Japanese Culture in New York - Chopsticks NY

If you enjoy authentic sushi at a reasonable price in a relaxed setting, Ariyoshi is the perfect choice. The restaurant opened its door early this year just two blocks below Union Square. They serve fresh sushi and sashimi as well as various kozara-ryouri, Japanese tapas, which amuse customers who expect a homey Japanese dining experience. Tofu Dengaku (Grilled Tofu - $7), Maguro Tartare (Tuna Tartare - $9), and Mini BBQ (Assorted grilled beef - $11-16) are among the most popular dishes. A massive selection of sake makes the dining experience even more memorable. The restaurant also introduces seasonal menus like nabe and oden, or Japanese style hot pot, which are good for groups. The restaurant has a private room which can accommodate 10-14 people. They accept reservations for up to 20 people and customize party menus according to your budget for groups of 8 or more people. Try authentic Japanese dishes in a cozy atmosphere with your friends and family.

From casual to elegant, CHANTO in the West Village offers a versatile dining experience.  The first floor, “CHANTO Bar,” creates a casual atmosphere with a sushi bar, performmance space and relaxed counter bar.  You can try a Kobe Beef Burger and Shio-Tonkotsu Ramen (Noodles in Salt & Pork Broth), which were introduced just recently, in this easy setting.  On the second floor, the quiet and upscale “CHANTO Upstairs,” they serve new Japanese cuisine created by the executive chef, Kiyotaka Shinoki.  In this party season, CHANTO welcomes you with some sweet deals; discounts for groups with more than 5 people, private space for special events, drink-as-much-as-you-want service, and some other customized party plans such as night parties with a DJ and small parties within limited budgets.  They have four separate spaces, maintaining unique qualities. All of the offers are valid through the end of January.

The second home of Cube 63, a successful Japanese restaurant on the Lower East Side, in the quiet residential area of Cobble Hill.  The owner, Ms. Suzanne Lai, summarizes, “The customers here know what they want to eat.  They are relaxed, and they tend to spend more time to enjoy food and drink.”  One of the top selling sake in this restaurant is GARYUBAI.  “It’s relatively inexpensive, but the taste is so good.  It’s smooth, light, fruity, and it has a lot of aroma,” she says. “Once people try the sake, they repeatedly order it.”  The Lau Brothers, Ben and Ken, who are the owner-chefs of this restaurant, introduce two kitchen appetizers, Yellowtail Carpaccio and Scallop Special, and an assorted sushi, Omakase, pairing for GARYUBAI. They say, “Good quality of white fish sashimi would be good for the sake.” From family gatherings to parties with friends to romantic dining, Cube 63 always welcomes you.

EN Japanese Brasserie in the West Village has been offering authentic and seasonal Japanese cuisine since 2003. Popular in Japan with over 25 EN restaurants, its cuisine is innovative and modern yet firmly rooted in classical Japanese cuisine. Mouthwatering dishes to try this winter are Tonyu Yu-Dofu, a freshly made tofu in creamy soymilk ($12), and Wagyu Shabu-Shabu, soymilk hot pot with Japanese beef and an assortment of vegetables ($30). Open bar packages are also available from $15 per person per hour. The main dining room is spacious with celestially high ceilings, and it holds up to 200 guests seated or 300 guests for a standing reception. Five exclusive private rooms give the sense of being in a traditional Japanese home, and the antique environment is perfect for an intimate dining experience. The versatile space along with authentic Japanese cuisine makes EN an ideal venue for corporate holiday parties as well as casual gatherings with friends and family.

Located in the heart of midtown, Hatsuhana Park is loved by business-people.  The restaurant is especially popular among Japanese expats because it serves high quality fish, rice, and assorted appetizers.  Their food never disappoints even Japanese, who are selective about food from their home country.  Also, people can enjoy traditional Japanese food in a casual atmosphere.  What is more satisfying are the portions; It’s really good deal.  If you like trying various kinds of appetizers, Box of Dream is highly recommended.  It is a dish containing nine different kinds of mini-appetizers in a bento box style package.  Hatsuhana Park is the place you want to choose this coming party season; With its party room capacity of 15-30 people, the restaurant is also popular for parties and events among Japanese companies.  The restaurant can arrange perfect menus according to your groups budget.

