The Walman Report®
Featuring Travel Restaurants
Entertainment & Wine
As Heard on WQXR,
The Radio
Station of the NY
Times, & Seen In CulinaryGourmetNY &
Syndicated to Newspapers, Magazines & Websites Worldwide
Copyright 2006 by Punch
In International® News Syndicate
www.punchin.com
E-Mail: walmanreport@punchin.com
Punch In is Proud to be the Recipient of the
Prestigious 5 Star Web-Award For Distinguished Content
Chanto
Restaurant Name: Chanto
Cuisine: Japanese with international overtones.
Address: West Village at: 133 Seventh Avenue South (between West 10th and Charles Streets)
New York, NY 10014
Phone: 212-463-8686
Website: http://www.chantonyc.com/
NY
Birth: Tuesday, April 4, 2006
Hours: Monday through Sunday, six pm to midnight
Capacity: 91 guests.
Credit Cards: Amex, MC, Visa
First floor is wheelchair accessible.
Dress
Code: Smart Casual.
Atmosphere: Relaxed and friendly.
Private Room: There is a mezzanine area over the first floor that is perfect for parties of up to 20 people.
Accept Walk-ins: YES.
Public Transit: Number one train to Christopher St., A,B,C,D,E,F, V trains to West 4th Street, 1,2,3 1,2,3 trains to 14th Street.
PRICE: Moderate to Moderately Expensive. Appetizers: $10-$18. Entrees: $18-$29. Desserts: $5-$9. There is a new prix fixe menu generously priced at $45 per person.
There is also a menu of lighter, smaller specialties to compliment Chanto's new summer
Cocktails 9$10-$14), available on the first floor.
7 Wines By The Glass ($8-$16). 30 Sake By The Bottle: $33-$180. (Sake Flights). Wines By The Bottle: $31-$350.
Banquet Facilities: Venue is available for private events for up to 91 people.
Chanto Contact: Mr. Aki Tsutsui (Aki-san) President of Chanto USA.
Chanto New York is the first restaurant of this family (not a chain) to debut in the USA. There are 50 other Chanto restaurants in Japan and other large Asian cities. All Chanto restaurants are quite different in cuisine and design from the others. Chanto is major player in the restaurant-going lifestyle of a youthful, sophisticated Japan. New York's chef and cuisine marry today's upscale tastes with the distinction of a more traditional past. The first floor of Chanto greets guests with the trendy, light-hearted atmosphere of a red and black decor. The second floor dining room presents and elegant contrast with breathtaking Austrian-like crystal chandeliers. Chanto's 91 seats include: a bar, a mezzanine area, comfortable couches and coffee tables adjoining the first floor entrance, several intimate tables just past the bar area to enjoy imaginative cocktails and appetizers as well as entrees and 20 roomy tables in the more formal second floor dining room.
Walls: The walls on the first floor are earthy red while the other floors feature black walls with green/black lacquered panels.
Lighting: Ground floor: accented with small, red lamps over the bar area.
Second Floor: Austrian-like chandeliers.
|
I |
t may be a cliché to tout a
favored restaurant as an “undiscovered gem,” but Internationally famous
CHANTO Company, Ltd., part of a family of fifty restaurants in Japan,
certainly fits the description. A bit over 3 months old, (it opened April 4,
2006), CHANTO is located in one of New York’s most vibrant
neighborhoods, the West Village. Like no other Japanese restaurant in New York,
Chanto is in the league of such major players as Nobu and Megu, but one can
enjoy stellar food, exquisite service and an knockout atmosphere for less than
half the price of the heavy hitters, since there is an amazing $45 Prix Fixe
dinner and al la carte prices are modest, considering quality and portion-size.
The bi-lever
restaurant’s design begins downstairs with a seductive bar, an array of
inviting raw vegetables, sushi and trendy, light-hearted
atmosphere of a red and black décor, accented with small, red lamps over the
bar area. The second floor dining room presents an elegant contrast with
breathtaking Austrian-like crystal chandeliers, black walls with green/black
lacquered panels and floor-to-ceiling windows. Designer Yukio Hashimoto has
overlooked no detail in the décor. The table china and bowls are designed in
two traditional styles (SHIGARAKI and KUTANI) by some of Japan’s
most respected artists. Even menus are placed in elegant holders on the table
for easy viewing.
“Chanto’s menu revels in
experimentation. It reflects an entire
world of cuisine perfected in Japan,” said Executive Chef Kiyotaka Shinoki, who
is only 28-years-old. Despite his youth, he is fiercely dedicated, enthusiastic
and has a firm grounding in his craft. Sauces shine and cooking times as well
as super-fresh ingredients, personify the bold direction of his cuisine. Some dishes will seem exotic but familiar.
The familiarity comes from the chef’s commitment to regionally harvested
ingredients.
