@ Frenchy - it depends where you're speaking French. In Quebec, dejeuner is breakfast. And since Quebec is the only French-speaking place that borders the US, it makes sense to adopt its vocabulary.
The title is misleading. If you're going to write about breakfast then it should be "petit dejeuner." Otherwise, you're referring to lunch.
Incorrect title here. If you're writing about breakfast, then it should be "petit dejeuner." Otherwise, you're referring only to lunch
What Obon and Brandon Katz think their a restaurant as same as Momofuku? Hells no. You see Momofuku is a open kitchen restaurant. While Obon hides in the back so you can't see them cutting open prepackaged ramen paste and prepackaged noodles. Cause its hard to measure hotwater for ramen. They would be exposed! Oh crap I exposed them and their non cooking
This is fantastic! I have always had a hard time believing the hype behind farm to table restaurants here in Tucson, and pretty much anywhere, because of the real issues of sourcing produce and protein locally. The Tampa Bay Times recently published an amazing piece of journalism covering this issue in FL. If almost all of the 'farm to table' businesses in Tampa were actively lying about their food sourcing then the problem here in Tucson must be similar or even worse.
This food hub concept will go a long way towards creating a verifiable standard and credible source for local food. I hope that we can find a way to hold restaurants accountable in order to restore some of the trust between them and their patrons. Farmers are too busy to see who is claiming to source their food from them but this hub should excel at that and call these guys out when they lie to their customers.
Here is a link to the Tampa piece, a great read for anyone who eats out:
Wow, you have seen the future and it is on the way! I'm sure you have considered this already but, maybe have a method of donating any waste to charities. I'm sure they could figure out a way to pick it up. That part about plowing under the kale and lettuce was bad news. Best of luck with this!
Hahaha Obon facebook with Brandon Katz said: David Chang come to tucson and give it a try! OBON Sushi Bar Ramen Chef Paulo, Bar Genius Matt, and in will be in NYC giving praise to him next month. First stop, Ko! If he came down and saw how Obon assembles their bullshit food he will laugh them out of town. If your not making it then your just as good as a Applebee's or a Chilli's lol.
And seriously?? You guys are jerks... it's sad that you hide behind the internet to openly talk down to someone and make them feel bad about their writing. If you'd say it to their face you're really not much better...
I don't care what anybody says, their Valencia location was awesome :) Made friends with the sushi chefs. Great people-- and awesome food!
I like how Brandon Katz of Obon quickly erased his garbage rant. Who cares your restaurant is hipster garbage.
Brandon you really need an advisor. It's rather sad.
Tucson Foodie the place that writes bull shit reviews of Obon couldn't even select Obon to be the best Japanese food place. LOL. You got beat out by one of the worst Japanese restaurant's in Tucson. Sakura! As if there is any skill into cooking steak on a flat iron. Vs. the crap ass food Obon is plying out.
TF says: Sakura pretty much pioneered Japanese food in Tucson at a time when few, if any, were offering the cuisine. While Japanese restaurants can generally be categorized into those that offer teppan yaki and those that don’t, other worthy contenders include Yamato, Mr. An’s, and Sachiko.
Humanbean - if you think the food created by Chef Paulo is average I am sorry to say you have no where to eat in this town. You can pick and choose any place to dine you want, it doesn't have to be mine. We do what we do, and put all our effort into it. Maybe we are just not the place for you. Either way, if you want to put a comment like that out there and want to be taken seriously, you may want to use your real name. Hiding is for internet trolls, not people with credible opinions.
I think the food at OBAN can hardly be called "average" and the prices seem to compare to other sushi in town.
Brandon! You are so absolutely correct BUT your own restaurant is not helping Tucson's food scene either. You serve average food at above average prices. Sad. Who is doing more damage to the Tucson food scene? A bad reviewer? Or an overpriced restaurant with just average food at the heart of downtown? Maybe if you had put less effort into the interior decorating and a little more effort into the food... I don't know. It does look nice inside though, so you got that right.
Living in the east side sushi desert, I've been eating sushi at Sachiko for over 15 years. While the restaurant (which is excellent) may be "new" to the author, it is not new to me. It's not a new restaurant by any definition.
Describing it as "new" multiple times, the author shows her ignorance.
Brandon, don't you think you're being a little rough on ......
dive bars? :-)
I'm disappointed that you are so dismissive of the hard work that goes into producing even simple sushi dishes. Further, I've been to Sachiko on many occasions, and have never had a problem with a single one of their servers. They're unfailingly friendly and attentive.
On another note, I find it deplorable that you refer to finding "a new sidepiece" instead of "another restaurant to frequent". Really? Did it cross your mind that "sidepiece" is a truncated version of "side piece of a**" -- a specific way to objectify and dehumanize a person with whom you have sex on occasion? (Google it. The normal language surrounding this term is egregious.) Please keep misogynistic sexual terms out of your restaurant reviews.
The ramen at Sachiko is completely forgettable. Not that there's great ramen in Tucson (Obon is OK) but Sachiko's is not even close. The sushi, however, is terrific.
I agree with Saundie! Heather, you are truly an awful writer. And this: "I like the way you can catch chef Naguro Nakajima rolling his eyes ever so subtly at newbies when they grace his bar with silly (yes, there are some) questions." You must surely have popped out of your mother's womb fully versed in the ways of sushi, since you would never, ever ask a "newbie" question! Presumably, Chef Nakajima is a professional and polite to his customers even if he's heard the same questions a thousand times. You just come off as arrogant and snotty.
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