LAN is regarded as the finest steakhouse in NY by the local Japanese. Its reputation is built upon the motto – the best food at the affordable prices, and the team of dedicated owners brings individual expertise to the table; Mr. Mori a purveyor of fine meats, Mr. Kawamoto a restaurateur, Mr. Akiyama an executive chef, and Mr. Suzuki a General Manager/sake sommelier. Their menu is designed with the finest seasonal ingredients available, and Oregonian Kobe Beef Filet Mignon is a must for meat lovers. At $55, it’s the best price for any premium steak. Their nine-course tasting menu is available at $58 and $68 for the sushi tasting menu. Wagyu Shabu-Shabu (thinly sliced Japanese beef dipped in boiling broth and sauce) is also popular among patrons, along with sushi and sashimi appetizers. LAN welcomes large parties and offers a customized menu. It seats 50 guests and can hold up to 70.

Ohana, the family-oriented restaurant in City Island, provides “A Theatrical Dining Experience.” What you see first when you step into the restaurant is a man dressed like a chef with the air of a samurai warrior.  He slowly takes out a knife with a grin.  He suddenly starts Kung-Fu like swordplay. The shrim dance in the center of the grill.  His action never stops.  All you can do is watch his performance holding your chopsticks until the samurai chef serves food on your plate.  The show goes on course after course. This magnificent performance must be enjoyed with a group of people.  The restaurant has several party rooms; VIP Room for 12 people, Sunny Room for 50 people, and Bamboo Room for 65 people.  They also have a special group price for a minimum of 25 people.  Why don’t you try the dining-performing arts of Ohana during this party season.

With over 50 years of time-honored reputation in Japan, Sushiden opened the first New York location 20 years ago.  Since then, the restaurant commits to the highest customer satisfaction, maintaining Japanese traditional techniques and creativity for the joy of eating.  They only use the freshest seafood ingredients delivered daily from Japan, and all the chefs have had intensive training and years of experience in Japan. The waitresses add more authentic atmosphere to the restaurant serving in kimono. At the sushi counter, the chefs always carry casual conversation with customers, while their hands are still working artfully and producing beautiful sushi pieces. Their five private rooms are perfect for the party dinner, and if combined, the rooms can take up to 12 people. It is much worth it for private and the high quality authentic sushi experience. Check out their second location on 6th Ave. and 49th St. as well.

Sushi Hana opened its door on the Upper East Side in 1995.  For over 10 years, the restaurant has bustled with regulars such as families and office workers who seek a relaxing dining experience.  Last year, the restaurant was renovated under the theme of “Modern and Comfort in mind.”  “We’ve been keeping high standards for both quality of fish and service for a decade. Also, our prices are very reasonable, so people can enjoy food every day,”says the manager, Mr. Frankie Ng. The dishes most sought after here are Spicy Tuna Tartar, Salmon Fever Roll, and Grazed Yellowtail with White Truffle Oil.  Pumpkin Sticks, mashed pumpkin wrapped by spring roll sheet is another hit especially among kids.  For a group, a Group Platter, set of sushi, sashimi and makimono, is recommended.  It serves from $120 and is good for 6 people.  The 6-seating private area in the Mezzanine is the best for enjoying this dish.  The restaurant takes reservations for groups from 6 to 10 people.

Liquors and wines are inevitable at parties, gatherings, and merrymakings.  You would absolutely charm your guests when you serve an original cocktail, just right for this season.  Firey Rebel, using imo shochu HEIHACHIRO, will be the winner. One of the creators of this cocktail, Mr. Paul Tanguay, the former corporate beverage director of Sushi Samba and co-founder of Tippling Bros. says, “It’s a play on a hot toddy,” he reveals how he got the inspiration. HEIHACHIRO and flamed Bacardi 151 are the two key ingredients. Honey, black tea, flamed orange peel, and hazelnut sugar powder blend into them miraculously. The result is a multi-layered burning flavor. "What I like about this cocktail is that it keeps the integrity of the imo-shochu. Since it is served warm, it allows the aromatics to be expressed while balancing the gentle sweetness of the honey with the earthy finish of HEIHACHIRO" Although the cocktail is not served at Sushi Samba, he suggests you make and enjoy it at home. 