“Old friends, such as
Chanto’s rendition of stuffed chicken wings exist along side such ravishing
specials as Fatty Tuna Carpaccio with Asian Pear and Jalepeno peppers. King
Crab Croquette is bound with a light Béchamel, astutely sautéed in Panko and
topped with incredibly firm and fresh Uni (sea urchin). The signature appetizer
is the best: “King of Kimchee” is a stunning timbale of salted and pickled cabbage
leaves, brimming with a variety of superb sashimi (raw fish), pine nuts,
cashews, water cress, cilantro, lychee and marinated in spicy chojan sauce.
Entrée standouts include a
snowy Miso Marinated Black Cod on a bed of White and Green Asparagus in a
special sauce using Sake Kasu. It surpasses Nobu’s signature creation in
elegance and refined seasoning. Teriyaki Foie Gras had a crispy crust and moist
center. It rested on a fluffy Lotus Root Pancake and was enhanced by a touch of
Balsamic Vinegar in the sauce. It was worthy of a three star French restaurant.
As the most expensive entrée ($29), it was still a bargain.
Desserts, by pastry chef Seth Caro, are perfect
foils to the lush cuisine, avoiding the lure of fusion or the copout of
Westernized stand-ins. Using Asian ingredients such as tofu, Caro has created
lovely looking and elegant variations on Cheese Cake, scented with Yuzu; a
divine White Sesame Tiramisu with Carmelized Banana and Mild Chocolate Sorbet
and a gorgeous presentation of Tofu Panna Cotta, served three ways (with peach,
gingered blueberries and yokan gelee).
Chanto is an emissary of Shouchu. Shouchu has fewer
calories than most alcoholic beverages and it’s perfectly suited to the skills
of an adroit mixologist. Patrons can look forward to a menu of playful Shouchu
concoctions and special occasion cocktails. The wine list features vintages
rarely found in the USA: Chateau
Mercian J-fine Merlot Sur Lie, grown on the slopes of Mount Fuji. Chateau Mercian KIKYOGAHARA Merlot
“Signature” has already won local acclaim as the only Japanese wine ever listed
on the New York Wine Exchange. There is also an excellent sake selection, as
well as the Echigo Rice Beer, which is available nowhere else in New York.
Restaurant Manager Taku
Teramoto supervises the extraordinary service with élan and as Akinori Tsutsui,
President of CHANTO USA comments: “Chanto is more than just a restaurant. It reflects a commingling
of cultures, blending the finest of traditions with the sophistication of a young,
more internationally-minded Japan.” Hey New Yorkers. Run. Don’t walk. Success
is bound to be knocking on Chanto’s door, so reserve while you can still get a
table.
Side Dish
CHANTO RESTAURANT NEW YORK
Some
restaurateurs are born in the kitchen. Akinori Tsutsui, got his start in
a bank. "I enjoyed banking," says the Osaka-born Tsutsui, "but I
was dealing with intangibles. I wanted to work with something real."
Tsutsui, who also attended NYU’s Stern School of business, teamed up with Chanto
Co., Ltd., in 2003, and was asked to take charge of the company's first
American venture. Tsutsui was eager to learn as much as possible about his new
responsibilities -- so much so that he even spent several months toiling in a
kitchen as an apprentice. "I didn't want to just ask questions, I wanted
to find out for myself, and you can't do that in a boardroom," says
Tsutsui. The former derivatives analyst is proud of what he and his team have
accomplished. "If we're successful here, we'll be able to bring
our concept to other great American cities. Naturally enough, it all has to
begin in New York."
Hisaki
Kiyohara attended the University of Las Vegas with Taku Teramoto --
a piece of good fortune, since it was Taku who told him about the opportunity
to join the CHANTO team. His responsibilities include everything from training
staff to stocking the bar with premium sakes, handling inventory, pricing, and
selecting the music for the lounge and dining room. Not that Taku would have it
any other way: "I love being a part of all this, and the more integral I
can become to the operation, the better -- it's definitely good to know that
the restaurant you work with wouldn't be the same without you."
Taku
Teramoto started thinking about a career in the hospitality industry back
in high school in Demarest, New Jersey. He attended UNLV hoping to turn his
fascination into a degree in Hotel Management. "I felt like I was being
pulled in too many directions.” said Taku. “I couldn’t focus on why I became
interested in hospitality in the first place. I wanted the opportunity to make
customers happy." Taku met CHANTO president Kenichiro Okada, who offered
to teach him the restaurant business, if he was willing to come to Japan to
learn. Taku took the leap and never looked back. "I really came to
appreciate how great Chanto was, and now I want to bring that spirit back here
to the United States."
