texas has a new premier sports facility.
I know, I know. It's not a fair comparison. Football will always have a special place in many Texans' hearts. But the opening race this weekend at the new Circuit of the Americas, just southeast of Austin, definitely put the state on the Formula One map.
Doing my Wurst in New BraunfelsWritten by Erin Inks | Published November 13, 2012
Tearing up the floor at Wurstfest. If you can't polka or two-step, just wait for the next Chicken Dance.
It's become a yearly tradition for us to head down to Wurstfest in New Braunfels to share the joys of beer, sausage and polka with a few friends. Both the Longhorns and the Aggies had won football games when we went this Saturday, so the grounds were extra-packed with jovial fans--and a few in burnt orange even offering congratulations to those in maroon after their team beat No. 1 Alabama. Usually we'd park somewhere in town and trek on foot to the festival, but this time we caught the Wurst Wagen from the park-and-ride at the New Braunfels VFW, which was worth the money: $20 each for parking, admission, a ride to the front gate and some drink tickets, which saved us from standing in a couple of long lines at the event.
An electrifying showdown in Central TexasWritten by Erin Inks | Published November 7, 2012
It's pretty rare that I'm drawn to an event on the strength of a poster alone, but then I saw this:
Lightning! A famous scientific rivalry! …Fictitious metal?
Discovering some small-town events, with dad along for the rideWritten by Erin Inks | Published October 31, 2012
Last week I took some time off to host my dad while he visits from out of state, which means I got to play tour guide. In his previous visits, we already explored most of the sights around my home in Austin, so this time I made plans to get out and stretch our legs in the surrounding area.
I let dad rest up on his first evening here, but the next day, we were off to explore downtown Bastrop and Bastrop State Park. Among the downtown shops and eateries on Main Street, we especially enjoyed the sign to the right (which, naturally, points to a door that can't be opened). In the park, the loblolly pine trees still bear scorch marks as a reminder of the Labor Day fires that burned the area more than a year ago, but the trails were all open. Newly built wood bridges span many of the creek beds. More sun gets through the sparse canopy than it used to, but there's plenty of healthy, green growth underneath.
Taking the State Fair of Texas for a spinWritten by Erin Inks | Published October 12, 2012
A friendly passerby offered to take our photo at last year's fair with Big Tex and (because of our woeful skill at midway games) the most expensive stuffed animal I've ever owned.
There's a little more than a week left to visit the State Fair of Texas, that grand showcase of food, entertainment, amusements, exhibits and Texas hospitality that lights up Dallas' Fair Park each fall.
RipFest Honors a Texas LegendWritten by Erin Inks | Published October 4, 2012
It's said that you can't get blood from a stone, but how about getting a horny toad out of one?
That's what's said to have happened in Eastland, Texas, when the old courthouse was being torn down in 1928. A time capsule in the courthouse's cornerstone since 1897 was opened, and to the surprise of thousands of people gathered for the event, a horned lizard sealed up in the box 31 years ago was still alive. Named "Old Rip,†after Rip Van Winkle, the horny toad was taken on a national tour before dying less than a year later. (According to the story, that wasn't the end of his adventures.)


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Delivery and returns
Home delivery
- £3.99 Next day home delivery* - order up until 5pm
- £3.50 Standard home delivery** - get your order within 5 working days. FREE named day delivery when you spend over £100. Just enter the code FREEWINE.
- We can't deliver wine internationally or to our stores for collection.
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- Delivery exclusions:
- *Next day delivery exclusions >
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Returns and refunds
If you'd like to speak to us about your wine please contact us.
Refunds can only be given in accordance with your legal rights. For example, if the wine you've ordered isn't of satisfactory quality or as described.
More details
Case includes
- Product information
- Pinot Grigio
- Vintage: 2013
- A fruity, ripe, top-quality example of the popular Italian white Pinot Grigio. This wine has wonderfully fresh, zesty flavours of lemon and lime and a tangy, dry finish.
- About this bottle: This wine has been made from Pinot Grigio grapes growing in the Venezie area of northern Italy, which is well-known for its high quality, fresh, single-varietal wines. The winemakers are the Bidoli family who, over three generations, have established a highly modern winery in Friuli using fruit from low-yielding vines.
- Grape Variety: 100% Pinot Grigio (Pinot Gris)
- Country of origin: Italy
- Region: Venezie
- More information
- Bottle size: 750 ml
- Alcohol content: 13 %
- Alcohol units per bottle: 9.8
- Alcohol units per serving: 1.6
- Serving Size: 125 ml
- Allergens: Sulphites
- Stopper type: Screw cap
- Consume Within: 6 months of purchase
Not available for international delivery.
We make every effort to deliver you the same vintage wine as the one advertised.
Sometimes we only have limited stock and may have to send you another vintage. If you're not happy with the wine you receive please contact us.
Licensing Act 2003: It is an offence to buy or attempt to buy alcoholic liquor if you are under the age of 18
Please drink responsibly

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text: Do You Have The Right IT Monitoring And Management Strategy? As more organizations embrace hybrid IT, the task of monitoring and managing these environments becomes more complex. Virtualization and cloud add layers of abstraction, making detection and resolution of a performance/availability issue extremely challenging for the IT operations department. Without the correct process and tools


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This is Wheat Montana Bronze Chief. It is high protein hard red spring wheat. Naturally air dried, plump kernels, low moisture, and excellent baking quality. For superior whole wheat baking. Chemical Free. GMO Free.
What is the difference between the "Organic Certification" and Wheat Montana's "Chemical Free Status"?
Wheat Montana's products are not "certified organic", however grains grown on our farm are "chemical/pesticide free" proven via an independent lab test for 125 different Herbicides, Organochlorine, and Organophosphorus Pesticides, as well as Semi-volatile organics. Organic farming procedures benefit both the consumer and the environment. Wheat Montana Farms believes in the value of organic farming but we take our process one step further and subject our products to a final chemical analysis to ensure that you are getting exactly what you want, clean, fresh, wholesome, chemical free, grains! In order for us to produce "certified organic" wheat berries, Wheat Montana Farms must use "natural fertilizer or manure" (cow, sheep, chicken, etc). Since our products go directly from the field to the table with no irradiation or pasteurization, we are concerned about the possibility of cross contamination from virulent bacteria. We do not, at this current time, use animal manure in order to eliminate any possibility of cross contamination for our customers. WE DO NOT USE G.M.O. (GENETICALLY MODIFIED) VARIETIES OF ANY KIND. NO G.M.O.!!
What is the shelf life this wheat?
If you store the grains in a plastic pail with an oxygen absorber in a temperature stable environment, the wheat should last six to eight years, perhaps longer.
What is the protein and moisture content of this wheat?
The moisture content of our Prairie Gold and Bronze Chief Wheat is no higher than 10%, perfect for baking and storing. The protein of our Prairie Gold and Bronze Chief Wheat measures between 14.5 and 15.5%, depending on the growing season.
What is the difference between "Bronze Chief" (Hard Red Spring Wheat) and Prairie Gold ?
Nutritionally both the Hard Red Spring, Hard White Spring, and Hard Red Winter varieties that we grow are the same (15-16% protein and 9-10% moisture). Basically the difference is in the end product: Bread made with Hard Red Wheat is darker and denser (more of a brown traditional look). Items made with Hard White Wheat "look a little more like white bread". They bake up a beautiful golden color and do not possess the stronger taste associated with the traditional whole wheat breads.
Posted by Kathleen Gent on 23rd Oct 2013
Although I warned myself in my previous review (see above)to order some wheat, I managed to forget and run out of it. I picked up a few pounds of hard red spring wheat from my local Co-op, and what a difference!! The wheat berries looked, smelled, and cooked different - and not in a good way. The Wheat Montana is so excellent that even acceptable wheat seems inferior in comparison. I make my bread in a bread machine using the same recipe every time. After 3 loaves, I can say that my 2-cup loaf was darker, denser, consistently 1 inch shorter, and didn't taste as good. I didn't wait any longer to place my order. Happily, I got a 15% discount on Columbus Day, and received my wheat in only 4 days. Let me tell you, it looks exactly like the photo on this site and each 1 pound zip-lock bag contained at least 17 ounces. I ordered 15 lbs and received 16.3 lbs. If you're wondering how I know, I'm one of those OCD people who weighs things for fun. I also ordered 15 lbs of the white wheat and received 16 lbs, and it's just as wonderful and perfect as the red. It all looks as clean as a whistle, I can't see any impurities at all. What an incredible bargain these wheat berries are - I feel very fortunate! My sincere thanks to you great people at More Than Alive.


