NYC Restaurants

The team behind Sweetbriar, TH/RST Group (Nick Bathurst, Dennis Konen, Brian Kelly) and Executive Chef Bryce Shuman (formerly of EMP, Betony), are launching GG Tokyo at the Park South Hotel. GG Tokyo's name draws inspiration from the Golden Gai district – a buzzing nightlife destination in Tokyo comprised of six narrow alleyways that houses over 200 tightly-packed bars and restaurants. Taking its cue from this bustling food and drink hub, GG’s offers a lively backdrop to settle in, grab a drink, and enjoy Japanese-influenced fare.Shuman worked closely with a Shuko alum, garnering their expertise in sushi and kaiseki-style cuisine. The menu focuses on core Japanese flavors and ingredients while intertwining some French techniques.

Diners will find small and large plates intended for sharing. Start with some Gochujang Rice Cakes with caramelized onions; Kara-age, “japanese fried chicken” with katsuo tartar sauce; Cold Somen Noodles with negi, menma, fishcake, and mushroom, among others. More substantial plates include miso-maple salmon with potato pancake, lime yogurt and ikura; marinated skirt steak with chorizo hash and gochujang vinaigrette; and okonomi-yaki with bonito, apples, mayo, and ramen. Hand Rolls along with assorted sushi and sashimi are also available.

Signature cocktails rely on Japanese spirits and ingredients such as the golden monkey (toki whisky, giffard banane du brésil, lemon, pandan leaf, egg white), the mermaid 16 (beet infused ten to one rum, laphroig 10 yr, sake, yuzu juice), and the kamikaze (sen-cha infused haku vodka, shiso citrus syrup, lemon, seltzer). Guests will also find curated custom art installations and murals displayed prominently throughout the space like a neon piece titled "Sake Seas" from Detroit-based glass artist Kate Hush and a large-scale mural from artist Daniel Dugan using his "one continuous line" technique. The restaurant will also host late-night events and special musical performances.