I am thrilled with how Matsugen has been so well received. We got a rave review today from Frank Bruni of the New York Times. More importantly, we've been getting rave reviews from our customers.
Perhaps the most satisfying compliments are those from Japanese natives. Expatriates and visitors alike say they feel like they're at home when eating at Matsugen. They love the clean, true flavors of the soba, the claypot rice, the shabu shabu. And if I can make my customers feel like they're at home, then I'm happy.
If you haven't yet had a chance to try Matsugen, the New York Times video will give you a good idea of what it's like. We want to accommodate all of our customers, but if you have trouble reserving a table at the time you want, I have a little secret: Walk in for a seat at the appetizer bar. It's my favorite place to sit and I hope it becomes yours too.
4 comments:
Congrats, Chef. Matsugen is amazing! I can't wait to go again.
I just went again for the Soba.
It's Fantastic!
Very interesting. I am a young Spanish cook with wide knowledge so much of traditional cuisine Hispanic - French as(ike of the technologies mas current. I learned with my father cook of the famous restaurant of Madrid zalacain with three stars michelin. My mail is miguelangelcou@hotmail.com.
Very interesting. I am a young Spanish cook with wide knowledge so much of traditional cuisine Hispanic - French as(ike of the technologies mas current. I learned with my father cook of the famous restaurant of Madrid zalacain with three stars michelin. My mail is miguelangelcou@hotmail.com.
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