15 East serves authentic Edo-mae sushi and contemporary Japanese cuisine.  The restaurant pleases fastidious food connoisseurs as well as attracting those who like to explore new taste.  One of sake they love is daiginjo, DASSAI 23. “The taste represents how much the brewer is particular about brewing.  The milling rate is so high that they can realize such a clean taste,” Mr. Akiyuki Sonoda, sake sommelier, remarks.  Mr. Masato Shimizu, executive sushi chef, also comments, “I wouldn’t pair red meat fish like tuna and kanpachi with it.  Even white fish like sea bream and sea bass would not match.  I choose hirame (or flat fish).”  Then he introduces two different hirame dishes; ikejime no usudzukuri and kobujime no itodzukuri.  The traditional Japanese cooking techniques he employs draw completely different texture and taste from a fish. Equally sophisticated, DASSAI 23 and the dish are rapport with each other.

Aburiya Kinnosuke opened its door in 2005 as the first robata-yaki (home style charbroil grill) restaurant.  They are very precise about the charcoal for the grill, the quality of sashimi directly from Japan, authenticity and freshness of each ingredient, dashi-broth and Japanese sake.  All of these must be accurately picked so that every one of their dishes would carry the truly authentic Japanese taste.  Their recommendation is the rice cooked in a clay pot.  This cooking method maximizes the rice’s richness, sweetness and texture, and even the “overcooked” crispiness comes out tasty thanks to the unique effect from the clay pot. “Before eating, mix the rice well along the pot wall and put the air between each grain of rice to eliminate the excessive moisture,” says the manager.  “Enjoy the first scoop plain, then add some toppings for the second scoop.  The last scoop should be good for ochazuke porridge.”

When winter hits Japan, gourmands rush for delicacies like oyster, crab, sea foie gras, etc. Among them, blowfish is crowned as the king of winter delicacies.  Azusa of Japan offers a full line of blowfish dishes every winter: Tecchiri (blowfish hot pot cooked at table), Tessa (blowfish sashimi), and Yubiki (lightly boiled blowfish skin).  What is inseparable from these dishes is Hirezake (blowfish fin sake), and Ozeki Brewery brews it perfectly. “Hirezake must be served hot. As you warm sake, the degree of alcohol decreases, and the taste becomes milder.  When you soak a slightly grilled fin in hot sake, the flavor of the fin infuses into the sake.  It’s addictive, ” says the executive chef, Kazuhiro Hirose. They also carry the sake, KARATANBA from the same brewery. It is renowned for its dry, clean taste, and it goes very well with blowfish. Don’t miss this chance of exploring the Japanese winter delicacy and exquisite KARATANBA.

Bozu is a restaurant with a multi-cultural atmosphere that opened in 2004 in Williamsburg.  The multi-cultural taste is seen everywhere in the restaurant; the interior with the theme of old Japanese sake cellar and temples, European and South American music, Japanese-based cosmopolitan food and homemade fruit wines and sake.  Their fashionable, artistic and homey elements all synchronize so well and create contemporary coziness.  The dish you must try is Ryoan, a Bozu’s sashimi dish with salmon and a choice of scallop or yellowtail – thin sashimi slices tossed on kataifi, the Middle Eastern tiny pasta often seen in Greek and Turkish dishes.  The final touch is their special sauce made of yuzu, a Japanese citrus, and hot red pepper infused shochu.  The owner-chef, Mr. Suzuki, advises, “To eat, use a spoon and scoop just like ice cream.”  If you need a drink along with this dish, any kind of sake goes very well.

“Fruitiness is something that stands out about CHIYOMUSUBI: Tokubetsu Junmai. It’s more like wine than Japanese sake. It’s well received by American customers in our restaurant,” says Mr. Kikuzo Shiraishi, vice president of the prestigious sushi restaurant, Hatsuhana. One of the first Japanese sushi restaurants opened in New York, Hatsuhana has been prosperous over 30 years, serving authentic sushi and sashimi with the freshest and highest quality of ingredients and by sushi chefs’ craft. The restaurant carries two products from CHIYOMUSUBI　brewery; one is shochu, HAMA NO IMOTA and the other is sake, CHIYOMUSUBI: Tokubetsu Junmai. “I would recommend the latter one for pairing with sushi because both sake and sushi share their ingredient; rice,” says Mr. Shiraishi. He suggests drinking sake cold as it is the best way to appreciate the sophisticated flavor. 

