Last restaurant week spot for this season and It ended with a bang! This spot got on my radar…read morebecause they served BEEF WELLINGTON and I never had it before. And it exceed my expectations. My friends and I left with no comments besides "Wow". We were impressed by all the food (everything was so fresh, delicious and well crafted & we basically ordered the whole menu) and the service was really good! We ordered: Appetizers: Beef Tartare (and I usually can't do beef tartare, it's usually too raw for me. But idk what about this one made me really like it. You will just have to try it for yourself ) Yellowtail Amberjack + Caviar +12 Tomato + Scallop (I would have never dreamed about this combo. So ofc, I had to try it when presented! Idk whether I enjoy this combo but I like tomatoes and scallops, so I'm happy even though I ate it separately) Entree: Branzino +5 Duck (No words besides it was delicious) Beef Wellington +28 ( I finally understand why people like it. It's puff pastry wrapped around a juicy beef tenderloin. WHAT IS THERE NOTHING TO LIKE! And when the chef cooks it this well. I'm just speechless. The puff pastry was perfect level of crispiness and the beef was perfectly medium rare! It is sweet they presented us the Beef Wellington before they cut it for us) Dessert: Molten Chocolate Cake & vanilla ice cream I definitely want to go back! It is pricey and you won't be full ( we legit had to grab food at another spot afterwards) but it's worth it!

I went during the week for dinner. I thought about getting restaurant week but I went for the…read moretasting menu. The drinks were really good and the food was delicious. It's definitely worth trying the tasting menu and the beef wellington was worth the extra. The presentation is wonderful and service was lovely. I did get charged for a drink I didnt get but I was able to get it reversed. It was a nice experience.

0 out of 5 stars. Wagyu Room Omakase was not simply dinner; it was a meticulously executed culinary…read moreexperience that justified every dollar of the $756.39 total. Our subtotal was $565.00 for two Wagyu Omakase dinners ($300), two Drunken Wagyu add-ons ($64), two Asahis ($18), the Vinekeeper Cabernet ($27), the Serial Cabernet ($22), and the Caviar Bump Kit ($116), plus $50.14 tax and a $141.25 tip. It was worth it. Each course was thoughtful, polished, and beautifully composed. The Tartare of Japanese wagyu, chive, egg yolk, and crisp shell was rich, delicate, and perfectly textured. The Hot Pot, with Japanese wagyu, mushroom, and glass noodle, was warm, savory, and deeply comforting. The Mousse of wagyu tallow cheese mousse, pickled pearl onion, and tricolor peppercorn tuile was one of the most inventive bites of the night: airy, tangy, peppery, and luxurious at once. The Carpaccio, with fried caper aioli, radish, and parsley, was clean, bright, and balanced. The Burger + Ring was an indulgent standout, layering Japanese wagyu, tomato aioli, gruyère, caramelized pearl onion, brioche, Australian wagyu, and braised wagyu jus into a bite that was rich without being heavy. The Ssam, with parrilla leaf and ssamjang, brought freshness and fermented depth. The Braise, with puffed rice, pickled carrots, green onion, and liquid gold jus, was tender and beautifully structured. Velvet Rinse, a wagyu tallow and red wine granita, reset the palate brilliantly. The Nigiri, with Australian wagyu, wasabi, and orange zest, was elegant and precise. Wagyu Au Vert, with nori chimichurri, spinach, garlic, and mushrooms, was deeply savory and memorable. Dessert, Brownie Points, with wagyu tallow chocolate ice cream, brownie, and caramel, was outrageously good. The best bite of the night, without question, was the Drunken Wagyu. It was extraordinary. A shot of Dassai 23 sake paired with torched Tartaromi "Drunken" Japanese A5 Wagyu from Yamaguchi Prefecture, raised at Iwakuni Farm and nourished with sake lees from Dassai Brewery. That diet matters. The sake rinds contribute to the remarkable marbling, tenderness, and refined fat profile of the beef. The torching brought out its aroma, and the Dassai chaser amplified the sweetness and umami in a way that was unforgettable. By pure coincidence, I wrote the first review ever for Dassai Brewery in New York, so that detail made the experience even better. Chef Ming was exceptional. Although the restaurant states it cannot accommodate a gluten allergy, he personally modified the gluten-containing courses for my wife and made them gluten free. He also prepared her a separate dessert: a Japanese whisky ice cream that was absolutely outrageous. That level of care and attention is rare. Service was generous from start to finish, including four complimentary sake shots and two complimentary Suntory World Whisky shots. Wagyu Room delivered luxury, precision, hospitality, and genuine artistry. This was one of the best dining experiences I have had anywhere.

