Wagyu Beef Ramen Upper East Side York Avenue
Information technology's like shooting fish in a barrel to exist overwhelmed when planning a dinner out in New York City. And even if yous're able to somewhen narrow down your preferred pick to "Japanese," at that place are still myriad options to consider. Should you accept reward of some of the country's best sushi restaurants? Swoop into the ongoing ramen craze? Or perhaps explore something a picayune more out of the box, like DIY tableside grilling or tubed dogie brain? Lucky for you, nosotros've got yous covered regardless of the road y'all ultimately elect to take. Yep, even the tubed dogie-encephalon route. Hither's our exhaustive guide to the Large Apple'due south all-time Japanese eats, sorted by type of food. Editor'south Note: This is an updated version of an article that appeared in June 2015 on Food Republic. In that location are several new restaurants included here, as well as boosted data regarding existing picks. It's safe to say that New York Urban center is in the midst of a ramen craze, and that the craze isn't going to fade away anytime presently. It'due south been a couple of years since the Japanese noodle soup really started to make its mark on the metropolis. Ramen is fast turning into a year-circular comfort food for the masses, and its popularity is understandable: It's accessible, filling, cheap and, quite simply, delicious. Capitalizing on the trend, Japanese chefs have opened a number of ramen joints in the past few years, providing locals with several new slurping options. Momofuku Noodle Bar Totto Ramen Ippudo Jun-Men Ramen Ramen Lab Mu Ramen Ivan Ramen Jin Ramen Hide-Chan Ramen Honorable Mentions: Ramen by MEW, Momosan Ramen & Sake, Nakamura, Chuko Please note that this listing only features places that serve ramen daily. It does non include restaurants that offer a "special" ramen dish or two at certain times of the day or dark each week. Enter some variation of the phrase "best sushi in New York City" on Google and chances are that y'all'll notice yourself with more than questions than answers. The unproblematic truth is that there's just no way to crown a single identify as having the city'south "best" sushi — as well much variation and too many personal preferences be to make such a assuming declaration. This listing is separated into loftier-end (over $100 per person) and modestly priced categories, mixing old and new, traditional and contemporary, full bill of fare andomakase-only. We'll stop brusque of calling them the best sushi spots in the city — and implore any potential commenters to first scan our honorable mentions section before unleashing their fury. Well, say what you will. But we promise that a meal at any i of these establishments would be money well spent.Also meet: The Food Democracy 12 Sushi Commandments Sushi Zo Kurumazushi Shuko Ichimura at Brushstroke Kosaka Sushi Nakazawa Jewel Bako Honorable Mentions: Kura, Neta, Sushi Yasuda, 15 East, Sushi Zen, 1 or 8 Sushi Dojo Sushi Yasaka Tanoshi Sushi Sake Bar Tomoe Sushi Hatsuhana Poke Wondering why nosotros oasis't included whatever low-budget options? We all savour grabbing sushi from neighborhood joints and even (sometimes) grocery stores. And, actually, oftentimes zero beats a well-priced sushi luncheon special. But the fact is that at that place'south little variation in quality between the majority of these places in New York City. We think information technology's worth ponying upwards a bit actress to drag the taste feel. Think near Japanese food in New York City, and chances are the starting time thing that pops in your head is sushi. And we're not hating on that (see to a higher place). The fact remains, yet, that at that place's a lot more to Japanese cuisine than raw fish on rice, and NYC is a prime example of only how diverse the food really is. From freshly fabricated soba noodles to unique cuts of grilled beef to matzo-brawl ramen, there are a ton of quality Japanese restaurants — both traditional and contemporary, authentic and authentically inauthentic — to be establish in the Large Apple tree. Sobaya Domodomo Sakagura Teisui EN Japanese Brasserie Yakitori Tori Shin Gyu-Kaku Cagen Shalom Japan Donguri Takashi Honorable Mentions: Zutto Japanese American Pub, Ootoya, Natsumi Tapas 