Kiyotaka Shinoki's first culinary innovation came in grade school after watching his father repeatedly dip a cucumber in soybean paste. He decided to hollow out his own cucumber, fill the center, and slice it. "My father praised me as a genius, and it made me so happy, I decided right then that I would become a chef." Shinoki's introduction to the restaurant business wasn't the kindest. The owner of the Ramen noodle shop he worked at in high school was "very, very strict" but he never doubted himself. Shinoki has been with CHANTO six years now, first at the Japanese restaurant Daidaiya, and most recently at the American-style Porterhouse Steaks. His goal is to create a new Japanese cuisine, influenced heavily by New York. "That will come not just from understanding my cuisine, but also from the culture of this city," says Shinoki. "That's what makes an experience like this truly worthwhile."
Wine On Line®
Copyright 2006 by
Wine On Line® News Syndicate
http://www.wineonline.net/ E-Mail: mailto:wine@punchin.com
Suggested Links: www.danperlman.net (Wine Oriented))
www.saltshaker.net (Food, Wine & Life)
WineWeekly.com (Wine Reviews)
Riedel celebrates its 250th
anniversary!
For Riedel, the
modern age began on a cold, clear day in 1946 with a symbolic leap into
freedom. Claus Riedel, who represents the 9th generation of the
family of glassmakers from Bohemia, escaped from a train carrying Allied
prisoners of war. This marked a dramatic turn in his life. With financial
support from the Tyrolean industrialist, Swarovski, who had been taught the art
of glassmaking by Claus’ great grandfather, Josef, Claus and his father,
Walter, managed to take over the bankrupt Tiroler Glashütte (Tyrolean
Glassworks). Under his son, Georg, the 10th generation, the
enterprise became profitable. Through the expansion of Riedel’s business, it
became one of the most successful glass manufacturing companies in the world.
Legends and success stories
The history of the
Riedel as glass blowers is full of touching legends and incredible success
stories. In reality they date further back than 250 years. Even before Leopold
Riedel established the first glassworks run as an independent enterprise, his
grandfather, Johann Christoph Riedel, the “original” Riedel and 1st
generation, traveled across Europe selling glassware. In 1723 he was ambushed
and murdered on his way home from business travels. The circumstances of his death were the same as the ones
described by the German poet Friedrich Schiller in his famous ballad “The
Cranes of Ibykus”. Economic crises and personal tragedies, but also
entrepreneurial spirit, artistic talent, and the relentless pursuit of
innovations, accompanied by a great dedication to glass, determined the fate
and fortune of the following Riedel generations.
“Stoke the fire, don’t save the ashes”
In keeping with the
family motto of always stoking the fire rather than saving the ashes, each
generation produced its own groundbreaking new developments. Thus, Claus Riedel
presented the results of his research work and concepts for wine glasses that
further underline the individual taste of wines. “Form follows function” was
the credo he followed. Thus, Riedel distinguished itself from competitor’s products more than ever before, which were
shaped according to the fashion and aesthetics of the time instead of
functional principles. In 1973 the mouth-blown and handmade
“Sommeliers” series was introduced. It was a revolutionary new concept, which
earned numerous international awards and changed the world of wine glasses
forever. Georg Riedel, the 10th generation and head of the company
since 1987, developed Claus’ theories even further. He mechanized the
production of the wine glasses suited to the various grape varieties and
introduced the “Vinum” line. Thus, Riedel glasses became more affordable and
appealing to a wider target group. This represents a landmark for the modern
Riedel enterprise on its way to success in the global market. A further
milestone was the establishment of a subsidiary in the United States, which is
headed by a Riedel of the 11th generation, Maximilian. With his
design of the Riedel “O” glass, he has already left his mark on the worlds of
both design and wine. The 10th and 11th generations,
Georg and Maximilian, will continue the impressive tradition of the family.
Georg Riedel’s
extraordinary gift of strategic thinking led to the takeover of the German
glassmakers F.X. Nachtmann and Spiegelau. Georg carries on his family’s
remarkable history with determination, innovation, and dedication in a
forward-thinking manner. Thus, he is ensuring the success of future Riedel
generations. The best preconditions for conquering markets around the world
have been laid. It is 2006 and Riedel is ready to take the next leap.
CabaretNYC®
Future Issue
Travel Prose®
Broadway On The Net®
Future Issue
These reviews are available and have been seen on the Internet. Click here to see an index of other reviews on the worldwide web <http://www.punchin.com>. <http://www.wineonline.net>. They have been heard on WNCN, WEVD and seen in Fodor's and Mobil Guide Books, and printed in Chocolatier, Troika, Trump World and Metropolitan Millionaire magazines and newspapers and throughout the world, including the NY Post, Women's Wear Daily and the NY Times, via the Punch In International Network. This review may be reprinted free of charge, so long as source and byline credit are included: "The Walman Report," "Punch In International®," Wine On Line International®.
CLICK HERE TO RETURN TO THE PUNCH IN HOME PAGE
CLICK HERE TO RETURN TO WALMAN'S NEWEST REVIEWS
CLICK HERE FOR WALMAN'S HISTORIC REVIEWS
CLICK HERE FOR INTERNET WORLD TRAVEL GUIDE
CLICK HERE FOR BROADWAY ON THE NET