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I am new to not having much money. I had many favorites for Japanese. For example, I was in love with Kuruma sushi-the priciest sushi in NYC (perhaps equal with Masa). Now what are the choices for not so expensive? Which
1. Izakayas are great and authentic, yet cheap?
2. Yaki-niku?
3. Pork restaurants (such as Hakata Tonton)?
4. Sushi
5. Ramen
6. Soba

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  1. Although not in Manhattan, I strongly recommend Takesushi in Sunnyside, Queens. It was opened last summer by the same owner of Manhattan Takesushi, which is now closed. Both the owner and chef are Japanese, and I heard they used to work together with Ichumura san at Brushstroke.

    Their lunch special (cash only for lunch) for $11.75, or $13 for sushi lunch, including tax and tip, are amazingly good quality for what you pay.

    Their dinner special course (credit cards accepted for dinner) for $32 (+ tax and tip) is also great value.

    Attached photos are $11.75 lunch set and $32 dinner course.

    They currently have no liquor license and it is BYOB, which cuts down your dining expense even further! I bought a bottle of Calif. champagne at nearby liquor store, and drank it with my dinner at Takesushi!

    7 Replies
    1. re: kosmose7

      Thanks very interesting provenance for the chef. But California rolls are not usually a good sign for an authentic Japanese restaurant. Can you say more about authenticicity?

      1. re: foodlovergeneral

        California rolls are found at so many (even authentic) Japanese restaurants in New York. They are not necessarily a barometer to measure the authenticity of a restaurant. In many cases they are for some non-Japanese customers who prefer Americanized Japanese food. Simply don't order them.

        If you are referring to the rolls included in the lunch set, you have a choice of steamed rice or rolls. I chose the rolls because at least they didn't have any mayonnaise in them, and I will take them any day at $11.75 (including tax and tip) for everything including egg plant, tuna & yellow tail sashimi, deep-fried oysters, braised yellow tail head, rolls, salad, and miso soup.

        Takesushi is authentically Japanese.

        More photos here:

      2. re: kosmose7

        I think this-takesush-is my next dine out for Queens, for certain. There's a great Taiwanese restaurant in Queens a little bit undiscovered that this edges ahead for me called 101 Taiwanese cuisine with a great chef from major hotel in Taiwan. The sushi and other things look great.

        1. re: kosmose7

          I still haven't gotten there but thanks for this recommendation.

          1. Kuboya is very inexpensive and serves some yummy Japanese comfort food...5th St btw A&B, next to Minca...

            1 Reply
            1. re: Simon

              +1. Kuboya's spicy miso ramen is excellent, the service is very nice, and it is usually quiet. An amazing trifecta for so little money.

            2. Cafe Zaiya
              Katsu hama

              1. Ippudo is my favorite for Ramen, even though I don't go often because of the wait.

                It's not cheap, but Kaijitsu in the East Village is one of my all time favorite Japanese places.

                And if you're in the area, Hibino in Cobble Hill is my favorite local place. Shhh.

                2 Replies
                1. re: flower_puppy

                  I am so in love with Kaijitsu-but not cheap. Ippudo was a big disapointment for me. Tried Hibino. Not bad.

                2. Jin Ramen on 125th and Broadway is good for ramen. Hard to spend more than $20 a person - that more than covered a beer, fried chicken appetizer and a big bowl of ramen.

                  Izakayas: One I've liked is Sun Chan on 103 and Broadway. Not as cheap as ramen, of course, but much less than mid town. Depending on how hungry you are, I'd say about $30 per person (unless you start drinking a lot of sake).

                  Cheap sushi - I think cheap good sushi is an oxymoron.

                  1. Bugs is a great place to eat. Their pork dishes and fish dishes are great. The chef/owner's parents had a restaurant in Osaka and eating there, in this tiny place, is like eating in someone home. Each dish is prepared to order. The sushi she serves is good too. She used to be the #2 chef at Jewel Bako and at Yasuda.. Many Japanese people , including sushi chefs, eat there. It's on E.12th St.

                    2 Replies
                    1. re: foodwhisperer

                      hi...i tried Bugs tonight on your rec: i agree it's a pretty adorable place and reminded me of quirky homestyle places i've eaten in in Japan...

                      i got the 48 dollar tasting menu...my favorite courses were the edamame, the soup, and the cooked fish (white fish w/ an uni sauce)...sashimi was decent, as was the salad though i'd wished it had more mushrooms in it...i didn't care for the sushi (five pieces) so much: just style-wise, her sauces and combinations aren't my thing, and i found the rice to be mushy in the extreme (and usually i don't mind softer rice and tend to dislike the undercooked Sasabune-style rice) and also too heavy on the wasabi...

                      But i'll surely go back and root around the menu a bit...both the owner and waitress are charming...they serve beer/wine/sake now, so it'd make for a pleasant stop on a drinking&snacking tour of the East Village...

                      I also suggested to the owner that she consider adding ochi-zushi/battera to the menu, as it's such a popular item at Kyo-Ya yet is a food that suits the casual style of Bugs...

                      In any case, hope the restaurant is able to prosper (and overcome its ridiculously poor name!)

                      1. re: Simon

                        SImon, I'm glad you tried Bugs and enjoyed it. I agree with you on the sushi rice, it is not her forte. However, I don't mind her combinations of flavors or ingredients on the sushi. She did a good job as a sushi chef at Jewel Bako. I think the reason she has sushi , is because her "followers" know her from Jewel Bako and demand it. I love her soups. I'm sure if you ask for more mushrooms in the salad she will gladly accommodate you . Her pork belly dish is really good too.
                        The best thing about the place is the vibe and the cordial service. You feel like you had a good home cooked meal. Most of the people that I know who eat there, are sushi chefs, and Japanese people in the food business. I hope she fixes her shari. The name doesn't bother me,,, since it keeps people away and I can always get a seat.

                    2. Donburiya in Midtown is pretty good and cheap.

                      1 Reply
                      1. re: Uncle Yabai

                        ...and after 10pm they bring on the "A" team at the bar.

                      2. Sobaya for Soba - east village.

                        For ramen, I like Rai Rai Ken or Minca, both in the east village.

                        1. +1 on Donburi-ya in midtown east.

                          Also adding Onya, a new soba/udon place next to Donburi-ya on 47th Street. I'm loving this place after having gone twice.


                          74 Replies
                          1. re: RCC

                            Onya is a Sanuki udon specialty shop and has been around for a few years, but I agree, it's a good choice.

                            1. re: Silverjay

                              Would you mind saying a bit more about what is Sanuki udon. Apparantly, that's the place that developed udon originally, when Kukai, the Buddhist monk brought it.

