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Brandon Granier
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Brandon Granier is now following Steve Plotnicki
Apr 11, 2011
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Upon leaving the tranquil haven of Masa, an abrupt awakening ensues. If the peace induced by resting one's forearms against smooth and fragrant hinoki amidst subdued hues and hushed tones were not broken by the aggressively lit interior of the Time Warner Center, then the saké must have been quite good. In all truth, this sharp juxtaposition aptly recreates the incongruity of exiting Michelin-starred sushi-ya in Tokyo, where calm contemplation may be instantaneously shattered by buzzing elevators, urban crowds and a barrage of garish lights. An upscale shopping mall is perhaps not an inappropriate metaphor for glitzy Ginza. Indeed, experiencing... Continue reading
Posted Oct 31, 2010 at Terre et Mer
Brandon Granier is now following Pim
Jun 23, 2010
Brandon Granier is now following Ceylan Milor
Jun 18, 2010
Brandon Granier is now following luxeat
Jun 18, 2010
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As my second kaiseki meal in Japan, following a tantalizing introduction at Yukimura, dinner at Koju found me curious to see how chef Toru Okuda's dishes might be situated within this heterogeneous tradition of ritualistic and seasonal cuisine. Early on Okuda-san and I enjoyed a good icebreaker when I asked what he thought of Seiji Yamamoto's cooking at Ryugin. (The two chefs, who are friends, had incidentally just visited the day before.) I probed: "So what do you think of his cooking? It is not so traditional?" The charming server translated: "The chef says, 'Yamamoto-san is the most traditional chef... Continue reading
Posted Apr 14, 2010 at Terre et Mer
Brandon Granier is now following The Typepad Team
Dec 7, 2009