Sesame Inn’s mouth-watering menu whisks guests on culinary journeys through China, Japan, and Thailand. Seventeen stir-fried dishes, including spicy sichuan green beans and kung pao chicken with crunchy peanuts and water chestnuts, spring from traditional Chinese recipes like gold nuggets spring from fortune cookies. Chefs tuck chicken, beef, or shrimp into beds of pineapple fried rice or pad thai’s nest of egg-laced rice noodles. If diners prefer their entrees uncooked, the Kama Kaze maki showcases two types of tuna, and the vegetable maki arrives rolled with spinach, cucumber, gourd, pickles, and asparagus.
Combining his French culinary education with his Japanese heritage, chef Takashi crafts Michelin-starred French dishes with an East Asian twist. Finish off the weekend with Sunday’s multi-course kaiseki dinner, or pair a glass of sake with a plate from the chef’s tasting menu.
Shaw's Crab House has a split personality. It's part sophisticated seafood restaurant, part casual oyster bar. No matter where you sit, the oysters are plucked and shucked fresh from the daily shipments of assorted fish and seafood such as Alaskan golden king crab legs.
It’s hard to find a place where two shareable ideas share the same table so successfully. At Ukai Japanese restaurant, specialty maki rolls are priced to promote sampling, much like the tapas that come hot from the kitchen. Such pairings include crunchy spicy tuna rolls and Mushuu duck buns with cherry chutney.
For lunch, design your own dish with a yakiniku grilling set. Try the U.S. Kobe beef set ($22), which includes 3.5-ounce portions of both Harami skirt steak and chuck rib. For non-grillers, the garlic-noodles bowl (from $8) or hot-stone-pot bibimbap (from $8) side well with an order of Kurosawa cold sake ($9). The dinner menu includes everything from grilled veggies such as fresh asparagus ($5), broccoli ($4), or garlic button mushrooms ($4) to spicy Chilean sea bass ($15). Noodle dishes including goma negi ramen or udon ($9) and chicken garlic noodles ($10) round out the menu. For dessert, save room for dorayaki ice cream ($6), in which ice cream is sandwiched between two fluffy pancakes. View complete menus for the Midtown and the East Village locations here.
Beneath hanging pendant lights and lanterns swathed in red, the chefs at Nan's Sushi craft rolls at an open counter as servers deliver westernized Chinese favorites and Japanese dishes to tables. Seafood-heavy appetizers feature mussels, scallops, and crab, and fried tofu and crispy wontons pitch in to fuel eyeballs as they consider the rest of the menu. Makimono and temaki sushi rolls are studded with tuna, avocado, smoked salmon, and other traditional ingredients, occasionally topped with a smattering of fish eggs or a single brontosaurus egg. Diners can order specialty sushi rolls to swap with tablemates, or mix and match sushi by the piece. The Chinese menu proffers popular dishes such as egg foo young, pepper-steak, and mu-shu dinner plates, all doused in a special sauce.