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Hair How-To: 16 Hot Styles For New Year's Eve
If your New Years resolution is to try new things, a great place to start is with your hairstyle! Check out these major dos to rock as you ring in 2014.
By Kara McGrath
Glitter-Sprayed Half-Up 'Do
Make your favorite style extra-special for New Year's Eve by adding an all-over spritz of glitter spray! Just keep the majority of your makeup matte, so you don't look like you fell in a vat of fairy dust.


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Compare this product with our other luggage
Beauty and strength with room to spare! Our 26" Sojourn 8-Wheeled Luggage features a tough, polycarbonate and ABS shell that looks great while handling the rigors of travel with ease. Eight wheels that swivel 360° make it a cinch to navigate crowded airports. And you'll love the fact that the telescoping handle takes up no packing space when not in use, while the expansion panel provides an additional 2" of space! A built-in TSA approved luggage lock keeps your possessions secure. Use our clothing compression and packing systems to organize the contents.
Pack this bag!


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Smart Gear Toys the makers of the Smart Balance Bike, have created a safe and fun way for your child to learn how to ride a bike.
Features of the Smart Balance Bike:
Eco Friendly:
Coming in renewable birch wood, the Classic Smart Balance Bike features comfortable rubber grips, a cushioned leatherette seat, and a limited steering radius to prevent jackknifing. The pneumatic wheels provide a softer, more resilient ride, and are equipped with longer fill valves to make it easier to secure the pump to the tire. The spoke-less wheels are designed for greater safety--to prevent small legs from getting caught when in motion. A five-position adjustable seat with a height range from 12.5 to 17.5 inches allows the bike to grow with your child for years of use. Finally, a unique, integrated carry handle on the frame makes it easy for an adult to carry the bike to and from the car, and also allows a child to push the bike along more easily.
Key Features:
Sustainable Construction:
Smart Balance Bikes are made from birch wood that has been harvested from a replenish-able source. The bikes are built using formaldehyde-free glue as well as non-toxic paints and lacquer. The carton the bike comes in, is made from recycled paper with water based ink printing.
About Balance Bikes:
Traditional toddler bikes with training wheels don't necessarily train or teach a child how to ride a bicycle. The training wheels do not allow kids as much opportunity to feel the motion-propelled balance of two-wheel biking. By contrast, two-wheel balance bikes allow the child to run the bike along and learn to balance as they develop speed and confidence. As the child grows confident with their forward motion, they begin to lift their feet off of the ground and balance the bike as they coast forward. If the bike starts to fall, kids can regain their balance quickly and easily by dropping their feet to the ground.
Write an online review and share your thoughts with others.


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I want to buy a DSLR with a video function. Canon announced 2 new DSLR so wanted to decide between CanonT3i and Canon T2i but both seems to be identical just new one with a swivel screen. I came across this site and has really given a good comparison
http://blog.camerafobia.com/canon-t3...-vs-60d-vs-t2i what are your thoughts?


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Travel Information
Getting around
Once you've arrived, take your time. You can get around by train, bus, car, steamship, cruise ship, bicycle, skis or sleigh. Relax and enjoy it.
Finland is a large and sparsely populated country, but getting from point A to B is no hassle. Transport networks by air, rail, road and water are comprehensive and reliable.
When arriving in Finland, chances are you'll be landing in Helsinki. Even if not, you'll notice all corners of the country are connected:
There are 27 airports in Finland, five of which have regular international flight services. The main gateway is the Helsinki-Vantaa international airport.
The northernmost airport is in Ivalo in Lapland, approximately 250 kilometres above the Arctic Circle. The following airlines operate domestic flights in Finland:
Finnair, Norwegian, Flybe, SAS
Finnish trains are spacious, comfortable and clean. The rail network stretches all over the country from Helsinki to Kolari in Lapland.
Finland's coach route network is one of the most comprehensive in Europe covering more than 90 per cent of public roads. See the following sites for coaches to your destination:
Matkahuolto, Onnibus, ExpressBus
Finland has right-handed traffic with a polite and stress-free driving culture. There's a good network of petrol stations close to each other. Some of the car rentals operating in Finland:
Avis, Budget, Europcar, Hertz, Scandia Rent, Sixt
There's a plethora of charter and sightseeing cruises along local coastlines and inland waterways. Please see details with the tourist office of your destination.
Several ferry lines operate cruises to the autonomous Finnish islands of Åland and countries by the Baltic Sea:
Viking Line (Estonia, Sweden, Åland)
Tallink Silja (Estonia, Sweden, Åland)
Finnlines (Germany, Sweden, Åland)
St. Peter Line (Russia – St. Petersburg)
Linda Line (Estonia)
Eckerö Line (Estonia)


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|By Katie Virk | Posted in | RSS 2.0.
Many thanks for the prsiae Brittney Yes, there was a method to the madness of the ordering, but I'm definitely not at liberty to discuss that, LOL. But you're right, there are great movies that appeal more to men, then those that appeal to women, and then those that pretty much herald universal, unisex prsiae.
ir10031981 on March 23, 2011 sometimes I woendr what's the point of being debt free including the house when you're gonna live alone because you're single and have no children? sure on one hand it's cool to owe nothing, weird! but if you're like me you go to bed somewhat depressed wishing you had a spouse and even a child to share your life with.
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Agreed. The Demon Haunted World is an excellent book, and Sagan is hlhgiy quotable. Sometimes, when I lose my usual skeptical viewpoint and go off on some weird metaphysical tangent, I go back to that book for some stability. It's handy! Of course, there are times when I LIKE to go ballistic and think outside the restrictions of reality. But it's nice having something to bring me back once I'm done.I keep it on my nightstand.
That commute would KILL me. I hate dirivng. I mean I really, really hate it. If I could get rid of my car altogether, I'd be a happy girl. The longest commute I've ever had was 30 minutes one way, and that felt like an eternity. I usually listened to audiobooks or public radio (oh my, I think I've just outed myself as a huge geek). I just couldn't deal with hearing the same three songs over and over on the radio.
I was not able to download the page re: call for artsits & poets (deadline: August 20). Do you have it in another format or can you copy & paste the info into an email for me?Thx,BJW
1st Annual Concordia Lutheran High School Band Mattress Fundraiser SaleSaturday, June 9, 201210 a.m. 5 p.m.Concordia Lutheran High School Cafeteria*Mattress Sets will be on display in the Cafeteria to try out!*All sizes abilaavle! (Twin, Full, Queen, King, Cal King & Special Sizes)*All items are BRAND NEW with Factory Warranties!*Name Brands such as Restonic, Southerland, and more!*Free Layaway Available!*Delivery Available!*Cash, Checks and Credit Cards, Accepted!Save 30% 60% off Retail! Profits go directly to the BAND!$50.00 off with coupon abilaavle day of sale at school!Please come support Concordia's Band and buy a mattress set!
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Jan Petters (Mom) December 6, 2011 Unfortunately the squirrel post has been taken off by the NFL. So I miessd seeing it boo! This reminds me when years ago I and friends were at the Indy 500 (Memorial Day weekend when it should have been fairly warm). It was soooo cold that the race car tires were havng trouble. What should have been a couple hours turned into hours and hours. We weren't prepared for the cold and had only lightweight clothes guess we didn't look at the forecast! Miserable day!!!
Hey..nathan- as we discussed eaelirr- can. You send us the artwork with the white and also the one with the faded white so we wont have to do a white screen, also a reminder to rid 2011 on the artwork and place silent auction directly underneath hospice of limestone county. Thanks- if possible want to shoot that over to her later this evening;)
说:Thanks for discussing your ideas. I'd also like to esperxs that video games have been at any time evolving. Today's technology and revolutions have served create reasonable and active games. These entertainment video games were not actually sensible when the concept was being tried out. Just like other areas of technologies, video games also have had to evolve by means of many generations. This is testimony towards the fast growth of video games.
lavendermiracles1 on July 10, 2008 Great information brief and to the point. This cmnapoy really helped me with my credit issues. I highly recommend them to anyone experiencing credit isssues at this time.
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Shanny in Australia / Re-watching David's performance of Heaven has me in such an eanoitoml state, I thought I'd come over and take a look at the pics to distract me. Not working so good. lol These are GREAT pics. Thanks so much for sharing them. There are a good selection of the behind the scenes stuff, the band, the crowd and the concert. It would have been so wonderful to have a Live DVD of this show. I really hope in the future something like that can be organised.Thanks again.
