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Blogs
May 10, 2012
The Best Soba in NYC
Canadian organic buckwheat soba, from SobaKoh There's no doubt the Age of Ramen is upon us. You can get ramen noodles on nearly any block in some neighborhoods, including at least a dozen places in the East Village alone, where you can pay up to $20 for a bowl with a choice of myriad toppings and ... More >>
Blogs
April 10, 2012
15 East's $29 Three-Course Lunch
The chawan mushi appetizer arrives with a black-truffle crag. When was the last time you were exposed to top-shelf sushi? Most of us measure out our lives in mediocre finger sushi and nori rolls, and only on rare occasions do we glimpse how perfect sushi can be. Not that the democratization of sus ... More >>
Blogs
April 6, 2012
Dale Talde Talks About Asian-American Cuisine, Chefs He Admires Part 2
Yesterday, we spoke to Chef Dale Talde about the plans for his new Park Slope restaurant, Pork Slope, and the new brunch he's launching at Talde. Today, we delve into his thoughts on the neighborhood where he's chosen to build his mini-empire, Asian-American food, and which kitchen tool he just can' ... More >>
Blogs
March 16, 2012
Maruko Sushi Opens, Selling Mad Cheap Nigiri
Maruko Sushi, a take-out sushi shop on 23rd Street, opened its doors last week, selling individually wrapped pieces of nigiri and an assortment of bubble teas.
Blogs
January 23, 2012
How the 'Edo-Mae' Sushi Assortment at Hasaki Is Like a Brief Vacation to Tokyo
What comes in a wooden box and is supremely delectable? Run your eye down the extensive sushi menu at Hasaki, and you'll find many interesting oddities and combinations. At the end of the omakase list, for example, is a $45 combo called Edo-mae Sushi.
Blogs
December 5, 2011
NYC's Hottest Ramen: Geki Kara at Tabata
Geki Kara Ramen is $9 worth of molten chilies--plus noodles. Japanese cuisine has been playing footsie with chilies over the last five years or so, and it's the rare Japanese menu that doesn't boast a fiery dish or two. And today nearly all ramen parlors in the city (which must number nearl ... More >>
Blogs
October 21, 2011
Ask the Critics: Where Can I Find Good Okonomiyaki?
Niallkennedy/FlickrJapan's answer to flapjacksCorinne M. asks: Hi, I'm looking for decent okonomiyaki that's not made in a stall or a cheapish restaurant (i.e., not the place on 9th Street, or Sunrise Mart). There used to be a restaurant near Grand Central that had this. I miss it. Know of a ... More >>
Blogs
October 17, 2011
The Early Word: Taka Taka
Lauren ShockeyChipotle sauce adds a Mexican kick to a soft shell crab roll Mexican sushi and Japanese tacos: the ultimate in fusion food, right? That's the thinking at Taka Taka (330 West Broadway, 212-966-8252), a new Japanese-Mexican fusion spot located in Soho. We were a bit skeptical ab ... More >>
Blogs
August 18, 2011
Dish No. 50: Sushi and Nigiri From the Lobster Place
Rebecca Marx New York abounds with pre-packaged sushi, and a lot of it sucks. And that's one of the reasons we're grateful for the Lobster Place, where the pre-packaged sushi is so fresh and pristine it could pass muster in a good sit-down restaurant.
Blogs
July 16, 2011
Dish No. 83: Tempura Green Bean Fries at Bento Burger
Lauren ShockeyFreedom beans just doesn't have the same ring...Green bean fries are kind of amazing. Like, are you trying to justify your consumption of fried fare by throwing a little greenery into the mix? Because, honestly, you might as well be eating potatoes. And the tempura green bean ... More >>
Blogs
July 5, 2011
Fancy New Wall Street Duane Reade Does Hair and Nails
Tomorrow, Duane Reade will open a new location at 40 Wall Street, and to cater to the business types who are expected to shop there, the store will feature a hair salon, a nail bar, a pharmacy with a doctor on-hand, a sushi bar, a juice bar, and a stock ticker. At 22,000 square feet, the stor ... More >>
Dining
June 22, 2011
Brushstroke: The Feast From the East
David Bouley looks to the land of the rising nigiri
Blogs
June 17, 2011
Ask the Critics: What Makes My Spicy Tuna Roll Spicy?
