Wow...Been awhile!

Sorry friends of SDV, we have been neglecting this blog as we have been blogging on another site about our restaurant KaMu...
It's good to get back here for a minute, as we have lots to catch up about!! So sit back, grab a cup of coffee...

KaMu www.kamu-tokyo.blogspot.com/ is doing well in this blistering hot days of summer. being that we are underground, air conditioned and have a great chilled white wine by the glass list....I can see the attraction! We are now in the process of finishing a presentation for investors of another KaMu, we feel strongly in a more visible location we could be much more successful.
KaMu has a great feel to it and a great cast of characters behind it. Now is a good time as tsubo prices around affluent areas are dropping. I still think KaMu could compete in a prime market area, but I also like the thought of being a great neighborhood spot too.

We have finished our contract with Izanami ...Thanks guys!!

We are currently in negotiations with Solare Hotels to put a possible new concept in one of their managed properties. This is a great company and we really hope we can do this project. We have been talking for about 2 months now, and I think we are nearing a decision time. This we hope could lead to more concept development with Solare or other hotel groups in Japan, and this concept we hope has enough energy to be branded and franchised....plus this is fun!

SDV is partnering with MHD (Dom Perignon specifically) to present their clientele with a catering option paired with a flight of Dom. We will be the official caterers for Dom Perignon dinners in Japan in not only private residences but also in restaurants and function spaces. I had the pleasure of working with Dom Perignon/ Moet et Chandon chef de cuisine Pascal Tingaud two weeks ago. If doing work that event with him is any indication of how the rest of the events with MHD will go is....This will also be a blast!!

Lastly (for now) we are partnering in a joint venture with Unified Dining (Nelson Surjon) to open a restaurant/nightspot called UNION. This really is a "union" of two companies, three friends, several ideas...into a truly unique to Tokyo space. We have some high profile investors lined up thanks to Nelson's amazing abilities, and we are currently looking for a space. Anybody else interested in joining the party? Contact us directly...

We also have several other quasi projects orbiting our world right now thanks to the dynamic vision and energy know simply as "Big J" He truly is our secret weapon and the deciding factor....plus a snazzy dresser....kinda the ying to my underdressed yang...

Gotta run, doing a private dinner tonight...Hope everyone is well!! Drop us a line sometime!

Kev

Evenings
June

¥1100 ea.
☞lentil stew, spicy marquez lamb sausage, caramelized fennel
☞roasted garlic bisque, marjoram cous cous fritters, orange blossom water gelee
☞ratatouille, goat cheese souffle, mint pistou
☞rucola salad, lemon citronette, oven dried tomato, pine nuts, parmesan

¥1800 ea.
☞oven roasted sardines, preserved lemon jam, grilled eggplant, red pepper risotto
☞charcoal grilled prawns, chermoula, cous cous, cured moroccan olives
☞cumin rubbed pork belly, white bean fricassee, saffron broth, spiced apricot chutney
☞raw tuna bruschetta, harissa honey, warm date bread, almond vinaigrette

¥2300 ea.
☞confit of lamb shoulder, chickpea ragout, charred tomato jam, goat cheese
☞charcoal grilled scallops, artichoke “brandade”, truffle oil, sage pistou
☞pan seared sea bass, white sesame risotto, moroccan green tea gelee with mint
☞braised beef cheek “pissaladiare”, olive tapenade, rucola, oven dried tomato, parmesan creme


¥500
☞pistachio baklava
☞risotto rice pudding with dates and marjoram
☞chocolate pot de creme, orange blossom water gelee, fennel seed
☞saffron ice cream

KaMu for U

KaMü
FRANCO-AFRO CUISINE
June 1-5
¥1200
lentil stew | spicy marguez lamb sausage | caramelized fennel
roasted garlic bisque | marjoram crab fritters | orange blossom water gelee
ratatouille | goat cheese souffle | mint pistou
raw tuna belly | harissa honey | date bread | almond vinaigrette
rucola salad | lemon citronette | grilled artichokes | pinenuts | manchego

