japanese seafood without the painful price tag, at wokuni

Who can think that the price of groceries can keep up with the sushi market in New York?
We have at least five omakase in the past year.
Shelter only
Sushi Noz, Sushi Amane, Yoshihiko Noda, Shoji at 69 Leonard Street and Ichimura at Uchi-
Before drinks and taxes, the price of a meal is between $250 and $300.
If you already tend to think that Japanese seafood games, like many other things in Manhattan, are manipulated to cater to robber nobles, then these restaurants will not change your mind.
But the next time you are desperate to taste another yellow tail, I suggest you go to a izakaya called Wokuni for lunch or dinner.
It took a short walk from the central station and was open from October.
So far, it has not attracted much attention.
This is understandable given the mixed message it sends out.
It has soaring ceilings, a backlit bar with a high shelf and only the gymnast can reach the top bottle, and a choppy overlapping brick wall shows Frank gaery in his fish
The scale period, the constant dance beats in the background, no matter how hard you cry, will not stop.
In other words, it looks like the Asian fusion restaurant in the lobby of the W Hotel, built around 1999.
However, the menu sang another tune.
Traditional izakaya dishes such as tofu, chicken, sashimi and skewers are served here.
One thing is different, though: Wokuni is far more interested in seafood than the average izakaya.
Usually, the fish in Wokuni is very good, almost strange and fresh, shipped daily from a fish farm in Nagasaki owned by Tokyo\'s Tsukiji fish market or restaurant parent company, Tokyo Yicheng Food(
Its admirable motto is: \"We are constantly changing the food culture in Japan. ”)
Wokuni\'s seafood is raw or cooked, it is different from other izakayas in New York, it is better to be regarded as the embassy of Japanese drinking culture, where food plays the role of ambassador driver
Sushi is rare in the standard izakayas, but it is made and sold at Wokuni\'s price, and the price is very moderate.
While many omakase chefs color the fish to make the fish soft and relaxed, the sushi At Wokuni is pretty much fresh.
If all you get is a couple of $5 Yellow Tail King sushi, or $6 Sea am fish sushi, or one or two gold --
The price of sushi is $9 and you won\'t regret it.
The fish will shine.
It may be chewy.
Pink, red, ivories and white meat will be as obvious as it was painted with nailspolish brush.
But sushi is not the highest use of Wokuni seafood.
What this place lacks is seasonal fish that can make the sushi trip truly memorable: Izzard shad, striped jack, firefly squid.
However, when it comes to sashimi, it is not a responsibility, and the firmness of the warkuni fish has become a point in favor of it.
Before the sashimi-
Or, in fact, other
Check out the daily specials released by chef jizawa akiaki.
They almost always cut a few bluefin tuna from the farm. raised fish.
If you come for lunch very early and try to get Wokuni don, a special item centered on sashimi rice bowl and shrimp tempura, it will cost $24
There are only five Wokuni in the kitchen.
Not a day though, so you\'ll most likely be happy with kaisen --
Don, it\'s likely that even if tempura is not included, the $18 you pay still looks like one of the best ingredients
Fish business in town
Things get more fun when Wokuni\'s seafood comes into contact with heat.
Also, special offers should be your starting point.
There is probably a roast yellow tail collar.
If you are used to ordering this in your favorite izakaya, you will be surprised how clean and sweet the taste here is, which is a good bet.
The collar and chin of bluefin tuna are not regular enough and no one can develop the habit of ordering them.
The last night, Wokuni\'s roast collar was one of the most delicious cooked fish I \'ve had for a long time, and each point was worth chasing to the depression of the bones, where the skin and cartilage were hidden
It\'s not always available, but the grilled bluefin tuna tail is carved into a steak and the backbone is cut so you can enjoy a teaspoon of hot transparent jelly in your spine. Mr.
Jize has a surprising idea of treating the sea am fish body angles and corners like chicken wings.
Sandwiched in a triangle, fried to crispy and served with lemon, they should be bitten between the small mouth of the sake.
On the other hand, ei hire is a dried shark\'s fin that is often roasted and cut into squares, which is chewy and flattering compared to beer.
Of course, fish and chips will also be matched --
The variety of fish varies from night to night, but it tends to be very fresh, crunchy and has light on the batter.
Chips made from Japanese yam are never crispy and need more salt all the time.
Sometimes salt comes with them, and sometimes salt doesn\'t.
These yam fries are an example of what happens once you are away from seafood At Wokuni: The ingredients are no longer heavy and everything tastes a bit common.
Something is on the ordinary right, like fried tofu with big stones;
Omelet, especially the omelet of grilled eel;
And the gentle ghost.
Small white sardines with grated kon.
There are also some that are wrong, such as butter roasted scallops and monkfish liver that strongly recalls canned cat food.
If I work nearby, I will eagerly come back at least once a week and stick to the fish specials as much as I can.
I suspect I will get bored, but I will keep an eye on what Wokuni can put on the menu, but not so far.
The parent company runs a farm in Japan that raises tiger fish and about 50 restaurants.
The porpoise should be the most delicious of the porpoise.
I think New York can make it appreciated on Lexington Avenue.
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