Category Archives: Japanese

Momofuku Noodle Bar

Once again David Chang pretty much disappoints. I understand and respect that he did a lot to expose certain aspects of Asian cuisine to folks here in NYC (and beyond), but I just don’t get why so many people are riding his dick so hard. The food just isn’t that good. Maybe it’s because he, himself, is not actually cooking? Not sure. But he gets doted on like crazy from places like Eater and the NY Times.

This man is supposed to be the wizard of fried chicken. Everyone says it. But two out of three times that I’ve tried his fried chicken, the experience was highly problematic. Fuku + was great. Ma Peche was half raw and half burnt. And this time at Noodle Bar the skin and batter wasn’t crisp enough – not by a long shot.

The bird was small but I don’t mind that. I actually prefer it, as the ratio of meat to skin and batter is usually better on a smaller bird. Also this bird had great flavor within the meat. But when there is little to no texture on the outside, it’s overall a let down.

Another let down was the “pork ramen.” When I associate David Chang with pork ramen I’m thinking of a rich, thick, fatty and almost milky tonkotsu broth. Not the case here. This was thin and lacked character. The slab of pork belly was nice enough, as were the noodles and the bamboo shoot. But the broth was weak. Even with a raw egg yolk mixed in, it was thin and watery. Maybe I’m just missing the point of this dish.

On the positive side of things, the creamy lemon and pepper lobster noodle dish was excellent. It sports lots of juicy and flavorful claw meat throughout, wide and perfectly cooked snappy noodles, and a hearty citrus and pepper zing.

The rice cakes were a bit soft but very tasty. When eaten with the corn you got the texture that was needed.

One thing I will say is that the prawn dish looked incredible. We were wishing we ordered that instead of the chicken every time we saw an order come up (we sat at the kitchen bar area). For $23 the dish comes with five huge baby lobster sized head-on prawns. Lightly batter fried and then dressed up for the big ball.

That about does it. I probably won’t come back here unless my wife and I are jonesing for that lemon-pepper lobster dish and those prawns.

MOMOFUKU NOODLE BAR
10 Columbus Circle
New York, NY 10019

Rabbit House

My wife picked up a Pulsd deal for this place that got us a six course omakase with three glasses of sake each for $89.

We opted to share six different glasses, one to pair with each course.

Yes, they do serve rabbit, and the theme of the restaurant definitely involves rabbits.

Before the omakase began, we were served a delicious, warm wedge of country bread with olive oil and pepper.

Prior to eating rabbit, we ate rabbit food. The first course was miniature crudite with a blob of miso paste, and an oyster shooter with wine jelly.

Next up, beautiful and delicious tuna tartare with fried lotus root.

Then we had this trio of beef tartare, cheeses and pork spare ribs.

After that, a yellowtail preparation that included both cooked and raw styles.

Then came the star of the show – the “trapped rabbit.”

This was pretty nice, and similar to a porchetta of sorts (rolled whole muscle cuts that are cooked, then sliced). It came with a side of dressed greens, colorful carrots and mushrooms.

Last was the black sesame custard. This was a tasty but not overly sweet way to end the meal. I enjoyed.

Over all this was good but not great. The Pulsd deal is definitely worth it, though, if it’s still available.

RABBIT HOUSE
76 Forsyth Street
New York, NY 10002

Kow Cattle Company & Nobu 57

I’ve been holding off on talking about Kow Cattle Company for a bit, hoping to visit the farm and facilities out in Iowa first, but I’ve been privileged to eat so much of it in the past year that I just couldn’t hold back anymore – especially after the beef binge I just had with their product at Nobu 57.

Kow Cattle Company is a small producer of highly marbled, domestically raised wagyu full blood and purebred animals in Iowa. They’re consistently raising cattle that grade out at super high prime, with BMS scores of 8 or higher.

They made a big splash in the NYC meat scene and made some great connections both in the restaurant world and in the influencer world.

Some noteworthy folks who are featuring their product fairly regularly: BLT Steak, Delmonico’s, The Grill, The James Beard House, The Gotham Burger Social Club, Bistrot Leo, Boucherie, and, of course Nobu 57 (and more as well).

 

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Supply isn’t always high at Kow, so if you see some on a menu, grab it while you can.

My first run-in with this delicious stuff was at Bistrot Leo. I tried a burger, some tenderloin tartare, filet skewers and a tomahawk rib eye that night. As you might imagine, the shit was delicious.

