Aaaah. I've rarely eaten so good (nor so expensive). Apparently, Jörg had promised his mother to take her out to the Daitokai in Cologne for her last birthday. Yesterday (two months before her birthday this year), he remembered it and innocently asked me whether I'd be interested.
Hell, yes.
The special thing about the Daitokai, beside their justifiably but painfully high prices, is that you have tables with a heated metal tableau in the middle, and the cook comes right to your table to produce your meal before your eyes. Amazing. I couldn't do that without covering everyone and everything in soy sauce or plum liquor and burning meat and vegetables to charcoal. Of course, the cooks there don't do any of the sort; instead, they manage to make a piece of art out of meats and veggies and sauces in a very elegant and effective manner.
Got to enjoy ostrich yakitori and duck with soy-orange-sauce, chanterelle mushrooms and sweet beans, garlic and soy beans and leek and green asparagus and celery, calpico and sake and teppan ice cream. Jörg had the same with Kôbe beef, and his mother had halibut filet and sushi. Aw, man. Watching the cook preparing the meals is already an epiphany, and the meal itself! Wonderful.
However, now I'm filled with the surpineness of a good meal, and late time (we spent three and a half hours at the restaurant!), and I'll drop right into bed without giving another thought about the linguistics assignment.
Hmmmmmmmmmmmmmm.
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( Zehn Milliarden Sushiportionen rufen nach Rache. )
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Hell, yes.
The special thing about the Daitokai, beside their justifiably but painfully high prices, is that you have tables with a heated metal tableau in the middle, and the cook comes right to your table to produce your meal before your eyes. Amazing. I couldn't do that without covering everyone and everything in soy sauce or plum liquor and burning meat and vegetables to charcoal. Of course, the cooks there don't do any of the sort; instead, they manage to make a piece of art out of meats and veggies and sauces in a very elegant and effective manner.
Got to enjoy ostrich yakitori and duck with soy-orange-sauce, chanterelle mushrooms and sweet beans, garlic and soy beans and leek and green asparagus and celery, calpico and sake and teppan ice cream. Jörg had the same with Kôbe beef, and his mother had halibut filet and sushi. Aw, man. Watching the cook preparing the meals is already an epiphany, and the meal itself! Wonderful.
However, now I'm filled with the surpineness of a good meal, and late time (we spent three and a half hours at the restaurant!), and I'll drop right into bed without giving another thought about the linguistics assignment.
Hmmmmmmmmmmmmmm.
- - -
( Zehn Milliarden Sushiportionen rufen nach Rache. )
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