New York Residents To Soon Enjoy Two Japanese Restaurants
Mifune as well as Sushi Amane may be considered the biggest, most significant Japanese restaurants to come to New York in 2017. In two weeks, Sushi Amane and Mifune, both located at 245 East 44th St. will open their doors.
What To Expect At Mifune
Mifune will provide restaurant-goers an a la carte menu full of European-Japanese fusion dishes developed by Hiroki Yoshitake. The daily kitchen is staffed with Yuu Shimano, who will carry out the vision that Yoshitake set forth. Mifune General Manager Hiroyuki Morishima said the restaurant got its name from Toshiro Mifune, a mid-century Japanese samurai actor who has amazingly wild and sexy talents.
There small dining bar near the entrance is where Chef Shimano will add a tasting menu for $150 with various dishes for patrons to try. One such dish is the smoked butterfish with seared Foie gras and green garlic sauce served on rice with bits of pickled celery and sabayon. Shimano is currently looking for ingredients from the local region of Union Square Green Market. However, a few staples are being flown in such as mirin and soy sauce.
Mifune's dinner hours from 6 p.m. to 11:30 p.m., Monday through Saturday.
What To Expect At Sushi Amane
For people who love raw fish, Sushi Amane is sure to provide. For $250, Chef Uino will offer an omakase menu. Along with the eight seats at the bar, there will be a semi-private dining room that can seat four. Diners can expect a round of tiny Japanese appetizers known as otsumami that will be a reflection of the chef's style.
Tokyo's Saito-san, which is a seven-seat bar, is one of the toughest places to get a reservation in the city. It's well-known for its fish-quality that's also served at a certain temperature. The rice (shari) is seasoned with red vinegar and tends to be a bit salty. The Nigiri flavor comes out thanks to the addition of lemon, soy or wasabi.
Shingo Gokan, a famous barman, brings forth the liberations. Anybody who knows of Angel's Share recognizes the name. Here, he brought forth six classic cocktails and six new ones that were a reflection of his Japanese flavors. For instance, there was the Drunken Angel, which entails plum wine, shiso and Hibiki Japanese whiskey. He also introduced the Seven Samurai, which is a concoction of koshu-aged sake, rye and sherry that's placed into a snifter and filled with bamboo smoke.
Opening dates for the restaurant are still not known.