We came here to celebrate Father's day and we were really looking forward to their Wagyu tasting…read moremenu. The room itself was pretty dark and not really much space to navigate around, both in the interior and the balcony. The staffs were very friendly and we enjoyed conversing with them! The menu began pretty strong with our favorite being the Tartare which was crunchy, creamy, and flavorful; definitely the highlight of the entire menu! The hotpot was quite bland with the sesame oil broth that was reflective of Japanese shabu shabu, but without the dipping sauce to elevate the dish. The mousse was interesting and light which contrasted nicely with the pickled onions. The carpaccio was good too where the fried capers brought out the umami of the wagyu, though the wagyu slices were quite thin. However after these, the menu just continued downhill. The burger was just okay, where it was quite bland and on the rarer side of things which was just mushy. The braised wagyu jus was creamy but bland. The Ssam was pretty decent, but mostly because of the Japanese wagyu being good quality and not because of how it was prepared. The braise was the worse of all, which is like eating a mush of overcooked braised beef; not tender, not rich, just mush. The velvet rinse was like eating red wined flavored icy where you can't even taste any wagyu tallow that it was supposed to be infused with. The nigiri was good, but it was just your typical wagyu sushi piece that most places serve in omakases, except it's australian wagyu and not the high quality Japanese wagyu. The Wagyu Au Vert was interesting, but it wasn't cooked thoroughly enough where the spinach in the middle was still cold. Lastly, the dessert was delicious especially if you're a chocolate fan, but you probably won't be able to tell that it was made with Wagyu Tallow. Overall, although the menu started off really strong and got us so excited, it only create room for disappointment due to how bad quality the rest of the selections were curated and executed. For the price, your money is probably better spent eating at other wagyu restaurants. I would not recommend coming here, but to each their own. Thank you for reading and best of luck! (:

KEI NYC offers much more than just ramen! They serve delicious Sapporo-style ramen alongside a…read moregreat selection of Japanese izakaya dishes. My favorite was the mentaiko udon--it was creamy, savory, and incredibly satisfying. I also highly recommend trying the banana crème brûlée for dessert. It's a unique twist that was the perfect way to end the meal. If you're looking for a Japanese restaurant with a variety of dishes beyond ramen, KEI NYC is definitely worth checking out. I look forward to coming back and trying more of the menu! Follow me @foodie.elite on IG, Tiktok and RedNote for more foodie finds!

Found this as were looking for restaurants in Chelsea. It also worked out they had a deal if you…read moreuse InKind. It was only half full when we arrived 5ish, but it filled out when 6 came around. My friends and I ended up just getting a bowl of ramen each. I'm genuinely surprised by the quality given the vibes here don't seem to be hyper-focused on ramen. I got the matcha cream paitan. I was intrigued how they'd add the matcha and this is a seasonal item. Turns out the matcha cream is kind of sweet cheesey foam kind of like what you'd see in drink shops. I don't like those in drinks and I can't say I like it here either especially when it's leaning sweet in a bowl of ramen. I appreciate the matcha flavor and additional powder sprinkled on top, but I think I prefer not having the matcha cream. Even after mixing it in with the rest of the broth, I didn't find the cream additive to the enjoyment. The paitan broth itself is hearty and homey. It leans on the thicker gelatin yellow side instead of white and creamy. It coats your mouth and feels hearty to eat. I like how they used thick alkaline noodles that aren't too stiff or mushy. The slices of chicken weren't dry and tough, but I found them slightly too salty. My friends both got the tonkotsu ramen. I like theirs more than mine. Although it's tonkotsu, it actually tastes lighter and cleaner than my paitan. I also like how they have more toppings (chashu, scallion, bamboo shoots, wood ear mushroom, and seaweed) than me (chicken and scallion).

