Soho, Manhattan · restaurant
A dinner-only restaurant crossing a Japanese pantry with Italian and French technique: spaghetti with bottarga and shio koji butter, Maine lobster crispy rice with red curry and basil, dry aged striploin under brown butter tare and egg yolk. Start with Island Creek oysters in turmeric mignonette, or the thrice fried chicken wing with makrut lime leaf and green peppercorn. The house martini comes with sake, yuzu and sea lettuce in it.