The Citiblog

Momoya’s KwangHo Lee Quietly Expands His New York City Empire
November 23, 2024, 9:35.24 am ET

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Photo: Vital Agibalow/VITALPhoto

The Momoya name has long been associated with elegant Japanese dining in New York City, and with its SoHo location, it has taken sophisticated Japanese cuisine to new heights. Momoya SoHo is just one of the latest ventures from KwangHo Lee, whose growing restaurant portfolio includes three Momoya locations, the fine-dining destination Kappo Sono, and three casual eateries under the Happy Tuna brand.

Kappo Sono is a 12-seat kaiseki counter led by the celebrated Chef Chikara Sono, offering an intimate dining experience high above Manhattan. With hyper-seasonal dishes, precise techniques, and a deep respect for Japanese tradition, Sono creates a culinary journey enhanced by Pastry Chef Norie Uematsu and Beverage Director Leo Lê.

Happy Tuna, meanwhile, redefines casual Japanese dining with its innovative hybrid concept. Featuring sushi, sashimi, handcrafted pastries, and an immersive digital aquarium experience, the concept offers high-quality, affordable cuisine for dine-in, delivery, and takeout. Both ventures highlight the creativity and versatility of the Momoya team.

Lee is proud of the empire he has built, and continues to build, with a massive new restaurant planned for 42nd Street across from Bryant Park. “Next year, we’ll be opening a very big restaurant near Bryant Park,” Lee shared. “It’s going to be combination of fine dining, and also a public sushi restaurant. So, two restaurants in one space. It’s a very large space, over 10,000 square feet.”


Photo: Momoya SoHo

At Momoya SoHo, the menu bridges tradition and innovation with an array of dishes that showcase the precision and beauty of Japanese cuisine. Starters include simple offerings like grilled shishito peppers with yuzu salt and edamame dusted with sea salt, alongside more complex dishes like Harumaki, fried lobster spring rolls stuffed with fish cake, jalapeño, and cheese, and served with a honey mustard mayo.

Adding to the indulgence – Seared Wagyu Beef Tataki with tomato, caper and ponzu sauce; Yellowtail Ceviche; Bluefin Toro Tartare with truffle, ponzu and cucumber; and Kanpachi Jalapeño accented with micro cilantro and yuzu soy. Entrées continue the opulence with dishes like Miso Black Cod served over cauliflower rice and A5 Miyazaki Wagyu Steak, offered in four- and eight-ounce portions with Brussels sprouts and fingerling potatoes. There are also assorted sushi entrées.

For those seeking a curated dining experience, Momoya SoHo offers an omakase menu. Priced at $150 for 14 pieces and $175 for 18, it includes a sashimi appetizer, chef’s selection sushi, Akadashi miso soup, handroll, and dessert, ensuring an unforgettable progression of flavors and textures.


Photo: Momoya SoHo

Desserts at Momoya SoHo are nothing short of spectacular. “We have seven pastry chefs for Momoya SoHo location alone, so our desserts are over the top,” Lee explained. They include luscious treats like the Crown Melody Parfait, a multilayered confection featuring jasmine Grand Marnier jelly, pineapple dill compote, coconut crumble, crown melon sorbet and more; the Mille-Feuille Aux Banana with caramelized banana cream and hojicha rum raisin ice cream; and Coupe Glacée—a pairing of ice cream with gyuhi mochi and tuile. All of the desserts bear the hallmark of meticulous craftsmanship.



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