Ramen
David Chang may preside over a rapidly growing empire that includes eight Momofuku restaurants in New York, but information technology's this decade-plus-old noodle bar that marked his first city success. Chang's elementary East Village establishment — the interior is composed of wooden benches, tables and barstools — helped usher in the urban center's early on ramen movement more than ten years ago. The Momofuku ramen makes use of the aforementioned tender, fatty pork belly establish in the restaurant's famous buns (order them to commencement, equally well as the perfectly crisped spicy rice cakes), and the spicy miso ramen rivals any variation in the metropolis.171 1st Ave., New York, NY 10003; 212-777-7773;momofuku.com
In keeping with Japanese tradition, Totto Ramen serves its noodles in a minimalistic setting, and the menu consists of simply a few appetizer options. The specialty here is soup made with craven broth, a rarity considering the majority of the city's establishments employ pork equally a base. The result is a subtler, lighter flavor, though items like the extra-spicy Totto ramen and garlic- and onion-loaded mega ramen certainly pack quite the kick. A Midtown E branch complements Totto'south existing Hell's Kitchen shops. Note that all locations are cash only.366 W. 52nd Street, New York, NY 10011, 212-582-0052; 248 E. 52nd St., New York, NY 10022, 212-421-0052; and 464 Due west. 51st Street, New York, NY 10019, 646-596-9056;tottoramen.com 
Since Ippudo opened its beginning location in New York'southward Due east Village in 2008, diners have consistently had to brave multiple-60 minutes wait times. And for good reason. The international chain (at that place are now locations in a dozen countries) dishes out some of the city'southward finest noodles in circuitous tonkotsu(pork bone) broths. Traditionalists opt for the Shiromaru Hakata Classic, featuring silky soup noodles topped withchar siu, kikurage mushrooms, bamboo shoots and scallions, while those looking for a more than adventurous repast can go for the wasabishoyu, a wasabi-oil-infused mix of noodles served with bean curd and tempura flakes. Pork buns and fried chicken wings glazed with blackness-pepper sauce pb an impressive collection of appetizers. Caput to the Hell'south Kitchen location for (slightly) more manageable lines.65 4th A ve., New York, NY 10003, 212-388-0088, and 321 W. 51st Street, New York, NY 10019, 212-974-2500;ippudony.com
Lovers of traditional, milky-white tonkotsu ramen need look no further than Jun-Men, the fashionable noodle shop in W Chelsea. In addition to ramen made with ultra-rich broths and unorthodox ingredients like sea urchin, mushrooms and kimchi, there are a number of unique appetizers — including multiple types of buns. The pocket-sized, airy restaurant with an open up kitchen is a welcome addition to a neighborhood that was, until recently, something of a food desert. 249 9th Ave., New York, NY 10001; junmenramen.com
Ramen Lab was one of New York City's most predictable ramen restaurants ever, finally opening its doors in Nolita in early on 2015 after months of speculation. You tin can nonetheless expect lines at the 10-seat (actually, 10 standing-only counter spots) restaurant helmed by Jack Nakamura, the corporate chef of artisanal ramen-noodle maker Sun Noodle, which provides Ramen Lab's noodles. You'll notice just a few bowls of ramen on the bill of fare — the eating house is known for hosting pop-upwards ramen shops from around the state and is currently housing a restaurant from Sacramento. 70 Kenmare St., New York, NY 10012, 646-613-7522;ramen-lab.com
