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Restaurant Masa garnered the Michelin Guide's highest rating starting in the 2009 edition and was the first Japanese restaurant in the U.S. to do so. [7] [8] It was one of the few restaurants in New York City to hold a four out of four star rating by The New York Times, but was downgraded to 3 stars in 2011. [9]
Part of a 12-course omakase. The Michelin Guide said "few formal dining experiences are as revered or as intimidating" as omakase. [3]Customers ordering omakase style expect the chef to be innovative and surprising in selecting dishes, and the meal can be likened to an artistic performance.
The restaurant offers both an à la carte dinner service and a flexible prix fixe lunch menu ranging from two to four courses, allowing guests to experience varying levels of the kitchen's ...
Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.
Afuri; Ajisen Ramen – Japanese ramen soup fast food chain; Bincho – a London-based Japanese restaurant styled on the traditional izakayas found throughout Japan; Hokka Hokka Tei – a bento take-out chain with over 2,000 franchises and company-owned branches throughout Japan
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Pork ramen from New York restaurant Momofuku Noodle Bar. Momofuku is a culinary brand established by chef David Chang in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Toronto (defunct), [1] Las Vegas, and Los Angeles (Noodle Bar, Ssäm Bar, Ko, Má Pêche (defunct), [2] Seiōbo, Noodle Bar Toronto, Kōjin, Fuku, Fuku+, CCDC, Nishi, Ando, Las Vegas ...
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