flickr/Calgary ReviewsFind out what's in that sauceHolly G. Asks: How do you make the spicy mayonnaise that comes in spicy tuna rolls? Is it just mayo and Sriracha? Can you find out what's in it? Dear Holly: While spicy tuna rolls aren't classic sushi offerings, there's no question that th ... More >>
Blogs
April 15, 2011
Minamoto Kitchoan's Wonderful Wagashi
Rebecca Marx This week, we've decided to stray far from the all-American cookies, cakes, and ice cream we so love and venture instead to Minamoto Kitchoan, one of the city's foremost purveyors of wagashi, or traditional Japanese pastry.
Blogs
April 7, 2011
Battle of the Upscale, Pre-Packaged Sushi: Dean & DeLuca v. the Lobster Place
Rebecca MarxDean & Deluca's sushi and nigiri assortment. New York abounds with pre-packaged sushi, and a lot of it sucks. But while dry rice and fish of questionable origin and freshness are often the order of the day (particularly if you're stupid enough to buy your sushi at Duane Reade), w ... More >>
Dining
March 9, 2011
Cocoron--On the LES in Noodle York City
Prepare to slurp some soba on Delancey Street
Blogs
March 2, 2011
Nine Things You Probably Wouldn't Want to Eat At Guy Fieri's Restaurant Tex Wasabi's
sfgate.comWe're sick of Guy Fieri (real name: Guy Ramsay Ferry). The television personality manufactured on the second season of "The Next Food Network Star" might double as a Barnum & Bailey clown. Yet he is now one of the country's most recognizable celebrity chefs. If you want to see how ... More >>
Blogs
February 11, 2011
The Early Word: Yuba
Lauren ShockeyYuba is the Japanese word for tofu skin, which is the thin layer of film that occurs when making tofu as the curding vat of soymilk cools down. While working at Masa, chefs George Ruan and Jack Wei fell in love with the yuba that was flown in daily from Japan, and so they named ... More >>
Blogs
January 7, 2011
Where Should I Take My 14-Year-Old Daughter to Eat Sushi?
The sushi at Natori is pristine in its freshness, and cheap, too. Abby S. asks: I'm hoping you can help me. I'm taking my niece out for a birthday lunch Friday; she's turning 14 and requested sushi. I need a place that's nice but not overwhelmingly so (she's a fairly sophisticated eater, but ... More >>
Blogs
December 28, 2010
Ask the Critics: Where Can I Get a Japanese Breakfast?
haveyouhadyourricetoday.blogspot.comBreakfast of champions Mo P. asks: My girlfriend is craving Japanese breakfast--the rice/miso soup/pickles/mackerel spread we had every morning in Japan a few years ago. Where can I take her for Japanese breakfast in or around NYC? I know a few high-end hot ... More >>
Blogs
November 29, 2010
Ichibantei vs. Otafuku: Which Restaurant has Better Octopus Balls?
Takoyaki at Ichibantei Otafuku has long been New York's go-to spot for takoyaki, the delicious gooey dough balls filled with chopped octopus, but the mini-eatery is getting a run for its money from its East Village neighbor, the recently opened "Japanese soul food" restaurant Ichibantei (401 ... More >>
Blogs
October 14, 2010
The Best Thing I Ate Yesterday
Welcome to The Best Thing I Ate Yesterday, where we endeavor to remember the very best thing we stuffed down our gullets over the past 24 hours. Why? Because the only thing better than enjoying a meal is wallowing in the memory of one savored in the recent past. Today's fond reminiscences ... Robe ... More >>
Blogs
September 13, 2010
Mai Cusine Brings To-Go Sushi, Curry Mackerel, Et Cetera, To Midtown
Mai Cuisine recently opened near Bryant Park--it's a combination Japanese "deli" and sit-down restaurant, headed by a chef who trained with Morimoto. The capacious front carry-out area offers everything from deluxe sushi packs, to bento boxes, to onigiri, tempura, and "sushi cups." The full-s ... More >>
