"The meal begins with two bites from Clemente Bar (a black truffle broth and silken tofu made right then and there). Then it segues into this wonderful uni monaka, with two halves of a flower-shaped mochi wafer, one topped with a generous amount of uni, caviar, a flower garnish, and wasabi. Ichimura urges you to smush it together into a sandwich for a crispy, briny bite. After that, the meal proceeds into impeccable nigiri like hotate and tiger prawn."
"Instead of the typical potato roll, the bread is a cross between a pita and a Chinese baked bun, with a crunchy, black sesame-topped exterior and soft, slightly sweet interior. The meat options include beef, chicken, fish, and duck. We ordered the Beijing duck ($9.79) with hoisin and cucumbers, and the spicy chicken sandwich ($7), which was a golden-brown piece of thigh meat topped with cabbage and sweet mayo."
Chef Eiji Ichimura manages Clemente Bar's tasting counter, presenting roughly 14 courses for $325 with optional add-on pieces. The meal starts with two bites — a black truffle broth and freshly made silken tofu — and moves to a uni monaka: two flower-shaped mochi wafers, uni, caviar, a flower garnish, and wasabi that are meant to be pressed together for a crispy, briny sandwich. The sequence continues with impeccable nigiri including hotate and tiger prawn. Ichimura's residency currently has reservations available through the end of February. A separate fast-casual Chinatown spot offers Chinese-inspired burgers, including Beijing duck and a distinct spicy chicken sandwich, at wallet-friendly prices.
Read at Eater NY
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