Chef Yuval Ben Naria is celebrating a decade for the Taizo restaurant, whose opening in March 2013 was great news for Israeli cuisine.
On the occasion of the celebrations and with the aim of opening a window to another culinary tradition among East Asian cuisines, the chef explored Indonesian cuisine - a remote and mysterious cuisine, rich in flavors that are almost unknown to the Israeli diner.
The Indonesian flavors join Taizo's menu, which includes Asian dishes from Thailand, Vietnam, India and China.
In honor of the birthday, a structured couple's menu will be served for three evenings at the restaurant, located on Menachem Begin Road 23 in Tel Aviv, on March 6-8, which will make up a full Indonesian meal at a price of NIS 920 per couple.
The menu will include dishes such as: beef tartare, sheitel, sambal (spicy Indonesian sauce), walnuts, tamarind, smoked egg yolk, organic radishes and pao;
Or red tuna with pickled lemon, pumpkin, sambal baldo and soft egg.
Indonesian dessert in Taizo, photo: Assaf Carla
We will continue our trip in East Asia and this time to the palace of the Emperor of Japan -
the Japanese 'Mantentan' restaurant, on Nachalat Binyamin Street 57 in Tel Aviv, is celebrating Emperor Naruhito's birthday during a festive culinary week.
As part of it, a special menu is served
, which includes the emperor's five favorite dishes.
The menu will be served starting February 23 (Thursday) for a week.
These are popular and authentic dishes from all over Japan, such as the dish of bean sprouts with eggplant and roasted spinach served in Japanese izakayas (48 NIS) and a dish of mullet steamed in soy sake and mirin that is used as a well-known side dish in Japan and goes well with Japanese sake and rice (64 NIS).
Japanese chef Makoto Okazaki, who comes from Japan to Tel Aviv every few months to create a new menu that is suitable for the season and the raw materials that characterize it, is responsible for the menu of the Mantantan.
A Gyo Ramen dish in Mentantan, photo: Daniel Rom
We will continue to use the chopsticks (because now we are really getting used to it): if you pass by 11 Lavontin Street in Tel Aviv in the next two weeks, you might notice a small, colorful window in the wall, from which ramen is sold using ancient techniques.
"TomTom", the ramen master Tom Shamir, left the confines of his home for the first time and came to stay at the Japanese restaurant "Okinawa Sushi" with a new ramen lab pop-up.
He prepares the craft of brewing the stock and the noodles using traditional techniques which he has perfected in recent years under the influence of his travels in Japan.
The colorful window, which will be a bright window for small ramen restaurants throughout Japan, will open to the public on February 26 and will operate for two weeks only every evening starting at 6:00 PM until the end of the ramen.
The menu, whose dish prices range from NIS 70-92, will include regular ramen dishes alongside changing ones.
Among the dishes will be: a hot bowl with a vegan miso ramen dish based on root vegetable stock and vegan milk with tara miso, wakame seaweed and chashu topurika.
Tomtom Ramen at Okinawa Sushi, photo: Tamuz Rahman
Let's eat with our hands:
the chain of restaurants "Salon Yoni", chef Guy Peretz's tavern, is launching a fish festival with new dishes at the restaurant located in the West Hotel in Tel Aviv, as well as at the restaurant in Ashdod, located at 21 Hataylat Street. The trigger for the celebrations - the month of Pisces, which takes place between February
19 until March 19.
As part of the festival, a fish menu will be served with more than thirty dishes made using different preparation and serving techniques inspired by the Greek tradition.
In which there are fine appetizers to start, such as: Gabrus, fried stingrays with a crispy coating or Mediterranean sashimi with tomato slices.
For the main course, for example, there will be a dish of Labrak fillet on Mashveya with Kalamata olives, almonds and pickled lemons.
Locust kebab in a pot of chard and pickled lemons of a Greek salon, photo: Boaz Lavi
We Jews also have fish, so what if some of them are gray?
FOODISH The Culinary Department of "Ano - Museum of the Jewish People" at Klausner 15 in Tel Aviv, is going to the weekend with a culinary event around new-old Ashkenazi food called "Soph Shalach". In this framework, chefs, food people and alcohol people return to the (maligned) roots of the
cuisine on which they grew up, embrace the nostalgia or give it a new interpretation. Between the dates of February 23-25, you can sip a traditional Schnapps Supper alongside smoked red tuna, find out what the difference is between a Kegel and a Kugel, go back in time and visit a mythical Eastern European worker's restaurant or taste the The bright future of the gefilte and the karpelach.
Hollander Distillery in Sophsleach, photo: Efrat Ra'anan
Dushfra Bukhari, Thai tom yum, Indian lentil dal and even chocolate soup - they all left the restaurants and will arrive at the soup festival in Ashdod for two days, on March 1-2 between the hours of 17:00 and 22:00, to warm you up towards the end of winter.
The Ashdod Tourism Company is holding the festival this year in the Rogozin shopping center in the first district of the city and it will celebrate its rich culinary heritage.
With live music performances and street performances in the background, it will be possible to enjoy local chefs' soups at a price of NIS 10 per bowl.
The chef accompanying the festival is Rani Elbaz Ashdodi.
Apart from him, about twenty local restaurants will take part in it, among them: "Porto", "Pita Boutique", "Morris' Sabih", and many more.
The entrance price is 10 shekels and gives you a free first soup, and in advance sales (until February 28) the price is 5 shekels.
Bleecker Bakery's Whisper Soup, photo: funia
Which pasta dish do Israelis like the most?
Fat Vinny, the family and Italian diner chain, has launched a digital surfing competition, through which it sets out to find the most original and delicious pasta dish.
The dish will be included as a special on the menu in its seven branches throughout the country and will be named after the winner of the competition.
The contest takes place on the chain's Instagram page until February 27.
As part of it surfers will be invited to offer the most original and delicious pasta dish that comes to mind.
From the dishes, three will be chosen to advance to the final which will be held on February 27 at the Pat Viny Yehud branch, where six leading foodies will decide what is "Israel's next pasta dish".
Pat Vinnie's artichoke ravioli, photo: Assaf Carla
Are you all ears?
Listen carefully, because you haven't eaten one like this before:
especially for the holiday of Purim, Domino's brought out a huge manna ear pizza which is actually a sweet pizza.
The hot dessert - the size of a personal pizza - is made of warm and crispy pizza dough filled with hot chocolate with a touch of butter and powdered sugar sprinkled on top to complete the look and taste.
The ear is, in fact, a sweet dessert for several people (or for one very, very hungry person).
The new dessert can be ordered at all branches of the chain and at the delivery service for one week only starting on March 5 and its price will be NIS 21.90.
Ozan Haman of Domino's Pizza, photo: Public Relations
Although most of us are still walking outside in sweaters,
Nestlé ice creams are already opening the ice cream season of 2023. Among the novelties of the season will be surprising flavors
, such as: "La Cremaria Bubble Gum" - light blue and pink ice cream flavored with marshmallow gum in a nostalgic aroma, with a chocolate crunch flavor And Hazelnuts, "Magdat" which includes six units of pretzel flavored ice cream coated in blonde chocolate or Magdat in white chocolate pistachio flavors, each ice cream contains only 99 calories.
La Cremaria Babel Gum, photo: Nestlé ice creams
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