Not sure if that is the exact saying but, I am sure you get the just….
When rain was well rain, about 30% of the menu was Japanese. Despite being labeled an “Asian Fusion” restaurant (which we really weren’t, but
whatever…) I could always rely on shooting up to Chinatown or Little Korea and get whatever I needed to fill other 70% of the menu…Now?? Not that easy as despite some similarities or shall I say crossovers between Chinese, Korean and Japanese, it clearly has it’s own identity. One of the most important ingredients to Japanese cooking is MISO….which in case you are not familiar is a variety of fermented beans made into a paste and sometimes are even cut with barley, rice, vegetables and well you get the idea….Based on my homework there at least 250 varieties out there and unfortunately there are only maybe a dozen at best kicking around our fair town..(trust me I am not going there..and for those who know me that has been another huge change in my demeanor of late).

SO where does that leaves me ?? On the hunt I go….make some calls to chef friends of mine and boom I am landed in the Big Apple…which in a way is a good thing first off…I know that city like the back of my hand ( if I had a nickel for every time I had to recommend a hit list of markets/restaurants/bars and cafes to customers/friends and friends of friends I would be in a recording studio right now working on my 5th CD with a state of the art kitchen built in for good measure. ) Second good thing about buying from NYC is shipping to Toronto is not that big of a deal and reasonably fast. I finally find a place that I will leave unnamed, I shoot them an email and say “hey my name is…and I am a friend of Chef….and want to order some miso…will you ship to Toronto?? After how many emails ( I stopped counting) and how many phone calls ( I will wait for my phone bill and get back to you) and some serious begging I finally get a YES…these folks just didn’t care about my business as it was serious coin I was spending they are just so secretive and protective of there product, I had to pass their initiation or drive them CRAZY (I am good at that, driving people crazy that is )…honestly it would have been easier to join an exclusive fraternity at this point….

So what did I learn here, Japanese folk are extremely proud, precise people and take there jobs very seriously and that I will and must be respectful to their products and their cuisine. The REAL TRICK is to make the food at Ame my own and original without forgetting my lesson….ah the good old days of trippin up the street to C town, and jockeying for strategic positioning in the isles, while old Chinese ladies make fun of me and all the stuff I have in my shopping cart are gone…..here’s to new beginnings…

Below are some updated photos of the sushi/sashimi/robata kitchen, the hot kitchen which is right behind it, and those lovely Fat Albert Bulbs taken from the entrance of the “old rain ” being installed in the Private Dining Room…hoping we can get in to play sometime this week….g

This being the first blog I have ever done, it seems like yesterday I just got my first blackberry, day before my first cell phone….my my how far I have come. Well here we go–Construction is well on its way for the opening of AME (ahmay) which translated means “rain” in Japanese. Wait how did this all start?? I will give you the simple truth. Michael and I have been planning a reno @ rain for some time as it was our 10th Anniversary. The concept for the reno was to introduce sushi and sashimi to the menu as well as a new area for folks to dine at which was a little more casual then the formal dining area. I know! An original thought right??  Well whatever we needed to maximize all the sq/ft in rain this seemed like the best idea.

We had decided to reno sometime in January which was obviously the best time to be closed. Enter Charles Khabouth – an old friend and hospitality giant who decided to come in for dinner one night when we were still open. As always Charles and I chatted after his meal and I mention the reno to him.

Before you   know it we became partners and the reno went from a small one month gig to a massive overhaul. Enter Munge Leung design firm where Alessandro and his team have been working diligently on delivering and realizing all of our visions. Thankfully Charles’ tastes are so in line with Michael’s and mine it really has been a fun and liberating experience. Sandro has been awesome.  He got the vision right from the start. He has been a blast to work with and I also think I have made a good friend in the process.

Still though so many unanswered questions: Why the names change? What will it look like? What about the menu? Gotta jet my new Robata grill arrives today and I need to accept delivery will be in touch soon… g