1 hour ago
Six exquisitely plated bowls of seafood and rice: $36
Raw chopped beef and creamy marrow: $20
These, and a cheesecake for #NYCRestaurantWeek : $42
Now, THIS is how restaurants should do restaurant week - no abridging of the menu, no portion reduction - simply letting the customer experience their signature dishes, unadulterated, for a price that momentarily entices them away from their regular haunts.
Because, you know what, I will actually return for that innovative interpretation of a chirashi don (which typically comes as sashimi cubes over plain rice). The mini bowl with the lightly-seared tuna and salmon slices, drizzled with their in-house sweet shoyu sauce, was truly special. The raw shrimp, paired with ikura (salmon roe) and tamagoyaki (egg omelette), is a perennial classic, and I'm glad it made its way into the collection. Personally, my least favorite was the kampachi drizzled with a jalapeno ponzu. It tasted like ceviche; I can see the appeal of that, but not for me while I'm in a Japanese restaurant craving for Japanese cuisine. But that's my minor opinion of this incredibly well-executed dish.
Also, more restaurants should serve marrow along with tartare. Just sayin'. 1. Chirashi (sushi rice topped with 10 types of assorted sashimi)
2. Beef Tartare (served with baguettes and roasted bone marrow with miso mayonnaise sauce)
3. Matcha cheesecake