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fromEater NY
2 days ago

The New Japanese Restaurant That Points to the Future of NYC Kaiseki

Executive chef Manabu Asanuma makes his own using buckwheat flour shipped over from his family's farm out in the Yamagata prefecture (where he grew up), known as the mogami wase variety. He builds his ni-hachi soba for the restaurant using 80 percent of that mogami wase buckwheat variety and 20 percent regular wheat, and some husks. The mixture results in hand-cut (intentionally) somewhat toothy and slightly uneven noodles, accompanied by a bowl of rich duck broth.
Food & drink
Food & drink
fromFood & Beverage Magazine
2 months ago

Sushi Ii Welcomes New Chefs to MICHELIN-Recognized Kitchen

Sushi Ii enhances its dining experience by combining traditional Japanese techniques with modern innovations through chefs Koji Takahashi and Norio Izawa.
#japanese-cuisine
Food & drink
fromHuntington, NY Patch
4 months ago

House Of Yoshin Opens In Huntington, Bringing Kaiseki, An Authentic Japanese Experience

House of Yoshin introduces authentic kaiseki dining to Huntington, NY, blending Japanese culinary traditions with local ingredients.
Food & drink
fromTime Out New York
4 months ago

NYC's Chinatown is now home to a $300 tasting menu

Chef Isao Yamada opens a new kaiseki restaurant in Chinatown, focusing on seasonality, harmony, and mindfulness with a minimalist design.
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LA food
fromEater LA
4 months ago

A Celebrated Tokyo Tasting Menu Restaurant Opens a High-End Kaiseki Destination in Los Angeles

Asakura brings kaiseki cuisine to Los Angeles, expanding on the tradition started by La Bombance in Tokyo.
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