bibimbapMokbar·Esther ChoiManhattanA Korean rice bowl topped with assorted seasoned vegetables, often beef, a...|
Korean Fried Chicken Soy Garlic WingsMokbar·Esther ChoiManhattanCrispy chicken wings with soy garlic sauce.|
RollsThe Happy Tuna·Norie UematsuManhattanMaki rolls are a type of sushi made with seaweed (nori) on the outside,...|
Seasonal AppetizersKappo Sono·Chikara SonoNew York CityA selection of small, seasonal Japanese dishes served as a starter.|
Egg Salad SandoNR·Shige KabashimaManhattanA Japanese-style sandwich featuring a thick layer of creamy egg salad, often...|
Wagyu and Bone Marrow Soupless RamenNR·Shige KabashimaManhattanA rich ramen dish featuring tender Wagyu beef and unctuous bone marrow,...|
Deviled EggsNR·Shige KabashimaManhattanClassic deviled eggs elevated with the luxurious addition of sea urchin...|
OystersNR·Shige KabashimaManhattanBivalve mollusks served raw, often on the half shell, prized for their...|
Tuna TartarNR·Shige KabashimaManhattanFinely diced raw tuna, typically seasoned with soy sauce, sesame oil, and...|
Bleu Cheese Sauvignon BlancNR·Shige KabashimaManhattanCocktail that was actually really balanced, and got cheesier as the cocktail...|
TenderloinNobu·Chef Nobu MatsuhisaManhattanTenderloin marinated and cooked with a spicy sesame sauce, topped with...|
YellowtailNobu·Chef Nobu MatsuhisaManhattanThinly sliced raw yellowtail fish, often served with a bright and zesty...|
SashimiNobu·Chef Nobu MatsuhisaManhattanThinly sliced raw fish, often served with soy sauce, wasabi, and pickled...|
Black Cod MisoNobu·Chef Nobu MatsuhisaManhattanBlack cod marinated in sweet miso paste, then broiled or grilled until...|