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Matsugen (Update)

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I've been to Matugen recently and I think it's much better than it was initially. It is still expensive, but the menu is more limited now and the quality I think is better. Perhaps because it's not as crowded as it was when it first opened. I also discovered that they have more to offer than just the soba , which all the hype was about when they opened. Of course i did have the uni soba this time and it was excellent. They now have a good sushi chef, and sushi was really something one didnt consider getting there, but it's worth trying. The chawanmushi was very tasty although not traditional, and lacked mitsuba and ginko nut. They served a natto dish with quail egg, some salmon roe and other things to mix together and place on crisp nori and roll it up yourself. However, beware, the thing in the bottom wooden tray below the nori , is not wasabi or spices,,it is a hot coal ,<OUCH i burnt my fingers, Perhaps I had too much sake, but it sure looked like something to spread on the nori. I recommend Matsugen, in the past I think I gave it a bad review.

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Matsugen
241 Church Street, New York, NY 10013

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  1. Matsugen is closing this weekend.
    http://ny.eater.com/archives/2011/03/...

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    Matsugen
    241 Church Street, New York, NY 10013

    1 Reply
    1. re: H Manning

      I'm so depressed. Found out about it last night and immediately booked one final uni-fest for Friday night. My wife and I love it and are in mourning... we love the place.

    2. would love to hear some additional thoughts on this restaurant. we've never been, but have been curious about it. knowing that it is closing, i booked a table for an early dinner on Friday. we have plans to be in this neighborhood, so it works out well.

      5 Replies
      1. re: coasts

        I recommend the Bakudan, which is sea urchin, salmon roe, scallops, tuna, quail egg, which you wrap in seaweed yourself. Very delicious. The Kumamoto oysters with yuzu are great too. Don't miss the home made tofu if they have it. Their black cod, while a very common dish, is superb, and goes well with the cold inaka soba. Throw in a few pieces of sushi (whatever you like), and you have a great meal for two. For desert, don't miss the grapefruit jelly.

        1. re: mr_seabass

          it's sad Matsugen closed, I was enjoying that place lately

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          Matsugen
          241 Church Street, New York, NY 10013

          1. re: foodwhisperer

            Tribeca. Large space. Soba, Jean-Georges Vongerichten. I'm surprised it made it beyond the back of the napkin concept stage.

            1. re: Silverjay

              Matsugen was better in its final days than it was initially. It wasnt noted for its sushi, but the sushi chefs were trained chefs from good restaurant in Japan. Also, when the hype stopped and the place wasnt crowded, the service and the food was good. Also , since Bouley closed Upstairs, I needed another spot to go in Tribeca for some little nice dishes. Sometimes I just cant make it to the East Village. I know Upstairs now is slightly open, but Mr Makami is gone and working for a supermarket chain upstate, he was a really good chef

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              Matsugen
              241 Church Street, New York, NY 10013

              1. re: Silverjay

                yep...i'm somewhat sad to see it close because i liked the inaka soba -- i don't know anywhere else in NYC that serves soba w/ that high a buckwheat concentration...(i hate pale-mostly-wheat sobas -- even in Tokyo i have to hunt a bit to find the denser stuff)...

                but everytime i ate there it was so empty that you almost hear the money-being-lost-per-hour on such a big space in that location...and it never seemed to have found it's footing/identity...too bad, but JGV should theoretically have known better: esp after failing there once already w/ his Chinese place "66"...