Basically, you start with a variety of animals and animal parts, and then it’s time to make a decision: Do I want them on the grill as yakitori, glazed with a brilliant sweet and spicy veneer, or would I prefer something battered and fried until crispy? If you can handle important quandaries such as this, then you are in for quite an experience at Kushiya, which is open until 2 a.m. Thursday through Sunday. Line up an obscenely cold bottle of Japanese beer with a sake back and go to work!
A newcomer to the East End dining scene, with a name that translates to “stay sake shop,” this Japanese gastropub is a casually hip yet homey destination… Read more »
Although the name translates to “100 noodles,” Pai Men, chef Masa Miyake’s crosstown noodle joint, has grown into much more. In addition to the traditional paitan-, shoyu-,… Read more »
Traditional Japanese cuisine is the starting point for the extraordinary culinary experience that is Miyake. Acclaimed chef Masa Miyake uses French and Italian influences to produce an… Read more »