 

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One of the owners of the company, Jon Urbana, who has since become a good friend of mine, sent me home with a beautiful strip steak to cook up:

Later, I banged out a tomahawk at home as well. Absolutely stunning.

The high quality, and more importantly the consistency of that quality, is pretty much untouched by any domestic producer of wagyu beef here in the states. I’d love to get some of it into my shop, but they’re currently only shipping direct from their site. Believe me, a LOT of distributors are trying to get their paws on this stuff right now. I’m not alone.

In any case, seeing that Nobu 57 is one of Kow’s purveyors here in NYC, Jon brought me there to try some of the new lot of striploin that they have.

What occurred was nothing less than a Kow Cattle Company strip loin omakase for the ages.

COURSE 1

This preparation is thinly sliced, torched and sauced with ponzu and some sesame, rare to raw. Simple and delicious.

COURSE 2

Beef nigiri sushi. This had a quick sear on the edges, rare to raw.

COURSE 3

Tataki. One of my favorites. Thin sliced after being seared on the edges, rare to raw, and then lightly dressed and garnished with some ginger and shiso.

COURSE 4

This was my favorite. This was seared on the edges as well, rare to raw, but sliced a bit thicker and garnished with a black garlic sauce and some micro sprouts. Incredible.

COURSE 5

This was similar to sukiyaki, a saucy stew with onions and greens. Really tasty, and it demonstrates that even when cooked through, this stuff is tender and savory.

COURSE 6

Classic steakhouse fare here: seared and sliced, rare to medium rare, served with a garlic miso butter on a bed of grilled asparagus. Perfection.

COURSE 7

Foie gras and wagyu beef potsticker dumplings. So decadent, and they ate almost like soup dumplings with that burst of liquified foie and wagyu renderings.

I think that covers it. When you go to Nobu 57, you’ll find Kow on the “washu” side of the menu. Ask about some of the preparations you saw here, because they’re not always on the menu. If you know about them, they may accomodate you if they have the ability. Some stuff is limited availablility, so go early and go often.

NOBU 57
40 West 57th Street
New York, NY 10019

Nai Tapas Bar – Revisited

I recently revisited one of my favorite tapas and wine bars: Nai Tapas Bar. They’ve expanded into a two floor location, now on 2nd Ave at 5th Street (they moved from their old location on 1st Ave near 11th Street).

They offer an $89 chef’s tasting menu, which only jumps to $110 with their generous, high quality wine pairing pours for each course (and then some).

Not only is this a great deal, but it’s one of the best tasting menus I’ve had in years. Here’s how it went down.

We were met with a heaping goblet of white sangria…

Followed by a pour of the first white wine…

Which paired with the following bites:

This is truffle mushroom basmati rice with manchego cheese, beets and a perfectly poached egg.

These clams are gently broiled open and then dressed with cilantro, citrus zest and yuzu.

Next up was a pour of another white wine to go with this torched salmon and saffron nigiri and glazed Chilean sea bass (wrapped in crispy fried bread and topped with Serrano ham and asparagus).

After this, another glass of white (Gewürztraminer) came out with my favorite dish of the night (and a possible best of 2019 contender): portobello mushroom carpaccio. The Manchego cheese and crushed marcona almonds really made this pop, and the mushrooms are marinated in truffle oil.

There was a nice sangria-marinated cube of watermelon with mint served at this point, to get us ready for the next round.

After that, a red was poured…

To go along with these three meat courses:

Chicken: what a presentation. Broiled sweet mustard marinated thighs with tobiko, seaweed and champagne picked shallots. There were three kinds of sauces too.

Pork: braised marinated baby back rib.

Beef: prime rib eye katsu sando with Hokkaido milk bread and aioli, over shishito peppers.

After that, a palate cleansing cava came out, and then a glass of dessert white…

To go with this lemon tart and chocolate-stuffed churro.

What an amazing meal! There are so many more dishes I want to try on the menu. I’ll be back here again soon for sure, and I highly recommend you go as well. The price is low, the food is great, and there’s even live flamenco music.

NAI TAPAS BAR
85 Second Avenue
New York, NY 10003

Haru

My wife and I stopped in here on a weekend to try their happy hour menu.

We started with some drinks:

And then moved on to the food. Wings, shishito peppers, and four rolls: Haru wasabi, phoenix, Hell’s Kitchen, and spicy Titanic.