It's hard to designate ane place equally serving the city's "best" ramen, yet that'south exactly whatNew York Timescritic Pete Wells did in 2014 with Mu Ramen. The original popular-up — constitute in a bagel store — was soon flooded with thousands of reservation requests, leading it to secure permanent digs on Jackson Avenue in Long Island City. Per Se alum Joshua Smookler and his wife, Heidy, are again backside the new venture, which features exposed brick and two communal tables equally well as a bar. Quirky starters includeokonomiyaki, a scallion pancake of sorts served with smoked trout, tobiko, shaved bonito and syrup, and foie- and brioche-stuffed fried chicken wings. The inventive bowls of thick noodles — especially the namesake Mu ramen, an oxtail-and-bone-marrow broth that is filled with brisket — are as deeply satisfying equally Mr. Wells recalls. Make certain to bring greenbacks.12-09 Jackson Ave., Long Island Metropolis, NY 11101, 917-868-8903;ramennyc.wix.com/popup 
A Jewish kid from Long Island moves to Nihon, takes upwardly noodle making and opens up 1 of Tokyo'due south nigh renowned ramen restaurants. Information technology's not quite a conventional route, but information technology's the path that Ivan Orkin followed. The chef relocated to New York City a couple of years ago to unveil his offset two Stateside endeavors, a stall inside Gotham West Market in Hell's Kitchen and a stand up-alone noodle joint on the Lower East Side. Information technology'south at this latter, colorful establishment — be sure to grab a seat in the backyard patio over the summer — that Orkin serves an extensive menu of innovative minor plates, complemented by his famous shio (salt) and shoyu bowls, and originalmazeman(brothless) rye and whole-wheat noodle creations. The sinus-clearing crimson-chili ramen just may be our favorite bowl of noodles on this entire list. Those in the know social club them all "fully loaded" with egg, char siu and roast tomato. 25 Clinton St., New York, NY 10002; 646-678-3859;ivanramen.com
Quality ramen in Harlem? Y'all'd better believe information technology. Tucked away under the 125th Street subway station is Jin, a neighborhood (and Columbia University) favorite since opening in 2012. Showtime with crunchy greenish beans doused in a sugariness sesame paste and crispy, charred pork buns before moving on to a generously portioned bowl of spicy tonkotsuramen. Made by boiling pork bones over loftier heat for hours on end and mixing in roasted garlic paste and spicy soybean, the cloudy soup achieves a creamy texture platonic for a cold winter evening. Green coconut Thai curry and kimchi variations give a nod to influences from other Asian cuisines. An Upper Due west Side outpost opened terminal year, likewise. 3183 Broadway, New York, NY 10027, 646-559-2862, and 462 Amsterdam Ave., New York, NY 10024, 646-657-0755;jinramen.com
Hibernate-Chan operates under the same ownership as Totto (and is institute adjacent to Totto'south East Side location) only showcases more starters and side dishes. The sister restaurants too have different noodle specialties. This longtime business-crowd favorite is famous for letting its customers cull the firmness and texture of their noodles and features a number of rich, dense broths. The spicy blackness-garlic ramen bursts with sharp flavor, and the togarashi (Japanese chili pepper) and seafood dashi–based red dragon bowl packs intense amounts of heat.248 E. 52nd St., New York, NY 10022; 212-813-1800;hidechanramen.com
Sushi
High Finish | $100 Per Person Or More
Los Angeles residents have long bragged about the supposed superiority of their habitation city's sushi. New Yorkers can finally taste information technology for themselves with this spring's arrival of W Declension omakase-only ($200) import Sushi Zo. It's fast become a favorite for sushi purists, regularly filling its xviii-seat space a month in advance. Sushi chief Masashi Ito — simply 31 years sometime — spent more than a decade working at one of Zo's two L.A. locations earlier moving cross-country to open in NYC'south Greenwich Village. Rotating omakase offerings are flown in daily from Japan. We challenge you to find fresher fish. Don't believe us? Watch chef Masa cut a 25-pound quarter-loin of Bluefin tuna for us. 88 W. 3rd Street, New York, NY 10012; sushizo.united states of america