Hi! This is kind of off topic but I need some help from an established blog. Is it hard to set up your own blog? I'm not very tenhaccil but I can figure things out pretty quick. I'm thinking about making my own but I'm not sure where to begin. Do you have any tips or suggestions? Thank you


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Collision Repair Home
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Looking for Collision Repair Experts in Jackson?
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Click the auto body shops on the map to see feedback scores, ratings & reviews for your job & vehicle type.
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Collision Repair Experts is a nationwide network pairing consumers with the most trusted local auto body shops. Collision repair shops in our network must adhere to stringent quality and service guidelines.
Every customer is given a follow up phone call and the experience is logged and published to the web. The combined scores equal the auto body shop's feedback score. We publish all testimonials from each collision repair shop in our network so you can make the most informed decision about your collision repair process.
A collision is bad enough - we take the pain out of collision repair.
About Collision Repair Experts
Copyright © 2008. All Rights Reserved.


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Koi Koi Seven Extra 1
Category: Koi Koi Seven
- Download Koi Koi Seven Extra 1 with new episodes added weekly.
- Check out our Anime/Manga Cosplay website - for all anime/manga fans!
|Video not playing? Click here and clear your browser cache, it can solve 95% of the video loading problem.
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|Buy a Gift Card
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Can be used online, in our shops
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(Second) Kiriko's $40 Lunch Sushi Omakase, w/Photos
- PeterCC May 24, 2012 04:42 PM
The title's a bit ambiguous as this was my fourth visit to Kiriko, but it's my second time having their lunch sushi omakase. You can read about the first time, which I really enjoyed, and the other two visits, which were not as great, here: http://chowhound.chow.com/topics/848518/.
After a disappointing time with their non-omakase lunch offerings, I'm happy to report that their $40 lunch sushi omakase is still a vast improvement from, and well worth the additional $16 over, their Deluxe Jou Sushi moriawase.
I arrived just after noon to an empty sushi bar and a few occupied tables of business men and women on their power lunches. I was seated the rightmost section of the bar with well-worn wood separating me and Shinji-san (I gotta be extra careful not to write "Shunji" during this review), instead of the usual glass case.
I was served the salad and miso soup first. A good start, but pretty standard. I did get one perfect cube of tofu in my misoshiru, which was very exciting, but I digress. After the starters, Shinji-san began my 10-piece sushi omakase with...
1. & 2. Hon Maguro Akami (bluefin tuna), Chutoro (medium fatty tuna), brushed with shoyu. The akami neta appeared to be a normal-size cut sitting on the shari, but it was deceptively thick. Not that I'm complaining, as the fish had a great flavor to it, strong but clean. The chutoro had a really beautiful gradient, running from medium-red to light pink across the piece. It was slightly chewier than the chutoro from my first visit, but still fantastic.
3. Tai (red snapper), topped with sea salt and lemon juice/zest. The flavor of the fish itself was very delicate and sweet, and (strangely but pleasantly) had an almost cream-soda-like undertone, kind of how uni often has a note of coconut to it.
4. Kanpachi (amberjack), brushed with shoyu. This was another thick cut of fish, which was flavorful with a hint of smokiness. Unfortunately, it had a little too much wasabi and was a little saltier than I would have preferred.
5. Homemade smoked salmon, topped with caviar. I paid special attention to this piece as the smoked salmon from my first two visits were very subtly smoked with little change to the texture of the fish, whereas the piece from the moriawase was over-smoked and more akin in texture to what one puts on bagels and cream cheese. Today's piece was definitely on the smokier side, not as delicate as the first two times, but it at least retained a little more of the texture of raw salmon.
6. Hotate (scallop), topped with sea salt and lemon juice/zest. It was a decent piece, a little more briny and less sweet compared to the piece from my first omakase.
7. Aji (Spanish mackerel), topped with kizami negi and grated shoga. The neta was deeply scored, so that as soon as I put the piece into my mouth, it fell apart. A little more "fishy" than last time, but not bad.
8. Isaki (grunt), topped with yuzukosho. This was the second time I've had isaki, and this time I could taste a distinct flavor different from tai and other shiromi, but I can't quite describe it. The yuzukosho did add a strong saltiness that luckily did not overpower the isaki like it did with the kinmedai from my first omakase.
9. Seared Toro (fatty tuna), topped with "unagi sauce" and "relish" (for lack of proper terms). The toro was prepared aburi, scorched with a blowtorch so that it looked almost like beef. It was an interesting contrast of flavors and textures between the sizzled, oily outer layer, the soft, fatty insides, and the sweetness of the sauce. It was amazingly good.
10. Blue crab hand roll, with cucumber. Sadly, the temaki was not as good as the first time. It looked somewhat smaller, which is fine as quality is more important than quantity, but was more mayonnaise-y than last time. The blue crab "salad" had small but noticeable pieces of the inner shell, the roll started to leak "juice" from its tail-end as I bit into it, and the temaki fell apart before the last bite.
I had pretty much the perfect blue crab hand roll the first time, so this was kind of a bummer way to end today's omakase, but overall I still found the meal head-and-shoulders above the moriawase in quality, and I lucked out by being served two pieces of fatty tuna, with the chutoro at the beginning and the seared toro toward the end.
(I threw in a photo of the dessert menu, even though I decided to skip dessert today.)
[Mods, I started a new thread since my previous Kiriko thread was a few weeks old and hadn't had a comment in over a week, and it was getting a bit unwieldy to read and comment on. But feel free to move this thread into that one, if you'd rather keep it as one thread.]
Additional thoughts:
I was glad the that the fish varied a bit between my two times. That would have been my expectation, even with a fixed-price lunch omakase. The pieces both had in common were hon maguro akami, chutoro, tai, aji, homemade smoked salmon, hotate, and the blue crab hand roll. I would say the smoked salmon and the temaki were much better the first time, while the akami and tai were better today.
As for what was different between the two visits, I was served hamachi, katsuo, and kinmedai during my first visit, as compared to the kanpachi, isaki, and seared toro from today. If I could, I'd probably trade the kanpachi for another piece of kinmedai instead.
The shari was (pleasantly) barely warm like the first visit, which was not the case with the moriawase as every piece was served together, so the rice cools down on the pieces that were eaten later. I'm not sure I prefer warm shari in general, but I do prefer it at Kiriko.
The service from the waitstaff continues to be excellent; I don't think my glass of ice water went empty for more than a minute. Comparing the two itamae (I sat in front of Tomo-san the first time), I would say Shinji-san was somewhat less conversational and seemed a little more intense than Tomo-san, who always had a smile.
This is not to say Shinji-san was intimidating or unpleasant in any way. He explained what each piece was (and seemed a little bit impressed that I knew what isaki was) and answered my few questions in a friendly manner. Perhaps I just felt a bit disconnected today because of where I was sitting, not being able to see what Shinji-san was doing behind the solid block of wood, whereas I could watch Tomo-san prepare my entire omakase the first time. But no real complaints, and I'd gladly sit in front of Shinji-san again.
re: PeterCC
I agree, you lucked out, 2 pieces of toro is probably $15-$20 during dinner service.
re: prawn
I know, I felt very lucky. I wonder if the toro was seared because it wasn't a cut that was good enough to be served fully raw. Regardless, it was delicious seared.
(I've also wondered if the toro in toro negimaki is lower grade, or if it's just the trimmings that were left over from cuts for nigiri pieces.)
re: PeterCC
I might have to try Kiriko again based on this. At dinner, I've had HORRID service (multiple visits), but it sounds like at lunch, it's not so busy and you actually get attentive service.
Thanks for the review and pics.
re: vinosnob
No problem. I agree about dinner service being not as good, though I've only been to dinner there once, and sat at a table. The service luckily wasn't horrid for me, but it was definitely much slower.
I've been there for lunch three times each time at the bar, and the first time was the busiest, with maybe two-thirds of the place occupied. Service was a little "sloppy" that time (was served the salad after the first piece of nigiri and soup a few more pieces later), but it was still pretty good. The other two lunches, they were less crowded, and the waitstaff was very attentive.
re: vinosnob
Maybe only because I've had limited experience at Kiriko, but I thought my omakase dinner service was very good.
re: taiwanesesmalleats
taiwanesesmalleats, with your username, I was wondering if you've checked this thread out: http://chowhound.chow.com/topics/850807
re: J.L.