Sachiko’s on Clinton serves an elegant fusion of traditional Edo-style sushi and modern, creative sushi. Behind the traditional sushi bar, the chefs perform their magic using the very freshest fish, which together with their pleasant energy, brings out the best flavor. Kushiage, a time-honored favorite in Japan, is another of Sachiko’s specialties. Beef, chicken or vegetables are threaded on bamboo skewers, breaded in homemade panko, and deep-fried to perfection. It is delicious with a surprisingly light taste and low calories. Goma-Dofu, one of the traditional dishes of Kyoto cuisine, is made of mashed white sesame and a high quality starch. Their goma-dofu is fresher and has more health benefits than the typical variety made of roasted sesame. To accompany these dishes, Sachiko, recommends Yusura (ginjo) and Kakunkou (daiginjo), excellent sake by Sudo Honke-the oldest sake brewery dating back to 1141 AD.

Ramen is noodle soup that many Japanese are crazy about. The dish originally came from China and was developed in Japan. Opened in the East Village just a couple of months ago, Ramen Setagaya, the spin-off of the well-known ramen place in Japan, keeps attracting a young crowd.  What they are eager to try is the restaurant’s signature dish, shio-ramen, salt flavored noodle soup, which is acclaimed as the best in Japan. The restaurant is so popular since its opening that the line in front of the restaurant never disappears, especially late at night.  They recently introduced the one-and-only sidekick for ramen in Japan, gyoza, Japanese style fried dumpling.  In the restaurant, three different flavors of gyoza are served; vegetable, shrimp, and pork-base Yokohama Gyoza.  People can enjoy freshly cooked gyoza all year round thanks to the newly equipped Gyoza Griller.  Now, for a limited time, enjoy their special offer: gyoza with shio-ramen for $12 on Mondays.

It’s well known that Iwate region, the home of NANBU-BIJIN brewery, produces good buckwheat. Accordingly, the sake and soba (or buckwheat noodles) go very well. Mr. Hiromitsu Takahashi, the owner-chef of Sobakoh, says, “The taste of soba is subtle and plain. NANBU- BIJIN: TOKUBETSU JUNMAI does not overpower the taste of soba; rather, they complement each other.” He puts every single effort into making genuine handmade soba. He carefully chooses refined buckwheat, maintains a certain water temperature, and makes it from scratch every day.  About serving style, “NANBU-BIJIN is best enjoyed cold.  So as my soba,” he adds. If you eat cold soba, dipping it into sauce, you can actually taste the flavor, texture, and aroma retained in soba itself more. In Japanese culture, people eat soba in the end of the year.  It’s the most appropriate season for you to slurp genuine handmade soba.

In Westbury, Long Island, Taka Sushi is where the local Japanese dine. They offer sushi as well as a wide variety of Japanese comfort food. Their seasonal dish - Amadai no Kenchinmushi is a steamed tilefish stuffed with a smorgasbord of ingredients, served in a broth of bonito fish and grated turnip. A dash of yuzu, Japanese citrus fruit, is added for its zesty aroma, and it is superb; the crunchy texture of the stuffing is a nice balance for the softness of the fish. To accompany this dish, the chef recommends TAKAISAMI, a well-balanced dry sake that is crisp with an earthy aroma. It accentuates the aroma of the bonito and yuzu, and the pleasant sweetness of the turnip fills your palate, leaving a soft aftertaste. Their selection of sake was handpicked by the chef, and he has great ideas for pairing sake with any dish. Taka Sushi is a treat to the palate and a joy to the stomach.