Located on the second floor of a nondescript midtown role building, Kurumazushi is a sedate oasis for its generally Japanese clientele and others in the know nearly these matters. Joyful chef Toshihiro Uezu shuffles around a large L-shaped sushi bar, plating some of the city'due south freshest cuts as function of his sublime omakase offerings, which start at $300. Less-improvident sets of sushi tin be ordered at the few tables in the back of the restaurant, and there's a killer $25 sushi plate for lunch. vii Eastward. 47th St., New York, NY 10017, 212-317-2802; kurumazushi.com
Nick Kim and Jimmy Lau'southward second venture (you lot'll find their first eatery, Neta, in the honorable mentions section) has A-listing celebrities and investment-banker types jostling exactly one month in advance for a spot at the twenty-seat, U-shaped counter. Open for just over a yr, the Union Square sushi bar has just two carte options: a $175 kaiseki menu with both cooked dishes and sushi, and a $135 sushi-only omakase. Splurge for the former and enjoy dishes like toro and Osetra caviar alongside homemade milk bread earlier excavation in to a sushi portion that includes a spicy tuna roll — made with red Thai chilies — quite unlike (read: better than) any other you've had. Wash it all downwards with a selection from a relatively affordable list of sake bottles and save room for the chefs' take on traditional apple pie. 47 Eastward. 12th St., New York, NY 10003;shukonyc.com 
Consisting of an 8-seat sushi counter tucked into a corner of a TriBeCa Japanese restaurant owned by a world-famous chef, Ichimura at Brushstroke certainly possesses quite the intriguing résumé. Of all his projects, David Bouley's smallest — information technology is nestled inside Brushstroke, which is plant across the street from the chef's namesake French eatery — may be the one making the nearly dissonance. There are two nightly seatings for Ichimura, which features a mix of edo-mae-fashion sushi and cooked items equally role of its outstanding omakase, beginning at $195. 30 Hudson St., New York, NY 10013, 212-791-3771;davidbouley.com
Several of the metropolis's contempo upscale sushi openings have reflected an adherence to minimalism, and that's certainly the case at Kosaka, the Westward Village newcomer from chef Yoshihiko Kousaka (formerly executive chef of Gem Bako). A pocket-sized sushi bar and a few tables are all you'll meet upon stepping into the intimate, dimly lit confines — forth with an impressive collection of Japanese art. Diners tin choose from a sushi-only offering ($145) and a chef's tasting menu that includes dishes from the kitchen ($175). At that place are too a few supplementary dishes that highlight the season's bounties. A recent add-on to the bill of fare is an "omakase lite" selection ($lxxx) that includes seven pieces of sushi and one curlicue. 220 West. thirteenth St., New York, NY 10011; kosakanyc.com
Fifty-fifty as the 3rd anniversary of its opening approaches, there are few buzzier restaurants than Sushi Nakazawa, which is located on a placidity side street in the West Hamlet. Accolades for Jiro alum Daisuke Nakazawa'south spot take been almost uniformly positive, with Pete Wells ofThe New York Times awarding it the highest possible distinction of four stars. Reservations to sample the omakase-only bill of fare ($120-$150) are bachelor via OpenTable exactly ane month in advance. Take hold of a seat at the interactive sushi bar — complete with live shrimp and pick-your-own uni — and exist sure to request the sake pairing, an accented deal at $45 for 6 glasses. 23 Commerce St., New York, NY 10014; 212-924-2212;sushinakazawa.com
Y'all'd be hard-pressed to detect a eating place in this category that is suitable for an intimate date night. It typically isn't that kind of affair. But tack on a Michelin star for 11 consecutive years, and that's exactly what you have at Jewel Bako, located in the East Village. A cozy bamboo-filled room is habitation to a variety of innovative pieces ofnigiri and rolls, which manage to maintain actuality despite often utilizing exotic ingredients and the loss of its executive chef. 239 Due east. 5th St., New York, NY 10003, 212-979-1012;jewelbakosushi.com Minor | $seventy Per Person Or Less