If you want to pay me, I'm available for hire as a ghostwriter for sushi reviews. :-)
I'll do it eventually. It's just really difficult in the evenings (that's why I haven't been back to Shunji in a while). I gotta arrange a babysitter (kids love sushi, but they'll bankrupt me if I take them to places like Kiriko or Shunji), and possibly a wife-sitter...
re: PeterCC
The amount of jack you've paid so far for your cumulative Nihonryori forays at Kiriko & Shunji alone (and these are just the ones you let us know about) would suggest that you're ready for a dinner jaunt.
re: J.L.
I'm an open (and verbose) book. You know about all my trips! :-)
I'm not saying I wouldn't enjoy or appreciate the real deal. I'm just not sure I can sell my wife on the price, even if (or perhaps especially if) I'm eating solo.
Also, I can get 2 to 3 (or more) lunch sushi omakase for the price of one "full monty", so I can extend the experience throughout an entire month as opposed having just one outing, even if that one time is truly manifold better.
One thing I could possibly do sooner rather than later, to appease J.L., sushi connaisseur extraordinaire, is to do their full omakase during lunch. I would probably choose to set a $80 maximum (which is their minimum) but that way I can do a comparison with what I've already had there. Don't hold your breath on that happening any time soon though. :-)
re: PeterCC
You misspelled connoisseur (which I'm not, by the way). Lunch, no matter how opulent, is still only "getting to third base" in my book.
Friendly advice (unsolicited, I'm aware)... At the frequency you eat out (and I know 'cuz you document it on the threads), stop bleeding money by not doing omakase or moriawase lunches for 2-3 weeks, and save that money for a bangin' dinner for you AND your wife. Dinner. You seem very passionate about sushi; your spouse will eventually need to understand the inherent price points for you new-found passion anyways. Who knows, maybe she'll share your love for sushi after the experience! :-)
re: J.L.
Sorry, "connaisseur" is the French spelling. I spent a few years living in Montreal (mmm, poutine). I don't speak French, but I picked up some francophone habits, e.g. I usually have to correct my own spelling of "theater" as I almost always type "theatre" first (I know, the British spell it that way too).
Can I call you an aficionado, then? :-)
Thanks, I do appreciate the advice, and the baseball-slash-sex metaphors. For what it's worth, the waitstaff says the full-priced Kiriko omakase is the same experience for lunch as it is for dinner.
Now that you've planted the seed in my head, I think I will plan to cut down on eating out for a few weeks and do a full omakase sometime in the next month, probably solo, and probably limiting it to the $80 minimum for my first time, as I mentioned before.
(See how susceptible I am to suggestion?)
My wife does love sushi, but she usually sticks with sake and hamachi (though I'm sure she'd love inada, warasa, buri too). Except for that one occasion when we splurged for it at Shunji, she won't generally go for omakase, as she wouldn't seek out most of the fish being served on her own (I know, that's part of the fun, for me).
So I have to be a bit strategic and strike at the right moment. Right now I'm just trying to warm her up to Kiriko. Her Sawtelle Sushi moriawase last time was unfortunately just as mediocre as my Deluxe Jou Sushi moriawase, so that didn't do the trick.
Today, I noticed a wild salmon sampler listed on the specials menu, with at least three or four different species of salmon (some smoked) and one type of wild trout, which is right up her alley. Maybe I'll try to convince her to go tomorrow, get that and a hand roll (she doesn't eat much, another reason a long extensive omakase isn't a great fit for her), and hope that she ends up loving it.
This way, I prime her down the road for the idea of a full omakase there, to celebrate one of our birthdays or for our anniversary or some other occasion that'd warrant spending over $200 on a dinner for two.
re: PeterCC
Kiriko is fun like that. Whatever is good & fresh - they'll serve it! Enjoy your dinner for two!
I forgot to mention that I asked Shinji-san yesterday about their ikura. At first he thought I wanted to order some, but then I clarified that I wanted to know how it was. Shinji-san said that it's off-season right now and that it will be better in the summer. I'm sure they had some in their case behind the bar, so it speaks volumes that he discouraged an $8 up-sell because I cared enough to ask.
(I can't remember right now, and I can't find it in any of my other threads or comments, but I'm sure I asked another itamae the same question a few weeks ago and received a similar response. I think it may have been Tomo-san, and the reason I asked again about it yesterday was because I couldn't remember when exactly it would be in season again. So, good on both of them.)
Like someone who is going on a diet but starting "tomorrow", I'm procrastinating on following J.L.'s advice to save up for the full omakase at Kiriko for one more day. I took my wife back today specifically to try the wild salmon sushi sampler ($20), which was not on the menu the first few times I was there, so I wanted to make sure she had a chance to have it before it's gone again. To round out her salmon obsession, she also ordered a salmon skin hand roll ($5).
A glutton for punishment (and sushi), I decided to try one of the lunch specials again rather than spend another $40 on the lunch sushi omakase. This time, however, rather than ordering one of the moriawase, I took JudiAU's advice from the other thread and ordered the three hand roll set lunch ($14.50). Since the set lunch was so reasonably priced, I added on an order of live sweet shrimp ($16).
We were seated in front of Tomo-san, and after the salad and soup that came with my set lunch, we started in on the sushi...
My wife's wild salmon sushi sampler was made up of five beautiful pieces of salmon. Unfortunately for me, I only got to sample a few small bites:
1. Fresh wild king salmon, which had a really clean and light taste, not overly oily or even though it has a higher fat content relative to other salmon.
2. House-smoked wild king salmon, which had a nice smokiness from the applewood, and a tighter texture than the fresh wild king salmon.
3. Smoked Copper River sockeye salmon, with a beautiful ruddiness to it, and a stronger, more concentrated flavor.
4. Seared Norwegian ocean trout, brushed with shoyu, topped with kizami negi, shredded daikon radish, and a dollop of white sauce, which had a mild salmon-like flavor (the fish, not the sauce).
5. Fresh Atlantic salmon, which I did not get to sample. :-/
My wife seemed to like the fresh wild king salmon the most, and thought the seared Norwegian ocean trout was "interesting" (_not_ used pejoratively). Overall, she enjoyed these pieces of nigiri much more than the pieces from her Sawtelle Sushi moriawase last time. She also really enjoyed the salmon skin temaki, remarking that unlike other places, the pieces of salmon skin still had a decent amount of meat intact.
(When we were leaving, she said she'd definitely come back to Kiriko with me in the future. Yay!)
My three hand roll set lunch was also quite good. I had gotten the negihama (yellowtail with scallion), the unagi and avocado, and blue crab temaki. Each were expertly made and tasted quite good. In the future, though, I'd probably swap out the unagi and avocado and swap in a salmon skin instead.
(Take this with a grain of salt, as it's based on a miniscule sample size, but I definitely preferred the temaki that Tomo-san made to the one that Shinji-san made yesterday. The blue crab hand roll had none of the problems it had yesterday--well, except for a little bit of shell in the mix, which is not something influenced by how the temaki is constructed. I would still like to go back and order the three hand roll set lunch while sitting in front of Shinji-san before declaring a winner.)
After I had finished the hand rolls, I watched Tomo-san dispatch two large, still-kicking shrimps. The nigiri pieces were delicious, sweet and clean and firm, and the wasabi really accentuated the flavor of the amaebi.
The heads were sent into the kitchen, and came back crisp and golden red. They were actually much more plump than other fried amaebi heads that I've had in the past. One was full of tomalley, some of which actually bubbled out of the shell during the deep-frying, and the other was full of roe, which was a treat I hadn't had in a fried amaebi head before.
Since the heads came with a dipping sauce that had what would traditionally be kizami negi in it, and since I could see a bundle of the thinner, greener "scallions" in the cold case, I took the opportunity to ask Tomo-san if the negi they used was actually scallion or if it was asatsuki, which I had speculated it being since my first visit. He confirmed that they do use asatsuki, which he said has a better flavor while being less pungent than scallions.
All in all, a successful lunch, as the goal was to turn around my wife's opinion of the place. And I may have found a loophole so I don't have to stay away from Kiriko completely while trying to save up for their full omakase: at $14.50*, including salad and soup, the three hand roll set lunch is an excellent deal and a Kiriko lunch special I can finally get behind (or in front of).
*Mine was $16.50 today, due to the additional $1 for the unagi and $1 for the blue crab.
re: PeterCC
Thanks for the update. Yes, I should have mentioned the salmon skin roll as a good alternative too.
re: JudiAU
Thanks again for the recommendation.
