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Heading to the Top of the Class at Class on 38th in Midtown
February 2, 2024, 12:24.08 am ET

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Photos: Class on 38th

Class on 38th, a new spot in Midtown, is putting a modern spin on traditional Japanese cuisine. Chef-Partner Alexander Lee, a graduate of the French Culinary Institute, brings a wealth of experience from some of New York City’s top restaurants, including Morimoto, Hakkasan, and Red Farm.

At Class on 38th, Lee is utilizing seasonal and indigenous ingredients like Wagyu beef, Heritage Chicken, Japanese fish, and Berkshire Pork to name a few. Signature dishes include Kumamoto oysters with green apple yuzu mignonette; Tuna Toro Tartare with uni & caviar and Hokkaido milk bread toast; Colossal Tiger Prawns arrive with housemade wasabi tartar sauce; and Wagyu Zabuton Steak, also known as “little pillow,” is served over cauliflower puree with oyster mushroomsand a Japanese-inspired black pepper sauce.

Other Wagyu options range from domestic to imported Japanese Wagyu A5 from Miyazaki, Japan. Sourced directly from trusted farms and vendors, these premium offerings are presented to guests at an accessible price point. Caviar and Truffle supplements are also available.

CLASS on 38th stands for “Cocktails, Liquors And Specialty Spirits,” while the street number “38th” representing wealth and abundance. The restaurant is starting initially with low-ABV cocktails along with sake, wines, fortified wines, vermouths, and aperitifs with a broader drinks menu to follow.

The interior of the restaurant boasts gold accents, Japanese wallpaper, exposed brick and giant vintage mirror. Even the plates and chinaware are vintage, including unique pieces dating back to the 1950s.

For more information, visit classon38th.com


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