A restaurant within a restaurant, this 10-seat counter by Chef Nando Chang in Midtown looks to set a new standard for Nikkei cuisine in the region. Those familiar with the chef’s past work in the Design District will take heart in how classic Peruvian-Japanese flavors as well as signature dishes have been reworked, reimagined, and refined. Searing levels of acidity and spice figure prominently on this bold tasting menu, often in the form of leche de tigre. From lobster bisque with sweet potato gnocchi to creamy rice with Hokkaido scallops and parmesan, the cooking possesses style and substance in spades. Sourcing is a priority, with whole fish flown in from Japan, later to be broken down and occasionally strung up in dry-aging fridges along the wall.
