Shanghai: Kappo Yu
by
I am a huge fan of Oyama, so I was very excited when I heard that they were opening another restaurant, called Kappo Yu. Kappo Yu is located on a quiet street in the French Concession and serves an elegant kaisekiomakase. Kaiseki ryoori is the haute cuisine of Japan – seasonal ingredients are carefully selected and expertly prepared to best bring out their natural flavors. The dishes are then arranged beautifully and served in small portions. During a typical kaiseki meal, diners can expert to sample a variety of dishes with contrasting flavors and textures – raw sashimi, acidic pickles, a piping hot soup with plenty of umami.
Our Kaiseki menu. The selections at Kappo Yu change on a monthly basis.
We started our omakase with a rich flavorful soup made with highly sought-after matsutake mushrooms from Yunnan. The mushrooms were so flavorful, I think this was my favorite dish of the night.
Amazingly marbled kobe beef – so tender and flavorful. Coated with plenty of black pepper.
The uni at Oyama is the stuff dreams are made of, so I was really excited when I saw it on the menu at Kappo Yu. Unfortunately it was part of the worst dish of the night. Covered in a tomato-scented goo, the rich flavor of the uni was lost altogether.
The gohan (rice) dish. A slab of seared foie over perfectly cooked sushi rice sprinkled with salmon flakes, salmon roe, and fragrant green onion.
At Oyama, every bite is agonizingly delicious, and I feel like I need to carefully commit each flavor to memory. Only a few things on Kappo Yu’s menu really jumped out at me in the same way. Being a larger establishment, Kappo Yu also lacks the attentiveness and personal touch that Oyama’s 12 seater is so widely known for. If I had to to save up my kuai for one meal – I think I’d go with Oyama.
Enjoy!
Kappo Yu
33 Wuxing Lu at Huaihai Lu
吴兴路33号 近淮海中路
+86 21 6466-7855
5 Black teens beat Chinese restaurant owner to death with bricks 09/06/2000
Chop Suey : A Cultural History of Chinese Food in the United States
In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences.
Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese rest! aurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences.
Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.
Comments