Everything was great, and we will definitely be back here again. The total bill for everything was just over $60. Not bad.

HARU SUSHI
859 9th Ave
New York, NY 10019

The Lobster Club

The Lobster Club is the newest venture by Major Food Group (The Grill, Parm, Carbone, The Pool, etc). What attracted me to this joint was their chili oil-, cumin- and Szechuan peppercorn- spiced tomahawk rib eye. You may recall my Szechuan strip steak recipe, where I used a similar flavor profile. Let me just admit up front that mine wasn’t as good as theirs, despite mine looking prettier and my crispy rice being fantastic.

Anyway, let me get to the meal already.

I started at the bar with a great cocktail called the Umeshu Highball: Japanese whisky, aged umeshu and sparkling water.

At the table, my wife had the Jasmine Blossom: Bourbon, plum sake, plum eau-de-vie and sherry. Garnished with a big slice of fresh ginger.

At dessert, we shared the Banana Goto: Japanese whisky, espresso, cacao and banana whipped cream. This went perfectly with our dessert, as you will see later.

The cocktails were all awesome, and I would definitely come back for a drink at the bar, for sure.

Our first course was sushi. This is an entree but we shared it as an appetizer. At $68 this is pretty hefty, but the quality was indeed top notch.

We shared the Sansho Octopus dish next. This was pricey at $28 for a single large tentacle, but it was pretty tasty, and served with some Asian style pickled radish and cucumber slices, as well as what reminded me of a chimichurri sauce on top.

Before the steak came out, they brought out this cool platter of sauces for the steak. None of them were really necessary, given the richness of the steak and the aggressiveness of the flavors, but a few of them went well. Namely, the confit garlic and the chili sauce.

The steak itself was a haymaker knockout punch of flavor. This shit is aggressive, spicy and there’s a LOT of it. You should take my 10/10 score of this with a warning: I happen to LOVE these flavors. The steak reminded me of the tingly beef noodles or the spicy cumin lamb noodles at Xian Famous. That is not everyone’s cup of tea! If you just want dry-aged beef, then go with the porterhouse here. This baby is minimally aged and it packs a wallop of interesting flavor.

The quality was great. Very tender, great cap size, edible fat. It was also cooked perfectly. If you want unique, then go for it. It’s $195 for 46oz (including the bone), and, as I said, it’s aggressively spiced. You may want to split it with three others rather than two just to give your taste buds a break.

The steak also comes with a pair of sides: blistered shishito peppers and grilled king mushrooms (my favorite kind). These were both excellent.

For dessert, we shared the Japanese Iced Coffee Kakigori. This is essentially coffee and cream flavored shave ice. A mountain of it, at that. It paired perfectly with the third cocktail I mentioned up top.

Overall this was a really good meal, but it was expensive. I probably wouldn’t go back, but I’m glad I did go. I needed to try that steak!

I came back here a second time to try the Szechuan steak again with some friends who convinced me that I should have it a second time. This time is was a bit tough. 7/10.

We also tried their porterhouse.

This, too, is pricey at $185. What I didn’t realize is that the flavor is that of sesame, in keeping with the asian theme here.

 

The flavors were nice, but again there was a texture problem. When you are paying this much for steak, they need to be perfect. 7/10.

THE LOBSTER CLUB
98 E. 53rd St
New York, NY 10022

Mifune

I was invited into Mifune with my wife to sample some of their meat dishes and post some photos on Instagram. But we started with some cocktails, because Shingo Gokan, the man behind the cocktail menu, is an award winning “mixologist.”

This is the Seven Samurai, which is made with rye, aged sake, East India sherry, bitters and smoke:

Pretty beautiful, and really tasty. The smoke aroma was as intoxicating as the booze, and it was similar to a smoked old fashioned.

The Throne of Blood is made with Japanese whisky, Bourbon Antica, Torino and bitters. This is similar to a Manhattan.

The Hidden Fortress, made with bourbon, milk, honey shrub, orange cordial and bitters, is super smooth and tasty.

Finally, we tried the Drunken Angel, made with Hibiki, Umeshu and shiso. This was also great. Very light and crisp.

Now on to the food. The first thing we tried was the steak tartare.

This is made with Angus beef, poached egg and tosazu sauce (a seafood style vinegar). Watch the video as the egg breaks into the tartare:

It was delicious. More like a beef tartare soup – very interesting.

