Kodama- Tokyo, Japan

Once in a while a miracle happens when you least expect it, and a full spectrum of magic and wonder graces an enchanting evening.  Such is the case on a cold winter Saturday evening when I walk into Kodama to find 3 place settings on the counter and the chef, Tsutomu Kodama, alone in his empty restaurant.  We are the only reservations for that evening- a rare occurrence at this highly acclaimed 2 Michelin star restaurant in Nishi Azabu- and the chef had sent all of his staff home.  It is just the 3 of us and Chef Kodama with nothing to disturb our private tête-à-tête, an intimate experience that melds earnest conversation, cooking demonstration and delicious meal into one unforgettable night.

There is a quiet confidence about Chef Kodama, one charged by passion and blanketed in humility, inspired by curiosity and illuminated with creativity.  Having never apprenticed in a restaurant before, this young self-taught talent carries himself with the maturity and discipline of one who had been put through his fair share of rigorous kitchen trials under Japan’s notoriously daunting hierarchy. Perhaps it is this independence that makes him stand out from any other chef I have encountered- an honest, pure and relaxed approach to cooking- an untainted innocence almost. Or is this the beautiful consequence of our very private affair that we are blessed with this evening?

‘Good food should not weigh you down’ he says, as he prepares the first zensai course- a sincere intention that he puts into planning his meals, wanting to nourish his customer’s palates with well balanced seasonal ingredients, vibrant flavors and easily digestible garnishes without fatiguing the body.  I appreciate his healthy purist approach to dining after experiencing one too many physically and mentally exhausting meals of gorging on thick sauces and extravagant fatty cuts of protein.  This meal is emphatically different.

A refreshing tossed salad of wild torafugu at its winter peak blossoms with bright stimulating flavors, its lacy black skin skillfully sliced into gelatinous slivers and its pearly white flesh prepared into tender paper-thin cuts.  A strong yuzu aroma wafts through each successive bite that introduces delightful layers of titillating textures- the wonderful crunch of fugu skin and little pops of masago juxtaposed against a moist cushion of grated daikon.

A vivid green fuki no tou (butterbur sprouts) gratin, still bubbling under the darkening crispy char on its surface, in a cast iron bowl- a calling of spring as forests and mountains awaken to the birth of a new season.  A bright delicate bitterness fills my palate, just bordering on the verge of sweetness, as I savor every tender cut of warm butterbur coated in a luscious sauce made with little more than puréed butterbur.  It is fantastic in its simplicity, a celebration of savory bitterness and a tribute to nature.

It is with finesse and tenderness that Kodama handles his food, and the respect that he holds for his seasonal ingredients comes through in his creations.  He does little to the flavors- such beautiful flavors are not to be tampered with- and instead plays with textures and form. Sashimi, in what would traditionally be served as the tsukuri course, is surprisingly difficult to digest, Kodama educates us. So he layers fresh slices of succulent sea bream on zakkoku rice mixed with black beans, sesame, barley and azuki. The grains, along with tobiko roe and a deep green seaweed sauce of a slimy consistency (in the most pleasurable manner) add a carnival of textures and flavors.  Even the karasumi, Japanese bottarga, made in-house, is palatably low in sodium and full of roe flavor.  I feel the nutrients permeate into my bloodstream and I sigh, ever so contently. This, I could eat every day.

Rich creamy sacs of fugu shirako float in a lacquered bowl, suspended in a thick hearty broth of grated Shogoin kabura (large Kyoto turnips) seasoned with a touch of yuzu and ginger.  The shirako bursts with its sweet milky sap, a tincture of heaven that elevates this comforting bowl of soup into a decadent and spectacular elixir.

I realize with the next course that it has taken Chef Kodama years to prepare this meal.  Days, of course, to prep each ravishing component of our meal- from the karasumi that at the very least requires 10 days, to the pickled vegetables that we will encounter in the finale- but decades to master precise skills for fugu butchering and soba making. It is the abalone soba that first piqued my interest in Kodama and prompted me to make a reservation.  It does not, unsurprisingly, disappoint.

