first thoughts: N by Naoe Shabu Shabu - Brickell Key, Miami

It was nearly seven years ago that I first found my way into Naoe. Back then, I had no clue what to expect, having heard nothing about the place other than its short blurb on OpenTable. The restaurant turned out to be something of a portal to Japan located in an unassuming strip mall in Sunny Isles Beach, in which Chef Kevin Cory served a bento box of kaiseki style delicacies followed by a procession of what was, at the time, the best sushi I'd ever experienced.

Since then – as Kevin recently reminded me – I was the first to write about Naoe after its move to Brickell Key three years later, and also one of the first visitors to his side venture, N by Naoe, which he opened last year alongside Naoe in an adjoining space. N by Naoe did a pretty remarkable $80 lunch service similar to the opening salvos of a Naoe dinner, presented in a multi-tiered bento box. Alas, that is what you call a "niche market."

So N by Naoe has been repurposed. Now N by Naoe does shabu shabu.

(You can see all my pictures in this N by Naoe Shabu Shabu flickr set).

"Shabu shabu" is the Japanese onomatopoeic equivalent of "swish swish" – and more specifically, refers to the sound that thin slices of beef make as they are quickly cooked via a brief splash in hot water. "Beef cooked in hot water" doesn't sound like the most exciting meal in the world; but when you start with silky, obscenely marbled Japanese beef, and combine it with beautiful fresh vegetables in a flavorful stock, you get something magical.

It starts with water: water which comes from a well on a tiny hilltop property in Kanazawa, Japan owned by Kevin Cory's family.^[1] The water is warmed on a tableside burner, and a strip of dried seaweed is added to make a kombu dashi. It's simple, but kombu is loaded with glutamates (the stuff in MSG that makes everything taste better). A couple of dipping sauces – nutty sesame, and bright citrusy ponzu – are also arranged at each diner's place setting. After a few minutes of simmering, the kombu is removed, and a platter piled with vegetables is brought to the table.

For us, there were several different kinds of mushrooms – brown buttons, oysters, wood ear, enoki – as well as napa cabbage, chrysanthemum leaves, and blocks of tofu. You toss some vegetables into the pot – some of the heartier mushrooms, and the firmer bits of the cabbage can take a while, and add their flavor to the broth, while the frilly cabbage leaves and delicate chrysanthemum may need less than a minute.

Then the centerpiece is brought to the table: wagyu from Miyazaki Prefecture, thin slices of ribeye with incredible speckled fat marbling that runs through the entire steak. You have probably heard of "Kobe beef" – in fact, you have probably heard many things called "Kobe beef" that are not in fact "Kobe beef," since "Kobe beef" can only come from Kobe, Japan, and I'm pretty sure that places like Prime 112 are not paying for Japanese beef to put into hot dogs and hamburgers, even if they're sold for $25-30; but I digress. I mention this because the beef N by Naoe uses is not called "Kobe beef" because it comes from Miyazaki Prefecture, not Hyogo Prefecture where Kobe is located. But – unlike those ridiculous hot dogs and hamburgers that call themselves "Kobe beef" – this is every bit its equal. This particular sample carries an "A5" grading with a BMS or "Beef Marbling Score" of 8 on the 1-12 scale used in Japan, and was one of the most luscious steaks I've ever tasted.^[2]

You take a slice of that beef. You swish it a couple times through the broth ("shabu-shabu").^[3] You swipe it through one of the dipping sauces. You eat. You pluck some of the vegetables and tofu out of the pot and do the same.^[4] Repeat. And repeat again, until you and your dining companion are anxiously eyeing the last slice of beef on the platter.

It's so rich that really, that one platter is enough – but sometimes enough isn't quite enough. If you understand what I mean, then you'll be glad to know that you have the option to add on an additional half-order or full order of beef. The fixed price per person for the shabu shabu is $60 per person; an additional order of beef can be had for $72, or a half-order for one person can be had for half the price.

Around the time you are closing in on that last slice of beef, the server will deliver a bowl of perfectly cooked rice. Then the pot will be scooped up and its contents buffeted with some chopped scallions and served to you as a restorative soup. It's surprisingly flavorful, imbued with the concentrated essences of the beef and vegetables which have been cooked in the broth. The one-two of rice and soup is a traditional Japanese coda to a meal that fills up and then calms your belly.

A simple bowl of fresh fruit – here, a couple different kinds of grapefruit – closes out the meal.

This is an elemental meal that depends almost entirely on its ingredients; after all, the cooking itself is being done by unskilled amateurs. But with the outstanding quality of the beef, and those gorgeous fresh vegetables, it works. It's also a lot of fun.

N by Naoe
661 Brickell Key Drive, Miami, Florida
(reservations exclusively through SeatMe 5:15-10:45pm Su-Tu, Th-Sat, and lunch 12-6pm for parties of 8 to 16)

^[1] Kidding.