This next item was on special: bluefin tuna temaki. It’s a rib section of bluefin tuna, served with seashells for scraping the meat out and making hand rolls with all the fixings.

Check out this video. Pretty insane!

At just $40, this is a great deal. We probably got about 10 or 12 hand rolls out of this baby.

Okay now on to the meats! First, a straw smoked rack of lamb!

The lamb was perfectly cooked to medium rare.

It came with roasted garlic and grilled fennel. But the real treat about this dish is that when it comes to the table for eating, it’s served in a clay dish that has a smoking chamber underneath, so you get to smell that awesome straw smoke aroma the whole time while you eat.

Next up was washugyu tenderloin.

Washugyu is an American Black Angus and Japanese Wagyu cross breed that achieves a great balance of beefy flavor and tender marbling. This is the same stuff I sell in my shop, pretty much. Anyway, it was incredibly tender and flavorful. They got a nice sear on the meat too. 9/10.

It’s plated up with a shallot puree and some roasted veggies.

This was easily one of the best meals I’ve had in a while. I highly recommend this place, especially for that bluefin tuna temaki. You should go ASAP if you have any interest, because I don’t know how long that will be available on special.

MIFUNE
245 E 44th St
New York, NY 10017

Oka

NOTE: THIS PLACE IS NOW CLOSED

Some of you might remember my recent review of The Crimson Sparrow, up in Hudson, NY.

That was one of the best meals I had all year in 2017. Well, now the Chef/Owner has a Japanese-inspired small plates izakaya joint over in Murray Hill called Oka, and the meal I just ate there is likely to be one of the best meals I will have this year.

A little bit about Chef John McCarthy, which I have shamelessly jacked from the Oka Website:

John is a former lawyer who left a legal career to attend the French Culinary Institute. After graduating from FCI at the top of his class, he worked for Chef Wylie Dufresne at wd-50 for several years, ultimately becoming Chef Wylie’s research and development cook. John is also a certified sake sommelier, and has spent a considerable amount of time in Asia. He lived in South Korea for three years when he was in high school, and he typically travels to Japan at least once a year to either stagiaire or travel for food and drink research and development. For the past two years, he has partnered with Chef Hiroyoshi Amano to prepare two dinners for Outstanding in the Field at the foot of Mt. Fuji for Fujisan Winery.

Not only does he know his way around sake, but he has also crafted some really nice cocktails and curated an impressive selection of spirits as well.

In addition to the impressive cocktail and spirits menu, there’s also a really great happy hour from 5:30-7:00, during which the listed items are just $5.

I was happy to see one of my favorite Japanese beers on that menu, Orion:

Okay so let me get down to business. My wife and I tried a bunch of stuff here. Everything on the menu looked so good that it was really difficult to decide what NOT to order.

Okay so first, the baguette:

This unassuming dish was a great way to open up the meal. The shio kombu butter with smoked salt was wild and invigorating, and the perfectly grill-toasted Balthazar bread was excellent and fresh.

We actually dragged some of it through our second plate, which was the salmon roe with yeasted sunchoke puree and sunchoke chips.

I’m in love with all things sunchoke, so I jumped at this right away. This dish would make for a perfect light breakfast. It was just the right balance of smooth from the puree, pop from the roe, and crunch from the chips.

Just when you thought a Caesar salad couldn’t get exciting, John McCarthy serves you one that is.

This is Romaine lettuce with smoked Caesar dressing, nori panko, anchovy, crispy baked parmesan chips, and shaved, dried bonito flakes. For those of you who are all about that nice fish flavor in a proper Caesar salad, this is all you. It was bonkers.

Next up, steak tartare.

This was easily one of the best tartare dishes I’ve ever had. It stands out among the competition for its notably unique flavor profile. Chef John brilliantly swaps out some of the more standard tartare ingredients for things like pine nuts, gochujang and shiitake to bring this traditionally French dish into his Asian comfort zone.

This next dish was simple but so delicious. Deep fried maitake mushroom, seasoned with za’atar and served atop a smoked dijon mustard sauce. If for some fucked up reason I ever have to give up meat, I would need to consume a lot more fungus like this to try to fill the void. It was meaty, savory, and satiating.

This is grilled baby squid with charcoal garlic oil, kewpie mayo and micro daikon.

