Japonais, Setting the Standard in NYC (CLOSED)
By Doug Singer
What do New York, Las Vegas and Chicago all have in common? Japonais Restaurant. Located in the heart of Union Square in Manhattan, my visit to Japonais was nothing short of spectacular.
Restaurateurs and partners in all three Japonais properties, Miae Lim, Rick Wahlstedt and Jeffrey Beers have created a brand that has been rated among the "Top 66 Restaurants in the World" by Conde Nast Traveler and has become a New York favorite. Their most recent effort at the Mirage in Las Vegas is rapidly achieving a similar status.
Japonais is frequented by a wide variety of Manhattanites and culinary travelers, including the occasional celebrity such as Jamie Lynn Sigler (Sopranos) who was seated next to us during our meal. Accommodating approximately 250 people, the 10,000 square foot space features distinctive dining and lounge areas that provide guests with multiple points of view. Designer and partner Jeffrey Beers, has created a vibrant upstairs lounge known as the "Red Room" that overlooks the main dining area. This exclusive nook features an intimate bar where guests can dine on sushi and small plates, while getting a spectacular view of the room below through the elegant wrought iron railings.
The main dining room offers plenty of comfortable seating and a traditional sushi bar. The room is situated on a raised, wide plank, wood platform and features a custom-designed walnut “fin” ceiling. This gorgeous, flowing, ocean-like ceiling was the first thing that struck me upon entering. Red brick walls, ebony wood screens and gold accents create warmth in this dramatic and inviting space. A striking tree sculpture takes center stage as it graces the dining room with its magnificent uplit branches of exotic wood and custom blown glass pods created especially for the restaurant by Beers and his team from Urban Glass in New York.
Japonais offers an extensive and sophisticated list of red and white wines, sake and signature cocktails. Not to be missed are The Floating Orchid ($11), Stolichnaya vodka, Cointreau, fresh pear and lemon juices with an edible orchid garnish and the Strawberry Martini which is out of this world.
Signature hot appetizers (Les Entrées Chaudes) include Japonais’ popular The Rock ($14), thinly sliced marinated New York strip steak cooked on a hot rock right on the table; Diver Scallop with Yuzu, and Spicy Chicken with Shiso and Mint Leaf Buds.
Delectable hot entrées (Les Plats Principaux) included Miso Zuke Barramundi ($28), broiled miso marinated Australian bass served with fried bass cheek, peach sansho glaze and a shaved radish salad;Chestnut Chicken ($21), roasted chestnut encrusted organic chicken with flavorful shiitake rice and tangy ginger lemon sauce; and the whimsically named Le Quack Japonais, ($24/$48), Chef Kato’s unique take on Peking Duck served with tender maple leaf smoked duck, tangy hoisin sauce, mango chutney and soft mushu wraps.
Let’s stop right here. All of the above are extremely noteworthy and quite wonderful, but I want to talk about the sushi. Having been a serious sushi enthusiast for the last 28 years, I consider myself to be well versed in this ancient craft. Let me simply say this; Japonais' Master Sushi Chef takes this art form to new and sometimes unexplored heights.
The quality and freshness of the fish is second to none. The chef is on the phone, daily, with the top fish mongers, exploring the optimum catches of the day. The Hawaiian Hamachi in sesame soy yuzu vinaigrette is just one of many that knocked my socks off. The Uni (sea urchin) and Sake (salmon) were as fresh as I have ever tasted. Additionally, the innovative sushi rolls that spotlight the chef’s signature flair include a delightfully Spicy Octopus Roll topped with spicy tuna tartare and sweet unagi sauce and a Crispy Panko Shrimp Roll topped with marinated salmon sashimi and wasabi tobiko sauce.
A welcome finale to the meal was found in an exquisite and decadent dessert menu. We indulged in the Apple Toban Yaki, Michigan red and ginger gold apples with oatmeal ginger crust and vanilla honey ice cream on a sizzling clay pot. Believe me when I say that this is just the tip of the iceberg.
Japonais marries classic French technique with clean and simple Japanese ingredients, as the chefs take a progressive approach to craft superior cuisine with “wow factor” and sex appeal. The restaurant’s distinctive approach to ambiance, service and progressive Japanese cuisine, is setting the standard for dining in New York.
Signature Style, European Elegance and Modern Japanese Cuisine. Japonais!
