Tokyo Restaurants Factory, which operates properties in Japan, Taiwan, and New York, has added Wano to its growing portfolio. Located in the former MIFUNE space, guests will discover a Japanese fine dining experience led by Hiroyuki Sato, the Chef/Owner of Tokyo’s acclaimed Hakkoku in collaboration with Head Chef Tomomi Uji and Sous Chef Ryota Sakaba.
Team (L-R): Ryota Sakaba, Ayana Mazon, Tomomi Uji and Daniel Eng
Chef Uji, formerly of IWASO in Miyajima, Japan is trained in the art of preparing Fugu (blowfish) and is known for his innovative techniques and gregarious personality. Sakaba trained in kaiseki cuisine at Hana and is known for his deft hand with vegetables.
The omakase menu at Wano showcases Kumamoto oysters lightly tempura battered and fried; Akami and Kampachi Sashimi, lean tuna layered over otoro - fatty tuna - and kampachi sashimi topped with tobiko, separated by sweet ebi wrapped in a ribbon of cucumber and zucchini, with pickled black olives; and Abalone steamed in sake for an hour topped with vibrant orange uni and Kaluga caviar with a yuzu vinegar gelée.
Other offerings include Japanese A5 Wagyu Beef with radish, roasted fingerling potato, and sweet potato, drizzled with a savory bordelaise sauce that has been reduced for three days; and a Mushroom and Ikura Clay Pot with seasonal mushrooms topped with freshly shaved black autumn truffles. Each seating begins with a Tossaki Hand Roll featuring an exclusive cut of tuna from the back of the fish’s head.
The meal concludes with matcha tea service mixed tableside and served to each guest’s preference of bitter or sweet. Beverage Director Daniel Eng, meanwhile, has curated a Sake-forward beverage program meant to complement each dish.
Wano is located at 245 East 44th St, New York, NY (917)-588-8871. For more information, visit wanonyc.com