NYC Restaurants

Chikarashi Isso opens in the Financial District with the focus on Japanese kappo cuisine. The menu is available a la carte or as a "chef's choice" tasting. Executive chef and Neta veteran Michael Jong Lim and his team are using ingredients sourced from local farms whenever possible. Condiments such as soy sauce, miso paste, kimchi, tsukemono pickles and gochujang are all being made from scratch and serve as the menu's savory backbone. Dishes include live hotate (sea scallop) seared in the shell with uni and finger limes, and Chawanmushi, a custard studded with Dungeness crab and kiri mochi. Also on the menu, sasso chicken and vegetable yakitori cooked over binchotan charcoal along with house-made soba and udon, crispy karaage and tempura. Diners will also find a carfefully curated wine and sake list as well as creative cocktails and Japanese whiskey highballs on tap. >>

- Thomas Rafael