Leyendo determinada prensa extranjera se percata uno de cuál es el nivel patrio. La extensión y detalle del artículo abruma. Todo para contar la mala música que se suele escuchar cuando vamos a comer por ahí. Por ahí: léase la colección de restaurantes que aparecen referenciados para hacernos una idea del nivel que se gasta el articulista.
Vino de mano amiga y colaboradora. Me hizo viajar un rato por NY.
No dejen de visitar las páginas de Kajitsu y Kokage. Damned money.
Last fall a friend told me a story about Ryuichi Sakamoto, the renowned musician and composer who lives in the West Village. Mr. Sakamoto, it seems, so likes a particular Japanese restaurant in Murray Hill, and visits it so often, that he finally had to be straight with the chef: He could not bear the music it played for its patrons.
The issue was not so much that the music was loud, but that it was thoughtless. Mr. Sakamoto suggested that he could take over the job of choosing it, without pay, if only so he could feel more comfortable eating there. The chef agreed, and so Mr. Sakamoto started making playlists for the restaurant, none of which include any of his own music. Few people knew about this, because Mr. Sakamoto has no particular desire to publicize it.
It took me a few weeks to appreciate how radical the story was, if indeed it was true. I consider thoughtless music in restaurants a problem that has gotten worse over the years, even since the advent of the music-streaming services, which — you’d think — should have made it better.
If I’m going to spend decent money on a meal, I don’t want the reservation-taker, the dishwasher or someone from the back office to be cooking it; I want someone who is very good at cooking food to do it. The same should apply to the music, which after all will be playing before, during and after the eating.
In February, I went to Mr. Sakamoto’s favorite restaurant, on 39th Street near Lexington Avenue, with my younger son. It is a split-level operation: On the second floor is Kajitsu, which follows the Zen, vegan principles of Shojin cuisine, and on the ground floor is Kokage, a more casual operation that incorporates meat and fish into the same idea. (A Japanese tea shop, Ippodo, occupies a counter toward the front of the street-level space.)
El artículo completo anida aquí.