Elegant soba noodles, a brilliant matcha green hue, are mixed with seaweed and kneaded, rolled and cut by hand.  Kodama’s soba, tossed with thin slices of tender abalone, glides effortlessly across my tongue, full of deep ocean aromas and a pleasant koshi texture.  The phenomenal sauce made with abalone flesh and green innards that coats the noodles remains in the shell, and as if reading my mind, he hands me a plate of freshly baked rice flour bread, soft, plush and steaming with rich warmth, for me to lap up the sauce with.

Marbled slices of tender wagyu rib eye cook slowly over a bubbling broth of earthy mushrooms and grated renkon loosely packed into airy fluffy manju.  The bitter tang of powdered sansho keeps the heartiness of this divine dish in check where Kodama presents the beef not as the main course but as an exquisite garnish to highlight the beautifully prepared lotus root.

Every course is an extension of Chef Kodama’s thought and intention, poignant haikus that paint the colors, flavors and aromas of the seasons- but it is the comfort and simplicity of the last savory course where his soul shines through.  Homemade shibazuke, pickled cucumbers and eggplants, are especially crisp in texture, exploding with the brightness of ume and shiso flavors without the unpleasant saltiness that often weighs down commercial brands.  It harmonizes with the tai-meshi, a warm serving of moist sea bream and crusts of burnt rice that have caramelized along the edges of the stone pot- the left overs of which he lovingly prepares into perfect little triangular onigiri for us to take home.

Dessert is a revelation- I cannot remember, in all honesty, the last time I was ambushed by such originality and creativity in a sweets dish.  Ice cream made with Junmai Daiginjo sake lees is creamy and rich with a waft of fruity aromatics unique to fermentation.  It is layered with an amazake gelée that lends a hint more of sweetness and on the very top, hoshigaki (dried persimmon) wrapped strawberry cream cheese that bursts with an intense honey sweetness, bringing it all to a climax.

Kodama successfully and seemingly effortlessly integrates elegance, beauty and flavor into one unforgettable meal, from each ingredient that is carefully prepared with the diner’s health and well being in mind, to the lacquerware and ceramics that are designed by the chef himself in collaboration with local artisans.  Thoughtfulness and attention to detail create a perfect balance- and on that night, I am given exclusive access to quietly coexist in that state of perfection.  It is a sincere washoku experience where character and peacefulness preside over pretension. I bow in deep respect to this exceptional chef who has pampered me with an unforgettable private feast and I leave, smiling, riding high from this meal that has nourished my body and my soul to its very core.

Kodama

1-10-6 2F　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　Nishi Azabu, Minato-ku　　　　　　　　　　　　　　　　　　　　　　　　　　　　Tokyo, Japan                                                                                                                   (03) 3408-8865

Random trivia: Sake lees, rich in amino acids, are highly praised by Japanese women for their beauty benefits. They are used in hand creams, facial packs and creams for their skin brightening and whitening effects.

Urasawa- Los Angeles

I straighten my dress, rearrange my scarf and examine my coat for lint in the quiet elevator ride up from the parking garage on Two Rodeo Drive in the heart of Beverly Hills.  As the doors open into the dark hallway, I pause to clear my throat and my mind of the day’s insanity before ducking under the white linen noren inscribed with the restaurant’s name.  It is important that I look and feel my best before entering the sacred grounds of this culinary temple called Urasawa.  Chef Hiroyuki Urasawa, dressed in a sharp navy blue kimono, greets me with a waist low bow as I reciprocate with a longer bow, then settle into the seat directly in front of him.  ‘It’s been a long time,’ he says, and to my pleasant look of surprise he quickly follows with ‘has it been 7 years?  How is everything at the hospital, doctor?’  I’m flabbergasted that he remembers me from so long ago, yet at the same time not, for a true professional like him never forgets a customer.  Especially when that customer is somebody who survived his last meal.

