Monkey: japanese

OK, OK, finally to the good stuff. The pic above is from a Japanese butcher shop we passed by. First night SB and I headed off to one of my personal favorites, Russ & Daughters for a real bagel, schmear, pastrami cured salmon and sour pickles. Also, they had a delicious lemonade/beet "shrub." A shrub is supposed to be a vinegar based fruit drink, but I have to say I was surprised to find this out. I could have just eaten there all week and been happy, but of course, no. On to Jimmy's #43 for a sparkly beverage and more snacks. Among others, we had the shishito peppers – a big bowl, blistered and dusted with salt.

Next, off to Kajitsu, for a kaiseki-style 8-course (our menu above) Japanese dinner. Here's the twist – they "serve Shojin cuisine, an ancient Japanese cuisine developed in Zen Buddhist monasteries. Following the Buddhist principle of not taking life, Shojin cuisine does not use meat or fish." But they do use something called a finger lime which is an Aboriginal Australian fruit. Can I say I did not miss meat? Do you believe me? Would you believe me if I told you the price is really way less than you think? Oh yeah, and they have a couple Michelin stars.

OK, now for the meat course. Porchetta is a small joint with just a few stools and counter. That means there's more room for the giant ovens to cook tender pork with a cracklin outer shell. Have it on a sandwich or get it on a plate with beans and greens. Either way, it doesn't need much in the way of extraneous sauces or crap like that. Here's a little history of this traditional Italian street food. We cap off the meal with some ice cream from Van Leeuwen.

Special shout out to Ground Support who provided me my morning fuel.