Here’s a look at where to dine during New York Fashion Week 2022.
YOSHINO
YOSHINO by Sushi Master Tadashi Yoshida is one of the most important sushi openings in New York to date.
The restaurant is the United State debut of one of Japan’s most respected Sushi Masters and former owner of Sushi-ya no Yoshino and Sushi no Yoshino, which was acclaimed as one of the top sushi restaurants outside of Tokyo.
His meticulous approach to sourcing and matching ingredients and exceptional skill at balancing flavor and texture have earned him an international reputation as one of the leading forces in elevated culinary craftsmanship in the art of sushi making.
Chef Yoshida showcases his techniques in a 21-course omakase service, combining classic edo-mae style sushi with subtle French influence, served on a 10-seat sushi counter composed of a single piece of hinoki wood that is over 300 years old.
Mollusca
Mollusca is a recently opened high design seafood restaurant in the Meatpacking District with an impeccably executed expansive menu and a signature dish of Mussels, served in 35 imaginative sauces.
The menu was designed by Brand Chef Gianmaria Sapia and Executive Chef Christina Bonilla (Zuma, Atla, Clocktower), with great attention to detail in flavor and presentation.
The restaurant also showcases a beautifully designed and well-stocked taupe marble cocktail bar where Beverage Director Kate Uglova, formerly of The Aviary —part of the Alinea Group— in Chicago, creates cocktails with intricate flavors and uncommon ingredients.
The beautifully designed interior features large black mirrors and hand-blown glass chandeliers anchor the dining room in shapes reminiscent of jellyfish and cast waves eliciting a deep-sea feel.
The restaurant is furnished with custom made leather and velvet seating.
The Oval
The Oval, a 30-seat Chef’s tasting counter nested in La Devozione at Chelsea Market, was conceptualized by Giuseppe Di Martino, third generation Owner of renowned Pastificio Di Martino to take diners on a culinary journey for the best use of the Di Martino’s varied pasta shapes with imported and local seasonal ingredients.
Each dish in the seven-course pasta tasting menu is based on classic Italian recipes, reimagined by Giuseppe and Executive Chef Alessio Rossetti in modern and experimental ways.
Every aspect of each course is rooted in specificity beginning with the uniqueness of the dry pasta shapes paired with specific ingredients and flavor notes.
The dishes are presented with custom-made tableware and flatware, and Zalto glassware, all designed to augment the dining experience.
The courses are paced in such a way that the chef can seamlessly serve up to fifteen diners at once, including parties with different start times.
As the perfect pasta is served al dente, Giuseppe has devised a serving method at The Oval to allow diners to indulge in the pasta at its peak texture, between 10 and 40-seconds after the dish is finished.
Jungsik
Jungsik, the highly acclaimed two-starred Michelin restaurant from world renowned Chef Jung Sik Yim was first to introduce New Korean cuisine to New York.
The Tribeca kitchen is helmed by Executive Chef Daeik Kim (Culinary Institute of America) who trained as sous chef for two years under 2021 Michelin Guide Blanc Pain New York Young Chef award winner Suyoung Park.
Jungsik is included in La Liste’s 2022 Top 1000 World’s Best Restaurants and highlights a nine-course signature menu with supplemental options available as well as an award-winning wine list and craft cocktails.
The signature menu has consistently seen small variations in both presentation and flavor profiles since the opening of the restaurant while maintaining the signature Jungsik quality.
Mifune
Located in the heart of Midtown East, just blocks away from the United Nations, MIFUNE is the Michelin-recognized Japanese restaurant that focuses on Neo-Washoku cuisine.
The Kitchen is helmed by Executive Chef Tomohiro Urata (three Michelin-starred La Maison Troisgros in Roanne).
His signature style is infusing French culinary techniques and flavors into Japanese cuisine and is served both a la carte and in omakase tasting menus that change nightly, creating an entirely unique dining experience for each seating.
Sushi Amane
Hidden in MIFUNE’s subterranean level is Michelin-starred Sushi AMANE, an eight seat sushi bar helmed by Executive Chef Tomoyuki Hayashi (Matsuiri, Sushi AZABU).
At Sushi AMANE, Chef Hayashi has full reign to put creativity on display and has incredible surprises in store such as nama-yuba and Japanese uni with Kaluga caviar.
Only using wild fish from Japan and other countries around the world, Chef Hayashi’s omakase sushi experience is a progression that consists of four small dishes, nine Nigiri, tamago, hand roll, and miso soup and changes daily based on market availability.
He seasons his rice specifically for each session using aged akazu vinegar.
The omakase sushi experience is priced at $230 and will have two seatings daily Tuesday through Saturday, at 6pm and 8:30pm.
Chef Guo
Just opened on August 16th, CHEF GUO is the Manhattan debut of Chinese Master Chef Guo Wenjun, who began his culinary training at the tender age of 14 under the mentorship of Chinese Master Chef Ding Guangzhou, a seventh-generation disciple in the line of royal chefs, in the discipline of Chinese Imperial Cuisine.
In his forty-year career, Chef Guo has held posts as Executive Chef at the Platinum Seven-Star Beijing Palace International Hotel, the Diaoyutai Garden Villa International Club, been recognized by China as an Elite Master of the Chinese Culinary Arts and won the Gold Medal at the Asia Cuisine Competition.
The restaurant will showcase his proprietary culinary system that has been recognized by the Chinese Government and his unique brand of cuisine, combining Chinese Imperial cooking and Classic Western cuisine to create his Healthy Royal Cuisine Culinary System.
The dishes are made with healthy, organic, and green ingredients, emphasizing a nutritional value and a balanced meal.
The food is prepared simply to allow the flavors of the high-quality ingredients to speak for themselves.
His cuisine is served in the form of a nineteen-course tasting menu, that includes 15 savory courses, three tea courses, and a dessert.
Limani New York
Limani New York is the standout, Greek-Mediterranean dining destination located in the heart of Rockefeller Center.
Helmed by Executive Chef-Partner M.J. Alam, Limani New York creates a truly exceptional dining experience for its guests, highlighting clean Mediterranean flavors spotlighting whole fish flown in daily from the Mediterranean.
Upon entering the main dining room, guests will find themselves whisked away to the islands of Greece. Marked by a beautiful white marble bar, one will find an expansive dining room with high ceilings, white leather seating, and a beautiful blue infinity pool.
Al fresco dining provides a bird’s-eye view of Rockefeller Center—in the summer, there are shaded umbrellas, and in the fall and winter months, individual heaters—allowing diners to take in sights of the skating rink activities and the iconic Rockefeller Center Christmas Tree.
At Limani, one will find an impeccably curated selection of specialty cocktails and a global wine list.
Limani New York has been a favorite of many celebrities, political dignitaries, and also many of the cast from Saturday Night Live frequent the restaurant on a regular basis as NBC is located only a block away at 30 Rockefeller Plaza.
Hortus NYC
Michelin-recognized Hortus NYC is a stylish, modern Asian restaurant that emphasizes a design-forward atmosphere, and menu of carefully curated dishes that blend the flavors of Southeast Asia.
The menu, designed by Executive Chef Lenny Moon (Jungsik, Pado, Bari) takes diners on an eclectic culinary adventure as he infuses pan-Asian flavors with European techniques.
The restaurant features a bi-level dining room and hidden garden, that includes both heaters and air conditioning to ensure customers can enjoy a meal in the picturesque space regardless of the weather.