Bleu Cheese Sauvignon BlancNR·Shige KabashimaManhattanCocktail that is a balanced blend of bleu cheese and Sauvignon Blanc.|
EggplantNR·Shige KabashimaManhattanPerfectly tender eggplant paired with pomegranate and a well-composed sauce.|
BentoNobu·Chef Nobu MatsuhisaManhattanA bento box is a Japanese takeaway or home-packed meal, typically containing...|
Crispy ScallopsThe Happy Tuna·Norie UematsuManhattanPan-seared or deep-fried scallops with a crispy exterior and tender...|
Salmon Karashi Su MisoNobu·Chef Nobu MatsuhisaManhattanGrilled salmon glazed with a spicy miso and mustard sauce.|
Chicken BaoDouble Knot·Michael SchulsonManhattanChicken bao with chili crisp. The bao itself was described as hard and leathery.|
Pressed Sushi with SalmonKyo Ya·Sono-sanManhattanA type of sushi featuring salmon, mentioned in a New York Times review of...|
Mortadella SandwichKatana Kitten·Masahiro UrushidoNew York CityA sandwich featuring mortadella, a large Italian sausage or cold cut made of...|
Japerol SpritzKatana Kitten·Masahiro UrushidoNew York CityA cocktail, likely a Japanese-inspired take on the classic Aperol Spritz.|
Matcha GrasshopperKatana Kitten·Masahiro UrushidoNew York CityA cocktail variation of the classic Grasshopper, incorporating matcha for a...|
Amaretto SourKatana Kitten·Masahiro UrushidoNew York CityA classic cocktail made with amaretto liqueur, lemon juice, and sometimes...|