Yes, we WON!! ——————— Champion of “Calgary’s Best Fish n Chips Award”!

In December, we jumped out from our comfort zone and challenged ourself to join the “Calgary’s Best Fish n Chips Award” competition hosted by Culinaire Magazine. Although Fish n Chips isn’t our specialty; we still decided to accept this challenge.

We accepted because we also love Fish n Chips. We have been to few different places to find the best one. The most memorable one was in Montreal Old Port. That dish is memorable because they used Salmon, not many places used salmon in Fish n Chips. More surprising was the seasonings, it has a touch of curry favour in it. It’s crispy, delicious and also different from others. So we loved it.

Although we are not specialty in Fish n Chip; we also want to SHOW Calgarian there may be another way to enjoy Fish n Chips too. That’s the reason we created the Y93 Japan cultural infused Fish n Chips and join this competition.

Joining the competition is a fun and valuable experience. It’s also an learning process too. We need to find the best balance in ingredients, taste, sides, presentation, original creativity, innovative, affordable. and more. But the most important part is the judges’ overall experience. This involved suggested pairing drinks, adding fun & surprise factor to the dish, and how easy for them to enjoy. We want to let our diners know, we used our heart on each creation. We care about every single details. This is also our promised. Every customers are invited guests to Y93 home enjoy the best we offered.

It’s our honour to be the champion of “Calgary’s BEST Fish n Chip” Award in contemporary category. It’s definitely the best news we’ve got in the beginning of year 2021.

We are thankful that our CEO is guiding us and walking through with us in every single step. Ask us for more journey with God story when the dine-in option open up. It’s very real and we would love to share that with you, hope it could also inspire you.

In the future, we will keep being innovative. Creating lots of different delicious and fun Japanese food to all of you. We promised will do our best in every creation. We approved, you approved!

For the full details on the other best Fish n Chips in Calgary and more information of this award, please go visit Culinaire Magazine official website or simply get a free copy of the magazine.

 

All about Ramen — Reveal the Secret of Y93 Ramen Broth

In Y93 Sushi Crave, we served various Japanese comfort food. One of the specialty comfort food that we served is Ramen. Our customers love our ramen, especially in love with our broth. To be proud to tell you, we make our broth and tare in-house. Today, we are going to reveal the secret of our ramen broth to you.  — Y93 Kitchen.

Tonkotsu Broth

Ramen Tonkotsu Broth

When talking about Ramen broth, one of the most popular broth must be “Tonkotsu”. Borrowed from Japanese 豚骨 (tonkotsu), from (ton, pork) + (kotsu, bone, rib).  Many ramen restaurants make their own broth too; then what makes Y93 Tonkotsu broth different from others? The secret is we specifically used the local sources (more fresh!!), and we also used different parts of the pork bones and chicken bones. Each pot of our Tonkotsu broth using a consistency ratio of different parts of the pork bones.

Why used different parts of the bones of the whole pig? It is because each unique parts have different tastes and functions. For example, neck bones and backbones — create the sweetness; head bones and hock — create the creamy texture; chicken bones — create another dimension of sweetness.

In addition to the bones, our broth also added lots of onions, gingers, garlic, and potatoes; Each pot needs to boil in high heat for at least 8 hours and after that, simmering for another few hours. The bone broth cannot be boiling for too long; otherwise, it will burn. The collagen and the water will separate, the broth will become very oily.

The last step and this is another secret of Y93 Tonkotsu broth is: after simmering, we separate the bones and most of the big chunky ingredients; then we will use the mixing blender to lightly blend all the remaining ingredients with the soup. So every drop of the soup is full of nutrition, we guarantee there is no msg added in the broth.

Y93 Ramen Chicken Broth

Y93 Shoyu Chicken Ramen

Our next popular Ramen is Shoyu Chicken Ramen. Some people like me will find Tonkotsu has a very strong “meat” taste and sometimes the texture is too thick. Therefore, they prefer to have something lighter, not that meaty taste broth. Another great option they love to choose is Y93 chicken broth. Even though it’s light, doesn’t mean a lack of favor or in an extreme — way too salty. It must have tasted the chicken favour as well as having umami out of it. Some ramen restaurants want to simplify the preparation procedure, they may only use the instant powder or pre-made chicken broth.

Y93 Chicken broth is 100% in-house made. Not only use the whole chicken, but the secret behind it is we also use fish bones and lots of different vegetables.

Pork bone broth needs to be boiled for at least 8 hours; in contrast, chicken broth cannot be boiling for too long; otherwise, it will turn sour. The secret is right after the water boiling, the heat needs to turn down to low, and let the broth simmer for at least 6 hours. Again, no MSG needed to add, the broth itself already full of umami.

Shoyu Chicken Broth with assorted mushrooms confit, tomato confit, greens and egg.

Vegan Broth

Y93 Coconut Soy Milk Vegan Soup

The new trend of the ramen market is “Vegetarian / Vegan” options. In tradition, there isn’t any vegetarian ramen; therefore, we do have lots of creative space for us to create this new vegan broth. Our vegan broth is not just a mix of vegetables; we also used the perfect amount of soy milk and coconut milk. But the real secret is adding sesame paste and a touch of curry to create the creamy favor. More exciting is, our vegan broth isn’t just the broth, it actually a full-size serving of vegan soup. When adding the special toppings — assorted mushrooms confit and tomato confit, the juicy from the confit mixed with the broth, become umami explosion. Again, no MSG needed.

My first REAL guitar — It’s Japan made!!

It is a Fender Stratocaster Hot Rod Reissue, means it got upgraded hardwares like Floyd Rose tremolo and Dimarzio pickups and some fancy wiring under the hood, it was made in Fujigen factory, Matsumoto Nagano, Japan, arguably the best guitar factory in Japan. I brought it new in the summer of 1993, and oh yeah, mum paid half of it.

It was a hot summer break, and for some reason, I managed to got myself a decent, but boring summer job, working at a bank.I remember it was mostly a data entry and filing kind of a job. It was kinda nice to sit in an office all day with A/C cranked. Also, the same summer, I got dumped by my girl friend.

I been playing guitar for couple years by then, I had an budget electric guitar that never really suits my needs or style, more importantly, most of my guitars heroes play Stratocaster. So I saved up most of the money I got form the summer job, and start shopping, I remember spent a couple weeks going to the biggest music store in Hong Kong, played all the Stratocaster they have, and keep going back to the rack that they stock all these Japanese made Fender guitars, they played and sounded and looked great, the only problem was, they were a bit out of my budget.

One night, I sneaked out for a cigarette and got caught by my mother, surprisingly, I didn’t get yelled at too much, instead, she started lectured me a lesson about life, specifically focused on relationship and and all those stuff, the whole point was, it is ok to be dumped. At the end of the conversation, she asked me if there was anything she can do to make me feel better, and the next day I was at the music store again, having trouble to pick the color of the guitar I wanted!

It was red and basically my weapon of choice for all the gigs I’ve got.