Pairing Japanese Cuisine with Vinyl Music || Eat Seeker

– [Ariel] There’s a lot of contingencies on opening a record bar
and also a restaurant. In some way, we want to
feel a little bit more like dinner theater than we want
to feel like a tasting menu. We’ve had a lot of
psychological conversations about what songs should go with what food. – No discrimination here. – No discrimination.
– None whatsoever. – Except for Meatloaf. (traffic moving) There was a tiny little
Champagne bar here, and on Thursday nights,
we would do an event called Tokyo Record Bar. And I would have friends
come in, and they would DJ, and we would do some snacks. And it was like a total party in here. (record playing) The music element of Tokyo Record Bar was always kind of first and foremost. I am so lucky that he said yes, when I said, “Hmm, maybe we should do a seven-course prix fixe menu for 50 bucks that you will have to
do three times a night.” – And we started writing
down stuff immediately. – [Ariel] When we created
that framework for ourselves, we started discussing, “Is this
our take on Japanese food? Are we just going traditional, and we’re just making really tasty stuff?” And that kind of evolved
into a hybrid of the two. – Definitely taking
influence from both, yeah. There’s actually 10 preparations
served over seven courses. The first three preparations will be placed in front of you when you arrive. Some snacks. There’s some togarashi-spiced popcorn, some sesame-roasted pepitas, and some spicy fermented cucumbers. Then you’ll roll into
a piece of caviar sushi with a little bit of puffed
rice and an agedashi, roughly a quarter-ounce of Kaluga caviar. It’s a very healthy portion,
which isn’t very traditional, but nonetheless delicious. It’s just a really nice kind
of extravagant way to start. You’re like, “Wow, what’s next?” – [Ariel] Yeah. – [Zach] I think it’s just a great opener. Then you will get an oyster, which changes daily
depending on what we can get. It’s served with a dashi gelée
and pickled ginger right now. These preps change. – [Ariel] Nightly. – [Zach] Yeah, whimsically
like all the time, a ton. And then the next course
would be a sashimi, which also changes quite often. Today it’s an Aurora salmon. Super-fatty, very beautiful fish. It’s served with a spicy aioli, a nori wonton, and salmon roe. (crowd murmuring) Then we’ll go into a mushroom
gyoza, which is steamed. And we serve this simply
with a little bit of scallion and a teriyaki sauce. So then we serve a New
York strip tonkatsu. And we cut nice pieces of New
York strip and we bread that, and it’s cooked in the
fryer for 60 seconds. It’s served over a miso rice with what I’m calling a cabbage bomb. So it’s super-flavorful cabbage sauce. And that gets mixed into the rice and then the tonkatsu goes over that with a little bit of a soy glaze. So right now we’re doing a
whiskey-infused chocolate cake with a soy caramel fried
shiso and a matcha cream. – [Ariel] It’s really good. – [Zach] It’s really nice, yeah. – [Ariel] It’s really good. – [Zach] And we give you
a nice portion of that. – [Ariel] At the end of a
very lovely Japanese meal, you’re always like,
“That was really great, but I could still eat a slice of pizza.” So we decided that we were going to serve our guests a slice of pizza to save them a trip at
the end of their meal. It’s a surprise. – [Zach] It is a surprise. – [Ariel] Zach makes homemade pizza dough. – [Zach] We make three every day. – [Ariel] Yeah. – It’s not pizza in the round shape. – Yeah, it’s pizza. – It’s pizza in the pan. We put what we call a
cheese blanket over top, cheese strands going everywhere. It’s kind of messy and sexy, and it’s such a great
way to end your meal. – There are these beautiful
little record bars in Japan that we kind of pay homage
to, where there’s a person playing music every night of the week, you know, from like 5pm to 5am, just rolling tunes. This is what we call a
collective music experience. Everybody in the room gets to
select songs and send them in and the first part of the experience here is a DJ taking all those song requests and compiling, you know,
a cohesive playlist that should impact the experience. When you’re eating your beef tonkatsu, I’m probably doing something
that’s pretty chill, because we want people to
feel like their song choice is the most important song
choice that they have ever made and that we have ever received. I kind of wish I could relive that moment the first time we put on Curtis Mayfield and we heard “Pusherman.” It was the first song that we played and I was just like, “Oh
(bleep), this is gonna work!” – [Zach] Everything else could suck, and we still have beautiful music. – I would pay 50 bucks to
listen to that music any day.

15 Replies to “Pairing Japanese Cuisine with Vinyl Music || Eat Seeker”

  1. "Everything else could suck and we still have beautiful music." Um, OK. πŸ˜‚ Great looking food. Cool episode. πŸ‘

  2. I don't think I'm cool enough to go there… Sad that they know people won't be satisfied with their food and will need to eat more elsewhere so they add pizza. That's why I pregame fancy dinners with a pb&j…

  3. Its a take on great food and good Music….. Why dose it have to be called HIPSTER.. Every new Vid on Youtube with Young people doing a new Spins on something is called HIPSTER.

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