Established in 1623, KAMOTSURU is one of the most historical breweries, pioneering new ways of brewing.  They have produced many masterpieces, and luckily, New Yorkers can enjoy one of their sake; KAMOTSURU JUNMAI GINJO.   A-year old yakitori (charbroiled chicken skewer) place, Tori Shin is very selective about sake due to its unique cuisine style, and they proudly list KAMOTSURU JUNMAI GINJO in their sake selection.  Chief Chef, Koichi Inoue, says, “The sake has a distinctive rice flavor.  I personally like to sip it rather than drinking it, appreciating the smell and taste of rice.”  He prepares assorted tasting dishes for pairing this particular sake; chicken breast sashimi, charbroiled sjimeji mushroom rolled in duck, charbroiled fried-tofu with ginger, etc.  “I want you to go back and forth between the sake and each of the tasting dishes,” he says.  “That’s the best way of getting pleasure from this flavorful Junmai Ginjo sake.”   

In Japan, people often drop by yakitori-ya (charbroil skewer house) after working.  Its casual and cheerful atmosphere naturally unwinds their tension.  Torys, a-year old yakitori-ya, brings New Yorkers the same ambience and food that Japanese people enjoy in their home country. The restaurant selects organic chicken for the skewers and cooks it slowly with the distant heat from charcoal.  Thanks to this cooking method, the chicken gets crispy outside and stays moist inside.  Some items are often unavailable, due to limited production. They run out quickly; Neck, soft bone, soft knee bone, tail, and especially, chicken oyster, for there is only one piece in each chicken.  They also offer beef, pork, lamb, and vegetable-skewers.  In addition to skewers, their savory menu is also worth trying.  Duck confit and roasted vegetables with tricolor sauce is the star of this season.  Immerse yourself in the yakitori-ya environment and experience casual Japanese dining.

Located in the East Village and open until after midnight, the two izakayas, Yakitori Taisho and Oh! Taisho are both crowded with students and young executives.  On weekends, there are always lines in front of the both places since their opening – 1996 for Yakitori Taisho and 2003 for Oh! Taisho.  The line goes to a large menu of izakaya tapas dishes, not to mention their selections of over 20 kinds of yakitori (grilled skewers).  The popular dishes are French fries with spicy cod roe mayo, tuna avocado salad, okonomi-yaki (Japanese pancakes), pork bone broth ramen, and kimchee fried udon. Besides the food menu, their drink menu is also as large; over 20 kinds of shochu, some 10 kinds of Japanese sake, and so on.  Try ochazuke porridge or ramen for “finale dish.” Hit the road to the Taishos for real Japanese izakaya experience.

BORN: MUROKA NAMAGENSHU is not easy sake to pair with.  “It’s unfiltered sake, so it has distinctive flavor and sweetness as compared to other BORN line-ups,” says Mr. Hirohisa Hayashi, the co-owner and executive chef of Hibino, which serves Kyoto style obanzai (Japanese home cooking) in Cobble Hill.  “The sake has character.  It stands out as it is. You can drink it even as a dessert wine, actually.  I personally recommend it as an aperitif for starting a romantic dinner,” he says while preparing a dish for pairing this unique sake. The dish he prepares is Marinated Roasted-Duck, with Persimmon Dressed with Tofu Sauce. This appetizer well represents authentic Kyoto style cuisine. Persimmon reminds us of the arrival of winter, and the presentation of tofu sauce evokes snow covering the city.  Try the unique pairing of the sake and the appetizer to produce a romantic atmosphere. 

“Rich, fullbodied, dry….  It’s tasty at any temperature, so it goes very well with foods naturally. However, the sake is a bit ‘shy,’” Mr. Masatoshi Omichi, the service director of Megu, describes the character of MAIHIME: KARAKUCHI KI-IPPON.  “Since it’s shy, it needs to be taken care of.  For example, if you decant the sake and warm it up, it gets more relaxed and friendly to foods.  I recommend to drink it cold with appetizers and to enjoy with entrée as it gets warm up in room temperature.”  He chooses Binchotan Charbroiled King Crab for pairing this sake.  The cooking method is simple, and that is more, the quality and freshness of the ingredients are important.  “King crab is a winter delicacy, so it is a nice partner for the sake brewed in the cold environment like MAIHIME,” he says.  Eating freshly grilled king crab while playing with the shy sake in the icy cold winter is something makes you warm from the inside.