Went back today for lunch. (This will be my shortest review on CH.) Place was near-empty when I arrived; waitress said to sit anywhere. Wanted to give Shinji-san another try on the temaki, so I sat in his section of the bar. But, like a dummy, I took the closest seat to the door, behind the solid block of wood again, which I still find cuts me off from the itamae and even the waitstaff a little.
I ordered the $14.50 three hand roll lunch set: salmon skin, negihama, blue crab (+ $1). Service had one bad blip--I had to remind the waiter that my lunch came with salad and soup, after I saw that someone who had come in and ordered after me had already got hers.
Glad to report all three hand rolls were well constructed. Had the negihama first; still really like that they use asatsuki rather than "regular" negi. Blue crab next; not quite as mayonnaise-y as the last time, and the roll held together well despite not being eaten right away. Salmon skin last; probably my favorite of the three, as they definitely use the house-smoked salmon to make it.
Still think I prefer Tomo-san slightly over Shinji-san, but no complaints. Left a $20 to cover the $15.50 + tax and tip. Highly recommended (instead of "good, quick, cheap: pick two", you get all three)!
(Before J.L. chastises me for going to Kiriko for lunch again rather than the full omakase, I'm basically treating this as a completely separate beast than going for omakase. After all, I could spend just as much on a "regular" lunch at Umami Burger or some other place, but I decided to spend it at Kiriko instead.)
(Oh, and for anyone who thinks I'm going to write a review for every little visit... Don't worry, no more reviews on the three hand roll lunch, unless something extraordinary happens during a visit. Today, I mostly wanted to report back that the first blue crab temaki that I had from Shinji-san was apparently not an indicator of how he makes temaki in general, which is just as good as Tomo-san.)
re: PeterCC
I wasn't gonna say anything, man...
I'm still too stuffed from my magnificent omakase last night whith Shinji-san at Kiriko (yes, I went into bonus rounds and bonus desserts; photos to follow).
re: J.L.
Please call Peter out J.L.!
Shinji-san and Tomo-san are equal IMO, but each has his own tendencies. Shinji-san leans closer to the fusion side, being quite handywith the blowtorch and saucing, etc. Tomo-san is more old-school, but has slightly better knifework. I usually alternate between the two.
re: chrishei
Hehehe - I've put enough pressure on poor PeterCC already...
My current Kiriko shokunin tally:
Ken-san: 8+
Tomo-san: 5
Shinji-san: 5
They're all gifted shokunin, IMHO.
re: J.L.
Heh, for a sec there I thought you were rating them.
My own tally is:
Tomo-san: 1
Shinji-san: 2
Table Service: 1 (I couldn't tell who was making our meal)
Ken-san: 0 (yet)
Would you recommend I request a specific itamae when I do go for my full omakase? It seems most natural to request Ken-san as he is the owner, but would it be weird to request Tomo-san?
re: chrishei
Call me out on which topic? For prefering Tomo-san over Shinji-san, or for doing lunch again at Kiriko? :-)
Already explained the going back a few comments upthread (and in response to TonyC in this thread: http://chowhound.chow.com/topics/851745). Between him and you (if this is what you're asking J.L. to call me out on), and J.L. (though, to his credit, not today), I better get to a real omakase, and fast. Heh.
As for the itamae preference, I haven't eaten there enough, or rather, had the omakase prepared by each (I assume that one itamae acts as the primary chef for the entire meal) to suss out the different strengths of each.
For me, it's more the attitude; while Shinji-san has never been anything but completely professional and courteous, Tomo-san seems to take that extra step to make me feel more welcome. For instance, even though I was sitting deep in Shinji-san's section of the bar today, Tomo-san came over and said hello and asked me how I was.
(I am not faulting Shinji-san at all. I'm a relatively shy person and would probably act more like Shinji-san than Tomo-san if the situation was reversed.)
re: PeterCC
I'm just giving you a hard time Peter :)
But a man of your knowledge and palate would definitely appreciate the full omakase at dinner.
And once you get Shunji-san to open up, he's quite the jokester.
re: chrishei
I figured you were. I'd like to think that I'm considered accepted into the community now that CH regulars have started (jokingly) giving me grief on stuff. :-)
You mean Shinji-san, right? I already have a good rapport with Shunji-san. :-) (God, I need to get back to that place! Just much harder to get out for dinner than it is for lunch.) Sounds like Shinji-san has to be more comfortable with someone before letting loose, which I understand as I am the same way.
re: PeterCC
After reading your reviews, I tried the Temaki lunch finally. Salmon skin roll is very good, as suggested. However, as a regular Kiriko customer, I did shock everyone in the house that I didn't order "sushi omakase" for lunch that day though. LOL.
re: LAmaggie
Heh, that's great! It's an amazing value, and either they'll lose a little money from me ordering that for $14.50 rather than the $40 lunch sushi omakase, or they'll make a little more money from me coming in more often than I would if I only ordered the lunch omakase, so it probably evens out.
Do you get the $40 lunch sushi omakase or the full-fledged ($80-$120, as warned on the menu) omakase? Have you ever gotten the $50 sashimi and sushi lunch omakase?
re: PeterCC
They probably lose money from me ordering $14.5 rather than $40, since I don't go there often during lunch. LOL.
I tried everything in Kiriko : lunch sushi omakase ($40), sashimi and sushi omakase ($50) and full omakase for dinner. I usually get the sushi omakase ($40) if I go there for lunch. I tried may be once last year for the sashimi and sushi omakase (I think the price is just $4X last year). You got two plate of various sashimi (similar to what you get from Dinner omakase), and 5 pieces of sushi. I don't think I got a handroll for the sushi part, so ended up not that FULL. haha.
re: LAmaggie
Video game developer Andy Gavin posted photos of three of his omakase-at-lunch visits to Kiriko here: http://all-things-andy-gavin.com/2011...
The first visit seems to be the what-is-now-$50 sashimi and sushi lunch omakase, as it ends with four pieces of nigiri and it did (for him) end with a blue crab hand roll. However, he got way more than two plates of sashimi; instead if I'm parsing his photos properly, it looks like he got five plates, each with two or three different fish. That would be a great deal for $50, if it were true. I got the $30 assorted sashimi at dinner there once, and it was nowhere near as much sashimi as what he got.
On his second visit, he "ordered a more elaborate sashimi omakase, which is mixed in here with a simpler sushi/sashimi one." I think that means the pictures are of two omakase orders.
On his third visit, he says it's another "sushi and sashimi" lunch omakase, and this one looks closer to what I would expect for the $50 one, with two plates of assorted sashimi and a plate of four nigiri pieces and the blue crab hand roll, but he also shows pictures a plate of sake sashimi and a plate with hotate nigiri and uni gunkanmaki.
I think the simplest explanation is that he asked to add on to the fixed-price lunch omakase. If people are able to do that and order single pieces (like the hotate and uni), that's something I would be very interested in doing next time.
re: PeterCC
I am not sure how he got so many food for $50. I think his third visit make more sense, but I agreed with you, the hotate as well as uni should be add-on.
You can always add items after done w/ the fixed-price lunch. I did add the sockeye as well as asari nigiri after the temaki set. LOL.
re: LAmaggie
Wow, the asari nigiri is beautifully prepared. Glad to know I can add on single pieces to the lunch omakase because there are things I want to try but don't want to get a full two-piece order. Don't suppose they let people order single pieces after the temaki lunch... :-)
re: PeterCC
I have never seen a sushi joint turn down single piece orders...you just gotta pay.
re: ns1
*shrug* I've very little experience at this level of sushi-ya, but the low-to-mid range places I've been to in the past would generally only do the standard two-piece orders when placed a la carte.
One of the last times I was in Kiriko, I asked how much the live ama ebi was, and they said $16, two shrimp. They didn't tell me I could order just one, not that I minded having the second one. :-) Next time I go in for the temaki lunch, I'll try to order single pieces and see what happens. Not that I'm doubting you, ns1. :-)
re: PeterCC
For example, sushi gen does two per order by default. which is why you ask for 1 piece only ;)
I bet you'd have far better luck with this at the bar versus the table.
re: ns1
Yes, try SUSHI ZO. After finish the whole course of omakase, the chef asked us if we want anything extra, whatever we requested he said no more (we asked for couple items), but then you saw him prepared what you asked for to the customer next to you after couple minutes. We were pissed.
re: LAmaggie
Yeah I'd never go back [to Sushi Zo if I had that experience]. JUST TAKE MY MONEY ALREADY.
re: PeterCC
the asari nigiri is awesome! ^^ Well, you know for dinner, you can also just do sushi omakase, which is not fixed-price, probably more expensive than lunch ($40), but cheaper than full omakase.