Blogs
September 10, 2010
The Atlantic Grill's Mike Lim on the Best Sushi Fish You've Never Heard Of and Growing up in Malaysia
Mike Lim is behind the sushi bar at the Atlantic Grill The Atlantic Grill (1341 3rd Avenue, 212-988-9200) opened exactly a week ago, with chef Chris Lim heading the kitchen and chef Mike Lim (no relation) in charge at the sushi bar. Mike Lim has more than 20 years of sushi experience under h ... More >>
Blogs
September 10, 2010
The Atlantic Grill's Mike Lim on his Favorite NYC Malaysian, the Best Piece of Sushi He's Eaten, and Odd Customer Requests
Mike Lim is behind the sushi bar at the Atlantic Grill The Atlantic Grill (1341 3rd Avenue, 212-988-9200) opened exactly a week ago, with chef Chris Lim heading the kitchen and chef Mike Lim (no relation) in charge at the sushi bar. Malaysia-born Mike Lim has more than 20 years of sushi expe ... More >>
Blogs
August 19, 2010
Hidechan Ramen: Choose Your Own Pork Fat and Noodle Texture
Firm noodles, "light" pork fatNew ramen joint Hide-Chan perches on the same second-floor space that Yakitori Torys occupied until recently, and is owned by the same restaurant group. Like Ippudo, it specializes in Hakata-style tonkotsu, the rich broth made from long-simmered pork bones, and s ... More >>
Blogs
July 14, 2010
Morimoto Gets on the Picnic Lunch Bandwagon
Get yor sushi to go.Following in the footsteps of North Square, Telepan, and Coffee Shop, Morimoto has introduced picnic lunches, particularly targeting High Line goers. The picnic lunches include miso soup, mixed greens with white miso dressing, and bottled water with the choice of a Califor ... More >>
Blogs
June 7, 2010
Tiny Totto Ramen Already Packed
Totto Ramen, the new Midtown noodle joint from the folks behind Yakitori Totto and Soba Totto, has just 16 seats, every one of them taken last night, when there was a 30-minute wait for two. The restaurant opened last week, so its sides and rice dishes are not yet available, but the ramen is ... More >>
Dining
March 30, 2010
At Hibino, Start the Presses!
Hako sushi and obanzai are the story in Cobble Hill
Blogs
February 12, 2010
Duane Reade's Sushi: We Tried it so You Don't Have to
How many things are wrong with this picture? Last October, Duane Reade rolled out its very own line of generic food products. Labeled with such au courant buzz words as "vegan," "gluten-free," and "all natural" and wrapped in discreet black and white packaging, they signaled the drugstore cha ... More >>
Dining
January 26, 2010
Katsuhama 55's Master Cutlets
A Midtown spot pounds out the pork while you pound down the sake
Blogs
January 21, 2010
Koreatown's Izakaya Moku: An Early Look
Haemul dukbokki: Rice cakes, udon noodles and seafood in spicy sauce Izakaya Moku, a Japanese pub that opened in Koreatown in December, fulfills its mandate as a drinking-and-eating establishment, offering a slew of dishes that taste better the more sake you drink. Most taste pretty good no m ... More >>
Blogs
January 19, 2010
Matsukado: An Early Look at the East Village's Newest Japanese Spot
Fried baby octopus Japanese izakayas often offer many dishes in different categories--noodles, fried stuff, cold dishes, grilled meats, rice porridge, and sometimes sashimi. But executing a long menu well is hard, and Matsukado, the new Japanese noodle and small plates place on Second Avenue, ... More >>
Blogs
January 13, 2010
The Demise of Whole Food's Conveyor Belt Sushi?
EaterWhole Food's Sushiya, conveyor belt sushiWhile out and about last weekend, we heard some interesting information about the Whole Foods on the Bowery.