^[2] For further explanation of the Japanese grading system, read up at the Japan Meat Information Service Center. The letter grade is based on yield; the number grade is based on quality, including marbling as well as both the texture and color of the meat and fat.

^[3] Long communal chopsticks are supplied for action involving the big pot, unless you're dining with an uncouth lout who uses the communal chopsticks to feed himself. Steve insisted this is how you show dominance in shabu shabu. I think he confused it with sumo wrestling.

^[4] Pro tip: though the recommended pairing is the sesame sauce with the beef, and the ponzu with the vegetables, both Steve and I preferred to reverse it.  The citrus in the ponzu nicely cuts through the fattiness of the beef, while the creamy, nutty sesame sauce adds a bit of richness to the vegetables.

best thing i ate last week: cod confit a la catalana at Cobaya Niu

Sometimes I will read a dish description and have no clue how it could possibly taste good. This was one of those. The chef was Deme Lomas, the spot was Niu Kitchen, which was playing host to our 58th Cobaya dinner on Monday night. The dish was cod with dry figs, roasted onions, mustard and honey. Why would anyone put all those sweet things with a piece of fish?

Shows what I know. Here, the residual saltiness of the rehydrated bacalao, all unctuous and shiny, was balanced against the sweetness of the figs and honey; the zing of mustard for a bit of contrast, a nest of golden caramelized onions as a bridge between savory and sweet. The combination of salt cod and honey actually has a long history in Catalan cooking, which is Chef Lomas' focus at Niu Kitchen. Here's Colman Andrews in his book "Catalan Cuisine: Europe's Last Great Culinary Secret":

I remember a game I used to play with friends, in younger years, of trying to invent the most unlikely or revolting-sounding food combinations possible – things, I recall, like raw oysters with chocolate sauce and pineapple-clam cake. This dish, I imagine, must sound a bit like one of those to many readers – or at least like some mindless nouvelle (or nova) excess. In fact, though, salt cod with honey is neither nouvelle nor revolting. It's an old Catalan mountain dish, first mentioned in print in the seventeenth century and said to have been an invention of necessity – the union of two easily stored, well-preserved ingredients, eaten together simply to provide a kind of calorie-loading, essential for survival in cold climates during the cropless winter months.

The most exciting dishes can be those you don't expect to work. This one was the best thing I ate last week.

best thing i ate last week: pork braised in milk at Eating House

As I groggily arise, still digesting last night's Thanksgiving feast (while simultaneously plotting what to do with the leftovers), it occurs to me that I'm still a week behind on "best thing i ate last week." So let's catch up.

Sometimes for no good reason, restaurants fall off your radar screen. That had happened to me with Eating House. Though I've always had good meals there, somehow more than a year had passed without a visit. I've been back in twice in the past couple months, and it's been better than ever. The old "standards" are still around – the tomatoes with coconut ice, the chicken and "foiffles" – but much is new as well, including roughly half the menu now being taken over by vegetable-centered dishes.

(You can see all my pictures from the restaurant in this Eating House 2.0 flickr set).

Many of these have been very good, like the burnt cabbage with fried garlic and egg vinaigrette, and the red wine risotto with bitter radicchio, pistachios and dried black olives. But the star of my last visit was a pork dish.

The starting point is maiale al latte: pork braised in milk, an old school Italian dish that is about as traif as you can get, which yields fork-tender meat in a rich brown sauce of pork juices and fat emulsified in reduced milk that is almost like a porcine dulce de leche. But then chef Giorgio Rapicavoli does a few things his nonna wouldn't do. He adds crumbles of raw cauliflower, which sounds odd but works, the squeaky texture and fresh, vegetal flavor providing some contrast against all that richness. He adds meaty seared mushrooms and petals of charred onion, upping the umami quotient. He sprinkles it with charred vegetable ash, an intensified iteration of the caramelization that produces the sauce.

(continued ...)

best thing i ate last week: Guillermo's Taco de Chicalada from Taquiza

Before I fall a full week behind, a quick "B.T.I.A.L.W." Competition was fierce, as everyone came strong for P.I.G. 6 last Sunday, but my single favorite bite of the day was "Guillermo's Taco de Chicaladas" from Chef Steve Santana of Taquiza. I learned from masa master Steve that "Guillermo" is Izzy's Oyster chef Will Crandall; I learned from a commenter here that "chicaladas" are the tasty little bits of pork from the bottom of the pot. Topped with a roughly chopped salsa and folded into a perfect two-bite sized taquito speckled with chiles de arbol, this was a perfect little package.

Runners-up: the chitlins and chorizo paella from Edge's Chef Aaron Brooks; the miso butterscotch laquered pork belly with black olive crumble and smoked banana purée from Alter's Bradley Kilgore. And there were plenty more great things too (you can see most of them in this P.I.G. 6 flickr set and read a recap here).