I went back for the temaki lunch again today, but after the discussion with LAmaggie about the the lunch sashimi and sushi omakase and what it consists of (based on photos from Andy Gavin's blog), I was overwhelmed with curiosity and decided to break my diet-from-omakase and try it for myself.
I was given a choice of seating, and though it felt a little awkward walking past Shinji-san, I sat down on the next-to-last chair at the bar, in front of Tomo-san, the same seat where I had my first lunch sushi omakase, my first meal at Kiriko. After salad and soup (they didn't forget this time), I started with the sashimi courses...
1. A plate of two fish: one piece of house-smoked salmon, wrapped around a slice of mango, topped with caviar; three slices of wild kanpachi topped with asatsuki, yuzukosho, and a vinegar gelée.
The salmon was more smoked than I would have liked; I think the first few times I had the house-smoked salmon--barely, but still distinctly, smoked--must have been the exception rather than the rule (unfortunately, imo). The mango looked perfect, but was very ripe and therefore almost cloyingly sweet, and overshadowed the fish a bit (and the caviar completely; I can't even remember tasting it).
While I understand kanpachi is already considered shiromi no sakana, the color and texture of this wild kanpachi was more like tai or hirame than the kanpachi I've had in the past. The difference between the wild and farmed kanpachi was greater than that between inada and hamachi (haven't had buri yet to compare to hamachi). The wild kanpachi also had a very different taste and texture, again closer to tai or kinmedai, and was probably the best part of the meal.
2. A plate of one cephalopod and two fish: hotaru ika, lightly streaked with dressing; kinmedai topped with lemon juice, sea salt, and lemon zest; kanpachi carpaccio, topped with vinegar gelée and jalapeño slices. Served with freshly grated wasabi, which was excellent with each.
The hotaru ika were larger than ones I had previously at other places, and I could discern the quill in the chew, but it just introduced an additional textural contrast to the barely chewy body and creamy insides.
The kinmedai was nearly as good as it was the last time there, but two things kept it from equaling my past impressions of the fish. First, it was not prepared aburi, seared with a blowtorch, which concentrates the flavor of the delicate strip of skin left on each slice; second, it had stiff competition in the wild kanpachi above, and the latter barely won out.
The kanpachi carpaccio, like the house-smoked salmon wrapped around mango, appears to be one of Ken-san's signature dishes. It was very good, with the the various toppings adding something different to the flavor and texture mix. But like the kinmedai, the kanpachi could not compete with its wilder cousin for top fish.
I was then served the five pieces of sushi on one plate:
1. Maguro - big eye tuna, per Tomo-san. I'm not sure I can discern the differences between big eye and yellowfin, but it was clearly not the bluefin I've been having recently. It was almost supermarket tuna sushi in taste and texture. (Is yellowfin closer to bluefin, or do I just think so because of the similar name?)
2. Sake - fresh salmon sushi; a tasty, if unremarkable, specimen.
3. Albacore, topped with asatsuki and toasted slivers of garlic - another decent but standard piece of sushi, though the garlic made it stand out a little.
4. Toro, seared - as great as it was last time I had it, but the sauce drizzled on top was just a little too sweet.
5. Blue crab hand roll - I guess that solves the mystery of whether blue crab hand roll comes with the sashimi and sushi lunch omakase. It has to be a coincidence, or maybe just psychosomatic on my part, but I swear the blue crab hand rolls, when I have it on days I sit in front of Tomo-san, are better and less mayonnaise-y than at other times.
I realized after the moriawase experience that I do not prefer multiple pieces of nigiri (beyond two) to be served together. The shari gets cold in the pieces eaten later, and the flavor and even texture of the fish changes the longer the wait between being sliced and eaten. (Yes, this is old news to you sushi-tsu.) So I was disappointed that the sushi "courses" of the omakase was actually just one course, all served together, and the pieces were noticeably smaller than in the sushi-only lunch omakase.
Overall, I definitely prefer the sushi lunch omakase over the sashimi and sushi lunch omakase. I like the experience of having the itamae place a individual piece of nigiri on the geta and savoring each on its own. The pacing was also "jumpy" in that I was served three plates, rather than 10 individual pieces, over the same period of time.
Also, while I enjoyed the wild kanpachi tremendously, I don't think I'd spend the additional $10 over the $40 lunch sushi omakase for two small plates of sashimi and five fewer pieces of sushi. I might as well spend another $30 on top of the extra $10 and go for the full omakase (I know, it just _starts_ at $80), which I fully intend to do, sometime after my crazy 24-hour food tour.
Oh, after seeing the picture of the uni ice cream that J.L. posted in his recent review of the full omakase (http://chowhound.chow.com/topics/852226), I had to try it for myself. The $11 order was larger than the portion that came with the omakase, as one might expect of an individual dish of the stuff. The presentation was simple but beautiful, with the texture of the scoop of ice cream looking like the texture of uni itself, and the salsa gazpacho gleaming like it held gems under the surface. The flavor was quite heady, with gazpacho's cool mellow heat both bostering and tempering the the sweet and bold flavor of the uni ice cream. The nori tempura added a contrasting texture to the whole dish. I would definitely order it again or hope it's still being served when I get around to experiencing my first full omakase at Kiriko.
In the meantime, back to the straight and narrow of the $14.50 temaki lunch set.
re: PeterCC
Sorry to hear that you didn't enjoy the sashimi and sushi omakase that much. Smoked Salmon with mango and caviar is one of my favorite Kiriko dish. I believe the vinegar gelee that you mentioned are "yuzu gelee". When I had my sashimi and sushi omakase long time ago, my sushi was served individually. However, it may be because Shinji does know that I am not in a hurry like the other lunch customers. I agreed that the wild kanpachi (from Kagoshima) tastes different from the farmed one. I had the sushi, not the sashimi on Thu night.
The uni icecream is huge for $11!! compared to what I had for omakase two weeks ago. I also noticed another interesting facts, I think this is the third or forth time that I went to Kiriko the day before you did. :P
BTW, I think Bluefin tuna > Bigeye tuna > Yellowfin tuna in terms of price.
re: LAmaggie
Don't get me wrong, it was more enjoyable than the sushi/sashimi I've been eating all my life, except for the big eye tuna, which was on par with the average places I frequented.
Tomo-san definitely said it was a kind of vinegar that made up the gelee, and the tartness did not have a strong citrus component, but for all I know it could have had both yuzu and vinegar in it.
(Did you mean the gelee on the wild kanpachi or tr carpaccio? I wasn't sure, but I think they were different and the one on the carpaccio may have been yuzu as it did seem more citrus-y than the gelee on the wild kanpachi.)
re: PeterCC
Damn, that uni ice cream sounds good. It is supposed to be dessert or is it just called uni ice cream?
Where's jl's original review of it?
And now I might just be overdue on visit to Kiriko, though I have limited sushi dollars these days, and may hit up Shunji's on pico again, or just save and save and save those dollars and pennies (pennies do help too, it all adds up in the end) and just go whole hog on urasawa one time.
re: kevin
Okay, technically J.L. did a "pictorial essay" rather than a written review, which is linked in my comment above, but here it is again: http://chowhound.chow.com/topics/852226.
I think it could serve as either dessert or, as it's listed on the menu, cold tapas. The gazpacho is savory, and I personally would lean toward the dish being a starter.
re: PeterCC
Yeah, I also hate the one all on one plate style, I like it once piece at a time. or if it's a place that serves sushi in a pair only, then that way too.
This is probably old hat to the Kiriko vets out there, but for those not in-the-know, Kiriko has a Japanese version of their specials menu. It's not just the Japanese-language version, rather it has more items listed than the English specials menu.
I had my three hand roll lunch set today and decided to order a few pieces of nigiri off the (English) specials menu. I successfully ordered single pieces of nigiri, as LAmaggie and ns1 said one can (the waitress first said they usually do two per order, but she could put it in as single piece orders). So, from the English specials menu, I tried a piece each of the following fish:
1. Ishikarei (stone flounder), which I've never had. As I expected, was very similar to hirame (halibut) as they're both flat fish. Pretty standard shiromi-dane, but it was very fresh and clean tasting, and the sea salt and yuzukosho seasoned the piece well ("no soy sauce", as Shinji-san instructed).