                              1. re: foodlovergeneral

                                Sanuki is the old name for Kagawa Prefecture on Shikoku Island. The udon tends to be thicker gauge and the shops usually have a bit of a fixin's bar. Sanuki udon has kind of become the de facto standard, so many people may not have exposure to anything else. Onya makes their own. I don't think they do soba there. I haven't been for a couple of years though.

                                Btw, back to main topic- I spotted in one of the weekly Japanese papers, a winter special at Takesushi. It's $13 for an uni and maguro donburi. Lunch on Fridays, Saturdays, and Sundays. They recommend reserving from Thursdays at Noon. Uni is bafun uni from Maine. The ad doesn't say how long the special lasts.

                                1. re: Silverjay

                                  oh interesting, i didnt know there were any places in NY that make their own udon. i used to love udon when i was a kid, ill have to go try that place

                                  1. re: Lau

                                    Samurai Mama in Williamsburg also makes udon in house. I prefer Onya though.

                                    1. re: Silverjay

                                      ill go try onya soon for sure, i havent udon in a long time

                                  2. re: Silverjay

                                    I loved the Hokkaido uni I got as part of a kaiseki dinner at Kyo Ya and found the Santa Barbara uni I had as part of an appetizer at Marea a bit unpleasantly fishy. What's bafun uni like?

                                    1. re: Pan

                                      santa barbara uni should not be fishy if it is any good. i love good santa barbara uni, its very creamy

                                      1. re: Lau

                                        My dining partners, who are experienced in eating good sashimi in Japan, said it tasted right, so I don't know what to think about that.

                                        1. re: Pan

                                          thats odd, i mean it is from santa barbara not japan, so im not sure their japanese experience is necessarily the most relevant?

                                          i was just in tokyo (had multiple meals with silverjay) and the uni from japan in japan was really really good (this was at very good sushi places), but i will say that good santa barbara uni compares favorably to it.

                                          1. re: Lau

                                            They were also experienced in eating Santa Barbara uni in New York. They talked to me about the difference in taste between Hokkaido and Santa Barbara uni, and they actually prefer Santa Barbara uni.

                                            1. re: Pan

                                              I actually had Santa Barbara uni and Hokkaido uni during the same omakase at 15 East last week. Not that I'm an uni expert, but for me if wasn't easy to tell the difference. If pressed, I would say that the Hokkaido uni had a milder flavor and a slightly creamier texture. I preferred the Hokkaido uni. Could I identify them in a blind test? I doubt it.

                                              1. re: deprofundis

                                                i usually find the uni location pretty distinct and indentifiable...on one of my 15 East visits, Masato-san had a three kinds of uni tasting as one of the courses...

                                                As a rule of the thumb:

                                                Santa Barbara: very creamy, round, rich,

                                                Hokkaido: sharper, more pungent, somewhat darker orange, and pairs quite nicely w/ wine, even some reds...

                                                Maine: somewhere in between?...i've generally found it less flavorful, less distinct...

                                                While i used to like the Santa Barbara variety the best in the past (as do many people), i've come to prefer Hokkaido uni...(last week at Ushiwakamaru, Hideo-san was serving some delicious Hokkaido uni,

                                                Your mileage may vary :)

                                                1. re: Simon

                                                  yah i agree with Simon, I find them to be very noticeably different like maybe the most geographically noticeable among all sushi items as opposed to fish from different areas which i bet blind taste test wise i wouldn't be able to identify versus each other necessarily.

                                                  I would also agree with Simon re: his descriptions of the flavors (except I haven't eaten a ton of Maine uni, so I don't have super concrete thoughts on it)

                                                  simon - its interesting, I've always preferred Santa Barbara uni to Hokkaido until I had some in Tokyo which was the first time that I was like wow this Hokkaido uni is really really good and at that point I was like ok I think i get why people really like it (always thought it was very good, but not like amazing). I'll write about it soon when i write up my tokyo restaurants, but i thought the shellfish type options in Japan was the sushi that was really levels above what you get in the US as opposed to the fish.

                                                  1. re: Lau

                                                    I, for one, prefer Santa Barabra uni to Hokkaido uni.

                                                    1. re: kosmose7

                                                      in general i totally agree with you re: santa barbara uni vs hokkaido (this was at a 3 michelin star sushi restaurant)

                                                  2. re: Simon

                                                    That's my experience as well. Santa Barbara is so smooth. Hokkaido hits you a bit more. Maine is ok... more brackish and i find a bit saltier.

                                              2. re: Lau

                                                Ha! One of the highlights of our family New Year's celebration in Japan is that we order a whole box of fresh bafun uni from Hokkaido. It comes packaged in dry ice and has never been frozen. It's sublime. You need to stick around longer next time.

                                              3. re: Pan

                                                i agree with Lau that Santa Barabara uni is creamy and actually a bit sweet. Maine uni, sometimes is served with sea water. I find Maine uni varies, sometimes it is very good sometimes bitter and not very good. When it is good , it has a "sea like" taste. Hokkaido uni is my favorite.
                                                A Japanese friend of mine who lived on Iki island, says that the iki island uni is the best. The water there is very cold. I've had Kyushu uni and it was excellent. I think it must be similar to Iki Island uni , as they are in the same vicinity.

                                                1. re: foodwhisperer

                                                  hmm iki island....i want to go now

                                                  1. re: Lau

                                                    I would be cautious of anything entitled icky.

                                                  2. re: foodwhisperer

                                                    Iki is part of Nagasaki Pref. in Kyushu. Famous for mugi shochu. The girl who runs Uminoie is from there.

                                                      1. re: Silverjay

                                                        Iki is an island, it is off of Kyushu, but not far from there. You are correct that it is Nagasaki Pref. So I guess, uni from Kyushu would be same as uni from iki. My friend who lived there for a long time swears by it. Now she is in Nagoya, which is a whole different world. Kyushu, if i am correct is famous for mentaiko. I think one of the guys at Uminoie is from Kyushu also.

                                                        1. re: foodwhisperer

                                                          Mentaiko is famous for being from Fukuoka. Mentaiko wrapped in shiso, lightly battered, and then tempura fried is a cool dish I had there a few years ago. Although an island, Kyushu is usually referred to as a region. There's like 6 or 7 prefectures. Each prefecture, and increasingly each city, is famous for some kind of food. Well, all the Kyushu prefectures are known for shochu...

                                                          1. re: Silverjay

                                                            yep, just a few of the Kyushu breakdown favs:

                                                            -- Fukuoka: mentaiko, ramen, various fugu dishes, ika, as well as a Fukuoka style of hitsumabushi (unagi w/ rice) that includes mentaiko and is done best at a 100-yr-old place called Yanagawaya), and many many amazing seafood izakayas...

                                                            -- Kumamoto: karashi renkon

                                                            -- Nagasaki...not my fav place foodwise, but known for Chinese-influenced dishes and oldold school Portuguese fusion...