7 years ago on my first visit to Urasawa, I had a delicacy that is known for causing a slow miserable death through asphyxiation and paralysis with no antidote or cure.  Through a day long process of cleaning and draining that only a professional like him knows how to do, he stripped the product of its toxins to produce a beautiful fatty morsel of delight, resulting in a life changing, and luckily not a life ending, moment of culinary inspiration. This exquisite delicacy (which I will not name for fear of getting him into trouble) was frightfully delicious, and I felt happy to be alive, in more ways than one.  It’s not often that I trust my life to somebody, but Chef Hiro is an exception in many ways.

Hiro Urasawa is the very embodiment of a Japanese master- devoted to his craft, constantly in pursuit of excellence and perfection to the point of obsession.  Balancing precision and artistry to create the ultimate form of beauty.  Sacrifice to be the best at his discipline, yet incredibly humble, never considering himself at a status more elevated than a student of life and a pupil of his mentor Masa Takayama whom he inherited this restaurant from.  Most of all, it is his thoughtfulness to create the ultimate dining experience for each and every customer.

Such meticulous attention to detail and consideration is visible in his magnificent flower arrangements that reflect the seasons, palpable on the soft cypress counter that is sanded down every day with 3 types of sandpaper, savored in the beer that is served at the perfect temperature down to the millidegree and appreciated in every glance and smile that he casts my way.  With one silent nod, he summons his server to lay a white napkin on the counter upon which to lay my camera, not because he is afraid that my camera will damage the pristine cypress, but because he doesn’t want the cypress to somehow damage my pristine camera.  In the presence of this master, my posture naturally straightens while my eyes and shoulders soften, and I prepare myself for an exceptional kaiseki experience.

Elegance

Horsehair crab from Hokkaido, known as kegani in Japanese, is shredded and tossed with mitsuba leaves and yellow chrysanthemum petals (kikka).  Each ribbon of flower petal and green mitsuba leaf is cut to the same size as the shreds of crab meat to create symmetry and balance of flavors, colors and textures in this simple sakizuke appetizer that is elegantly presented in a gold and black lacquer bowl. 

Decadence

Decadence when done poorly is debauchery, but decadence when done tastefully and for the pursuit of excellence and beauty is divinity, like the seared toro wrapped around monkfish liver (ankimo) and myoga ginger, neatly tied in the center with a strip of Kyoto turnip and tressed with a caviar updo.  Little yellow flecks of yuzu rind add a refreshing aroma to the ponzu sauce, and like social débutantes, these aristocratic ocean delights, immaculately groomed, fitted, brushed and powdered, are presented on a brightly shining golden pedestal. 

Beauty

While the Japanese hold an appreciation for beauty in things that are skewed, imperfect or incomplete through the aesthetic values of wabi-sabi, we also strive for creating and maintaining beauty through perfection and symmetry, especially that of nature.  Perfectly round glistening balls of soy marinated ikura salmon roe, each an exact clone of the other, are worthy of stringing into a Mikimoto necklace, its fresh taut membranes succumbing to my bite with audible pops.  What lies underneath these miracles of the sea are succulent shiraebi white shrimp from Toyama prefecture and a pleasantly sweet and creamy edamame tofu.  A 24K gold leaf embellishes this dainty bowl of jewels, and while I hesitate to disturb the perfection of this culinary masterpiece, I indulge with full force, for an empty bowl and a clean spoon, in the end, is the perfection that Hiro is seeking. 

Craft

If water could have feelings and dreams, it would aspire to become the ice block that Hiro personally chisels and sculpts by hand for his sashimi tsukuri.  Perfectly cut in a fanned out pattern of a blossoming flower, the ice block proudly displays the fresh offerings of the evening- buttery uni, tender toro and savory aji with intricately prepared garnishes of carrots, seaweed, chrysanthemum petals and freshly grated wasabi.  The ice dutifully keeps the sashimi at its optimal temperature and doesn’t think twice about being thrown away after one use, for it is exactly that fleeting yet deeply intimate moment with Hiro for which it was born- and it, and I, are both content.

