From ramen to omakase, support these new ventures from the Land of the Rising Sun as they reopen.
Japanese-influenced hamachi tiraditos (Peruvian ceviche) with jalapeno ponzu sauce and truffle oil at Hakata Zen
With a nabe (hot pot) focus, Hakata Zen brings the Fukuoka-originated dish to the East Village. The restaurant’s countless varieties of hot pot include pork belly, which comes with cabbage, soy sprouts, sesame, chile, chive, tofu and gabo. Along with an extensive list of Japanese beers and sake, the restaurant creates matcha green tea tofu, yakitori and okonomiyaki (savory pancakes). 31 St. Marks Place, hakatazen.com
Chef Mark Garcia opened his Bowery omakase spot with a deep appreciation for the Japanese tradition, and the sushi restaurant’s name fittingly translates to “tip of the blade.” Diners will experience three kaiseki (or haute cuisine) dishes, 12 seasonal nigiri and dessert. Bright nigiri fish featured on the menu include bluefin chutoro with caviar and buri (amberfish) with pepper butter. Plates of soy-poached duck and black truffle ankake with ebi and ginger oroshi round out the meal, which can be ordered for pickup or delivery. 319 Bowery, explorekissaki.com
Michelin-starred Kosaka inaugurates its more laid-back spot, Maki Kosaka, with executive sushi chef Sho Boo taking the lead. Now open for outdoor dining, takeout and delivery, the Flatiron restaurant contains two sushi bars: a casual hand roll experience and an eight-seat omakase with seven courses. The omakase contains nontraditional sushi with guest participation in helping to make the final dish. 55 W. 19th St., makikosaka.com
Sushi chef Kunihide Nakajima brings his 30 years of expertise, including a previous position at Harlem Jado Sushi, downtown to debut Nakaji. Specializing in the edomae style, meaning the preservation and fermentation of fish for a couple of days, Nakajima reinvigorates a 200-year-old Tokyo tradition. Guests can place scheduled orders from the restaurant, which boasts two tiers of omakase or a la carte with small bites at the secondary space, Bar at Nakaji. Bar fare consists of soba and udon, Tokyo-style fried chicken and salmon and avocado roll. 48 Bowery, nakajinyc.com
With impeccable expertise using wagyu, Nikutei Futago is a carnivore’s dream. The team behind Yakiniku Futago puts a luxe twist on barbecue. Beloved dishes of Yakiniku Fugato such as wagyu otoro nigiri and an assortment of wagyu in a wooden box make an appearance at the newest spot. The meat is grilled by the diners themselves to their preference, allowing for an intimate experience. 341 W. Broadway, nikuteifutago.com
With more than 50 years of experience, ramen-specialty spot Sanpoutei launches in the West Village as its first U.S. location. The restaurant has one of Japan’s well-liked styles of ramen, shoyu. One signature dish, niboshi shoyu ramen, is a combination of soy-sauce broth, niboshi (dried baby sardines) dashi and housemade noodles. Sip on world-renowned sake from the city of Niigata, while enjoying a range of Japanese-inspired Chinese dishes also found on the menu. 92 Second Ave., sanpoutei.com
Photography by: Karen C
