<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Northwest Food News &#187; Japanese</title>
	<atom:link href="http://www.nwfoodnews.com/tag/japanese/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.nwfoodnews.com</link>
	<description></description>
	<lastBuildDate>Fri, 03 Feb 2012 14:01:48 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.2.1</generator>
		<item>
		<title>Shige’s Red Carpet, Boise</title>
		<link>http://www.nwfoodnews.com/2010/02/12/shiges-red-carpet-fine-dining-on-the-terrace-boise/</link>
		<comments>http://www.nwfoodnews.com/2010/02/12/shiges-red-carpet-fine-dining-on-the-terrace-boise/#comments</comments>
		<pubDate>Fri, 12 Feb 2010 14:26:16 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[fusion]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Shige's]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=2121</guid>
		<description><![CDATA[This restaurant review was originally published in the Idaho Statesman at: http://bit.ly/diRkti The fresh scallop appetizer at Shige Matsuzawa&#8217;s new Japanese/French fusion restaurant is flat-out stunning: A mound of sliced and shimmering raw scallops are ringed by red rose petals, a fan of sliced shiitake mushroom and clusters of tobiko caviar glowing both translucent orange and luminous green (tinted with wasabi). The $12 dish, assembled with a jeweler&#8217;s precision and an artist&#8217;s eye, tastes of scallopy sweetness, sea air and a subtle mustard vinaigrette. It&#8217;s delicate, delicious. And it reveals a creative side to chef Matsuzawa that I&#8217;d failed to notice at his more traditional sushi bars. Matsuzawa seems intent on expanding that creativity, as well as his floorspace, with several new ventures. In November, he opened Shige&#8217;s Red Carpet Fine Dining on the Terrace, Shige&#8217;s Japanese Steakhouse and Shige&#8217;s Saketini Bar &#38; Lounge right next to his long-established and very popular sushi restaurants Shige Japanese Cuisine and Shige Express. That&#8217;s a lot of Shiges. But rather than thinking of them as five discrete venues, envision a single eating empire with multiple menus. (After all, they cluster like conjoined quintuplets on the second floor of this 8th Street location in [...]]]></description>
		<wfw:commentRss>http://www.nwfoodnews.com/2010/02/12/shiges-red-carpet-fine-dining-on-the-terrace-boise/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

