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Chef Makoto Okuwa came to the US to work for Sushi Taro and has since opened restaurants from Miami to Mexico City.
A sushi course includes 10 pieces of nigiri with a mix of “old-school” and “new-school” preparations. For example, bluefin tuna comes marinated in soy with wasabi–and elevated with burnt negi miso and foie gras. Okuwa says his more modern creations are designed for “next-level flavor impact,” not just for the sake of experimentation or extravagance. “It’s hard for me to put a lot things on top of the sushi because my fish is so beautiful. You don’t need to put anything.
The dining room features 19 tables with smokeless grills—they seat two to six—plus one larger table for up to 12. Micah Wilder, co-owner of bar-centric restaurants like Zeppelin and Chaplin’s, is behind the drink menu. He’s concocted five variations of the highball using ingredients like strawberry/shiso juice, yuzu kosho, and green-tea liqueur. A lineup of stronger drinks includes a smoky Japanese whiskey Manhattan incorporating shiitake mushrooms. Japanese beers, sake, and a handful of wines by the glass round out the list.
A cafe and bakery will open in the morning with Japanese pastries such as mochi doughnuts, plus boba tea, matcha drinks, and coffee. Behind the sweets is Manabu Inoue, a Tokyo native who trained in Paris and was previously executive pastry chef for Morimoto. More recently, he’s been overseeing the desserts at L’Ardente, where he created the showy tiramisu flambé you’ve probably seen on Instagram.
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