The name of the restaurant Rosanjin came from a mid 20th century Japanese cooking pioneer Rosanjin Kitaoji.  With Rosanjin as a mentor, the owner Mr. Park commits to provide not only tasty but also artistic Japanese cuisine in New York, the city with the country’s highest food culture. Rosanjin’s specialty is their custom-made menus and desserts for customer’s specific request.  “We had a married couple recently, and they came to us on the wife’s birthday.  We baked a special cheesecake with mangos, the wife’s favorite fruit,“ Mr. Park explains.  In addition, their occasional time-limited menu should not be missed because they serve you very high quality ingredients in the best season.  Mr. Park emphasizes, “We serve perfect dinner for customers who like to enjoy the night in private and intimate atmosphere.”  Rosanjin requires reservation to keep all the luncheons and dinners special and private. 

Sake Hana, an Upper East Side restaurant, and dimly-lit bar with candles, ---- a neighborhood’s hidden place with atmosphere.  Inside are couples looking for romantic après dinner hours or sushi and roll tapas dishes with nice sake and cocktails. They are proud of their great selection of over 50 kinds of Japanese sake, which is perfect for sake lovers.  In addition, their unique cocktail menu is also a highlight. The Sake Cosmopolitan is made with a Japanese sake base, and is the best seller by far since their opening in 1999.  This drink brings back many female customers, and many couples choose Sake Hana “for special occasions such as birthdays, anniversaries and marriage proposals.  We are here for your special day,” says Mr. Toshi Koizumi, the sake sommelier.  Sake Hana offers the first Sake Cosmopolitan for free to couples on Christmas Eve and Christmas Day.

Located on the historic Front Street in the newly developed extension of South Street Seaport, SUTEISHI draws the passers-by’s attention with its eclectic and romantic decor. The woven walls beautifully illuminate the interior of the restaurant, and it is romantic to enjoy the views of the Brooklyn Bridge through the huge garage style doors while you warm up with hot sake. They serve traditional sushi and sashimi from the fresh fish available as well as an exciting menu from the kitchen. It is fun to let the cooking enthusiasts come out with Screaming Hot Rocks where guests cook medallions of the leanest filet mignon on hot rocks to their desired tastes. One of the favorites is Big Eye Tuna Splash; the taste of juicy tuna together with roasted garlic chips is just divine. At SUteiShi "dining fine" is the stand they take to ensure their guests experience hospitality at its best.

Newly opened in October, Pasta Wafu provides Japanese-style pasta at reasonable prices. It is located in the rear of Ramen Setagaya, and its décor is truly romantic. The glass ceiling above the dining area reveals the night sky, and a fireplace in the patio sets a tranquil atmosphere. “Wafu” means Japanese style, and as the name suggests, their veteran chef prepares Japanese-style pasta using home made cheese, fresh pasta and seasonal ingredients from around the world. The chef recommends King Prawn Garlic Sauce Pasta ($14) and Mushroom Risotto ($12). The Double Giant Setting is reasonably priced combinations of Pan-grilled Salmon Stake with Salmon Roe Pasta ($20) or Fillet Mignon and Bolognese ($21). They also offer sushi, and it makes a perfect companion for sake and shochu aperitif. Half bottles of wine and Champagne are also available. This December, a glass of Champagne is gratis for couples. 

Yakiniku (Japanese BBQ) dinner is common among Japanese couples on a date as their relationship grows. Yakiniku Izakaya Riki realizes the same atmosphere and food for New Yorkers. The semi-private dining space increases your romance, enjoying the home-made dipping sauce for yakiniku dinner. “For non-Japanese people, lean cuts and in particular, Japanese lean cuts are popular because of less fat,” says Mr. Maikuma, the manager of the restaurant.  He also recommends, “what Japanese people usually eat for the BBQ and something very unusual such as liver sashimi and higher quality of meat.”  Riki serves several kinds of red wine, Japanese sake and shochu that would particularly match Japanese BBQ.  In addition, their newly-opened sushi bar serves sushi for appetizers, après BBQ light dishes and rolls.  With a private back room, Riki is also good place for a big dinner in a large group.  Riki stays open until 4am.