Blogs
January 4, 2010
Kubo-chan Ramen: New Ramen Pops Up Inside Murray Hill's Moco
Hideki KatoKubo and his ramenSome people quit their corporate jobs to pursue their restaurant dreams, but Hiroshi Kubo is a Japanese businessman who decided to keep his "salaryman" day job, while making his ramen at night, sharing space at Moco Global Dining, a Japanese-fusion restaurant in M ... More >>
Blogs
November 25, 2009
Scenes from Sushi Uo's Omakase: Creations of a 23-Year-Old American Sushi Chef
When you sit down at the sushi bar at Sushi Uo, a new Japanese restaurant on the Lower East Side, the first thing you might notice is that the head sushi chef isn't Japanese; he's an American named David Bouhadana. The second thing you notice is how young he looks--because he's 23. Ascending ... More >>
Blogs
October 23, 2009
How Do You Spell G-U-T-B-O-M-B? Okonomiyaki at May Chan
3-D art or food? The okonomiyaki at May Chan Ramen and Robatayaki. (Click to examine more closely). A couple of months ago, May Chan Ramen and Robatayaki dropped like a piece of fruit from a tree into the dead center of the East Village. The conjoining of a ramen place and a robatayaki (Jap ... More >>
Blogs
September 16, 2009
The Early Word: May Chan Ramen
Beef chahan and miso ramen lunch special The best thing there is to say about May Chan Ramen (119 Second Avenue), the ramen and yakitori joint that took over the storefront vacated by Love Saves the Day, is that the lunch special is a pretty good deal. You get a half-portion of ramen along w ... More >>
Blogs
September 8, 2009
The Education of a Foodie
The Wooden Sushi Slicing Playset indoctrinates your three-year-old into the Cult of Sushi, but also teaches her knife skills, which could prove useful if other foodie children try to steal her lunchtime panino. For those foodie parents who want the ultimate gift for their own toddler or the ... More >>
Blogs
July 28, 2009
Vegetarian Delights of NYC: Souen Noodle
chopsticksny If "vegetarian" is the last adjective you would want appended to the word "ramen," then "macrobiotic" must be the second-to-last. Organic and macrobiotic Japanese restaurant Souen, with locations in Soho and Union Square, opened a ramen shop this past spring in the East Village. ... More >>
Dining
May 6, 2009
ZuZu Ramen Leads the Noodle Charge East
The ramen explosion crosses the river
Blogs
April 2, 2009
Cookbook Tester: Takashi's Noodles
Wakame Soba (the photos in the book are much prettier than mine)Takashi's Noodles by Takashi Yagihashi is a new cookbook from 10 Speed Press containing Yagihashi's exacting and precise recipes for Japanese noodles. The chapters are broken up by noodle type: ramen, soba, udon, somen, Asian noodles ( ... More >>
Blogs
January 14, 2009
Cold Weather, Warm Noodles
Does the debate over the authenticiy of ramen, and the finer points of the ramen philosophy, leave you cold, or even strike you as a bit twee? Are you tired of waiting in line to pay $20 for a bowl of noodles? Can you actually say you give a shit if a pig foot, in the southern Japanese s ... More >>
Blogs
December 11, 2008
Worth Every Penny: Soba-Ya's Lunch Box
Does the debate over the authenticiy of ramen, and the finer points of the ramen philosophy, leave you cold, or even strike you as a bit twee? Are you tired of waiting in line to pay $20 for a bowl of noodles? Can you actually say you give a shit if a pig foot, in the southern Japanese s ... More >>
Blogs
December 1, 2008
The Early Word: Kambi Ramen House
Does the debate over the authenticiy of ramen, and the finer points of the ramen philosophy, leave you cold, or even strike you as a bit twee? Are you tired of waiting in line to pay $20 for a bowl of noodles? Can you actually say you give a shit if a pig foot, in the southern Japanese s ... More >>
Blogs
September 11, 2008
Best Markets: M2M
Does the debate over the authenticiy of ramen, and the finer points of the ramen philosophy, leave you cold, or even strike you as a bit twee? Are you tired of waiting in line to pay $20 for a bowl of noodles? Can you actually say you give a shit if a pig foot, in the southern Japanese s ... More >>
Blogs
July 30, 2008
Our Man Sietsema and the Wierd Sushi Bar
Does the debate over the authenticiy of ramen, and the finer points of the ramen philosophy, leave you cold, or even strike you as a bit twee? Are you tired of waiting in line to pay $20 for a bowl of noodles? Can you actually say you give a shit if a pig foot, in the southern Japanese s ... More >>
Dining
July 29, 2008
Egg-Salad Sushi at Sakae Sushi
New chain meddles with our expectations for Japanese cuisine
Blogs
July 23, 2008
Wylie Dufresne Plays with Tofu
New chain meddles with our expectations for Japanese cuisine
More >>

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