The charcoal garlic oil was really something special here. Very simple cook on the squid, but lots of complexity in the sauce.

These giant grilled head-on prawns were massive!

The simple preparation of soy, ponzu and citrus salt allowed them to really shine for the superb products that they are. Make sure you suck the juices out of their heads!

I really dig rice cakes. This Korean version is like gnocchi, only made with rice flour instead of semolina and egg.

This preparation is kinda like mac and cheese; it’s baked with creamy white cheddar and garlic oil, and then topped with spicy cod roe. It might sound weird, but this and the tartare were my favorite dishes of the night! These were like little pillows of chewy goodness with a touch of crunch on the outside, all in a velvety cheese sauce.

Hamachi collar.

There was so much meat on this baby, and every bit of it was juicy and bursting with flavor. I’m convinced this is the best part of the fish. I loved every bite, and it went well with the soy and yuzu lemon zest seasoning that was on it.

This next beautiful and tasty dish is fried rice with pickled mustard greens and mustard seed. Nothing goes better with fried rice than a sunny side up egg. Bur seriously, how gorgeous is this?

The hits just keep on coming. Buttermilk fried chicken:

All the best, most tender parts here. And that dipping sauce is a chili and black sesame mayo. Really nice.

STEAK!

This was a 30-day dry aged Niman ranch cut, which was grilled up and served with a nice house spice made with dried mushrooms and a bunch of other umami bomb type ingredients. Really flavorful!

And last but not least, dessert:

These are Chinese fried dough crullers with white caramel ice cream on a bed of chocolate coffee crumble. Such a dynamic and interesting combination of flavors.

In fact that’s kind of the theme running through the entire meal. Every bite keeps you guessing, and every dish is not only visually arresting, but amazingly tasty as well.

One final note about this place: I love how casual it is. The food is all stunning and delicious, but there is no pretense or attitude. There’s plenty of space to stretch out between tables, unlike other crowded izakaya spots around the city.

There’s also some great bar seating as well.

I highly recommend this place. Get over there and give it a try.

OKA
439 3rd Ave
New York, NY 10016

The Aviary

I took my wife to The Aviary as an early Christmas present. I booked the five course “Cocktails & Canapes” tasting menu dinner about two weeks in advance with a $100 deposit. The cost is $165pp, with an 18% gratuity added at the end (and tax, of course).

That’s crazy expensive, but this is truly a unique drinking and dining experience. I drank and ate things I never would have even thought about. In hindsight, five cocktails was aggressive (but awesome). I think when I go back, I will just order a la carte.

Here is the entire menu, but I will highlight what was selected for us below in the review:

AMUSE

The first thing to come out was an “amuse” drink – a small shot of tastiness that involved lime, rum, and mint.

A few moments later, our first round of cocktails came out with the first course of food.

COURSE ONE

Drinks: Micahlada (left – and yes, that is spelled correctly) and Zombie Panda (right)

Of these two, the Micahlada was my favorite. This is The Aviary’s take on a michelada (beer, spices and tomato juice), made with soy, coriander, Japanese whisky and Evil Twin beer. The Zombie Panda was tart from the lemon, lychee and pisco, and filled with frozen spheres of raspberry juice to sweeten it up.

Food: Pineapple Two Ways

This was a nice way to get the taste buds popping. That brown stuff at the bottom was a mole sauce. I liked it a lot, but my wife wasn’t too taken with it. The black mint garnish was tasty and went well with the watermelon radish and passion fruit.

COURSE TWO

Drinks: How Does Snoop Dog Use Lemongrass (left) and Mimosa (right)

The mimosa was nice because the fruit juice was frozen into ice cubes, so the drink becomes sweeter and more smooth as it sits.

The idea behind the Snoop drink is that Snoop Dogg ends everything with “-izzle” when he talks/raps, so there is a “swizzle” made out of lemongrass, which is used to mix the drink together:

Food: Kampachi Ceviche

This was bright, light and savory, pulling in southeast asian flavors from Thai green curry, heart of palm and coconut. I really enjoyed the briny broth and the coiled peels of red pepper for spice.

COURSE THREE

Drink: Heart of Stone

This was the best drink of the night, and you get about six glasses out of the container. That container is filled with bourbon, tea, Fresno chili, pistachio and peach. As it sits there, the flavors infuse deeply into the bourbon, so each time you refill the glass it tastes a little different. More spices come out, more sweetness too. Amazing.