¥1800
grilled sardines | preserved lemon | grilled eggplant | saffron rice
charcoal grilled octopus| chermoula | cous cous | cured olives
crispy pork belly | white bean stew | tomato broth| spiced apricot chutney
turmeric grilled oyster | wild mushroom omelet | horseradish creme fraiche
foie gras | date bread | pomegranate molasses | fond de veau

¥2200
confit of lamb shoulder | chick pea ragout | charred tomato | manchego
charcoal grilled scallop | artichoke “brandade” | truffle | sage pistou
sea bass | white sesame “risotto”| tea broth gelee with mint
braised beef rib pissaladiare | olive tapenade| rucola | parmasean creme
cassoulet of duck| white beans | toulouse sausage| leeks

¥500
pistachio baklava
rice pudding with dates and marjoram
chocolate pot de creme with orange blossom water gelee and fennel seed
creme brulee with ginger and almond tuille
saffron ice cream

Typos and all....a first draft!!
Fun wines and small plates, what more can you ask for?

June 1st!!

Hello anybody following this blog

The adventures of Sang de Vie continue...

We are scheduled to open a restaurant/ gastro-lounge called KaMu in Minami Aoyama in the coming weeks..

Southern French and North African cuisine...should be fun!!!
I will post a menu when we get closer

Kev

Bazza and Big J..... In a meeting, coffee is you friend!!

Bazza has something to say....

Blog entry 1.
Well well well,

It’s an memorable day here in the Sang de Vie headquarters…

The not so out-spoken partner, myself- Carl, has taken up the keyboard and is making his first entry into the cavernous blog archives. (‘bout 　＊＠＄＃！！　time Kev keeps reminding me…)

So now he’s off my back.

Since the birth of SdV back in Napa Valley/ San Fransisco 2007, (memories are a bit hazy as you can imagine) Kevin (hereafter referred to as “Big K”) and myself have been on many adventures, encountered many challenging obstacles personally & professionally, and have been on an emotional roller-coaster all the while. From jubilation when we signed our first contract and for every job (regardless of how small and exhausting) we have landed since, to the discouragement of turning down potentially massive projects due to negative “gut feelings” for which we are thankful because they could have been disastrous. All of which have contributed to where we are today- smarter, determined, a little sleep deprived and still broke (for now…ha)!

The last 30 days have been particularly exhilarating. The word is getting out in this small town about us and work is again snowballing.

Consulting is still a high priority, however, we also believe that now is the time to flex a little and take some of our own concepts to fruition. One of them being a retail elixir product with serious scientific document evidence of health benefits that Big K has been incubating secretly for some time now, we are certain will revolutionize the global market place. Interested investors please apply. And the other part being two concepts that have unfathomable franchise potential! We just need a helping hand…

So between writing NDAs, revenue forecasting,　checking blue prints, trademark applications, guerilla parties and team meetings, we still manage to find time to enjoy time with our families - which to us, is the reason we took the leap of faith in each other and formed SdV in the first place. To do, as Jack Black so eloquently put it, “Stick it to the man”!

On a more substantial note, we have recently been handed the keys to a pretty swank joint down in Minami Aoyama. We have been asked to turn it around into a bustling little enterprise and have been busy ironing out the fine contractual and legal details this past week. And even managed to throw a party for our friends at the Tokyo Traders Club who brought close to 70 members. Big K gave them a sample of some of his finest culinary exploits, while I ran the bar and policed the floor. All in all a good time was had by guests and staff alike.

We will let the cat out of the bag as to the name & location of this place as soon as the deal is sealed! The SdV team are all looking forward to having our own place to call a temporary home until it is self sustainable, and then we will do it all over again…

We are thankful for your support and despite our determined expressions, are happy to have so much to talk about!

Till next time,

Carl.

Some more shots of food and a shot of me on my last day of culinary school, with two great friends Tony G and Tito....
Just thought I would throw that in there, always gotta remember where you come from....