Fresh Spring Bamboo and Squid with onion garlic anchovy sauce
Michelin-starred MIFUNE New York, known for its Japanese Washoku cuisine with French flair, is giving its unique omakase menu a taste of spring. The $120 eight-course meal can now get a $40 wagyu upgrade, which includes the additional course and other seasonal surprises. Dishes include:
- Washington Oysters and Kale with Kale & Shallot Confit, Diced Green Apples, Grilled Kale, Lemon Ginger Marmalade, Milk Foam with Almond Essence, Kale-Mascarpone, and Kale Powder
- Asparagus and Cherrystone Clam with Poached Egg, Fried Potato Nest, Cherrystone Clam Broth, Asparagus Puree, Orange Supremes, and Lemon Ginger Marmalade
- Spring Veal with French Morels, Mustard Cream Sauce, and Roasted Seasonal Vegetables
The menu will change daily based on market availability.
The omakase menu also allows Executive Chefs Yuu Shimano (Guy Savoy’s eponymous three Michelin-starred restaurant in Paris) and Tomohiro Urata (three Michelin-starred La Maison Troisgros in Roanne) to design their dishes on the spot.
Chef Celia Lee
MIFUNE New York is also introducing its first ever Executive Pastry Chef. Chef Celia Lee worked at Jean-Georges while still studying her craft. She began her professional career at the Milk Bar Production Kitchen in Brooklyn before moving on to Ladurée, where she served as the chef de partie. She later worked at The Modern, where she went from pastry cook to pastry sous chef.
Photos: MIFUNE New York
At MIFUNE, Chef Lee’s creations include Lychee sorbet pre-dessert served with pineapple tuile, and tequila caviar accompanying a main dessert of Pickled Rhubarb (seen here) served with brown butter katifi, almond cake, lemon creme fraiche chantilly, and strawberry sorbet topped with a strawberry balsamic tuile.
MIFUNE New York is located at 245 E 44th St, New York, NY (212) 986-2800 Website