Guan-Bok Kwok
English 101H MW 9:30-10:55 am
Professor McKeever
8 December 2013
Word Count: 478
An Unforgettable Experience at Ginko
The historic town of Tremont is home to Ginko, a unique and modern Japanese restaurant. The restaurant was opened by distinguished Chef Dante Boccuzzi; he lets Japanese Chef Taishi Noma run the show. I have been to many sushi restaurants around the country, and Ginko is one of my favorite place to go for a quick bite or an outstanding dinner. Every time I go to Ginko, the staff is always very friendly and the food is always top quality.
The restaurant is located at the bottom of a stone staircase in the basement of Dante. The restaurant is very small and does not take reservations. For the best dining experience, I will recommend sitting in from of the Master Chef Taishi Noma; he prefers to be addressed as Noma-san. His staff provides excellent service and is very accommodating to reasonable requests. The restaurant also offer shabu-shabu, Japanese style hot pot.
This time I went to Ginko with three of my close friends; we decided that we wanted shabu-shabu for dinner so we asked for a booth. The restaurant, as usual, is buzzing with excitement and filled with happy diners. That night, we brought our own bottle of 2006 Sebastiani Cherryblock which our server kindly served while introducing their specials of the day. As an appetizer, we ordered a platter of nigiri sushi, fish over rice, which consisted of seared duck topped with foie gras, freshly made toro steak, seared scallop uni, kinme-dai, and mudai; we also had two orders of ankimo, steamed monkfish liver. The flavors of each piece of nigiri was so unique, we were tempted to order it all again. All of the sushi, as always, was presented delicately and prepared to perfection by Noma-san.
For our entree, we split two wagyu beef platters for the shabu-shabu; it came with generous portions of thinly sliced wagyu beef, assorted japanese vegetables, and an assortment of sauces to dip in. The beef was very fresh and the fatty lines on it were very prominent; we all start by dipping the wagyu beef in the boiling water until it is about a medium rare. I quickly drop the beef in the cold sauce to stop the cooking process and to flavor it more; the beef was so tender that I could not resist making more and more. We were all stuffed before the platters were even finished.
While Ginko may have steeper prices, the quality of the food and great service is well worth it. Every time I go there it is an experience to remember; the people I bring with me are always satisfied by the end of the night. Any sushi lover who visits the Cleveland area must try the sushi here; the Master Sushi Chef Taishi Noma makes sure his sushi is served properly, even when I’m not sitting in front of him.
English 101H MW 9:30-10:55 am
Professor McKeever
8 December 2013
Word Count: 478
An Unforgettable Experience at Ginko
The historic town of Tremont is home to Ginko, a unique and modern Japanese restaurant. The restaurant was opened by distinguished Chef Dante Boccuzzi; he lets Japanese Chef Taishi Noma run the show. I have been to many sushi restaurants around the country, and Ginko is one of my favorite place to go for a quick bite or an outstanding dinner. Every time I go to Ginko, the staff is always very friendly and the food is always top quality.
The restaurant is located at the bottom of a stone staircase in the basement of Dante. The restaurant is very small and does not take reservations. For the best dining experience, I will recommend sitting in from of the Master Chef Taishi Noma; he prefers to be addressed as Noma-san. His staff provides excellent service and is very accommodating to reasonable requests. The restaurant also offer shabu-shabu, Japanese style hot pot.
This time I went to Ginko with three of my close friends; we decided that we wanted shabu-shabu for dinner so we asked for a booth. The restaurant, as usual, is buzzing with excitement and filled with happy diners. That night, we brought our own bottle of 2006 Sebastiani Cherryblock which our server kindly served while introducing their specials of the day. As an appetizer, we ordered a platter of nigiri sushi, fish over rice, which consisted of seared duck topped with foie gras, freshly made toro steak, seared scallop uni, kinme-dai, and mudai; we also had two orders of ankimo, steamed monkfish liver. The flavors of each piece of nigiri was so unique, we were tempted to order it all again. All of the sushi, as always, was presented delicately and prepared to perfection by Noma-san.
For our entree, we split two wagyu beef platters for the shabu-shabu; it came with generous portions of thinly sliced wagyu beef, assorted japanese vegetables, and an assortment of sauces to dip in. The beef was very fresh and the fatty lines on it were very prominent; we all start by dipping the wagyu beef in the boiling water until it is about a medium rare. I quickly drop the beef in the cold sauce to stop the cooking process and to flavor it more; the beef was so tender that I could not resist making more and more. We were all stuffed before the platters were even finished.
While Ginko may have steeper prices, the quality of the food and great service is well worth it. Every time I go there it is an experience to remember; the people I bring with me are always satisfied by the end of the night. Any sushi lover who visits the Cleveland area must try the sushi here; the Master Sushi Chef Taishi Noma makes sure his sushi is served properly, even when I’m not sitting in front of him.