The room, designed by architect Richard Bloch (Masa), feels like a sanctuary, and the food (fittingly) has a near-religious following among raw fish fanatics. Daha fazlasını oku.
The food, presented on beautiful handmade plates, is gorgeous and savory. The few desserts—including an extra silky crème caramel—are just as ethereal as the savory food. Daha fazlasını oku.
It’s no surprise that Japan-philes flock to this austere restaurant. Put yourself in the hands of chef-owner Hideo Kuribara and you’ll be richly rewarded. Daha fazlasını oku.
The restaurant, a collaboration with Osaka’s Tsuji Cooking Academy, brings kaiseki cuisine—an intricate, formal multicourse feast—into a surprisingly relaxed and accessible setting. Daha fazlasını oku.
This stealthy sushi shrine—tucked away in the basement of Greenwich Grill—attracts solo diners who happily hobnob with the talkative chefs while popping exceptional nigiri morsels into their mouths. Daha fazlasını oku.
This buzzy, underground izakaya defies its dowdy location in the heart of Times Square with authentic Japanese flavors that would scare the fanny pack off most tourists. Daha fazlasını oku.
This Japanese ramen chain is always packed with New Yorkers and Nippon natives who queue up (often for hours) for the simple pleasure of a bowl of noodles like the Shigemi Kawahara or Akamaru. Daha fazlasını oku.
At Hide-Chan, ramen chef Kawahara focuses on tonkotsu (pork) broth—a luscious, meaty soup, more cloudy than creamy. The best way to taste it is in the ma-yu ramen. Daha fazlasını oku.
Beef is the thing at this yakiniku restaurant—Japan’s interpretation of Korean BBQ. The meal is refined and surprisingly light, thanks to modest portions and impeccably sourced sustainable beef. Daha fazlasını oku.