Twentysomething French-Moroccan chef (yes, you lot read that right) David Bouhadana may have departed over a dispute with the D.O.H., only there's nevertheless no ameliorate bang-for-your-cadet sushi in New York City than Dojo, the three-year-old East Village venture. Superb omakase selections — starting at a mere $45 for 10 pieces — are on par with the city'due south best, and a sake sommelier assists with an impressive list. With its engaging chefs known to enjoy a drink or 2 from this list with their young and hip oversupply, the lively Sushi Dojo is proof that you can eat your top-quality sushi and have fun with it, likewise. [ Editor'due south notation: Bouhadana is at present behind NYC's first outdoor sushi bar, a brand-new, iv-seat space in the Bowery Market place. He plans to open his own place later this year.] 110 1st Ave., New York, NY 10009; 646-692-9398
The Upper Westward Side has seen an influx of promising restaurants lately, but it has been largely devoid of stellar sushi (with the exception of the pricey Sushi of Gari on Columbus Avenue). Until now. Neighborhood gem Sushi Yasaka doles out reputable slivers of fish and rolls in a casual setting to complement its exceedingly well-priced omakase($40 for 12 pieces and a manus roll).251 Due west. 72nd St., New York, NY 10023, 212-496-8460;sushiyasaka.com
Mayhap the very definition of "hole in the wall," this ten-seat sushi bar on York Artery is guided by the steady manus of chef Toshio Oguma, whose stated goal is to "bring back classical sushi." Having initially opened in relative obscurity in late 2012, the omakase-only joint (around $lxx for 10 pieces of sushi, half a roll and one manus scroll) was soon flooded with reservation requests, cheers to a number of glowing reviews. Today, Tanoshi Sushi Sake Bar (don't let the name fool y'all —it's BYOB) is more easily bookable on its website through SeatMe.1372 York Ave., New York, NY 10021, 917-265-8254;tanoshisushinyc.com
No reservations. No frills. No…tables available? The easiest mode to identify this Greenwich Village vet is past the lines that form consistently each night outside its somewhat (charmingly) dingy confines. Those who brave the look are rewarded with generously sized portions of nigiri and sashimi and one of the metropolis'due south finest renditions of anegitoro(fat tuna scallion) scroll. Best of all, lunch specials are a steal, and tabs remain modest for dinner. 172 Thompson St., New York, NY 10012; 212-777-9346;tomoesushi.com 
With so many flashy Japanese restaurants popping up these days, it's easy to overlook some of urban center'southward most archetype spots. Since opening its doors in 1976, Hatsuhana has served uncomplicated takes on sushi and sashimi to traditionalists. Its location on a busy stretch in midtown ensures that it's consistently packed with businessmen looking for a elementary, top-notch repast. It'southward also a Seamless favorite for the corporate folk who don't want to (or tin can't) leave the office. 17 E. 48th St., New York, NY 10017; 212-355-3345;hatsuhana.com
No-reservation, cash-only and BYOB policies are not typically the key to sushi enthusiasts' hearts, but this Upper East Sider somehow manages to make out just fine with all iii. Named after the eponymous Hawaiian raw salad that's at present all the rage in the Big Apple, Poke combines the feel of a homey spot with stellar fish and creative, albeit Americanized — good luck finding a California roll anywhere else on this list — rolls to nowadays a more affordable culling to nearby stars Sushi Seki, Sushi of Gari and Sasabune. 343 E. 85th St., New York, NY 10028; 212-249-0569;pokesushinyc.com
Beyond Sushi
Ramen has solidified its identify every bit a dining staple in NYC. That's fine and all, but nosotros're high up on the more nutritious, lighter soba. The buckwheat noodle can be ordered in many of the city'south Japanese slurp shops, and in that location's no fresher rendition than the one plant at East Village mainstay Sobaya. Located on the same block every bit a few other Japanese-owned places worth a visit (including side by side-door neighbor Robataya and speakeasy Angel's Share), the cozy institution dishes out hot and cold preparations of fresh soba noodles with a wide multifariousness of accompaniments. (Pro tip: Get with the version topped with a generous portion of fresh uni.) If you're lucky, you'll get to run across a noodle maestro hard at piece of work, kneading and cutting dough in a come across-through cubicle virtually the front end door. 229 E. ninth St., New York, NY 10003, 212-533-6966;sobaya-nyc.com 