Very stunning aura and lighting. Feels very wealthy and high class…read more Loved the appetizers - the tempura corn and mushroom were excellent. The chicken with tartar was very filling also. Honestly 2 appetizers and you're full already. I tried the spicy ramen. It was different with all the greens and crunchy so I had to get used to it since I'm used to normal spicy misos. Overall unique experience. Fair pricing for food and appetizers. Soda is $6 so steep end. Would go back.

Gogyo has great ramens. I would definitely recommend trying it out because this is authentic…read moreramens. Service is top notch, this place is beautiful and the food is amazing.

After trying Secchu Yokota on my last trip, I wanted to see how Tempura Matsui compared. It did not…read moredisappoint. Every course was beautifully executed. The batter was incredibly light, allowing each ingredient to shine. My favorites were the uni corn mousse with caviar, snow crab, Abalone,Hokkaido scallop, anago, and the surprisingly amazing sweet potato at the end. The meal was well paced, the service was warm and attentive, and the sake pairing complemented the food nicely. I also really enjoyed the Tenbara rice course. If you're looking for a refined tempura omakase in New York, Tempura Matsui is absolutely worth the visit. I'd happily come back again.

We went to Tempura Matsui for our anniversary lunch and it was truly a memorable experience. You…read morewouldn't think that fried seafood would be award-worthy, but oh my, how we were blown away. Each bite was so soft and delicate, so perfectly cooked, and so unique in taste and flavor. I couldn't possibly point to a single piece; everything from the shrimp to the scallops to the squid to the mushroom was perfection. And the level of freshness was unbelievable. We left so happy and stuffed - yes stuffed! The ambiance is gorgeous. You are in an intimate space, with a clear view of the tempura chefs gingerly and masterfully frying each piece, while the staff is serving you as soon as each one is ready. It's a serene space, and of course it's all Japanese decor and dishes. The service was on point. Attentive, friendly, and prompt. Reservations must be made in advance. Enjoy this unreal, very special dinner for a special occasion in your life!

I snagged a reservation with the boyfriend in hopes of trying their ramen collab with Chef Daisuke…read more The chicken was cooked perfectly - tender pieces of chicken breaded then doused in sauce on top of egg salad. The slices of fish in the chirashi bowl melted in my mouth and they added just the right amount of rice to the dish. And the miso ramen had the softest ramen noodles - I really enjoyed the texture. The broth isn't as rich as some others and I appreciated that, but I did feel that it was missing a kick. Overall, I had a good experience and would dine here again. A good little date spot for a quick dinner.

4.5 / 5.0 - I'd visited the Gallery quite some time ago and the atmosphere changes regularly…read moredepending on the exhibit, so it was interesting to see a different layout. I came for dinner this week with visitors from Japan, who were impressed by how authentically Japanese and delicious everything was. Unfortunately, I don't have photos, but we chose the restaurant week menu, which included: 1. Japanese potato salad 2. Choice of kushiage, chicken nanban or kinpira salad--I chose kushiage, which came with 3 pieces 3. Choice of kaisen don, signature burger or shoyu ramen--the burger looked very tasty, but I was in the mood for Japanese food, so I chose the kaisen don 4. Homemade soft serve with choice of strawberry, mango or melon sauce--I chose melon, which was nice We also tried sparkling tea from Copenhagen, which was very refreshing. The restaurant was busy but the servers were friendly and we had a wonderful meal. Looking forward to trying more dishes next time.