                                                            -- Kagoshima...various black pork dishes and much more: pretty much everything served in Kagoshima is awesome imo...

                                                            And great shochu all over...

                                                            Kyushu rules :)

                                                            1. re: Simon

                                                              Yes definitely an awesome place. Check out the uni when you have a chance. What I had here from Kyushu was good, but I'm sure what they have there is amazing. My friend, who is Japanese, and lived there on Iki, raves about the uni and she has spent a good amount of time in Hokkaido which has fantastic uni. The mentaiko shiso tempura sounds awesome.
                                                              Shochu rules.

                                                              1. re: foodlovergeneral

                                                                I've had it at Hakata Ton Ton. It was decent. Hakata Ton Ton is basically a Fukuoka-themed izakaya.

                                                                1. re: Silverjay

                                                                  Great. I went there upon your recommendation (it took my about a year). It was a great place. I loved the grilled pigs feet, which were so juicy and yet crispy. There was no detectible meat and the pigs feet were so precisely presented.

                                                                  I was quite impressed with their array of hot pots. In fact, that's sort of what the restaurant seemed to be about-the soups-despite the pig orientation.

                                                                  The chef came to the U.S. to be a chef at a Japanified Chinese restaurant which did not survive. I am excited to go back at some point. I had their sashimi platter-nothing special, but the fish was fresh and there were massive amounts of fish for a reasonable price.

                                                                  1. re: foodlovergeneral

                                                                    Yeah, they do motsu nabe, which is kinda like the big hit out of Fukuoka in these days.

                                                                    1. re: Silverjay

                                                                      oh yah we need to go back there, i need to review that place

                                                                      1. re: Lau

                                                                        I am going there next week when I visit NYC. Let me know if you want.

                                                                      2. re: Silverjay

                                                                        They had a wide variety of nabe and also offered shabushabu. I thought that they quality was excellent for their basic broth. The shabushabu didn't have any soy sauce or miso, and if there was any dashi as a supplement, I couldn't taste-I just read that motsunabe does have soy or miso. We didn't try any of hte other hotpots which had some kind of "nabe" name in their descriptors.

                                                                        1. re: foodlovergeneral

                                                                          Shabu shabu usually just uses konbu, maybe a bit of other dashi ingredients, to soften the water. I've never seen shoyu or miso or full on dashi in shabu shabu. Their menu calls it "collagen broth", which probably means it's made from soaked bones... Not really supposed to drink the broth in shabu shabu during the meal. At the end though, some places will burn off some of the water and make zosui with noodles or rice like you would with typical nabe dishes. They might add shoyu or miso to this. Personally, I find drinking/ eating shabu shabu broth kind of nasty but anyway... Lau and I went to HTT about a year or so ago. Didn't get any nabe or shabu shabu dishes though. But here's a write up I did of a well-known motsu nabe place in Fukuoka a few years ago to give you an idea if you've never had it- http://chowhound.chow.com/topics/357582 .

                                                                          1. re: Silverjay

                                                                            We did drink the broth at the end of the meal. It was tasty-and much like the Chinese hotpots my wife makes (she is from Southern China).

                                                                            They also offered to make a "risotto" out of the collagen broth. I presume, but am not sure, that their collagen broth comes from the pigs feet which are very high collagen items. The broth BEFORE we cooked the different items had very little taste. This might be similar to your sesame noodle experience that you experienced in Fukuoka.

                                                                            I loved your description in that string. It sounds amazing-the epiphany of the combination of the noodles (burnt or highly carmelized?) and the ponzu with the yuzukoshu. Perhaps the risotto here had a similar quality. I didn't try it as we were in a bit of a rush at the end.

                                                                            It's also amazing when Japanese cooks have some amazing combination that just works. In trying Japanese recipes, it's amazing when there's a huge difference in overall affect from small changes-using mirin or not, or using sake and mirin, or sugar with mirin, or using light vs. dark soy in a dish, or using a yuzu based ponzu, or adding more or less dashi to a dipping sauce.

                                                                            1. re: foodlovergeneral

                                                                              Just read that shabushabu is a transplant FROM Chinese hotpot into Japanese cuisine from the mid 20th century-the 1940s or 50s. It was based on Chinese version of hotpot which has an array of different types of broth depending on the region.

                                                                                1. re: foodwhisperer

                                                                                  It may have. But the connection between modern sushi and Chinese preserved fish is much more tenuous than, for example, the tie between "ramen" and "lamien" of China, or of shabushabu. Tea in Japan comes from China, but it's style of production, it's taste profile, methods of brewing and style is very different than Chinese teas (other than some recent Chinese teas that are being produced in the Japanese style for that market).

                                                                                  1. re: foodlovergeneral

                                                                                    So we did a whole "history of sushi" thread a few years ago and I did a shitload of online and offline research on this.

                                                                                    Japanese scholars believe the origins of sushi are in Southeast Asia in the Mekong River basin- specifically Laos. Basically the people there used rice to preserve fish in jars. When it came time to eat, they discarded the rice and ate the fermented fish. This method was passed on to parts of China and then to Japan. It was probably then, freshwater fish. There is still a legacy dish in Japan called narezushi that is found near Lake Biwa. It is supposed to stink and smell like cheese. They basically take some river fish, gut them, and stuff them with rice, and leave it in a barrel for a couple of years or something. Anyway, as the sushi of today uses vinegar for preservation and a nice tang for taste, uses often straight raw ingredients, and of course the rice is actually consumed, the origins are really just an interesting historical note about the evolution of the dish.

                                                                                    1. re: Silverjay

                                                                                      Rice fermented fish-in whatever part of Asia-is said to be extremely intense. Probably not much remaining semblance to sushi, other than the similarity of ingredients.

                                                                                      1. re: foodlovergeneral

                                                                                        I've read that it was one of the Tokugawa shoguns doctor who came up with the idea of using vinegar. Basically, the tastes (and smells) of acidic acid replaced those of lactic acid. Made it much more palatable.

                                                                                      2. re: Silverjay

                                                                                        I've read the same thing about the preserving the fish in rice and discarding the rice. But read it started with the Chinese centuries ago. I actually have the book here that I read it in. A book on sushi. It's a great book,( Wikpedia, confirms what you said about origins in SE Asia, and has some other interesting facts about sushi) Sheesh, i can't find the book.
                                                                                        In my search for the sushi book, i came across a really good factual book about the Tsukiji market. The book is called Tsukiji it's by Theodore Bestor, Prof. of Japanese studies at Harvard. I think you might like this paperback. I was just reading about the uni auctions at Tsukiji. Apparently they hold the auction outside the display room, in a chilled room with plastic curtains, in a no smoking area. Since the uni is fragile and they don't want it to absorb fumes and the warmer air is kept out. The Hokkaido he says is the most prized, then mentions the Chinese, Korean, California and Maine and others. It's a very good book, I think I will check it out again later.