Balance

Hiro makes an interesting version of ‘Wagyu beef tartare’ by simmering the meat for 6 hours in soy sauce, sake and mirin, resulting in an intensely sweet mouthful of what reminds me of tsukudani.  The beef is balanced on a black lacquer spoon with a generous heap of caviar and a garnish of takuan pickled radish for an interplay of sweet and salty flavors, a contrast that is heightened with a concluding bite of pickled red bell pepper on the side.

Artistry

Shark fin chawanmushi arrives warm in a hand-painted Japanese ceramic cup, the luscious collagenous fins layered in gentle loving curves around a gold leaf like a flower bud hiding a secret.  The bonito broth releases an inviting aroma while adding glimmer and shine to the glorious shark fins from Kesennuma.  I slowly slip each fin into my mouth, closing my eyes as I appreciate the texture of the fine gelatinous fibers against my tongue.  Thereafter my archaeological excavation begins as I dig my spoon deeper into the light egg custard to discover and devour embedded shiitake mushrooms, shrimp, ginger, yuba, gingko nuts and ultimately uni, prompting a gasp of delight. 

Devotion

After proudly showing off a hot stone and a plate of marbled kama toro to me, Hiro begins preparing the ishiyaki course behind the counter.  The moment of contact between kama toro and hot stone creates a dynamic sizzle and a magnificent puff of aromatic smoke that perfumes the restaurant.  A white paper screen partially blocks this process from my view, but also protects me from the random splattering of melting tuna fat ricocheting off the stone, a gesture of kindness that I appreciate.  The heat of the smooth flat stone, no doubt chosen as the stone for this task from thousands of others, liquifies the marbled fat into a decadence augmented by ponzu that sinks well into my taste buds. 

Comfort

Kensaki ika, squid from southern Japan, is served as a tempura with a squirt of sudachi and a plate of vivid green matcha salt for dipping.  I forget that the tempura is fresh out of hot oil, and the first scorching bite makes me open and close my mouth like a fish out of water.  Once the heat dissipates, I find my teeth effortlessly biting into a warm thick cut of squid the texture of room temperature butter.  The hint of Japanese citrus and aroma of Japanese green tea bring a sense of familiarity and comfort to me, and along with it the most genuine smile. 

Innovation

Foie gras shabu shabu is a signature Urasawa dish, the additional ingredients constantly alternating to reflect the seasons. A warm simmering pot of water with a dish of thinly sliced goose foie gras, lobster and scallops are placed in front of me.  Before I can even think of moving my hands, a server slides up next to my seat to do the dipping and cooking for me.  ‘Swish, swish’ she goes with the foie gras, its melting fat forming canary yellow droplets of savor that float to the top.  Just shy of its complete melting point, she carefully removes the sliver of foie into the dipping bowl of ponzu, and I relish the union of these two contrasting flavors.  The scallop and lobster, briefly cooked in the foie dashi, also leave me speechless.

Discipline

Hiro’s answer to the traditional gari pickled ginger is a sweet pickle of shinshoga young ginger, thickly cut and pickled in honey, sugar, salt and yuzu.  The rustic pickles cleanse my palate in preparation for the climax of the meal, his nigiri sushi that in its simplicity and bareness demonstrate his true skills and expertise.  His hands are swift and nimble, moving with the precision of a robot, yet executing each maneuver with the tenderness and care of a newborn’s mother.  He starts bold with a fatty cut of toro, then a seared aburi kama toro, the same exquisite cut of collar toro that made its debut on the hot stone.  A silky shima aji that lingers on my palate, followed by a lighter Kumamoto snapper with sprinklings of grated sudachi zest.

My salivary glands release its juices at the mere site of the wooden boxes of sweet Santa Barbara sea urchin, as he carefully spoons them onto the shari sans nori, just the way I like it.  Seki aji at its winter peak of fattiness melts in my mouth, maguro zuke lightly marinated in soy sauce creates an explosion of flavors and kensaki ika from Kyushu dressed with home made seaweed salt delights with a butteriness that is distinctly unlike regular squid.

