12.21.2012

T.I.C. Restaurant Holiday Schedule 2012 - 2013
















Hello All,

May the warmth of hearth and home fill your hearts with joy this holiday season! 
Here is our holiday schedule.


Rai Rai Ken

December 25th, 2012 Closed
January 1st, 2013 Closed

Sakagura

December 25th, 2012 Lunch Closed, Dinner 6pm to 10:30pm (last call)
December 26th, 2012 Lunch Closed, Dinner 6pm to 11:30pm (last call)
December 31st, 2012 Lunch 11:30am to 2:20pm, Dinner 6pm to 10:30pm (last call)
January 1st & 2nd 2013 Closed

Sakebar Decibel

December 25th, 2012 Closed
December 31st, 2012 Open from 6pm to 2am (last call is 12:50am).
January 1st, 2012 Closed

Otafuku

December 24th, 2012  Close at 6pm
December 25th, 2012 Closed
December 31st, 2012  Close at 9pm
January 1st, 2013 Closed

Curry-Ya

December 25th, 2012 Closed
December 31st, 2012 Close at 10pm (Eat-in Last call is 9:45pm/Delivery last call is 9pm)
January 1st, 2013 Closed

Robataya NY

December 24 & 25th, 2012 /Special Holiday Dinner available
December 31st, 2012 Open (last call is 10pm)
January 1st, 2013 Closed

Hasaki

January 1st, 2012 Closed

Sobaya

December 25th, 2012 Opens lunch only (Noon-4:00pm) Dinner closed
December 31st, 2012 Open
January 1st, 2013 Open
January 2nd, 2013 Closed

Shabu Tatsu

December 31st, 2012 close at 10pm
January 1st, 2013 Closed


Cha-An

December 25th, 2012 closed
January 1st, 2013 closed


12.20.2012

"Tako NY" ~ A documentary film about Otafuku~


Tako NY from Kristoffer Brearton on Vimeo.

Text: Karl Palma (Otafuku)


Late Summer 2012, I was approached by filmmaker, Kris Brearton, about the idea of making a short documentary about Osaka street food, and it's presence here in NYC.  The film was to be presented at the Food Film Festival here in NYC.  Not knowing much about the Food Film Festival and or the director, I figured any promotion would be good promotion for Otafuku.  I really didn't know what to expect.  I just hoped that doing the film would give better incite to Otafuku fans, old and new, about what we do here and how we do it.  It would be a good time for me to explain some things about the food, the culture, as well as add some personal tidbits about being the head cook here.  Filming the movie was done so fast.  We had a lot of fun in the process.  

It debuted October 19, 2012 at Loews East Village to a pack of 400+ hungry foodies.  Spam and I cooked at the premiere, and it was a busy day.  We were one of the most popular vendors in the lobby.  The smell of Takoyaki filled the basement lobby.   As we were getting ready to feed the next wave of food film fans, one of the event coordinators called Spam and I to the theatre.  We put down our stuff and made our way to the theatre.  The doors opened and it was a packed house!  I felt like I was at the Oscars.  The movie just finished, credits rolling and everyone was in their seats.  I looked a far and Kris was on the stage.  He said, "By the way, Chef Karl and Spam are here, lets welcome them on stage to say something and wrap it all together".  Those weren't the exact words he said but, I'm pretty sure it went something like that...

Everyone turned around in their seats smiling and clapping at us.  Amazing.  We walked up the aisle to the stage, everyone still clapping, and the spotlights were on us.  Right when we turned around to the audience, It became so quiet.  I could hear the crickets.  I looked over at Spam to see if she wanted to say someting, but she froze.   So I spoke.  What happened there, I don't remember so much, but it seems like I touched a lot of people with my honesty and cooking philosophy.  Everything went so fast.  Afterwards my hands were shaking.  
Overall, I think the film was a bigger thing than I expected it to be.  Now, chefs come by, drop off a business card or two, and ask me to swing on by to their establishments so I can rub elbows with the top chefs of NYC.  Wow!  Me???  

I love to cook, and though I'm no Morimoto, I can honestly say, my Takoyaki, Okonomiyaki and Yakisoba is some of the best in the city.  I put a lot of love into it, because I always cook like my mom cooks for me.  I'll always do the same for you no matter how busy.  With that, I'll continue to do the best that I can do, and hope you enjoy the ride too.  So check out the film, sit back and relax for the 5 minutes it is (ha ha), and enjoy!  

See you here on 9th street.  

Karl P


Otafuku
236 East 9th St. 
New York, NY 10003
212 353 8503

12.01.2012

Shabu Tatsu Opens for Lunch 7 Days a Week, Starting December 1st, 2012



















Enjoy Shabu Tatsu LUNCH every day of the week!

Starting this December, Shabu Tastu is opening its doors for lunch 7 days a week. From 12PM to 3PM, come take refuge from the cold weather by warming up with our energizing lunch, including our popular hot stone bibimap! Come for a quick, belly-satisfying bite or enjoy a leisurely lunch with friends, colleagues and loved ones.

See you at Shabu Tastu!


Shabu-Tatsu
216 E. 10th St. New York, NY 10003
Tel: 212 477 2972 shabutatsu.com