                                                                                        1. re: foodwhisperer

                                                                                          Yeah, Bestor's book on Tsukiji is great. We've brought it up from time to time on other boards here over the years. One of his early books- maybe his first- "Neighborhood Tokyo", had a big influence on me when I read it as an undergrad studying Japanese culture. It was a little dated by then and probably pretty dated now so I'm not sure how it would read today.

                                                                                          The English Wiki page on sushi, under History, is basically quoting Prof. Naomichi Ishige's book "The History and Culture of Japanese Cuisine" as he is a preeminent expert on all things fermented and has done field work in SE Asia and I think China. The wiki used to attribute that book in the Reference section, but I don't see it listed anymore. Shameful as I know for a fact some of those other references listed are using Prof. Ishige's book as one of their primary sources as that book, which is out of print, rare, and ridiculously expensive, is basically the best English resource of translated Japanese research.

                                                                                          I have Omae's "Book of Sushi" and a few internet pages bookmarked of other sushi chefs talking about the history of sushi, but I prefer reading the more scholarly sources.

                                                                                          1. re: Silverjay

                                                                                            I figure I should mention this Japanese cookbook, "The Food of Japan" (authentic recipes from the land of the rising sun).byTokayuki Kosaki and Walter Wagner.The author Mr Koskai cooked with two famous Tokyo chefs and then at restaurant Irodori they say " Osaka;s finest restaurant". Wagner was the executive chef at Hyatt Regency in Osaka. The Chawanmushi recipe is one I based mine on and it came out unbelievably good.
                                                                                            Anyway, Silverjay you are very knowledgeable and well read in Japanese "things". One day I might be lucky enough to eat some Japanese food with you, especially sushi.

                                                                                            1. re: foodwhisperer

                                                                                              How did your chawanmushi come out? Where did you get the uni?

                                                                                              1. re: foodwhisperer

                                                                                                Is this the best Japanese cookbook that you have worked with?

                                                                                            2. re: foodwhisperer

                                                                                              I even had fresh uni in Greece. Wasn't that good though.

                                                                            2. re: Silverjay

                                                                              Ippudo has mentaiko with rice, it isn't the best , but if you're in a mentaiko mood, it serves the purpose.

                                                                      3. re: Silverjay

                                                                        Just had a conversation with my friend from Iki , her cousin owns an Izakaya there. I told her Hokkaido uni is the best, and she went bizerko on me. She said the uni from iki is famous for being best. She said the red one, they call aka uni ( red uni) goes for about $600 a kilo, that is years ago price. It isn't exactly red, and maybe leans toward the purple. But they call it red uni. She said the water near iki or Kyushu, is so clean and the water by Hokkaido she thought not so clean because of many factories. I know she is no expert, but none the less, a japanese person who loves uni and lived on iki island , Nagasaki for many years. With a relative in the food business. So , Now, the question is Where can I get some uni from there in NYC?

                                                                        1. re: foodwhisperer

                                                                          I would ask the guy at Kurumasushi if he can get some and serve it. I think if there's someone who can do it, it's him. If one piece weighs about 28 grams that's a raw cost of $20. I want to hear about the cost of that one.

                                                                          1. re: foodwhisperer

                                                                            Masato san gets Kyushu uni once in a while, but its from Saga.

                                                                              1. re: foodlovergeneral

                                                                                15 east, he's the chef there (really nice guy and speaks english well)

                                                                                1. re: Lau

                                                                                  I'll be at 15 East this week, I'm going to ask him if he has access to the red uni from iki

                                                                          2. re: Silverjay

                                                                            Just came across an old meishi from Uminoie. The girl there is from one of the Goto Islands in Nagasaki, not Iki-jima.

                                                                            Re: sorry, meishi means name/business card.

                                                                            1. re: Silverjay

                                                                              Well, its still in the same area. Thanks for the info.

                                                                    2. re: Pan

                                                                      Fresh raw uni, in Japanese cuisine, shouldn't have a fishiness to it at all. If it is fishy, it is not fresh. It will taste fishy and slight odor of ammonia if that is not fresh.

                                                                      I've done uni tastings at places in NY and Japan but I can't recall details like Simon. There are actually two types of Hokkaido uni- bafun uni (ba-fun means horse turd!) and murasaki uni (purple). I guess the same or similar species of bafun uni are found near Maine or they are cultivating them. The ad I read mentioned some guy's name as an uni expert, so they may be cultivated somehow. In Japan, they sometimes call uni from Maine "Boston uni" because, well, people know Boston.

                                                                      Anyway, you can read online elsewhere about the differences among them. I know that uni from California (Santa Barbara and Catalina Island) is well-regarded in Japan. I forget whether it was in NY or Tokyo that a Japanese chef told me he prefers uni from California. Might have been Masa at 15 East...

                                                                      Anyway, whole point of this is the deal at Takesushi. Robataya in the EV does a $22 uni/ikura don set for lunch as well. This one at Takesushi obviously is nearly half the price.

                                                                      1. re: Silverjay

                                                                        yah santa barbara uni is awesome. there is this one sushi place i go to when im at home in CA and the sushi chef / owner there usually has this special if he can procure the uni where he has live uni from santa barbara (only has a few orders available though) and he takes it out of the tank, slices off the bottom and serves it on ice in the shell....its really good, so briny from being in the sea water, really crisp clean flavor

                                                                        hmm this Takesushi / Robataya uni ikua don sounds awesome, i love uni ikura don...its such a good combination; is the takesushi you're talking about the one in queens?

                                                                        1. re: Lau

                                                                          Um, I'm pretty sure it is the Manhattan branch. I don't have the ad anymore though.

                                                                          In general, if folks are interested in the latest value deals on Japanese food in the city, as well as new openings, the Japanese free papers are the best place to get that info. The dining section is usually in the back and full of ads, promotions, etc. Even for places that aren't low-end or budget dining. Some of it is in English or bilingual.

                                                                          The papers are available near the entrances of the various Japanese markets around town. I think also H Mart on 32nd might have them too.

                                                                          1. re: Silverjay

                                                                            yah i looked up takesushi up on yelp and the only one i could find was this one in sunnyside

                                                                            however, i remember some people writing about that place on the board b/c i think it actually is japanese owned / operated (odd though that it's in queens as there is a little japanese food there)

                                                                            1. re: Lau

                                                                              Yeah the one in Midtown closed according to Yelp. So I guess this is the one out there.

                                                                            2. re: Lau

                                                                              THere is a sushi place near the Peninsula in Beverly hills that would cut open fresh uni from somewhere. I don't remember the name, but it was great and had very good sushi.

