Egg Salad SandoNR·Shige KabashimaManhattanA Japanese-style sandwich featuring a thick layer of creamy egg salad, often...|
Wagyu and Bone Marrow Soupless RamenNR·Shige KabashimaManhattanA rich ramen dish featuring tender Wagyu beef and unctuous bone marrow,...|
Deviled EggsNR·Shige KabashimaManhattanClassic deviled eggs elevated with the luxurious addition of sea urchin...|
OystersNR·Shige KabashimaManhattanBivalve mollusks served raw, often on the half shell, prized for their...|
Tuna TartarNR·Shige KabashimaManhattanFinely diced raw tuna, typically seasoned with soy sauce, sesame oil, and...|
Bleu Cheese Sauvignon BlancNR·Shige KabashimaManhattanCocktail that was actually really balanced, and got cheesier as the cocktail...|
Tres Leches CakePepe's CantinaOrlandoA popular Latin American sponge cake soaked in three kinds of milk, offered...|
Tonkotsu with Demi GlaceKyuramenChicagoA combination of tonkotsu (pork bone broth) with demi-glace sauce, often...|
Lunch GozenSushi Gaku·Yoshi OtaWashington D.C.A Japanese lunch set meal, typically featuring a balanced assortment of...|
Jasmine TeaMINŌ Omakase & Sake Bar·JM CanlasA fragrant and soothing tea infused with jasmine blossoms.|
Raw oysters with persimmon, pickled ginger and toragashiLucian Books and WineAtlantaRaw oysters served with persimmon, pickled ginger, and togarashi.|
Crispy tunaNobu·Chef Nobu MatsuhisaMalibuA crispy appetizer, likely featuring a piece of tuna that has been coated...|