wanting more. Jeffrey Resnick, Toranosuke Matsuoka & Jesse Matsuoka have brought their very popular restaurant in Sag Harbor to Manhattan, with Chef Bryan S. Emperor behind the stove and Head Sushi chef Hiro Sawatari. This location opened in Mid September and is centrally located in Chelsea & Flat Iron district but also easily assessable to both uptown and downtown residents.
I arrived around 6pm and was pleasantly pleased with the ambiance of the place, the colors are warm and intimate. Jesse greeted me and gave me a tour of the place as I waited for my cousin Deidre to join me. Located in the front is a lounge area that is very spacious and definitely inviting for an after work crowd who would like to just have drinks and socialize. If the bar scene is your thing than you would love this bar..it is the dominant focal point of the restaurant. It is a beautiful wrap around with real oak on the bottom that are also equipped with hooks for women to hang their bags. The back of the bar is a sushi bar, much larger than the Sag Harbor location, it reminded me of the Benihana’s restaurant. The bartenders are very good looking and for that reason alone is why I will be back. I loved the attention to detail in the design of the place, like the warm colors, the oak wood on the bar and the bark on the walls in the back of the restaurant. I personally found it extremely alluring.
As I continued my wait for my cousin to arrive, Jesse suggested that I try the Warm 
Apple Cider sake, I did and it was delicious. I was happy to hear that they were using products from Long Island, like the the Apple Cider, it also included cinnamon cloves, lemon & orange peel but the kicker was the spiked Brazilian rum…..YUMMMMMMMY…this totally warmed me up.
We started our 1st course with Edamame & Tuna Tar Tar…I really liked the takuan pickle shallot & the spicy yuzu dressing in the Tar Tar.
have to admit it was my least favorite because it contained a bitter taste but it was very tasty and one that many might like.3rd Course: We were brought a sampler tray of various items from the starter menu….Tatsuta, marinated chicken wings, Wagyu Croquette, “Japanese Meat Balls” with Katsu sauce, & Kinchaku “Miso marinated cheese with sweet red crab. It was delicious, I thoroughly enjoyed everything, it satisfied everyone of my taste buds. Unfortunately for you my readers this sampler dish is not on the menu, you would need to order every item individually. I recommend ordering all 3.
Our 5th Sampler was the Hawaiian Blue Prawns…these prawns are shipped overnight from Hawaii and I will say I loved it. The heads were included in this selection and this was my first time having the courage to taste one. It always felt creepy eating anything where the eyes were staring back at you. It was delightful and I think I enjoyed the head of the shrimp more so than the shrimp itself because it was full of amazing juices that captivated my taste buds. Dee was being a coward and refused to taste, but lucky for me I ate hers…yum yum
dry-aged Prime Fillet Mignon cooked in Kani Miso Butter and mitsuba cress. I am not a red meat fan, but this presentation was so amazing and it smelled so wonderful. The flame was still burning under the pot as it was brought to the table, and you were in control of how you preferred your steak to be cooked. Our mouths were watering with anticipation of our first bite, and to our delight it did not disappoint. It felt like we were taking a bite of heaven, it was so succulent, juicy, seasoned to perfection, tender and I know I am saying it again but it really did melt in my mouth. I could taste the miso butter in every bite and I was in my fantasy world of food.
It was suggested that we try the Shoyu Truffle Butter rice with mixed mushroom, soy sauce & truffle butter. The rice is cooked per order in a cedar box and I was anxious to taste it. This was different for me, I was not use to eating the rice at the end of a meal. Rice by itself is very filling and to wait until the end to have the rice is a new and interesting concept for most Americans. I have to tell you my friends, I loved it.
We ended our meal slightly nontraditional for me, instead of dessert and coffee we had a red miso soup with mushroom and tofu topped with a umami foam. I have to admit the presentation looked like a cup of cappuccino so it was a little weird. If you are a creature of visual presentation and prefer your soup in a bowl then you might be somewhat turned off. As for me I base my decisions on taste, and that is what this entire evening was for me, taking risks and trying new things. I loved it, the tofu was delicious and being in a cup was not a deterrence for me.
the “creme de sole”…The Japanese rendition of an after dinner cognac…it warmed my body as the warm sake at the beginning had warmed me.Don’t forget to visit their Sag Harbor location next time you are in Hamptons..As always Hamptons MouthPiece keeping you in the know!!!!!
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