                                                                            3. re: Silverjay

                                                                              How much do you have to spend on that New Year's uni treat, if you don't mind my asking?

                                                                              1. re: foodlovergeneral

                                                                                About 3,000 YEN for 200g. There was a New Year's special. It's not usually that cheap. And actually, uni season is better in the summer.

                                                                              2. re: Silverjay

                                                                                Interesting, and I always thought Bafun uni, was Baffin uni from Baffin island. The uni there is green and has migrated down to Maine, Massachussetts and even as far south as New Jersey. In Barbados, and in St Martin I had some white uni ( the shell is white not the uni, same with the Green uni).
                                                                                I don't believe anyone in the US serves the top grade uni.
                                                                                In Japan there are so many grades of uni, I was told the French buy the lower grades and use it for cooking. The highest grades are way too expensive. 15 East I think gets a good grade of Hokkaido uni but a few grades down from the top. I have had some California uni that was delicious, some that was not so good. Some Maine that was almost inedible, and some OK, I've never had a bad experience with Hokkaido uni.
                                                                                On another note, based on your comment to Pan about fishy uni. I can affirm what you say, as a friend of mine who is a fish inspector for the FDA, has told me, the main test they do is fishiness. That is no good. Fishy mean bacteria. Ammonia smell is the worst and indicates decomposition. One should never eat any of these.

                                                                                1. re: foodwhisperer

                                                                                  Thanks for the info, foodwhisperer. This really makes me think less of Marea.

                                                                                  1. re: Pan

                                                                                    Pan, what I like about places like 15 East, if you notice the chef always tastes the uni , when he opens a new box. Makes me feel better when I see that.

                                                                            4. re: Silverjay

                                                                              Haha yes! That looks pretty good too.

                                                                        2. re: RCC

                                                                          Hopefully I am not the only one here who think both the Donburiya and Onya are plain bad.

                                                                        3. If you want authentic home-style food, Soy in LES is the place to go. It's the closest thing to my mom's cooking I can find in NYC. It is elevated from home-cooking however although it would be hard to appreciate unless you knew the basis for some of these dishes.

                                                                          2 Replies
                                                                          1. re: tatsu

                                                                            I had the hiyayakko at Soy and it was very good. Nice people working there also.
                                                                            If you like Soy, you should check out Bugs, similar vibe.

                                                                            1. re: foodwhisperer

                                                                              what else do you like at soy? i tried it once, but was sort of underwhelmed by the nikujaga which i had read was good

                                                                          2. I like Soba Koh on E. 5 St. It's not super-cheap, but it is a fair value and a pleasant place.

                                                                            1. Otafuku for takoyaki.

                                                                              Village yokocho is a cheap izakaya, they have pretty good yakitori.

                                                                              I like kambi as a less expensive alternative to ippudo- I actually prefer the chashu pork at kambi.

                                                                              2 Replies
                                                                              1. re: alkonost

                                                                                Love Otafuku for okonomiyaki. Love the raw crab and spicy tuna bowl at Village Yokocho.

                                                                                1. re: tofuavecfa

                                                                                  Isn't having both places on the same street dangerous? Every time I walk by I feel compelled to eat something even if I'm not hungry.

                                                                              2. I had a so-so meal at soba totto. I was told that the soba was 100% buckwheat. I brought by gluten free cousin (celiac disease). Turns out at LUNCH, the soba is combined with wheat. The broth for the soba was nice. Some things were decent, some a little so-so. Didn't seem like the A-team at lunch.

                                                                                8 Replies
                                                                                1. re: foodlovergeneral

                                                                                  FYI, most soba is NOT 100% buckwheat. Even in Japan. The standard soba shop makes their soba "hachiwari", or with an 80% mixture of buckwheat flour to wheat flour. Only in places that advertise "juuwari" or 100% buckwheat will you get it that way. It takes some extra handwork and skill to work with 100% buckwheat, so you'll probably only find it at the most artisanal soba shops. I don't think there are any in the US.

                                                                                  1. re: E Eto

                                                                                    Sobakoh on E. 5th St has 100% buckwheat soba (which they call "inaka soba") -- it's listed as a special, though they usually have it everyday, but occassionally run out...it's delicious and artisnal and easily the best soba i've had outside Japan...

                                                                                    Soba Totto also offers what they term "towari" soba and which they claim is 100% buckwheat and make only a dozen or so orders of per day...but Totto's does not have anywhere close to the depth of flavor that you can get at Sobakoh...

                                                                                    I've never seen 100% buckwheat soba on the menu anywhere else in the US besides these two...

                                                                                    1. re: Simon

                                                                                      the inaka is the buckwheat from Canada right? i like that one although i think i prefer their regular one, but the inaka one has the option with natto which i really like with soba for some reason (i hate natto growing up, but i love it now)

                                                                                      1. re: Lau

                                                                                        this soba and uni talk is making me hungry...i think i am going to go to Sobakoh today and get the cold inaka soba w/ uni :)

                                                                                        1. re: Simon

                                                                                          yah i love their uni ikura soba; definitely my favorite one there

                                                                                      2. re: Simon

                                                                                        What are some of the things that you liked about Sobakoh's soba that make it the best outside of Japan? Was it only their inaka that you thought was so good, or others too? Was it the dipping sauces or a borth that you liked? What were some of the dishes you suggest ordering there?

                                                                                        1. re: foodlovergeneral

                                                                                          many things...firstly, my personal preference (both for taste and dietary reasons) is for 100% buckwheat soba...but their regular soba is delicious as well -- made fresh every day (you see the owner making it through a window as you walk in)...i usually get the inaka, cold, w/ uni (on the menu it's listed as uni/ikura, but i ask them to hold the ikura, just my preference)...i also have ordered it w/ kamo-nasu (ground-duck&eggplant) but this was absent from the menu last time i went...i often get a starter of goma-ae, or some sashimi...

                                                                                          Their tempura is very good (for NYC at least), especially the anago...and when i'm splurging diet-wise, i'll get that w/ my cold inaka soba...

                                                                                          I've never ordered the hot sobas, but others have been pleased with them...

                                                                                          It's also a cute, woodsy, cozy place, w/ a decent selection of both sake and wine, usually with jazz on the stereo...service is always delightful and professional...


                                                                                      3. re: E Eto

                                                                                        Soba totto maintains that in the evenings, they do make theirs out of 100% buckwheat. Thanks for your information.

                                                                                    2. Have you tried Yuba for sushi? Good lunch specials, although last time I went it wasn't quite as good and a little cold. Seemed like it was possibly a fluke, and it was still good regardless. I get the pressed mackerel, and crave it which guarantees my return.

                                                                                      25 Replies
                                                                                      1. re: hungrycomposer

                                                                                        The prices for sushi look quite compelling-what was the quality of their fish, cutting and presentation vs. the high end places?

