"Chef Ambrely Ouimette returned to New York yesterday with Anbā, a 10-seat chef's counter discreetly tucked behind a cocktail lounge inside the Concord building at 92 Ludlow Street. To find it, you'll enter through the front Anbā bar, then slip past the lounge and down to the intimate sushi counter tucked out of sight. Designed by Ouimette herself, the space leans into a modern wabi-sabi aesthetic, with natural textures and muted tones that keep the focus squarely on the interaction between chef and guest."
"Ouimette-a Sushi|Bar ATX alum who also helped open Matsuhisa Denver under Nobu Matsuhisa -serves a menu that blends classical Japanese technique with a contemporary, ingredient-driven sensibility. Early courses may include crudo preparations like chu-toro or isaki with herbs and Italian salsa verde, followed by warm dishes like chawanmushi, a silky Japanese egg custard, here enriched with wild mycelium (a network of mushroom roots that adds deep umami flavor)."
Anbā is a 10-seat chef's counter tucked behind a cocktail lounge at 92 Ludlow Street and led by an all-female team. Guests enter through the front Anbā bar and slip past the lounge to an intimate sushi counter designed by Chef Ambrely Ouimette in a modern wabi-sabi aesthetic. The counter presents a 16-course tasting menu priced at $220, lasting about two hours, centered on seasonality, fermentation and careful aging. The menu blends classical Japanese technique with contemporary, ingredient-driven sensibility, featuring crudo, chawanmushi enriched with wild mycelium, aged nigiri and heartier plates like dry-aged tuna and unagi ochazuke. Dishes evolve seasonally.
Read at Time Out New York
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