111 E. 18th Street, New York, NY 10003
(212) 260-2020
www.japonaisnewyork.com
What do New York, Las Vegas and Chicago all have in common? Japonais Restaurant. Located in the heart of Union Square in Manhattan, my visit to Japonais was nothing short of spectacular.
Restaurateurs and partners in all three Japonais properties, Miae Lim, Rick Wahlstedt and Jeffrey Beers have created a brand that has been rated among the "Top 66 Restaurants in the World" by Conde Nast Traveler and has become a New York favorite. Their most recent effort at the Mirage in Las Vegas is rapidly achieving a similar status.
Japonais is frequented by a wide variety of Manhattanites and culinary travelers, including the occasional celebrity such as Jamie Lynn Sigler (Sopranos) who was seated next to us during our meal. Accommodating approximately 250 people, the 10,000 square foot space features distinctive dining and lounge areas that provide guests with multiple points of view. Designer and partner Jeffrey Beers, has created a vibrant upstairs lounge known as the "Red Room" that overlooks the main dining area. This exclusive nook features an intimate bar where guests can dine on sushi and small plates, while getting a spectacular view of the room below through the elegant wrought iron railings.
The main dining room offers plenty of comfortable seating and a traditional sushi bar. The room is situated on a raised, wide plank, wood platform and features a custom-designed walnut “fin” ceiling. This gorgeous, flowing, ocean-like ceiling was the first thing that struck me upon entering. Red brick walls, ebony wood screens and gold accents create warmth in this dramatic and inviting space. A striking tree sculpture takes center stage as it graces the dining room with its magnificent uplit branches of exotic wood and custom blown glass pods created especially for the restaurant by Beers and his team from Urban Glass in New York.
Japonais offers an extensive and sophisticated list of red and white wines, sake and signature cocktails. Not to be missed are The Floating Orchid ($11), Stolichnaya vodka, Cointreau, fresh pear and lemon juices with an edible orchid garnish and the Strawberry Martini which is out of this world.
Signature hot appetizers (Les Entrées Chaudes) include Japonais’ popular The Rock ($14), thinly sliced marinated New York strip steak cooked on a hot rock right on the table; Diver Scallop with Yuzu, and Spicy Chicken with Shiso and Mint Leaf Buds.
Delectable hot entrées (Les Plats Principaux) included Miso Zuke Barramundi ($28), broiled miso marinated Australian bass served with fried bass cheek, peach sansho glaze and a shaved radish salad;Chestnut Chicken ($21), roasted chestnut encrusted organic chicken with flavorful shiitake rice and tangy ginger lemon sauce; and the whimsically named Le Quack Japonais, ($24/$48), Chef Kato’s unique take on Peking Duck served with tender maple leaf smoked duck, tangy hoisin sauce, mango chutney and soft mushu wraps.
Let’s stop right here. All of the above are extremely noteworthy and quite wonderful, but I want to talk about the sushi. Having been a serious sushi enthusiast for the last 28 years, I consider myself to be well versed in this ancient craft. Let me simply say this; Japonais' Master Sushi Chef takes this art form to new and sometimes unexplored heights.
The quality and freshness of the fish is second to none. The chef is on the phone, daily, with the top fish mongers, exploring the optimum catches of the day. The Hawaiian Hamachi in sesame soy yuzu vinaigrette is just one of many that knocked my socks off. The Uni (sea urchin) and Sake (salmon) were as fresh as I have ever tasted. Additionally, the innovative sushi rolls that spotlight the chef’s signature flair include a delightfully Spicy Octopus Roll topped with spicy tuna tartare and sweet unagi sauce and a Crispy Panko Shrimp Roll topped with marinated salmon sashimi and wasabi tobiko sauce.
A welcome finale to the meal was found in an exquisite and decadent dessert menu. We indulged in the Apple Toban Yaki, Michigan red and ginger gold apples with oatmeal ginger crust and vanilla honey ice cream on a sizzling clay pot. Believe me when I say that this is just the tip of the iceberg.
Japonais marries classic French technique with clean and simple Japanese ingredients, as the chefs take a progressive approach to craft superior cuisine with “wow factor” and sex appeal. The restaurant’s distinctive approach to ambiance, service and progressive Japanese cuisine, is setting the standard for dining in New York.
Signature Style, European Elegance and Modern Japanese Cuisine. Japonais!
111 E. 18th Street, New York, NY 10003
(212) 260-2020
www.japonaisnewyork.com
