feel as if they had traveled to a town by the sea in Japan.Do you guys know about Read Berkshire Hathaway Letters to Shareholders, 2015+ PDF Online ? This book has made us aware that the book is an object that brings us roaming everywhere, because by reading Read Berkshire Hathaway Letters to Shareholders, 2015+ PDF Download we get the science written voluntarily.Īnd by reading PDF Berkshire Hathaway Letters to Shareholders, 2015+ Kindle we will gain insight and enrich our vocabulary. Inspired by the nature of the Boso region, “we exist for our customers to feel the blessings of nature and feel the joy to thrive on this beautiful planet,” says Sasago. Harvard Square and the surrounding area is already home to quite a few restaurants that feature ramen, but Sasago is confident his team is bringing something new to the table. “By that time, I already knew running an authentic Japanese ramen restaurant was my passion.” Later, he honed his skills at the acclaimed Yume Wo Katare back in Cambridge, volunteering at the restaurant after his business school classes (and not getting much sleep in the process). “When I cooked ramen in the shared kitchen in my dorm, everyone who had never eaten authentic ramen noticed the smell and stopped by.” The look of surprise on people’s faces as they tried their first sip of the broth convinced Sasago of his potential in the world of ramen, so he soon returned to Japan to train at a renowned ramen school. “My ramen created a buzz in our school,” he says. He was no stranger to cooking, having worked in restaurants in Japan to earn money for his surf trips. With that in the background, Sasago found himself cooking ramen, one of his favorite Japanese foods, for friends in his dorm while attending Harvard Business School. With those travels came immersion in local food cultures, which led to his passion for bringing “regional authentic food” international, he says.
#YASU BOSTON PROFESSIONAL#
“I was aiming to be a professional surfer in the past, so I traveled around the world to explore exotic waves and participate in local surf competitions,” says Sasago. “It is surrounded by mountains and the ocean,” he says, with fresh seafood and vegetables prevalent in the regional cuisine. As a result, our sake pairs tremendously well with fresh fish.”īosso’s menu is “deeply inspired by the ocean in Japan,” Sasago says, with the name referring to the country’s Boso region, where he spent much of his childhood - and much time surfing. “Their sake has been drunk by local people living by the sea. “Many of our brewers make sake by the sea,” says Sasago. As such, there’s sake and wine available. “Our food menu is built for customers to sit back, relax, and enjoy with drinks, izakaya-style,” he says. “You will be able to eat ramen you have not seen anywhere,” says Sasago. The aforementioned sanmi, for example, combines the tonkotsu and chicken broth with tomato broth, while the mantaiko ramen doesn’t have any broth and is tossed with cod roe. “We are very unique in creating a new style of ramen while keeping authenticity,” says Sasago, so some of the dishes deviate from that main broth.
It’s called ‘double soup’ in Japan.” Most Boston-area ramen shops use either tonkotsu pork or chicken, not both, he notes. “Pork and chicken have different types of amino acids that create an extraordinary level of umami when combined. The base for Bosso’s main ramen lineup is a tonkotsu pork broth made with chicken bones “to double down umami essence,” says Sasago. Yuzu hotate scallop sushi at Bosso Ramen Tavern. “We invented new sushi that never existed,” such as one that features takoyaki balls on top.Īfter appetizers, sushi and seafood dishes, and entrees (okazu) such as a blue cheese pork cutlet, “our authentic ramen would be the best choice to close,” says Sasago, with several types available, including the sanmi, meaning sour, which includes cherry tomatoes, charshu pork, arugula, cheese, and green shiso oil. (There are a few vegan sushi selections, too.) “We are playful with ingredients,” Sasago says of the restaurant’s sushi. Next up, there are “blessings of the ocean,” Sasago says, with a variety of sushi options and other sakana (fish) dishes, such as kikumasamune steamed clams. He recommends that diners start by sharing tsumami (appetizers) with the table options on the opening menu include ume fried gyoza, squid isobe tempura, edamame shiromiso hummus, scallop carpaccio, and more. Bosso Ramen Tavern, a Japanese restaurant inspired by the ocean, has been quietly testing the waters in Harvard Square (24 Holyoke Street, Cambridge) this month, with a grand opening planned for March 26, 2022.Īlthough ramen is highlighted in the restaurant’s name, Bosso isn’t a casual ramen shop it’s a full-service izakaya meant for dates and gatherings, says owner Yasu Sasago, with an extensive menu of options beyond ramen.
0 kommentar(er)
