Toshio Suzuki and his son Yuta began offering the spendy seasonal Japanese delicacy around six years ago at the now defunct Sushi Zen, where they presented detoxified parts of the dangerous pufferfish via several preparations. Now, they’re continuing the tradition as one of New York’s very few restaurants — Masa has been known to serve fugu in the past, too — ...
Bar Verde is one of two restaurants Matthew Kenney is opening this fall
Self-anointed “world’s leading plant-based chef” Matthew Kenney is opening two restaurants back to back this fall: He’s following up hard-to-readXYST on November 1, with the more straightforward Bar Verde, a vegan Mexican restaurantin the East Village.
This will be the third restaurant for Kenney, who rose to prominence following Irving Place’s embroiled but now defunct Pure Food + Wine. Bar Verde will debut in the East Village, next door to 00 + Co. with the same address as the vegan pizza shop he opened on ...
Welcome to the Cocktail Heatmap, a guide to the hottest drinking dens of the moment with info like where to grab a cocktail, a refreshing version of a bloody mary, or even a fancy sake bomb. For Eater’s guide to New York’s top cocktail bars (both old and new), check out this list.
Added in December: Celestine, Tetsu, The Lobster Club
Added in November: The Aviary, Ferris, Shuka, Vini e Fritti
Added in September: Caffe Marchio, Claro, The Lost Lady, Tokyo Record Bar, Until Tomorrow
Note: Restaurants are listed by geography, south to north in ...
The 80-seat restaurant with indoor and patio seating will offer a menu of Mediterranean share plates plus family-style vegetable preps, like avocado with preserved lemon, radish, and tomato jam; za’atar roasted carrots with pistachio yogurt; and Tunisian-spiced squash ...
Additional details now in on that Ichimura revamp: Proprietor Idan Elkon has indeed renamed his cozy Tribeca space Shoji at 69 Leonard Street, helmed by New York-native Derek Wilcox, who will plate a kappo-style menu, featuring 16 to 18 courses built of both kaiseki and Edomae sushi (which includes steamed, fried, simmered, raw, and grilled preparations). The $210 menu is down from Ichimura’s $300 price.
Elkon confirms that Wilcox will remain at the restaurant for at least the next six months, and possibly longer. He says he decided to ...
The wd~50 alum John McCarthy, owner ofThe Crimson Sparrow in Hudson upstate, will open Oka: his interpretation of Japanese izakaya on August 23. But don’t come in looking for a traditional Japanese bar experience.
“Technically, there is very little [Japanese] authenticity to the menu or space,” says McCarthy. As one would find at an izakaya — where small plates complement booze —McCarthy’s dishes call for various cooking techniques (frying, fermentation, raw) and are inspired by what he’s tried abroad.
Domestically, we most commonly use omakase to describe sushi experiences in which one sits at a bar before a chef who decides the day’s menu. But those who have dined in Japan know that an omakase meal can center around numerous different foods, from yakitori to tempura to wagyu beef.
Japanese tasting menus come in various forms. For example, kappo-style is when a diner sits at a chef’s counter and watches a chef prepare a multi-course set menu — which can involve both raw and cooked dishes, some simple, others more ...
A veteran of lauded Midtown restaurant Sushi Yasuda will soon be helming the bar of a new eight-seat, 500 square-foot omakase restaurant downtown.
Omakase Room by Tatsu, named for the decade-long Yasuda vet Tatsuya Sekiguchi who’s taken over the space, will open Wednesday, July 12. It’s under ownership of The Group, the team behind West Village restaurants Boucherie, Dominique Bistro, and Olio e Piu. They’ve rejiggered the pricey, short-lived micro sushi bar Akashi at 14 Christopher Street into a more affordable restaurant.
That said, it’s still $120 for the omakase menu, down ...
Midtown’s Mifune and Sushi Amane bring in two Michelin-starred chefs
Mifune(245 East 44th Street),the Japanese restaurant which houses the most important sushi counter to hit New York this year, is slated to debut in the next two weeks. In the same building there’s Sushi Amane, the 8-seat subterranean omakase counter helmed by Shion Uino— second-in-command at Tokyo’s Sushi Saito, the bar with three Michelin stars many regard as the best sushi in Tokyo — will follow. Both are current hosting friends and family.
Split between a ground floor dining room and a lower level, Mifune ...
A former O Ya New York executive chef mans the restaurant
Come June 7, former O Ya New York executive chef Don Pham will debut Sushi Ishikawa, a reasonably-priced, 500-square foot omakase-only sushi bar on the Upper East Side.
Slated to serve two seasonal omakase menus priced at $85 for 12 nigiri bites or $125 for 15 nigiri bites, the 23-seat restaurant at 419 East 74th Street is equipped with room for 11 at the bar, presided over by Pham and a sous chef. It will not serve a la carte sushi.
Pham says he’s sourcing fish from around the world, though there’s a clear focus on Japanese waters. While his maguro (blue fin) originates in Spain, kengani (hairy crab) and mama tako (live octopus) land in New York by way of Hokkaido. His uni arrives via Kyushu.
In the last two years, Manhattan has experienced a swell of spendy sushi spots which, thanks to a price point of over $200 per person, lands these bars in the special occasion dining category. Though Pham will garnish certain bites with Russian Osetra caviar, he’s aiming for his first solo effort to be more of a neighborhood place, hence his reasonable cost.