                                                                                        1. re: foodlovergeneral

                                                                                          the sushi at yuba is good, its not the absolute top tier in NY (yasuda, 15 east etc), but its a good 2nd tier place

                                                                                          its changed a bit since i wrote this (one of the two chefs left to go do some new project with masa where he came from and they changed / expanded their menu); i dont think it is as good as when i went here when i wrote this, but its still pretty solid

                                                                                          1. re: Lau

                                                                                            I remember your review including your initial skepticism about Chinese chefs and sushi (lots of Fujianese sushi chefs in New York). Looks like great quality stuff. Good second tier, and the prices look good.

                                                                                            1. re: foodlovergeneral

                                                                                              yah its worth checking out...plus its pretty easy to get a seat

                                                                                          2. re: foodlovergeneral

                                                                                            A very enthusiastic +1 for Yuba!

                                                                                            I would have suggested it as well but, the OP title asked for "authentic" Japanese food, which Yuba does have, but some of the dishes lean towards "fusion" so I wasn't sure if it was an appropriate candidate for the question.

                                                                                            I'd put Yuba the top of the second tier at the very least. If you want better quality fish than what Yuba serves, you're going to have to spend top dollar at an establishment like Yasuda or it's equal. I would say that some of the fish Jack serves at Yuba is top tier in quality (especially the seasonal fishes), and it's said he has the same suppliers as Masa.

                                                                                            High quality sushi (the really good stuff you can't get everywhere) is priced in such a way that it's more like a special occasion meal. This is why Yuba became my neighborhood favorite: it's not a fancy, large or trendy restaurant, but the fish is excellent and very reasonably priced for being of such high-quality. As a result I felt like I was cheating somehow by enjoying such wonderful creatures from the ocean on a regular basis, and still have enough money left over for the rent. Their kitchen is also very good, and Jack's miso black cod made it onto my "last meal if I were to be executed tomorrow" list. If you're partial to mackerels,

                                                                                            I moved to the Dallas area recently, and I'm going through serious sashimi withdrawal. If you want to see how Jack's sashimi is cut and presented, attached are some photos from my last meal at Yuba (a $50 sashimi omakase with some appetizers and some extra sushi ordered at the end). Note that I opted to receive the pieces individually one-at-a-time (re-using my plate), rather than all of the omakase pieces on one plate, so the presentation isn't as nice as it would have been otherwise. The non-sashimi photos are the appetizers (Aji 3 ways, Miso Black Cod, O-Toro tartar with sturgeon caviar). At the end of the meal I ordered some more saba, sanma, ikura and tamago.

                                                                                            1. re: alkonost

                                                                                              Wow, amazing for $50. My most expensive sushi meal in NYC was $985 per person (not including sake) at Kuruma (way out of my league now). Amazing sushi-I think best in NYC.

                                                                                              1. re: foodlovergeneral

                                                                                                Yeah the $50 omakase at Yuba is a very good deal, just keep in mind that there were some appetizers in the pictures that weren't included with the omakase, and at the end I ordered a few more extra pieces (pictures: the tamago, saba,sanma and ikura pictured on the same plate) Everything pictured together sort of blends in as one, so I wanted to note what was a part of the omakase and what were other items I ordered separately. Here's a list of what I remember being served specifically with the $50 omakase:

                                                                                                Herring w/ roe (served with ponzu)
                                                                                                Sea Bream Snapper
                                                                                                Tile Fish
                                                                                                Shima Aji
                                                                                                Chu Toro
                                                                                                Amaebi w/ Uni
                                                                                                Deep fried Amaebi head
                                                                                                Californian Uni

                                                                                                I may have left out a piece since my memory isn't perfect.

                                                                                                I haven't been to Kuruma, but it sounds like a wonderful place. NYC spoils us, it's so nice to have all these places to dine. Whether you have a big budget or a small one, there's always options out there.

                                                                                                1. re: alkonost

                                                                                                  Kuruma was the best place I have been to outside of Japan.

                                                                                                2. re: foodlovergeneral

                                                                                                  wth did you order for $985 for one person?

                                                                                                  i mean kuruma is expensive (last time i went $250 per person, no drinks), but not that expensive. I went to a 3 star place in tokyo recently and i think it was like 330 a person

                                                                                                  1. re: Lau

                                                                                                    It was on and on and on. In investment banker took me there, and we kept going and going with mostly sashimi.

                                                                                                    1. re: foodlovergeneral

                                                                                                      haha i mean just the sheer amount of food must've been ridiculous

                                                                                                      i should review Kuruma

                                                                                                      1. re: Lau

                                                                                                        Yo, you scholarship me, I'll tag along and translate and add insightful commentary. LOL.

                                                                                                        1. re: Lau

                                                                                                          Please review them. Sit with the chef too, and ask him about each piece of fish and where it comes from.

                                                                                                          1. re: foodlovergeneral

                                                                                                            i only sit in front of the chefs, i never sit at a table (and of course i will ask him where the fish comes from, read any of the sushi posts on my blog and thats how all the sushi posts are formatted)

                                                                                                        2. re: foodlovergeneral

                                                                                                          That must have been heaven. Without the rice to contend with (and fill the stomach), I can see how you easily can wrack up a bill like that on sashimi. Especially if the pieces aren't very large- but hey it's quality that counts!

                                                                                                          1. re: alkonost

                                                                                                            The quality was well worth it-when someone else was paying ofcourse.

                                                                                                        3. re: Lau

                                                                                                          Do you have some pictures of that place?

                                                                                                  2. re: hungrycomposer

                                                                                                    Their sushi was nice but

                                                                                                    1. I didn't like their FoH.
                                                                                                    2. I didn't like the manager who told my chef, in Mandarin, to use less parsley on *my* dish, while I'm sitting *at* the counter. Chef was very professional and I don't know how I would have responded if I were in his place.

                                                                                                    3. I was offended by their stewed yuba, which was cold and had clearly languished all day. It should not have left the kitchen. [This is not something I say lightly.] I didn't like their risotto, because it tasted fake. Tempura was forgettable.

                                                                                                    This was back in August, so I'm willing to give the benefit of the doubt that these issues were part of growing pains. But I have no inclination to go back. For "2nd Tier" restaurants, I'd rather go back to Kanoyama or Hatsuhana—of course both cost a little more.

                                                                                                    On a more positive note, both sushi and sashimi were nice. I'd stick to those.

                                                                                                    1. re: calf

                                                                                                      what FoH?

                                                                                                      And i'm sort of confused by the parsley comment? i mean isn't it just decoration on the plate?

                                                                                                      1. re: Lau

                                                                                                        The manager does not get to play "backseat chef" in a restaurant. It is a serious professional transgression, especially in the middle of service.