2. Aori ika (bigfin reef squid), which was a _lot_ chewier than I expected, after having it be actually a little too soft at Mori. I don't know if it was the cut I got, but it seemed even chewier than "normal" ika sushi.
3. Tachiuo (saber or scabbard fish), which I've also never had. It reminded me of albacore, but without the melt-in-your-mouth quality that some like and others dislike. Instead, it had more substance to the flesh, and was better than albacore (and I don't dislike albacore).
The waitress then came over, said "These are the recommended fish from our Japanese menu", and showed me the not-so-secret menu. She went through each one, skipping over the ones that I already had. There were several, at least four or five, that were not on the English menu, including kohada (gizzard shad) and iwashi (sardine). It seemed that many of the fish not mentioned on the English menu were hikarimono, which is a shame, because those are some of my favorite neta. Maybe they think those fish are too strong for western palates.
Having been shown the menu, I felt like I had to (okay, I wanted to) order something from it, so I got one item off it, and one that I saw Shinji-san serve the people sitting next to me:
4. Iwashi (sardine), which, despite being a relatively small cut, did pack a big punch. The texture was amazing, melt-in-your-mouth but not the same way as toro. It was fatty and fishy, but in a good way, at least to me.
5. Squid "leg" (tentacle), which was from the aori ika. The piece I saw served to the people next to me were further up the tentacle, more of a solid piece of "leg", whereas I got a piece from the end, suction cups and all. It was very good, with the sauce a sweet and smoky counterpoint to the brininess of the squid, which was not raw, but blanched (I think). Surprisingly, the "leg" was much more tender than the piece of raw aori ika nigiri I had earlier.
I'm happy to report that the "curse of the wooden block" may be broken. The only seat at the bar when I arrived was behind the solid block in Shinji-san territory. He was working like a madman to fill the orders of a large table of business men, and what looked like a family of three at the bar ordering a lot of a la carte pieces, as well as the two people next to me, who I'm pretty sure were having the full omakase.
It took me a while to get just two of my three hand rolls, but I expressed sympathy for how busy Shinji-san was, and he softened and opened up a bit (Tomo-san was also busy, but also sporting his typical cheery attitude and came by to say hi to me as well). In fact, Shinji-san and I bantered briefly on the aori ika "leg", with him remarking that the squid legs were very big, and holding up the remaining legs of the squid for me to see (it was huge, the full length of the tentacles were probably more than a foot long).
Anyway, didn't mean to turn this into a review of just five pieces of nigiri. Just wanted to share for those not in-the-know about the Japanese menu, and I'm definitely going to ask what's on there that's not on the English menu next time I go in.
re: PeterCC
Oops, forgot the pics. I took two of the Japanese menu (the three-line section above the words in red ink was the "recommended fish" as the waitress put it), and would love a translation of the various fish if anyone's inclined.
re: PeterCC
It's funny. This is another time I went to Kiriko the day before you did. I had the Aori Ika as well as Tachiuo yesterday night. I always like my ika with uni. When Shinji prepared the Aori Ika for me, I asked him to add the uni on top of it. When I ate it, then I know why he didn't put uni from the beginning. It's extremely chewy. It took me so long to finish it. LOL. My serving of Tachiuo is different from you, even though both are prepared by Shinji. That's why I love Kiriko. Can always get different items whenever I go there.
Btw, how much is your bill? 5 extra nigiri is about $25? then you probably pay around $40 for your lunch. You think it's better this way than getting the $40 sushi omakase ?
The Japanese menu is not new, they only give to Japanese customer as well as the chefs to read. I always steal the Japanese menu from Shinji and compared, most of the items were listed on the English menu. Kohada can be found on the regular sushi menu. Anyway, there are some items that are not printed on both menu. LOL. I love Kanimiso (crab roe/paste) and I always have to ask. ^^
re: LAmaggie
LAmaggie, I take it you read Japanese then, if you're comparing the two menus? I wasn't thinking the Japanese menu was new; I figured it's been around, specifically for the Japanese customers. I was calling it a (not-so-)secret menu jokingly.
I really don't recall seeing the kohada on the English menu, and it would have been one that I would picked up on, as I generally take note of any fish on the specials menu that I've already had. Iwashi was also definitely not on the English menu, as I would have remembered it, and the waitress specifically called it out.
For example, I remember isaki on the menu today because I had it both at Mori and on a previous visit to Kiriko; I also remember being surprised at the price of the isaki sashimi today, $35 for a _half_ order, $70 for a full.
As for what's on neither menu, I keep forgetting to ask for asari, and I haven't seen it on the English menu. Have you seen it on the Japanese menu recently, like when you had it with your omakase? Also, I'll have to remember to ask for the kanimiso next time too.
The aori ika was really a shock for me, as it was night and day the difference in chewiness between what I had today and what I had at Mori. In my Mori review (http://chowhound.chow.com/topics/849433), even Porthos said he loved the aori ika there (at Mori) because it's "creamy and sweet and you don't have to chew and chew and chew like other ika." Now that made me assume that all aori ika was like that, but either Mori has a different preparation method or serves a different cut than what I (and you) received at Kiriko.
Wow, you must be a Kiriko expert; yes, the 5 extra pieces were exactly $25, so it was right at $40. I'm not sure which way is better, this or the $40 lunch sushi omakase. The reason I did it this way was so I could pick 2 or 3 (or 4 or 5) fish off the specials menu that I've never tried. While I'm sure to have gotten at least one or two new fish with the omakase, I also get lots of repeats, like tai, aji, hotate, house-smoked salmon, so I wanted to broaden my horizon a bit.
Let me know next time you go so I can plan to go the next day, okay? :-)
re: PeterCC
The isaki on the menu said "WILD", so I guess that's why it's $35 (half of the fish) and $70 for the whole fish?
Asari probably is a seasonal thing? When I had it, it was on the menu, or may be not, I don't recall. It's not part of the omakase, I just asked Shinji what's good today and he said I should try Asari, which he knew I didn't try before.
May be this aori ika is a special one? based on the photo from Kiriko facebook, it's a 7lb ika!
re: LAmaggie
I saw that pic on Facebook too! :-) I thought they were always large squid, based on the English name, but according to Wikipedia (http://en.wikipedia.org/wiki/Bigfin_r...), they range from 1.5" to 13" in size, so that's a big range. Maybe Maru-san at Mori gets smaller ones. *shrug*
re: PeterCC
おすすめ握り = Recommended Nigiri
First row: ishikarei(stone flounder), Kanpachi (amberjack), Katsuo (Bonito), isaki (grunt),
Second row: King Salmon (Smoked), Copper River King Salmon, Sockeye Salmon, iwashi (Sardine), Kohada, Tachiuo
Third Row: Anago, Kobashira (Baby Scallop), Aori Ika, Live Amaebi, Negitoro Handroll
re: LAmaggie
Cool, thanks! The two salmon were not listed under the daily sashimi section of the specials menu, but I knew they were available as the salmon sampler was listed. As I mentioned, iwashi was not listed, nor was kohada (to the best of my recollection) today. Kobashira was only listed as part of a sunomono-like dish; I wish I would have thought to ask if they could do it as nigiri, since apparently they can.
re: PeterCC
I had Kobashira Nigiri yesterday night, but then I forgot to take a pic before I ate it. >_<
It was my first time having it, it's good but I guess I like Hotate more. Actually I like Hotate yaki more (not nigiri). :) LOL. Hotate yaki probably is another hidden menu item?
I got your the pic of the regular sushi mean, which has listed Kohada (JPN) M.P.
re: LAmaggie
Ah, I was wondering if it was just on the back menu. Wow, did you just happen to have the pic already, or are you a super-spy who snuck into the resaurant last night just to take a pic? ;-)
re: PeterCC
Wow, I never knew they had an only in Japanese menu.
re: PeterCC
Weird about the aori ika. The aori ika at Mori is always soft, creamy, and sweet. I dislike ika that you have to chew for minutes.
