Photo courtesy: Eater Matsugen (pronounced with a hard g sound) was fantastic! I know I'm a JG lover but I stand behind Matsugen. No sightings of Jean-Georges which was terribly disappointing but the staff more than made up for my lack of JG love. The servers were right on and the managers were attentive and polite. I was told that all the tableware was from Japan; each dish was beautiful.
Chefwife J, L and I were able to go into the kitchen and say hello to Chef Kyle Herman. What a charmer. He gave a tour of the fish tanks that divide one portion of the dining room and the kitchen. There are 4 tanks alternating between salt and fresh water. They had names for them all , some of which were originals from 66.
I am a self proclaimed NONfoodie so I'm not going to sit here throwing food adjectives at you like a pitching machine in a batting cage. But I will tell you my favorite part of the meal and things I think you should order (should you like my advice): deep fried shrimp cake & shitake mushroom (18.00), black cod with miso (22.00) (AMAZING AND SO WORTH THE PRICE!), Kizami-Kitsume fried tofu hot soba with scallion (14.00), and of course the sushi. For dessert: parfait, something with tomato (I forgot the name) and the grapefruit (it's so much fun!). Oh, and start with the Japanese pickles (5.00), they were so tasty/crunchy I could have eaten them by the bucket. In fact they inspired Chefwife J, L and I to do some summer pickling soon.
I loved it.
DCW_NYC
-Hilary-