It was just a matter of time beforetemaki (manus rolls) caught on as a popular snack in NYC. This sleek Greenwich Village restaurant is the urban center's first to focus primarily on the Japanese effeminateness. Its various tasting-menu options allow for diners to choose from a big number of fillings, all wrapped with warm rice in crispy seaweed and made-to-order. Sit at the sushi bar and jump for the signature "domokase," ($75) which features three different temaki, a choice of sushi and a few impressively creative dishes from the kitchen. Dessert is included with the meal — thehojicha(green tea) pudding is not to be missed! 138 W. Houston St., New York, NY 10012; domodomonyc.com
Come early and beg (pray?) for a table at this clangorous izakaya in midtown, near Yard Cardinal. The hidden precious stone, located in the basement of an office building and accessed via a nondescript stairwell, is a lunchtime favorite for the area's in-the-know businessmen and fortunate clients. An all-encompassing bill of fare simplifies at lunch, highlighting a selection of bootleg soba noodles and small-portion tasting sets that include sashimi, tempura and an array of grilled fish and meats. An impressive listing of imported sakes completes the meal. 211 E. 43rd St., New York, NY 10017; 212-953-7253; sakagura.com 
Modeled after a type of traditional Japanese inn called a ryokan, in which guests eat kaiseki meals on the premises, Teisui became the first eating place of its kind in the U.South. when information technology opened earlier this year. Having originally offered only a ten-grade card ($150; service included) at the counter that showcased seasonal cooked poultry and fish delicacies, yakitori and a selection of sushi, the eating place recently opened its full dining room to the public. Featured along with this new seating area is a "lite" pick ($40; service included) that consists of 4 courses. 246 5th Ave.; 917-388-3596; teisui.nyc
It'due south hard to believe that EN has been open since 2004. The elegant West Village staple has spent more than a decade dishing out its trademark freshly scooped tofu to a crowd of A-list regulars and holds the distinction of being 1 of but 8 U.South. restaurants licensed to serve the highly toxic fugu. The seasonally inspired menu tin be a little overwhelming, so our advice is to trust chef Abe Hiroki and guild from one of the gear up multicourse kaiseki options. Request the sake and shochu accompaniment to taste from a diverse spectrum of junmai, gingo, honjozo, daiginjo and nigori styles. 435 Hudson St., New York, NY 10014; 212-647-9196;enjb.com
Did you lot know that you could grab a final-infinitesimal table at a Michelin-starred restaurant in New York at pretty much any fourth dimension and leave with the contents of your wallet still mostly intact? You lot should. Sit at the counter at the newly relocated yakitori specialists in Hell'south Kitchen (formerly found on the Upper East Side) and order from an array of three-bite-size skewers that include different parts of chicken, Kobe beef, vegetables and various meat organs. Tasting plates (either skewers only or appetizers, sides, skewers and rice dishes) that first at $65 are 1 of the footling-known treasures of the city. Don't wear anything too fancy, as a U-shaped seating configuration means that the open kitchen's many aromas tend to stick. 1193 1st Ave., New York, NY 10065; 212-988-8408;torishinny.com 
