Wednesday, March 28, 2012

samurai mama

williamsburg, brooklyn, new york.
photographed for the wg news+arts, may 2011.

makato suzuki is a true artisan restaurateur & chef.

samurai mama is 1 of only 2 restaurants in nyc making & serving fresh udon, as opposed to frozen or dried.while the machine is being cleaned, makato explains that wheat flour to gluten proportions are key to making udon with the proper consistency.

udon noodle soup with shrimp tempura

sushi tacos (genius)
dipping is not allowed. to enforce this rule, makato found sauce cups too thin for dipping, and made little ladles by folding measuring spoons.

ingredients for making broth

makato completely rebuilt a dilapidated space into the beautiful samurai mama restaurant. he knows where each piece of reclaimed wood came from, and took nails out of all of them himself instead of paying 3x more for nail free wood.