The Upper East Side is no stranger to omakase dining. Sushi Ishikawa will have to contend with nearby darling Tanoshi Sushi, another vendor of affordable omakase dining, in addition to Los Angeles export Sasabune. Also in the nabe are Sushi of Gari, Sushi Seki, with newbie Suzuki a bit farther south.
Welcome to the Cocktail Heatmap, a guide to the hottest drinking dens of the moment with info like where grab a cocktail with green bell pepper, a refreshing version of a bloody mary, or an Old Fashioned with coffee. For our guide to New York’s top cocktail bars (both old and new), check out this list.
Added in August: Fairfax, The Pool Lounge, Pilot, Sen Sakana
Note: Restaurants are listed by geography, south to north in Manhattan, north to south in Brooklyn
The acclaimed sushi chef debuts Sushi by Bou on Monday
Former Sushi Dojo captain and gloveless crusaderDavid Bouhadana will debut his next Japanese engagement next Monday, May 15. Sushi by Bou claims an eight-seat counter within Meatpacking’s Gansevoort Market, although Bouhadana will only serve his omakase to diners at the bar’s front four seats. At the remaining four, a rotating roster of guest sushi chefs will pop-up and present an entirely different menu to customers along the bar’s left side. That area will be Sushi by Bae.
Sushi by Bou
Within Gansevoort Market, Bouhadana will continue to ...
These days, it’s not terribly challenging to find sophisticated cocktails made from lower-proof liquors, part of a growing pursuit of a mellower buzz. Here’s a collection of New York’s top haunts that dedicate entire (or partial) cocktail menus to low-abv (alcohol by volume) drinks.
Note: Restaurants are listed based on geography, starting with lower Manhattan and then down through Brooklyn.
The team behind white-hot Los Angeles omakase export Sugarfish will roll out its second fish concept, KazuNori. The hand-roll bar, with two SoCal outlets, hits Nomad (15 W. 28th St.) on Friday with a 24-seat bar and both a la carte and set-menu options like three to six hand rolls per order, in combinations that include toro, yellowtail, snapper, and crab.
According to partner Lele Massimi, the company picked Nomad because they “love the neighborhood’s vibe and love that it’s also a food-centric destination.”
Just like Sugarfish — the group’s affordable, quality-minded sushi chainlet which ...
Two dining experiences and a bar from Yuta and Toshio Suzuki
Longtime New Yorkers know the importance of the 30-year old Sushi Zen— the pioneer in serving raw fish that closed last year. Owner Toshio Suzuki is a New York sushi legend, having trained acclaimed chefs like Masaharu Morimoto and one of the few people in New York to offer fugu, the deadly pufferfish. Now he’s back, with his son Yuta, opening Suzukiat 114 West 47th Street in Midtown by mid-March.
The new Suzuki encompasses three separate dining venues plus a private dining room, all linked by ...
As the warm weather draws to an end, bartenders around the city are serving the summer’s final slushies and glasses of rosé, while others are beginning to mix and muddle fall flavors into liquid submission. Below, five ways to sign out one season, and ring in the next.
To feel Like a Kid Again
Image courtesy of The Eddy.
Head To: The Eddy, one of the East Village’s coziest New American nooks, is a place for creative cocktails, too. Drink: Boba, Bubble, Tea ($15) is an adult play on the popular ...
Those still lamenting sushi chef David Bouhadana‘s abrupt depart from hit East Village omakase bar Sushi Dojo will be pleased to know that he’s back … sort of. But his latest venture is separate fromSushi Bouhadana, the 12-seat omakase bar and whiskey lounge on Eldridge he plans to debut in October. Last Friday, Bouhadana—along with partner Derek Feldman—soft opened Sushi on Jones, a four seat, outdoor omakase bar pop-up in Noho’s new micro food alley,The Bowery Market. But wait — here’s the catch. While Bouhadana created the menu and ...
Head To:Salvation Burger, is the place for chef April Bloomfield’s (The Spotted Pig) reinvented Americana fare—which mostly translates to great burgers and a few extras, like an awesome spiralized vegetable salad.
Drink: Whiskey & Cola ($14): Better ingredients bring this bar basic to a new level.
Here’s the deal: Four and a half years after scouting spaces in Manhattan, the Sugarfish team of OG Los Angeles chef Kazunori Nozawa (Sushi Nozawa) and partner Jerry Greenberg have signed a lease near Gramercy Tavern to take two floors at 33 E. 20th Street, currently Moore Brothers Wine Company (which will relocate to ...
Boozy New York happenings that you should know about include matcha cocktails, pisco, and many avenues of coconut. Below, the proof is in the glass.
To Pretend You’re Drinking Something Healthy
Head To: Osteria Morini, because the Michael White haunt is so much more than prosciutto and pasta.
Drink: Sweet Leaf ($15) is a take on the classic sour, and a playful step toward spring. Matcha—the de rigueur anti-oxidant-rich ingredient for beverages hot and cold—is matched with sage and lime, further accented by Oxley gin botanicals.
It’s one of the most popular drinking days of the year: Thanksgiving Eve. So, if you’re kicking it around Manhattan and keen to try some seasonal, tiki, or Japanese-flavored libations, here’s where to start.
FOR A SEASONAL GROWNUP SLUSHIE
Head To: Leyenda, the newish Brooklyn addition from cocktail dream team Julie Reiner (Clover Club) and Ivy Mix (Tales of the Cocktail’s Best Bartender in America, 2015), celebrates spirits and plates from Latin America.
Drink: The Headless Horseman ($12) bridges the gap from summer to fall. This fiery yet frozen take on ...