Slice, squeeze, drape, cradle, pinch and caress Hiro does for each beautifully prepared specimen of fish, and I take a long second to revere the elegant sushi before savoring it with closed eyes and deafened ears, concentrating every sensory nerve in my body on the glorious bite that I am blessed to have.  Chutoro, its perfect balance of meat and fat, ends in a sigh of pleasure while kohada, dainty, fatty and optimally marinated in vinegar makes me wonder why I go anywhere else for sushi.  Shiraebi is juicy and sayori evokes a young rosebud.

Kuro awabi, abalone from Chiba prefecture, has been steamed to exquisite tenderness and served with a gentle brush of concentrated soy, and seki saba is a shining example of why the line caught mackerel from the Seto Inland Sea is considered the best.  Iwashi, winter sardines plumped full of fat, makes me swoon with excitement with its piquant kick of grated ginger on top.  En fin, I find the fluffy sweet tamago to be much lighter than I expect, and it practically floats up to the ceiling as I pick it up with my chopsticks.

Simplicity

The first of 2 desserts is a Japanese hachiya persimmon that stands alone in its perfect state of ripeness.  So ripe, in fact, that the flesh has morphed into a gelatin-like consistency and appearance that almost seems unreal.  It has the sweetness, tenderness and softness of a first kiss and I fully succumb to its innocent allure.

A second dessert of black sesame ice cream with black truffle, red azuki beans and 23K gold leaves holds up to its reputation with grace and poise, so much so that in my utter infatuation my paralyzed hands fail to grab the camera. 

Tradition

This beautiful meal, flowing from course to course like a Mozart symphony, drawing me in with each successive plate into a state of admiration and ultimately bliss, concludes with Chef Hiro preparing a perfect bowl of matcha green tea.  He commands the chasen bamboo whisk with confidence and whisks the liquid into a uniform consistency, the surface a bright green sea of perfectly symmetrical fine bubbles.  I show my respect by carefully rotating the ceramic bowl in both hands and sipping the bitter tea in 3 audible slurps in Japanese tea ceremony tradition.  A long sigh of satisfaction and serenity…we lock eyes…we both smile.  An epic meal. 

Urasawa
218 N Rodeo Drive
Beverly Hills, CA 90210

t. 310-247-8939

Random trivia: Did you know that soluble tannins in unripened Hachiya persimmons are what cause that astringent unpleasant furry mouth?

Manzanilla- Ensenada, Mexico

On a recent culinary adventure down to Baja California with my good friend Bill Esparza of Street Gourmet LA, I was introduced to a whole new world of Baja food culture that centers around fresh seafood unique to the 2 beautiful bodies of water that flank the peninsula.  Sea urchin tostadas topped with freshly shucked pismo clams, smoked marlin taquitos, manta ray and tuna fin soup, chocolate clam shooters, smoked oyster with chipotle sauce, abalone chorizo sopes and octopus carpaccio are just a few of the sensational dishes that changed not only the way that I view Baja cuisine, but also my life.  My mind was opened to a myriad of new flavors that I had never tasted before, and through meaningful interaction with the various people who prepared my food, my soul was graced with a newfound appreciation and respect.

Of the people that I met on this trip, none peaked my curiosity and interest quite like Chef Benito Molina, an eclectic individual whose signature long curly mustache, reminiscent of Salvador Dali, left just as strong of an impression on me as his cuisine.  There are many fine and distinguished chefs who are leading the gastronomic movement in Baja, but of them all, Molina is a contemporary artist who is way ahead of our time.  Similar to Basquiat’s graffiti or Warhol’s silkscreen pop art, Molina’s avant-garde food art grabs your attention with its bright splashes of color and bold presentation of forms.