                                                                                                        The fact that I was there to witness it made it doubly bad. I am just a diner. I don't ask to sit at the sushi bar to see a power conflict get played out. It signals to me that my money is not that important to the house.

                                                                                                        What if I were here with a guest? Just, no.

                                                                                                        So it's not the issue of *me* wanting more/less microgreens [actually I think it was microgreens, the stuff you can buy off of Union Square, so not just conventional parsley]. I know what microgreens taste like, I could care less about quantity. The issue is the relationship between the manager, the chef, and the customer. In that instance, it was a really WTF moment.

                                                                                                        And again, the chef had the grace to ignore the manager's inappropriate behavior, rather than say anything back.

                                                                                                        By FoH I meant the people taking my order, i.e. the waiters.

                                                                                                        1. re: calf

                                                                                                          oh ok

                                                                                                          so the waiters were crappy?

                                                                                                          1. re: Lau

                                                                                                            Mediocre. You are digging up all my bad memories, aren't you.

                                                                                                            1. re: calf

                                                                                                              haha sorry just curious as what the problems were

                                                                                                          2. re: calf

                                                                                                            Are you saying that the waiter or manager told the chef to not give you parsley in order to save a few cents on your meal?

                                                                                                        2. re: calf

                                                                                                          I'd agree that the kitchen at Kanoyama is more consistent overall, but I've gotten stale/poor quality fish there on multiple occasions which shouldn't happen for what they're charging.

                                                                                                          Out of curiosity Which yuba dish did you get at Yuba? Was it the uni with yuba, or yuba pouch with mushrooms? I think the former is cool while the latter is warm. If you ordered the latter, sorry it sucks that you got it cold :(

                                                                                                      2. In the string, so far, there's been a recommendation for Sobaya and Sobakoh. Anyone have any thoughts on the relative merits of the two restaurants? If you want to throw in other soba places, feel free.

                                                                                                        28 Replies
                                                                                                        1. re: foodlovergeneral

                                                                                                          i think sobaya is a definite step down from soba koh, i actually find them to be kind of lackluster. i think soba koh is a much better restaurant

                                                                                                          i also like cocoron, but that is for completely non traditional soba

                                                                                                          1. re: Lau

                                                                                                            +1 for Cocoron, non traditional but delicious!

                                                                                                            1. re: tofuavecfa

                                                                                                              to add, my favorites at cocoron are the sansai soba and the natto soba. chicken meatballs are also very good

                                                                                                              1. re: tofuavecfa

                                                                                                                Can you say more about Cocoron. Is it a soba place? What kind of food and atmostphere and price?

                                                                                                                1. re: foodlovergeneral

                                                                                                                  well read my post, its a whole review on it: https://www.lauhound.com/2011/01/coco...

                                                                                                                  but its a soba specialist although they do sort of non-traditional soba and they did so well that they opened a second branch about 4 blocks away from the first one. The original one is tiny with just a bar that fits maybe 7 people and 2 tables that fit 2 people each. The newer place is much bigger with a slightly bigger bar, but alot more tables. The Japanese lady who runs it is really nice too.

                                                                                                            2. re: foodlovergeneral

                                                                                                              i haven't been to Sobaya within the last 3+ years, but it was borderline awful on my last couple visits...i.e. mediocre mostly-white-flour-soba, Latino waiters arguing w/ the Japanese waitresses and generally clueless service, and an vibe and food quality that could be described as lackluster-at-best...can't imagine going back unless multiple reports indicate otherwise...

                                                                                                              1. re: Simon

                                                                                                                I found their tsuyu used too much katsuo bushi. It was too smokey. This shop is one of Bon Yagi's mini EV Japanese "Empire" shops.

                                                                                                                1. re: Silverjay

                                                                                                                  I have noticed that some very top Japanese chefs seem to like a very smoky dashi. For example Matsuhisa's in L.A. has a very smoky broth. IN fact, I have tried to, but can't seem to recreate it with the various katsuo bushi available in U.S. I am assuming that they use a much better grade of katsuo, perhaps they grate their own from the whole fish, and perhaps there is a difference between what we get here and the traditional 6 month process of smoking that makes a big taste difference.

                                                                                                                  Who is Bon Yagi and what are EV Japanese "Empire" shops? Didn't understand your point.

                                                                                                                  1. re: foodlovergeneral

                                                                                                                    That's the guy who opened such restaurants as Sakagura, Decibel, Sobaya, Cha-an, Robataya, maybe a couple others.

                                                                                                                    1. re: E Eto

                                                                                                                      Shabu Tatsu, Rai Rai Ken, the curry place (can't remember the name). I think the yakiniku place on 9th as well.

                                                                                                                    2. re: foodlovergeneral

                                                                                                                      The only soba shop I've ever eaten at in the U.S. is Sobaya. All my other experience are in Japan. So I can't speak about top L.A. chefs, etc. We usually make (instant) soba at home. I brought back a whole katsuo from a visit to Kochi City last year. We haven't dug into yet. Need to get a shaver actually...

                                                                                                                      1. re: Silverjay

                                                                                                                        Hope to hear how it tastes. Apparantly there's whole katsuo that goes through a smoking process, but then there's an old style method that adds a month or two of fermentation that is getting harder to find. One Japanese food drama called Osen showed an episode in which an artisan was struggling with the costs of continuing to make katsuo with the more complex process.

                                                                                                                        When you make "instant" do you also mean instant soba broth?

                                                                                                                        1. re: foodlovergeneral

                                                                                                                          We usually use Hon Dashi and shoyu and maybe something else. Mrs. Silverjay is behind the recipe. I like various toppings such as negi, ground sesame, nori, shiso, and sometimes slices of okra.

                                                                                                                          1. re: Silverjay

                                                                                                                            Is Mrs. Silverjay Japanese?

                                                                                                                            I cooked my wife a dinner and used real dashi made from the katsuo bushi and kombu. I felt it didn't have enough flavor, and supplemented it with a bit of hon dashi. So I supplemented it with some hon dashi. I think the kombu I am using is not as good as it should be because the katsuo bushi tastes pretty good. My wife seemed to prefer when I supplemented, though the osuimono I made used the straight ichiban dashi. IT was quite delicious without any additions. It had less of the glutamate flavor, but I think if I can find better kombu, it will taste better.

                                                                                                                            1. re: foodlovergeneral

                                                                                                                              I've never even attempted to make dashi. Had bought that katsuo with the intention of taking a crack though. Cheers to you for your culinary chops. I gotta get the shaver and give it a shot.

                                                                                                                              1. re: Silverjay

                                                                                                                                I think it's a must to get good dashi. It's so amazingly easy to make without using instant. But getting the right kombu and katsuo is harder here.

