They serve chicken, steak, pizza, impossible burgers, and so much more. Named for the trees that line the NYC streets, Lindens is a contemporary American restaurant situated within the Arlo SoHo hotel. The restaurant’s name, “Jajaja” is the sound of laughter in Spanish, so you know a lively social group will vibe here.
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We’re not leaving any vegan New Yorkers hanging! Jajaja is a bright and modern Mexican spot sporting an entirely plant-based menu (including brunch options), plus a delicious tequila, lager, and mezcal drink menu. There’s also a brass rail cocktail lounge, terrazzo bar, and outdoor seating if you prefer.įor more information on American Bar.
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The menu is full of classic American bistro dishes with an old-world European influence, served in a spacious sunshine-yellow dining room. If you’re tasked with picking a restaurant for coworkers or in-laws and need a ringer, American Bar is always solid. Thankfully, there are countless options in the five boroughs-from airy Mediterranean dining rooms to platters of comfort food to hidden speakeasies and Chinese dry pots-the greatest city in the world has it all. Sadly Tempura Matsui’s original chef, after which the place was named, died two years ago, but the restaurant has been able to maintain its Michelin star nonetheless.In a city of nearly 9 million, we can’t overstate our appreciation for restaurants that accommodate group dining. Depending on the season, a menu will span from shiso and uni tempura to sweet potato and scallop.
Tempura Matsui, designed to look like a temple, offers a version extremely close to what one will encounter at some of Tokyo’s top haunts. Proper tempura batter will coat ingredients like a delicate veil, and a true shokunin (craftsman) will place those fried bites onto a small sheet of folded tempura paper in front of a guest, leaving no oily residue on that paper. In Japan, what separates good tempura from great tempura is not only the quality of ingredients sourced, but more importantly the batter into which the ingredients are dunked, then fried. Tempura Matsui hit New York about three years back, and it’s the city’s first omakase tempura restaurant, serving set menus ($40, $60 for lunch $120, $165, $220 for dinner) that change four times per year. the word omakase - which translates to “chef’s choice” - has become synonymous with sushi, in Japan one will find myriad omakase menus, from yakitori to tempura. Though Amane is a New York restaurant, it could easily live in Tokyo. For example, Uino offers Murasaki uni from Hokkaido, which most restaurants can’t afford to serve, along with Murasaki uni from his hometown, the islands of Amakusa in Kumamoto. Using connections from Japan, Uino sources rare cuts of fish, like longtooth grouper, and a plethora of exceedingly scarce types of uni, which only become available at certain times of year. His $250 omakase spans from otsumami (appetizers) to a succession of nigiri carefully formed using rice seasoned with a blend of Japanese salts and red vinegars.
Within a blonde wood-bedecked minimalist space, Uino shapes approximately 18 courses hinged around wild-caught, sterling seasonal seafood. Tucked one level below French-Japanese hybrid Mifune, Sushi Amane is the cozy, eight-seat edomae omakase bar helmed by Shion Uino, who relocated to New York after nearly a decade at one of Tokyo’s most prized fish counters, three-Michelin-starred Sushi Saito. The space is decked out in 500-year-old hinoki wood assembled via a technique known as kumiko, in which wooden bars are crossed and laid to form minus without any nails. The most expensive set menu is also the most immersive, fusing kaiseki-style dining with more adventurous cuts like chicken tail, gizzard, and heart.
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Ikeda sources his umami-rich, free range jidori birds from an Amish farm in Pennsylvania, and before grilling over high-grade kishu binchotan, he brushes the meat with a 50-year-old tare sauce that the chef brought over from Toriyoshi. On offer are three set menus ($60, $65, $160), plus a la carte skewers, that include various cuts of skewered chicken and seasonal vegetables. Chef and owner Shu Ikeda trained at Toriyoshi in Tokyo, and he initially opened Torishin in 2006 on the Upper East Side, before relocating to Midtown West in 2016, earning three stars from the Times and Eater along the way. Torishin pays tribute to the bird, and this Michelin-starred restaurant is one of the world’s top yakitori joints outside of Japan.
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