 What's going on everybody? Welcome to a very special Japanese episode of From Rose Food and today we got invited to a special dinner at the spot in West Village and we are having the omakase style. So today we are at Shiraku in the West Village with our friend Dr. Jen and Juice and we are gonna check out some elevating izakaya. You got seafood being flown in from Hokkaido and we got some beef from Miyazaki. Let's go! All right what's going on Jen? You are an optometrist aka eye doctor. You're an Instagrammer and a foodie. I know you guys always feature cheapest type of places. True. But I wanted to bring you guys to a different spot that's a little elevated but still izakaya. Jen why don't you lead the way? So our first dish is going to be the kombu puri flute with some saugani from Hokkaido. Saugani in our fresh brisket crabs. Saugani! It sounds very zen. Then we have a you want a marinated salmon. It's rolled and dried on. On the back here we have a tomato chile. Jelly's fancy is chile. That's exactly right. I challenged you two to eat the crab. All right. Thank you guys. Thank you Jen. That was really good. There's it's actually juicy inside because this is freshly fried. Obviously if you've had the snacks they're like dried and fried and they have like no juice in them. All right this is the kombu cured flute. It's a type of fish guys. Wow. That's a nice flavor. It's like a firm texture to it too. What do you say this is? Jelly. This is jelly. This is wow. That's my first time. Wow. This is salmon. That was just the first course of the tasting menu. Now on to dish number two of the tasting menu. This is a tuna. It's like a tuna tartar. You have some lotus root chips on the front with seaweed on the back. Toro was so soft. It almost had the same consistency as the avocado and melted in my mouth. Toro's got tuna. Yeah. That is the best usage of avocado in a fusion dish I've ever had. That was the Japanese fusion. That was Japanese fusion. I'm not even gonna lie I'm not a big fan of unagi but I'm so interested in trying that. If all unagi was prepared like that I'm a big unagi fan man that was so good. You just even eat any places. Eel is essentially a delicious snake a sea snake I mean. So you didn't really see grill marks on the top but on the bottom you tasted it. It was delicious. I was so caught off guard by the amount of grill taste concerning just how white the eel The chicken oyster is the primo cut of the chicken. This is where it connects the thigh and the back. This might be the best bite of chicken we ever had. Really juicy right? Yo. Had a little bit of crisp and a whole lot of juice and a lot of meat. Duck wrapped around a Japanese scallion. We'll compare that yuzu to the kansi and the gerbichon. I added flavor. We're like a kick to it. This is chicken roast. This is the inner muscle of the chicken thigh. These are parts of the chicken I'd never had before. It still tastes like chicken but just really good. You know my yuzu bro. Mine developed a little pocket of juice on the inside. You know that's what chicken's the best when it's rolled up because then the juices can kind of like circle around each other. Very lightly battered. So this is Miyazaki beef. It's a Vibrating so it's the most marbling that you can get. Well I give it the general term meaning Japanese beef. Kobe is a place in Japan. This one happens to be from Miyazaki right? So this is Miyazaki beef. There's an annual contest of who has the best beef. Miyazaki has won like several years in a row. Is it a bet that they actually have you massage them and feed them beer? Yeah the whole point is to keep them pretty sedentary so that they get really fat and lazy and drunk. So the Miyazaki beef is going to be really fatty. It's going to be really rich. On top is some uni. The uni is from Chile which is seasonal right now. Cheers for falls apart. And buttery at the same time. That was amazing. The A5 melted like it was tore. And the uni on top of it like a pretty big buttery texture. It was like a stick of butter on a piece of fat. This is our food. On top is some uni. The same one from Chile. Underneath some gnocchi and shimeji mushrooms. It's sitting on a plate of salt. It's on salt. That's just a balance of shell. Oh my gosh. Go for it. You have the other scallop. Making my parents proud. Being a yappy. Oh my gosh. Look at that. Gnocchi is just dripping here. Gnocchi is actually one of my favorite mushrooms of them all. I'm not gonna lie. No, I could not tell if the uni was from Chile or Hokkaido. Hokkaido's uni is more orange in color and they're a little bit more creamy. Chile and US sushi is a little bit lighter and yellow and sweeter. So these are the carbonara spawns. Grab it with two hands, rip the head off and soak the juice out of the head. When you said this shrimp was super juicy, man, you were not kidding. Rip it up, rip it up. Cheers. Cheers on that. Cheers. Let's drink the heads. Wow. That was almost like a shalom bao. Like soup dumpling almost just exploded. I get some of that extra flavor. I like to just crunch the head and just bite it. That was crazy good. Some amazing shrimp. It almost tastes like it's dipped in the best part of the crab brain. And just the juices were so thick and rich. You could see how dark the juice was. This is fun, man. This is our beef katsu. This is a panko-crested deep fried filet that's washi beef. It's actually an American cow. Japanese cow raised in America. It's aesthetically pleasing how they plated it because it has a center. It sort of radiates out and then you have the little condiments in the side. It's hard to describe something because you've had katsu so often. But to have it with that rare kind of beef and that quality, actually with the dipping sauces, I felt like it was a whole new experience. I like it because the katsu crust was not too thick in crunch. Sometimes you get a pork katsu, chicken katsu, and it's just all crunch. Look at that crisp. It's breaking up on top. That's how lightly fried it is. Jen, please put the yam and ume in there. Don't hold back. Doctor! That means my doctor. David has amazing vision. I think David still has better vision than me and I got eye surgery. It's not perfect though. 2019. What's the one? What's the one? Hey, we're going into 2019. You see in the future, David. Chinese oyster soup. Kind of like that. Andrew, you know me? I've always been a big proponent of shisho, and there are kind of shisho leaves in this udon. That was one of the main flavors I had, is the shoyu and shisho, and then the fish oil. That is a perfect dish to end on. Yo, let's clap it up. That is interesting because when you come, it actually changes the flavor and the texture and the feel of the food. So, having fried chicken, the way you described it, is different from having fried chicken at a different place. It just feels more like an environment where you have fresh seafood and then you could have fried food at the same time. In the comments section below, make sure you let us know, number one, what you thought was the most interesting dish out of the nine that we tried today, and number two, what are some other food experiences that we need to try. There's just so much depth to the culinary world, and the more I get into it, the less I realize I actually know in comparison to the whole scope of things. Definitely check out Shirako here at the West Village. Shout out to Chef Joe, all the other chefs, Dr. Jeden Juice, and until next time, we out. Peace. So guys, if you guys want to check me out on Instagram, my handle is dr.json. And if they want an eye exam, should they call your office? To message them, so you can get a point with me. Wow. Do not message the fumbroes if you got an eye exam from her. She probably has an office somewhere or a number to call. And until next time, we out. Peace.