Nestled into the Hell's Kitchen neighborhood, Yotel sits a few blocks away from Tony-winning Broadway shows and Times Square's massive billboards. Food lovers have plenty to explore: New York's sidewalk carts and food trucks whip up some of the city's most beloved, budget-priced cuisine, ranging from pupusas to kebabs to ice cream, and Chinatown and Little Italy hold some of the most authentic restaurants found outside of their respective countries. Between the Metropolitan Museum of Art, the Guggenheim, the Museum of Modern Art, and dozens of art galleries, the city's artistic scene remains strong. In the winter, Rockefeller Center hosts an ice-skating rink and the iconic Christmas tree, which will light up on November 30.
Though much of Kyotofu's positive press revolves around its modern Japanese desserts, including this piece in Huffington Post, critics can't seem to resist tucking into the restaurant's full menu. Zagat rated the food a 24, and the Wall Street Journal praises the eatery's tofu-centric lunches, noting that "the inventive menu will wow even the most tofu-averse." The tofu, made daily in-house and inspired by famed tofu manufacturer Kyotofu-Fujino, finds its way into both sweet and savory plates, starring in a tofu-spinach-artichoke dip as well a yuzu-citrus-tofu cheesecake. Plenty of tofu-free dishes, such as pulled-pork sliders, join vegan and Celiac Sprue Association–certified gluten-free items such as purple rice balls that have been created with the help of a partnership with chef Thomas Keller.
The restaurant mirrors the clean, contemporary presentations of its modern recipes, featuring stark, cream-colored walls lit by unobtrusive recessed lighting and flickering tabletop candles. The dining space, which New York Times critic and secret astronaut Peter Meehan compares to "the plush eating quarters of a Japanese millionaire’s spaceship" was designed by Hiro Tsuruta, of ChikaLicious fame.
TS Ma is a fully loaded Sushi Wonderland offering the best in freshly prepared sushi in Hells Kitchen. Be sure to catch the lunch specials and take advantage of the many great deals that TS Ma has to offer. By night, TS Ma is magically transformed into a fully stocked bar-lounge. We’re open late, so come down and enjoy!
After working at bars and wine shops for 10 years, certified beverage professional Amanda Ladd wanted to find another outlet for her inner wine enthusiast. The result was Synesthesia NYC, a company that hosts socially wired wine- and sake-tasting classes. Ladd herself teaches the classes from inside Bamboo 52's modern sushi lounge, located in Hell’s Kitchen right next to Beelzebub’s Broom Closet. There, up to 30 guests sample artisan cheeses and high-end culinary treasures. Given the location, during the sake-tasting classes, students pair their premium sake with sushi rolls made during the class in the lounge’s kitchen.
Merging Japanese and Italian cuisine might seem odd, but according to The New York Times and New York Magazine, it’s a combination that works. Restaurateur Barbara Matsumura teams up with executive chef Haru to craft this unusual menu, which accompanies its traditional sushi and sashimi selections with such fusion dishes as hamachi carpaccio, spicy crab and tobiko pizza, and green-tea ravioli stuffed with lobster. The restaurant’s design is the brainchild of interior designer Masa Kaneko, who marries slate, stone, and light-colored wood into three distinct dining areas. Diners can have quiet conversations at intimate booths or join groups of friends at standalone tables. A separate lounge with a backlit waterfall invites lingering with a full bar, which includes an international wine list and multiple draft beers. Natsumi also tempers wasabi spice with 20 sake varieties, including those infused with fruit in-house.
Having just celebrated their grand opening, the chefs at Amcook Fusion Cuisine, a new sushi restaurant, fill their specialty sushi rolls with fresh ingredients such as spicy snow crab, avocado, and sweet mango. In addition to sushi the chefs feature Thai style green curries made with coconut milk and fresh basil and Japanese style yaki soba dishes of stir fried noodles with shrimp, onions, and mushrooms. Amcook Fusion Cuisine also offers an extensive lunch menu with daily specials and a traditional family dinner for Chinese New Year.
A stone kirin, face frozen in a growl, greets patrons in the dining room at Fusha West, where a menu packed with inventive sushi rolls tops hardwood tables. Teeth begin by chiseling fresh big-eye tuna drizzled with wasabi aioli into silhouettes of Alfred Hitchcock or munching into a daily-changing selection of carpaccio served with yuzu dressing. Chopsticks joust to win the honor of clamping Fusha West's classic rolls, which wrap rice tightly around spicy tuna or Pacific spicy snow crab. Special rolls showcase the sushi chef's imaginations with creations such as the king black dragon, where Alaskan king crab and cucumber demand fealty from taste buds in a regal cloak of freshwater eel and avocado.