Japanese Culture in New York - Chopsticks NY

Offering contemporary Japanese food with seasonal ingredients, Bozu stands out as one of the best places to dine in Brooklyn. A great meal to try out this winter is the Wagyu Beef Hamburger Steak made with 100% Japanese ground beef. Carefully combined lean and fat meat, in 7 to 3 ratio, is pan-seared until medium rare and served with a mushroom sauce. Four different kinds of mushrooms are marinated with salt to extract their savory essence, and it is sautéed with soy sauce and beef juice from the steak, making a rich and buttery sauce that brings out the best of flavors. Pair it with sake which complements the meal wonderfully.

Daimatsu has been cherished by local gourmands for 20 years in Mountainside, NJ. They invented Sushi Pizza 13 years ago, and it has been the top choice among patrons ever since. Sushi rice, padded into a pizza shape, is fried until crispy and topped with a spicy sauce, marinated tuna, caviar and scallions. This is a sensational pizza with a magnificent contrast of flavors and textures in every crackling mouthful, loved by both sushi enthusiast and novice alike. “Bring your own drink and dine with us,” says chef Momo who values close relationships with his patrons to provide the best dining experience at affordable prices.

Highly rated by numerous restaurant reviews and received a rating by Michelin, Hakata Tonton is a specialty restaurant serving Hakata’s regional delicacies and collagen cuisine. A winter special you must try here is the Hakata Motsu Hot Pot. It’s a pot full of a chicken and fish base broth, flavored with soy sauce, that comes packed with small intestine from premium Japanese beef, wanton, garlic and vegetables. The intestine, loaded with collagen, is pleasantly chewy, and you will be mesmerized by its savory and rich flavors. You can also add Sesame Seed Noodle or Noodle with Chinese Chive for an extra $4, making it even more satisfying and filling.

Hakubai specializes in traditional Japanese lunch meals and kaiseki dinners. On Jan. 1 and 2, Osechi Menu & Assorted Sashimi will be served for a true Japanese New Year celebration experience. It includes Grilled Shrimp & Sea Urchin topped with Salmon Roe, Simmered Abalone and Ozoni Soup prepared using a broth simmered with duck and dried baby flying fish. This special meal is praised for its delicate flavors and elegant presentations. Every item in this course is freshly prepared, and it is a rare opportunity to enjoy a scrumptious Japanese celebratory meal in NY. Reservations are required and can be made starting Dec. 1 until full.

Kambi is renowned for its wide selection of ramen noodles and soup flavors that can be mixed and matched to your liking. The latest on their menu is the Tokyo Tsuke Men that is becoming mainstream in Tokyo, and unlike ordinary ramen, it is enjoyed by dipping cold noodles into a sauce with an assortment of sides. Kambi’s noodles are as thick and hardy as udon noodles and can be served hot or cold. Their dipping sauce is a pork broth base with a choice of soy sauce, miso and shio flavors, finished off with a sprinkle of dried fish powder to add yet another layer of flavors. This new and delectable ramen is not to be missed this winter.

Serving over 20 kinds of original “omusubi” (rice balls) from traditional to creative types daily, Oms/b is the popular destination among people looking for a reasonable, yet tasty lunch. They are now offering a unique Party Platter which allows you to choose from 50 kinds of rice balls such as Spicy Tuna and Shrimp Popcorn (shrimp tempura with chili mayonnaise) as well as scrumptious appetizers like Shrimp Dumpling and Teriyaki Chicken Skewer, and you will be swayed by what to choose. Their new introduction is Chirashi Cake that will surely be a centerpiece. They also have mini omusubi for buffet parties.

At the bustling fireside counter, you can have a completely new dining experience in Robataya NY. By sampling fresh ingredients grilled with just the right touch by the seasoned chefs, your body and mind will unwind. Of the robatayaki dishes, Fish of the Day has been the most popular dish since its opening. Also recommended from the kitchen menu are Kamameshi (Japanese Pilaf cooked in an iron pot) and Braised Pork Belly. Sake and shochu are specially selected to go with their food, which further bring out its deliciousness. You can enjoy your meal at the lively counter as well as in the relaxed atmosphere of the dining room.

Masterminded by the macrobiotic restaurant Souen, Souen Noodle delivers healthy ramen with a macrobiotic and organic concept. Their winter special is Maitake Ramen which is nourishing and has detoxifying power. The soup broth, prepared using vegetables and dried kelp, is simmered with 3 kinds of mushrooms that have medicinal properties. This earthy, robust and remarkably tasty soup goes wonderfully with their organic, dairy-free noodles. The Gindara Ramen with fish essence is always a customer favorite, and ramen can be served with udon or soba noodles. Their menu also features other healthy meals, organic wine, sake and beer.

The yakitori and ramen bar, Sui Ren serves a variety of Japanese foods from tapas to yakitori and ramen. In addition to their popular ramen selection such as Duck Ramen and Vegetarian Mushroom Ramen, chief chef has created Maguro Ramen for the winter. This salt-flavored soup, whose base broth is made from blue fin tuna collar and chicken, has a rich flavor steeped with the tuna’s umami. The toppings are otoro (fatty tuna) tataki, homemade tuna soft jerky, scallion confit, crispy fried leek, and onsen egg. A full selection of sake, shochu and original cocktails also boost your dining experience at Sui Ren.