Nosotros're hesitant to include a concatenation in any of our "best of" lists, but there'due south besides much goodness going on hither to omit the Japan-based eating place (there are three branches in NYC). DIY Japanese grills aren't exactly rare in the urban center, but many are known to skimp on quality. That's certainly not the example at Gyu-Kaku, where diners — you're just as likely to run across a newlywed couple as an entire family here — guild plates of raw beef, chicken, seafood and vegetables to grill tableside with instruction from helpful waitstaff. Cut out the daunting decision procedure and go for one of the well-counterbalanced tasting menus. Just make sure you tack on an extra order of Sukiyaki bibimbap and craven garlic noodles. 34 Cooper Foursquare, New York, NY 10003, 212-475-2989; 805 tertiary Ave., New York, NY 10022, 212-702-8816; and 321 Due west. 44th Street, New York, NY 10036, 646-692-9115; gyu-kaku.com
You'd exist forgiven for walking right by Cagen and failing to detect the two Due east Village basement-level dining rooms it inhabits. Once inside, diners are transported to a Japanese oasis of sorts, a unproblematic, austere room with a big counter and a few scattered tables. Shuffling behind the counter is chef Toshio Tomita, a sixteen-year veteran of Nobu who uses traditional aspects of the famed eatery'due south cuisine to create pioneering results. How else to explain a bite-size morsel of caprine animal cheese, white chocolate and wasabi that's part of an appetizer course? The proper way to feel Tomita'south creations is via the seven-course omakase kappo carte du jour ($140), which combines cooked delicacies, sashimi, ponytail-shaped braids of fresh soba noodles and a few pristine pieces of sushi. 414 Due east. ninth St., New York, NY 10009; 212-358-8800;cagenrestaurant.com 
Our sole non-Manhattan representative takes us to Williamsburg, Brooklyn, where the husband-and-wife team of Aaron Israel and Sawako Okochi accept fused — you guessed it — Japanese and Jewish foods. Also the catchy name, the duo has put together a rotating card of inventive shared plates that show just how well the 2 cuisines can mesh. Sake challah, toro toast with ramp cream cheese, matzo-ball ramen and a lox basin with rice, daikon, avocado and ikura are amid the must-order items when they're listed on the chalkboard menu. Inquire for an outdoor table — conditions permitting — and hitting up the bar early to try from a creative list of cocktails and surprisingly large collection of wine and craft beer. Be sure to make a trip to the bathroom. Information technology'll have you lot searching online for a Japanese-style toilet in no time.310 S. 4th St., Brooklyn, NY 11211; 718-388-4012;shalomjapannyc.com
Look for exposed brick at this quaint precious stone, located on a quiet side street on the Upper East Side. Closed in the summertime of 2014 as a result of its longtime chef moving dorsum to Japan, Donguri reopened under the management of Yorinobu Yamasaki, whose new bill of fare offers the pick of ordering à la bill of fare or springing for a superbly seasonal $150 omakase. The tranquil, no-frills neighborhood favorite fabricated sure to retain a few of its well-nigh popular dishes, including housemade soybean tofu, crispy sweet corn tempura and green tea buckwheat soba noodles. 309 Due east. 83rd St., New York, NY 10028; 212-737-5656;donguriny.com
Chef Takashi Inoue is the human being behind this eponymous West Hamlet spot specializing in grilled offal meats and cuts of beef that are popular in Japan but not usually found in the U.S. He as well dabbles with horse sashimi and bacon-wrapped foie gras. Sit at ane of the wooden tables opposite the open up kitchen and sample from selections that include brain, middle, aorta, cheek, stomach, tongue and testicargot (that's cow balls served escargot style). Go as crazy equally yous tin perhaps stomach — pun intended — while grilling tableside, every bit long every bit you lot save infinite for an lodge of the signature niku-uni, chuck flap topped with sea urchin and fresh wasabi. The restaurant also serves an exquisite "secret" basin of beefiness-broth ramen with seatings available via reservation at midnight and 1 a.yard. on Fridays and Saturdays. 456 Hudson St., New York, NY 10014; 212-414-2929;takashinyc.com
Source: https://www.foodrepublic.com/2016/07/27/ramen-sushi-and-more-our-ultimate-guide-to-new-york-citys-best-japanese-eats/
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