Sushi is the first food that comes to mind when you think about Japanese Food. But there is much more than just sushi that is grilling, steaming, and frying in the kitchens of these 5 Best Japanese Restaurants In New York.

Izakaya Ten

The restaurant spruced up with dim table lights and intriguing artwork hanging from the ceiling, certainly captures the spirit of Japanese cuisine. Izakaya serves some lip smacking dishes such as deep-fried octopus balls and Kurobuta pork sausage with mustard. The there is the exotic teriyaki-flavored roast duck which is thinly sliced and appropriately flavored. The food is excellent and the service impeccable.

Morimoto

One of the top Japanese restaurants in New York is owned by the renowned chef Masahuru Morimoto. The specialty of the restaurant is the lunch items called “lunch picnics” that contains a complete meal right from starters to desserts. Morimoto offers exotic dishes such as fresh octopus, oyster and king crab legs.

Matsugen

Matsugen is a spacious restaurant with compartments so that you can choose to sit either in a hide away zone or near the window. The restaurant does not comprise on the Japanese culinary skills and all the dishes food details and presentations are painstakingly true to the Japanese roots. The three varieties of soba are a real surprise and must try items: Rin (ground with no husk), Seiro (medium husk), and the husk-heavy Inaka.

Hiroko’s Place

The restaurant is known to serve Japanese-style Western food and unique down-home creations that mix unexpected flavors with great success. The omurice (omelet stuffed with fried rice and drizzled with ketchup) is a specialty that you must try.

Soto

The last (not the least though) on the list of best Japanese restaurants in New York is the Soto. The restaurant is done up decently in white and beige without being too opulent. Some of the worth mentioning dishes include: trompe l’oeil, sea bream steamed with ginger-scallion oil, lobster wrapped in lotus root, and hamachi cubes and pine nuts wrapped in white kelp with wasabi roe. Sushi is painstakingly prepared with a touch of homemade soy and a dab of wasab, the way the masters have done it for centuries.

Image Credit: koisanjapanesecuisine.com