His restaurant in Ensenada, called Manzanilla, is like a hidden artists’ loft tucked away on a dark and quiet industrial street across from a shipyard.  There is no sign outside, only a wooden fence, but once you step through the large doors it’s a sexy and mystical warehouse space that looks like a scene from a Stanley Kubrick movie.  A long beautiful wooden bar with vintage decor and intricate carving occupies almost half of the main dining space, illuminated by chandeliers that give off eery red lights.  Large contemporary paintings and sculptures by local Mexican artists decorate the space in such a way as to make me think that I’m just a pawn in a large surrealist installation.

Chef Benito Molina runs Manzanilla with his wife Solange Muris, also a chef.  If you’re a Bizarre Foods fan, you may recognize Chef Molina from the recent Baja episode with Andrew Zimmern, and his wife who took Zimmern through Mercado Hidalgo.  Molina is originally from Mexico City but did his culinary schooling and training on the East Coast where he worked at Todd English’s original Olives restaurant.  Perhaps this is his inspiration for naming his place Manzanilla, after the Spanish olives that were served as an appetizer.  Molina and his wife welcomed us with open arms to their dramatic restaurant that was packed with diners.  I instantly fell in love with the artwork and the seductive restaurant decor, and I knew that we were in for a fantastic dinner.  When I looked into Molina’s kind but intense eyes that sparkled with a tinge of mischief and burned with fiery passion, I was certain that it was going to be an experience of a lifetime.  Fresh local seafood and meats prepared with dynamic seasoning and presented with innovative artistic expression were paired with local wines from Valle de Guadalupe for a memorable tasting dinner.

Light flakes of sturgeon mixed with tomatoes, garlic, chile and herbs were served on crispy toasts as a lovely warm canapé.

A Kumamotor oyster garnished with shallot vinaigrette looked longingly across the vast burnt salt bed in hopes of being reunited with its companion, a Pacific oyster topped with soft gelatinous chunks of chopped pork trotter.  Unfortunately for the oysters, we gobbled up these briny little treasures in a matter of seconds before moving on to the next dish.

Small but intensely sweet Manila clams and a larger White clam were served raw on a bed of ice with soy sauce and habanero on the side and a few lime wedges to heighten the fresh flavors.

More bivalves arrived at our table, this time a duo of oyster and littleneck clam both smoked to order and still bubbling at the edges from the oven heat.  The smoked clam went surprisingly well with Gorgonzola cheese, and I was impressed with the pairing of tarragon butter with the locally grown Kumamoto oyster.  A fruity bottle of 2008 Viñas Pijoan Silvana, a Chenin Blanc, Chardonnay, Moscatel and Sauvignon Blanc blend, went particularly well with this dish.

During a pre-dinner kitchen tour with Chef Benito Molina, we saw one of his chefs filleting a sturgeon, apparently a catch quite rare in these areas of the water so he bought it at the fish market without hesitation.  It was amazing to be able to see the whole fish first before savoring its flavorful meat in a tiradito prepared 2 ways- one with capers, onions and the distinct tart sweetness of raspberry vinegar, and the other with chile verde, soy sauce and ginger.

When I tasted the fresh sardines, cured in salt and vinegar and topped with chile verde and ginger, my taste buds immediately recognized the flavor as being distinctly Japanese.  The side garnish of cultured cream, cucumber and wild fennel from Molina’s garden injected Mediterranean influences into the dish.  Chef Molina later told me that he learned how to make the sardines from a Japanese chef.  Sardines spoil easily, and it’s difficult to master the art of curing them, but Molina did a fantastic job.

Continuing on with Asian flavors native to my tongue, Molina served a plate of grilled mackerel and sardine on a bed of baby mizuna freshly picked from his garden in Valle de Guadalupe.  The crisp sharp flavors of the mizuna greens were the perfect complement to the smokey fatty flavors of the fish.  I almost wished that I could eat this dish with a bowl of white rice, but instead I enjoyed it with a glass of 2008 Estación por Venir Palomino blend.