Food: Pork Belly Curry

This dish was really good, but it could have been excellent with a crunch element. I think the iceberg lettuce discs were supposed to be that element, but they fell short just a bit. Perhaps a fried shrimp chip or crispy egg roll wrapper would do the trick. But the pork belly curry itself? Awesome. The banana and cashew are excellent compliments to the savory.

FROM THE CHEF

Chawanmushi

They’re experimenting with “all times of day” food here at The Aviary, so this is meant to be a breakfast item. It’s velvety smooth, and the smoked abalone within makes you think you’re eating bacon. The pops of flavor from the pickled huckleberries really brighten and balance this seafood porridge custard dish.

COURSE FOUR

Drink: Memphis Half Step

These glasses come to the table upside down on a charred piece of oak cask, filled with smoke. The aroma is awesome. This absinthe and rye cocktail is super smooth with a hint of sweetness.

Food: A5 Miyazaki Wagyu Rib Eye

Clearly my favorite food item of the night. The meat was buttery soft, and the grilled romaine with puffed rice was a great textural pop to go with it.  That yellow sauce is a yuzu mustard. Possibly the greatest mustard ever. 10/10. Wish I had 16 more ounces of this.

COURSE FIVE

Drink: Boom Goes The Dynamite

This was sweet and warm, almost like a port or brandy. It was made with rum, vanilla, violet and rooibos…  and dry ice for the smoke.

Food: Blueberry

Milk chocolate, violet and buttermilk sorbet make this dessert extra decadent. There were some more spheres of raspberry ice on the plate too, rounding out the meal with a call back to the very first cocktail (Zombie Panda). Really nice.

THE OFFICE

After dinner, our waiter Preston took us on a short tour of The Office, the speakeasy behind The Aviary bar staging area (which looks more like a kitchen than a bar).

Here’s what the inside of The Office looks like:

They have a cabinet filled with really old spirits that you can order as well. Super rare.

I will definitely be back to try this place, as well as the Aviary again. So many interesting sounding drinks and food items to try, like the “Science AF,” which looks like a chemistry set, or the “Wake & Bake,” which is a pillow filled with smoke and a drink made with orange, everything bagel, coffee and rye. I snapped a photo of it before they opened the bag filled with smoke:

THE AVIARY
Mandarin Oriental
80 Columbus Circle at 60th Street
New York, NY 10023

Soba Noodle Azuma

THIS IS MY 500th RESTAURANT REVIEW!

Not really a big deal, but I figured I would mention that just for the fuck of it.

My wife and I noticed this joint while walking around the ‘hood, and since we are always interested in trying new noodle joints, we figured we would give it a shot.

We started with an order of fried octopus balls – not ‘pus testicles, but, rather, fried spheres with a creamy octopus-based filling.

These were excellent. Super tender on the inside and crisp on the outside. Hot though, so careful when you pop these balls into your mouth.

I’ve been on a Japanese fried chicken kick lately, so the next thing we tried was their fried chicken appetizer. For just $6.50 this was a great deal. Lots of good, juicy, tender thigh meat with an excellent golden crisp batter on the outside.

The way to go here is ordering their combination platters. My wife got this combo deal that came with soba noodles, sashimi, tempura and some other nice bits.

You can choose hot or cold soba (she picked hot), and small, medium or large orders are all the same price (S=100g; M=200g; and L=300g). Pictured above is a large.

I ordered a combo that came with soba noodles and a chicken and egg rice dish.

I, too, ordered large and hot.

I think, though, the noodles weren’t the star of the show here, as odd as that seems. All the stuff AROUND the noodles was better. Maybe because we picked hot/soup style? Perhaps the best way to go is cold noodles or tsukemen style (you dip the noodles into concentrated and flavored broth/sauce).

One last pair of things to mention: the desserts. My wife’s combo came with a scoop of ice cream. They were out of black sesame so she picked green tea. It was good but not quite sweet enough for my tastes. I generally dislike all things green tea, so take that assessment with a grain of salt.

That said, I was intrigued by the idea of a green tea tira misu, so I had to order it.

It was amazing. The green tea wasn’t bitter – it was sweet. And when we combined the tira misu with the whipped cream and sweet red beans in one bite, the flavors were outstanding. I highly recommend this for dessert.

SOBA NOODLE AZUMA
251 W 55th St
New York, NY 10019