While others continue to argue the merits of New York City vs San Francisco cooking1, it can’t be debated that NYC clearly excels at high-end Japanese. Ducking into Masa, Yasuda, or Kuruma generally makes a NYC trip worthwhile, satiating needs that can’t be met in the Bay Area. Restaurants like Kajitsu, kyoya, Soto, and Ushiwakamaru intrigued me, with recommendations from very qualified sources. Then, out of nowhere, Michelin bestowed two stars last October on both Soto and Kajitsu, and ratcheted up the urgency. Vegetarian kaiseki or composed uni plates? Kajitsu was closed, Soto was open – an easy choice this time.
“Known for its uni”, Read the rest of this entry »