The crap this town has to put up with the arrogant Brandon Katz and Obon sushi. He tried to delete it but I have it. Direct quote from his mouth. Brandon Katz I surround myself with people like me. lol WTF their ramen is not made its assembled from ramen paste and vacuum packaged noodles that are meant for frying not ramen. LOL!!!! Can't even make ramen broth?! Might as well call it instant ramen. Then all these people are like oooh its soo good. Try and take that ramen to Japan. They will kick your ass.
As much as it pains me to increase the traffic on the Tucson Weekly food section, most importantly on anything Heather Hoch writes, I have to speak up once again regarding what is an utterly ridiculously written piece about sushi. My feelings have nothing to do with either restaurant mentioned in this article, both of which I have dined at and thoroughly enjoyed my experience. With that said, I write this to Heather....
While I make it no secret that I have a strong disagreement with your journalistic ethics, writing skills, and overall demeanor within the restaurant scene (which you have never been a part of), I have to say this is by far the the worst piece of journalism I have yet to see come from you.
Whether you know it or not, you backhanded every single passionate sushi chef within this article, including your self proclaimed favorite, Yamato. You compare sushi to a dive bar. A dive bar. Once again, a dive bar. Now, nothing against dive bars, I frequent them and have tremendous respect for the quality dive bars out there; however, dive bars are conceptualized business', not contrived from learned craft. Sushi is a passion, a skill, an art-form, a learned craft that takes years, decades, a lifetime to perfect. It is a skill that very few possess and so many attempt to obtain. Sushi, and the overall use of fresh fish served raw, is a delicate culinary art that needs to be treated with complete tenderness and care. But, you compare sushi 'joints' to dive bars. Dive bars. Once again, dive bars. You can't get someone sick by serving them outdated Bud Light. You can't hurt someone by pouring an ounce and a half of Jack Daniels into a glass that has the scent of stale sanitizer. You can not get someone sick from the popcorn machine that pops out the bar snack, at a dive bar. Again, a dive bar. But sushi, you can not only get someone sick with the slightest of errors or mishandling, but also ruin their passion for what is such an amazing part of the culinary world. Comparing sushi 'joints' to dive bars is the equivalent of ordering a $60 ounce of Pappy 20 at a dive bar, fully knowing you will get it poured in a plastic cup with unfiltered ice. You just don't do it.
You go on in your article and mention the unpretentious nature of your favorite sushi bar, but then the following sentence notes 'eye rolling'... so which is it, unpretentious or pretentious? Do new comers not deserve to be educated in a proper way. Do new comers deserve to be treated like they don't deserve your attention or the ability to start with basics and then move into more advanced sushi? You talk about new comers to the sushi business and how they are looked down upon at said restaurant, however your cover picture for this article hosts a California Roll, followed by Fresh Water Eel... Am I missing something?
You talk about getting mediocre service, par for the course in your reviews. Have you stopped for a minute and thought, maybe it is because you don't treat your servers with any respect? Maybe it is because every single restaurant is aware of your irresponsible writing and has simply grown tired of it? I think the latter. But both hold true.
With Tucson getting such high praise and national acclaim these days, mostly due to the UNESCO label, we as an industry would hope that the reporting of such would get better, more knowledgable, and most importantly more responsible. Though the Tucson Weekly has been on a steady decline over the years, it pains me to see anything with our beloved city in the title of a publication that lacks anything with value. If the rest of the industry has stepped up their game to the point of getting national recognition, one would think (no, one would demand) that the reporting of the same industry would step it up as well. There are plenty of people that have the knowledge to write on the subject of food, and would gladly do so for free. Yet someone continues to sign a check written out to Heather Hoch, including reimbursement for the food she violently tosses into her self proclaimed Olive Garden infused pallet.
See, Heather, this is how you write something with articulation and detail. I am sure PCC has an intro to writing course you can take. If you couple that with business ethics I will gladly help pay for it.
"If you read what I write enough..." [WINCE]
Try: "If you read enough of what I write..."
Or maybe: "If you read even a little of what I write...."
COPY EDITOR? CALLING A COPY EDITOR!
@ 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.
Tucson Weekly |
7225 Mona Lisa Rd. Ste. 125, Tucson AZ 85741 |
(520) 797-4384 |
Powered by Foundation