                                                                                                                        2. re: Silverjay

                                                                                                                          wow i knew he owned a bunch, but i didnt realize he owned that many

                                                                                                                          1. re: Lau

                                                                                                                            Between his company and the company behind the Totto's/ Aburiya Kinnosuke, etc., that is a decent chunk of the authentic Japanese places in Manhattan...There is also a company behind Onya and the various Japanese places with West/East in the name. I think that company is based in Kyushu. Ippudo is a chain from Fukuoka in Kyushu. En Brasserie is a local branch of a Japan chain...

                                                                                                                              1. re: Silverjay

                                                                                                                                Wow, I'm amazed at the Japanese monopoly. But basically I'm happy Bon Yagi created "Little Tokyo" in the EV. Too bad they all aren't really good. I do love Robataya though.

                                                                                                                        3. re: Simon

                                                                                                                          Simon: I had a similar, lukewarm, experience at Sobaya about 1 year ago regarding the food. I had high hopes since I love soba (I always have some at home and make it often), and I was looking forward to trying it fresh for the first time.

                                                                                                                          I was wondering if I'd gone there on an off-night as the dried soba I use at home tasted better than Sobaya's fresh noodles. There was an unpleasant chemical taste to the broth which accompanied it, so I nudged the bowl aside. The Ika Meshi tasted like artificial smoke flavoring.

                                                                                                                          On the bright side, the shirasu & mitsuba kakiage was fantastic.

                                                                                                                          1. re: alkonost

                                                                                                                            go to soba koh, its very close and way better

                                                                                                                            1. re: Lau

                                                                                                                              Thank you for the recommendation, Lau! I'll be sure to give it a try :)

                                                                                                                              1. re: alkonost

                                                                                                                                definitely, take a look at my review, but definitely get the cold uni ikura soba (by far my favorite) as well as their tamagoyaki, they do a great job on both

                                                                                                                                i like the tempura as well

                                                                                                                        4. re: foodlovergeneral

                                                                                                                          Sobaya has gone way downhill since its glory days. Its not cheap either.

                                                                                                                        5. I ate at Oh! Taisho at 9 St. Marks Place recently and found it delicious and cheap.

                                                                                                                          7 Replies
                                                                                                                          1. re: VitalForce

                                                                                                                            Oh Taisho is a yakitori place, yes? How does it compare to Torishin, Yakitori Totto or any other great yakitori place?
                                                                                                                            1. Ambiance
                                                                                                                            2. Friendliness
                                                                                                                            3. Fun
                                                                                                                            4. Food quality
                                                                                                                            5. Authenticity


                                                                                                                            1. re: foodlovergeneral

                                                                                                                              Torishin or Totto are both alot better than Oh! Taisho except I really like Oh! Taisho's tsukune; I've been eating there since college since its right next to NYU and for some reason they've always had really tasty tsukune

                                                                                                                              its a younger crowd, definitely more down market, probably more on the fun side. Oh! Taisho isn't bad btw and it's kind of tasty, but definitely not as good as Torishin or Totto

                                                                                                                              1. re: Lau

                                                                                                                                I've been liking Rockmeisha a lot lately. The pork jowl is great, so is the pig feet, so is the saba. So are the staff very likeable.

                                                                                                                                1. re: foodwhisperer

                                                                                                                                  i generally like rockmeisha they have good gyoza and tonsoku (pigs feet) which is supposed to be their specialty

                                                                                                                                  their ramen is fairly decent as well

                                                                                                                                  1. re: Lau

                                                                                                                                    Has anyone any thoughts on "bugs" (not the food, but the Japanese foodery)?

                                                                                                                                    1. re: foodlovergeneral

                                                                                                                                      I love the place. Japanese home cooking in a warm atmosphere.
                                                                                                                                      here's a link to CH thread. look at my long review there.
                                                                                                                                      here's a link to NY TImes review

                                                                                                                                    2. re: Lau

                                                                                                                                      Grilled mackeral is good.
                                                                                                                                      Sardines when they have it, very good.
                                                                                                                                      Pork belly good
                                                                                                                                      Octopus pancake pretty good
                                                                                                                                      Tonsoku ( pig toe) and gyoza as you said ,are good
                                                                                                                                      zuri (gizzards are good)
                                                                                                                                      had a cold tofu dish that was good.
                                                                                                                                      and had a great dessert , not on menu that was made special for us.
                                                                                                                                      Fried chicken isn't bad

                                                                                                                            2. For soba, I highly recommend Cocoron, which is in LES. Their dip sobas are excellent, and my personal favorite is the yuba dib soba. The hot water they pour into the dipping sauce creates an amazing broth.

                                                                                                                              I'm not sure how to categorize Sakagura in Midtown East, they serve everything from soba, sashimi, grilled fish and donburi, but the food there is great. I work downtown, but I have made the crosstown trek to Sakagura multiple times because the fresh, well-prepared meals are worth it. Dinner gets a little pricey, but the lunch meal deals are extremely reasonable.

                                                                                                                              1. Anyone have updates to inexpensive, authentic Japanese? I tried "bugs". Disappointed. Tried "Rockmeisha". Gritty, fun and good.

                                                                                                                                5 Replies
                                                                                                                                1. re: foodlovergeneral

                                                                                                                                  I can't give you a detailed report on Fukurou, because I only had one thing - a rice pot with shellfish. It was very aromatic, and the scallops in it were cooked perfectly (unfortunately, the red clam was very tough). It's much more sedate than, say, Hagi or Yokocho, and also somewhat more expensive. I'd definitely go back if I were nearby and hungry. The couple next to me got the yellowtail collar, and it looked fantastic. But I could barely finish that rice pot.


                                                                                                                                  1. re: small h

                                                                                                                                    I had one really great meal there. I had one very mediocre one that embarrassed me with a friend.

                                                                                                                                    Was your inability to finish the rice pot related to size or to quality?

                                                                                                                                    1. re: foodlovergeneral

                                                                                                                                      Size, and also burn-out. It's really a 2-3 person dish, but it appealed to me, so I ordered it. I have trouble eating so much wet rice at one sitting, even if it's pretty good, which this was.

                                                                                                                                      What happened during your lousy meal? I've read negative reports about the service, but I felt very well taken care of, by a female server of a certain age.

                                                                                                                                      1. re: small h

                                                                                                                                        Food quality was surprisingly bad after a really excellent meal.

                                                                                                                                        1. re: foodlovergeneral

                                                                                                                                          That's unfortunate, and even more so since you brought a guest. That would make me hesitant to return.

                                                                                                                                2. anyone know any restaurants that sells tsuyu?

                                                                                                                                  1 Reply
                                                                                                                                  1. re: woodside11377

                                                                                                                                    I think every place that offers soba will serve it with tsuyu. If not you can get it bottled and premade at all the Asian grocery stores; Mitsuwa, H-Mart, maybe the Chinese ones too.