Went for the shellfish menu and had an amazing time. All of the courses were superb and the servers…read moreand Nakajima-san were the best vibes you could ever ask for. Will definitely be coming back to try their regular menu sometime.

A hidden (very hidden) gem across from Joe's Shanghai. The host came out with the phone from the…read morerestaurant as I called for directions. Will definitely come back. Stopped in on a Wednesday night for dinner and we got sat in the smaller room on an island. They were out of several items on the food menu, but we loved what we ordered. Food 5/5 1. Oden Such a close tie with the pork sausage but Oden takes the top spot for the hearty mix of flavors and the very large assortment pieces of stew. Soft and not chewy. Light bodied. 2. Pork sausage Imagine the best hot dog you have had in New York, but better and plumper 3. Chirashi Uní and squid take the top prize in the bowl. All the chewiness is made up in this bowl. What makes it win: consistency of each type of fish 4. Kaisen curry Perhaps a little too much sauce to rice ratio but definitely a solid curry Mocktails 5/5 1. Green tea concoction with bitter tones 2. Pineapple tart/sweet situation Service 5/5 Our host to bartender/server were all friendly. Our host was the proactive one and we loved her foresight--same one who came out to get us in the alley while still answering my phone call Ambiance 5/5 We were sat in a private room that only has 1 table plus a bar that sits 6 people so it was great for a conversation without having to shout Cleanliness 5/5 Being sat in front of the Japanese whiskey collection cabinet was nice and dust free Price 3/5 An extremely small bowl of Chirashi for $45 was the only thing that was priced too high out of the inordinate. We got more and tastier food out of the Oden soup.

I was a little nervous to try this restaurant because I'm a picky fish eater. I will say I was very…read morepleasantly surprised by the delicious food! The time and attention to each piece was incredible. They also accommodated my specific food restrictions! I loved the hip hop vibe and decor too. Service was incredible and I left feeling very full. 10/10 experience.

We had Chef Jack and the overall experience was A+ Tier! Grateful the wait staff were willing to…read morewait for us (we were 15 minutes late to our reservation). Music was bopping and not too loud and the vibes were a good time. - Nanju Bijin Sake - (A Tier), sweet finish, floral and pairs well with the sushi - Yellowtail - (A Tier), gentle and sweet - Lean tuna - (S Tier), savory, sweet ginger paste definitely balances out flavors - Spotted prawn - (A Tier), silky smooth with sweet taste. Great butter finish - Salmon roe - (A Tier), surprisingly mild on saltiness. Not as fishy as how typically it is - Albacore - (S Tier) , seared, not super tough on texture, the miso glaze adds a sweetness that wraps around the tongue - chopped tuna - (A Tier), with pickled wasabi, sweet tangy finish with a gentle balance from the fish. Seaweed adds a crunch - Scallop - (B Tier), curated from Hokkaido, wasabi overpowered and not as buttery or plump as I'd like my scallop - Miso cod - (S+ Tier), mixed with a tofu sauce, first and only taste is an umami explosion from the seared miso glazed cod. - Fatty tuba - (A Tier), melts like butter, the truffle salt is subtle but noticeable. Very rich in flavor. - Salmon - (S Tier), fattiness and sweetness from the tuna, mixed with the acidity and spice from the yuzu pepper sauce. You're hitting almost all of the tastes. - Surf n turf - (S Tier), the Wagyu beef with its savory sweetness thanks to the glazed soy sauce, the uni was rich and salty with a subtle sweetness as well. An umami explosion. - Bbq eel - (A Tier), definitely falls under a "dessert"finisher, sweet and charred well. - Bone Marrow Kiss - (S Tier), melts in your mouth, an explosion of savory