Clam chowder was reinterpreted Manzanilla-style in a dish of Manila clams with smoked bacon, potatoes and saffron.  I loved this classy version where the intense appetizing aroma of saffron and bacon perfumed my nasal passages.

One of my favorite dishes of the evening was a powerful composition of thinly sliced 3 year abalone, lightly grilled in the wood-fire oven and splayed dynamically across the plate with a tomato, onion, serrano chile and pasote sauce.  A distinct appetizing smokey aroma wafted up from this masterpiece that seemed to explode with life and vigor out of the shell right into my mouth.

Calamares Manchez is a signature Benito Molina dish, one that has been enjoyed and written about by many who have been struck by its dramatic display and delicate flavors.  Grilled calamari was body painted in bright red with a concoction of roasted beets, ginger, orange juice, lime juice, garlic and habanero for a dish that tickled my taste buds with alternating sensations of sweet, tart and spicy.  Around this time, a bottle of 2007 Viñas Pijoan Domenica, a blend of Grenache, Petit Syrah and Cabernet, came to our table for the last portion of the meal.

Cabrilla sea bass, with perfectly seared crispy skin, was flavored with garlic and herbs and served on a bed of Swiss chard and poblano chiles.

Tender smokey white seabass was excellent with a garnish of radish salsa, but the table unanimously swooned over the rich and smokey huitlacoche risotto, a rendition of risotto so sexy and delicious that all future risottos that follow in its footsteps will never satisfy me.

If we didn’t give Chef Molina the red light on our meal, he would have gone all night, effortlessly pulling ideas and dishes out of his bottomless magic hat.  Our minds wanted to continue on with the Manzanilla dinner extravaganza, but our stomachs were feeling full and heavy and it was time to call it quits.  As if to remind us of how full we were, he finished our savory meal with a hefty serving of stewed offals cooked in chile guajillo and garnished with a sheet of homemade pasta.  Many diners have a separate stomach for desserts, and I have one specifically for offals.  I was the only one at the table who not only finished the dish, but also savored every bite of tender tongue, stomach and hoof.

We had the pleasure of having cheese maker Marcelo Castro Chacón of La Cava de Marcelo sit with us through our dinner.  He’s a fourth generation cheese maker from a family who has been producing cheese for 130 years in Ojos Negros.  He took his time in explaining the intricacies of cheese making and how he develops the unique flavors for his products that are loved by local chefs.  We got to sample 3 queso frescos with basil, pepper and rosemary, and 2 creamy and luscious añejo (aged) cow’s milk cheeses, aged 4 and 7 months.  Strawberry wine reduction and sliced green apples were paired with our fantastic cheese plate.

Even after all of this food, we somehow managed to squeeze in warm molten chocolate cake, mango coulis on shortbread cookies and mango flavored cream.

By the time that we were winding down from our dynamic and artistic Manzanilla journey around 12am on a Saturday night, the restaurant was just starting to fill up with local diners who were sitting down for dinner.  This isn’t Madrid, this is Ensenada- who starts dinner at midnight in Baja, I thought.  Turns out that the place was packed with local chefs like Guillermo Jose Barreto from El Sarmiento, wine makers like Hugo D’Acosta and the 3 women from Tres Mujeres, seafood distributors, vegetable farmers and the artisanal cheese maker that we had already met.  Benito Molina has a charismatic personality and magnetism that I found hard to resist, and the very fact that everybody in the industry came to Manzanilla to spend their Saturday night with him showed that they too were drawn to his allure and his food.

Manzanilla
Teniente Azueta #139

Zona portuaria

Ensenada, Baja California, Mexico

52-646-175-7073

Open from 12pm – 12am, Wednesday through Saturday

Random trivia: Did you know that abalone are hemophiliacs, meaning that they have no blood-clotting mechanisms, so even a small cut or puncture wound can be fatal?  For this reason, it is impossible to culture an abalone pearl, as the process may kill them.  If you see an abalone while diving, do not try to pry them off of rocks, as the smallest tear in their muscle will kill them- simply observe this beautiful creature from a distance.