Gigi's Flavor of Life
So lets eat....
Just as much as I love fashion, I love food. I have just as many conversations in my brain about food as I do about fashion.
Now, I can be a dry toast kind of girl. However, with that being said, I have a motto that I live by…if you don’t try it how do you know you don’t like it. So, I am willing to give anything a try once within reason.
Both my fashion and food palates have grown and evolved over the years. It’s funny, have you ever revisited a food that you despised as a child and realized that now as a fully formed adult that you love said food?
This has happened to me on more than one occasion. One food in particular growing up that my mom would make was Lima beans, couldn’t pay me to eat them. NOW…my fully formed adult self loves them, especially with that perfect square of cornbread with the melted butter in the middle - come on now!!!!
So...on this journey to try on every platform heel, caftan, ball gown (if need be), and perfect vintage find I am sure to work up and appetite.
Hey! A girl's gotta eat!
1 Black Girl & A Fork
Have you ever had the intimate experience of an Omakase tasting? Whether you have or have not, the moment you experience Sakana Omakase Sushi you will be hooked.
What is an Omakase tasting you say? It is a Japanese style of dining and it literally means,"I'll leave it up to you" you of course being the chef. You do not order from a menu, the chef chooses each delectable course for you.
Sakana is a BYOB and this gem of a place is located just off South Street in Philadelphia, PA (616 South 2nd Street 19147 to be exact) tucked in a little nook next to an accordion shop of all things.
The tasting experience is 2 hours and 19 courses of the best sushi that you will ever have in your life. Each course just gets better and better. Staring with Kumamoto Oyster & Hokkaido Uni Shot topped with salmon roe, squid ink foam, and ponzu. Transitioning to the best Bluefin tuna I have ever eaten to a new to me delicacy Monk fish liver (when I tell you to die for...My God!) Not to mention the unforgettable Double Toro!
The curator Owner/Head Chef of this space is Sam (Xiangyu) Lin. With his 18 years of expertise, "my hands have chased perfection—from the icy dawns of Toyosu Fish Market to the hushed counter of New York’s most revered sushi temples" you will leave Sakana with the notion of returning (ASAP) and also with a newly developed palette for... shall I say a more refined sushi experience. It is unfortunately fortunate that you will no longer be able to eat sushi any other way.
You will have been transformed into a, "shushi snob" for lack of a better term...but in a good way.