Was the version at Kiriko scored? Sometimes that makes a big difference.
re: Porthos
Yes, it was scored at Kiriko yesterday:
The one I had at Mori was also scored, though not in a cross-hatch pattern:
I think it may have just been a different cut. The aori ika I had at Kiriko definitely had the chewiness of the outermost layer of a squid, but then most ika pieces generally consist of that. Perhaps if the aori ika is large enough, Maru-san could have filleted the pieces he serves from the inside of the squid up to, but not including the outer "ring" and avoid the chewiness altogether.
re: PeterCC
See? You can tell the difference between higher quality pieces! :)


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Company Drivers & Owner Operators Needed Oklahoma City, OK-Ardmore, OK-Salina, KS-and surrounding area Job Description $1000 gross pay per week or more Liquid TankersFood Grade Products, No Hazmat Sleeper truck positions available OTR Positions, Out 1-2 Weeks Benefits Health Care Benefits From Day One Weekly Paychecks (Direct Deposit) Blue Cross Blue Shield Insurance Annual Longevity Bonus Quarterly Incentive Bonus - Based on Performance Bonus for Clean DOT Inspections (1 per Quarter) 401K w/Matching Funds Paid Vacations/Holidays Paid Personal/Sick Days Paid Orientation/Training Paid Uniforms Requirements Class A CDL w/Proper Endorsements A Good MVR & Safe Driving Record 2 Years OTR Experience or 1 year with Driving School Certificate Apply on line at: www.foodliner.com Click on Careers to submit an application Or Call Recruiting at 800-251-9569, ext. 2695
DISHWASHER $9.50+Hourly + Benefits available. Various shifts open 580-276-9523
Mid American Steel & Wire,Madill, OK. LOOKING FOR A BETTER CAREER? COME GROW WITH OUR COMPANY! Mid American Steel & Wire Company located South of Madill, OK. near Lake Texoma on Hwy 70, is now accepting applications for Maintenance Mechanic. This is a skilled position that performs scheduled preventative maintenance and repairs to forklifts, heavy equipment, automobiles and trucks (light & heavy). Successful candidate must be able to diagnose, adjust, repair or overhaul all types of diesel engines. Must be able to work independently and be able to handle a fast paced environment. Our employees enjoy competitive wages, health benefits, 401k, and training opportunities. Please stop by Oklahoma Steel & Wire in Madill and pick up an application, or fax your resume to Janie at 888.309.8217 or email to email@example.com. Applications are accepted Monday through Friday from 8 am to 4 pm. EOE, M/F/D/V
Marquis Furniture isseeking an enthusiastic motivated individual to join our Sales Representative Team. Hourly salary plus commission PLUS bonus! Apply in person at 128 W. Main.
Part-time ResidentialSupervisor needed to work weekends in home like setting for victims of domestic violence and sexual assault. Must pass background check.Interested persons can fax resume to:580-226-6470 or apply in person at:117 B St. SW, Ardmore
Carter Healthcare & Hospice has been announced as one of the Home Care Elite's top 100 agencies. Ardmore office is currently recruiting Physical Therapist - Field - Per Visit. With Sign on bonus. RN CM Field, Salary. We offer Mileage/Cell phone reimbursement - Exceptional Orientation - Excellent Benefits Accredited by JCAHO - Serving OK since 1989APPLY ON-LINE http://chcareer.com or call Shelley 405-947-7705 ext: 245
The Samuel Roberts Noble Foundation Environmental Services Technician - The Samuel Roberts Noble Foundation is seeking an Environmental Services Technician to maintain facilities in a sanitary, orderly and attractive condition. The technician will be responsible for maintaining all hard surface floors, cleaning all carpet and office areas, disposing of all trash, cleaning and sanitizing all restrooms, and performing related duties as assigned. The workschedule will be 12:30 p.m. to 8:30 p.m., Monday through Friday. A minimum of a high school diploma or equivalent is required with 2 years experience in a custodial or related field preferred. Apply online at EEO/AA/ADA The Samuel Roberts Noble Foundation Ardmore, Oklahoma www.noble.org/recruiting Position ID: AD-A190-380
Manufacturing GAF Plastics Extrusion Manufacturing FacilityMachine Operators $21.79 GAF, a leading manufacturer of building materials, products, is currently expanding its operations at its state-of-the-art, twinscrew plastics extrusion facility in Gainesville, TX. We are growing rapidly and have outstanding opportunities for safety-minded individuals with industrial experience to join our team of professionals. Our positions require a minimum of 3 years experience in a manufacturing environment. Positions also require a High School Diploma or GED, the ability to operate a personal computer, strong problem solving & teamwork skills, a good work ethic, & the ability to work under limited supervision. The ideal candidate will have a professional attitude, be safety-minded, be able to work in a fast-paced environment, and have 3-5 yrs manufacturing experience. Machine Operators will work a rotating shift schedule. We offer full-time employment with competitive pay. We also offer competitive company benefits that include medical, dental, paid vacation & holidays, 401k with company match, & a great work environment where everyone's contribution makes a difference. Come join our team! If you think you have what it takes to be a part of our Manufacturing Team, then apply with us! Submit your resume and cover letter to email@example.com. Applications will also be accepted in person at the GAF, Gainesville, TX facility located at 1301 Corporate Drive, Gainesville, TX, 76240. The Gainesville facility is a tobacco-free workplace. EOE M/F/D/V
YW8, Inc. is seeking tohire a full-time Program Director. This leadership position is responsible for managing the daily operations of the organization with guidance from the Board of Directors. The Director supervises the staff and educators, as well as assists the staff and Board of Directors in increasing community awareness and involvement. All applicants should possess proven leadership in staff development, grant writing and marketing of the program. Interested applicants please email cover letter, resume and three references to Board President, Sarah Alkire at email@example.com
The Samuel Roberts Noble Foundation Environmental Services Technician - The Noble Foundation is seeking a part-time technician to maintain facilities in a sanitary and orderly condition. They will be responsible for maintaining hard surface floors, cleaning carpet and offices, disposing of trash, cleaning and sanitizing all restrooms, and performing related duties as assigned. Hours per week will fluctuate and will be, on average, approximately 14 hours per week withthe possibility of working a maximum 28hours/week on specific occasions. Days, evenings and weekend work required. A high school diploma or the equivalent is required with two years of experience in a custodial or related field preferred. Part-time positions are not eligible for benefits.EEO/AA/ADA The Samuel Roberts Noble Foundation Ardmore, Oklahoma www.noble.org/recruiting Position ID: AD-580
P-T/F-T INSTRUCTORwanted for truck driving school. 3 years OTR experience. CDL & all endorsements. Pass DOT physical and drug screen. GED or high school diploma. No felonies or DWIs. No more than 5 points on license. Call 580-223-3360.
Help WantedApply in person at:Burgers & Fries,1220 N. Washington
***Capstone Logistics Job Fair Hiring forFull Time WarehouseUnloaders***Warehouse Unloaders needed for AM & PM Shifts! Wed. March 12th, 12-5pm. 601 Railway Express, Ardmore OK. Benefits available. Must meet hiring requirements including background investigation and drug screen.Capstone is a Drug Free Workplace.EOE, M/F/D/V
Ellis ChiropracticClinic needs a caring, energetic, personable individual willing to be trained as to patient care. Must enjoy working w/people. Please call 580-223-4858 to be scheduled for an interview.
CYCLONE TRUCKING CO.in Madill, OK, is currently seeking full-time experienced truck drivers for its flatbed operations. New pay pkg, 401K with company match, health insurance, home most wknds. DOT Physical and Drug Test reqd plus 2 yrs OTR minimum. Apply in person or call 800-527-1781.
Independent Insurance Agency seeks Customer Service Representative/ Account Manager. Position requirements:Administrative experience, verbal/ written communication skills, computer proficiency, abilibity to work in a team environment. Offering: Competitive salary; group health/dental/life insurance; 401 (k) plan; PTO and other benefits Send resume to Blind Box 111 c/o The Daily Ardmoreite PO Box 1328 Ardmore, Ok. 73402
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Every leader in the Army has two basic doctrinal responsibilities – the accomplishment of the mission and the welfare of the Soldiers. Both responsibilities are interdependent. Units can't accomplish their missions if their members are struggling personally, and mission failure can have severe personal consequences – especially on the battlefield.
FG_AUTHORS: via Fort Gordon PAO
Read more http://www.ftgordonsignal.com/news/2014-02-28/Spectrum/AER__the_Army_takes_care_of_its_own.html


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Memorial Day, and the way we remember our fallen troops, defines today's great ideological divide.
The Last Full Measure of Devotion
May 31, 2010 by 5 Comments
Rich Trzupek is a veteran environmental consultant and senior advisor to the Heartland Institute. He is the author of the new book Regulators Gone Wild: How the EPA is Ruining American Industry (Encounter Books).