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Matzoh ball ramen is the menu's thesis statement, and it holds up. This creative South Williamsburg restaurant earns a Michelin Bib Gourmand by stitching Ashkenazi Jewish and Japanese cooking together without the seams showing, toro tartare landing on sake kasu challah, Wagyu pastrami pressed into milk bread. The room is small and the vibe is neighborhood-casual, which makes it easier to order the chocolate challah bread pudding without feeling self-conscious about it.
The awards strongest first
- Michelin Guide Bib Gourmand
- The New York Times 2013 · Critic's Pick · Restaurant Review
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Matzoh ball ramen
“many—like the matzoh ball ramen or the terrific lox bowl stuffed with avocado, Japanese pickles and sushi rice—cleverly straddle both cuisines.”
Michelin Guide -
Lox bowl
“many—like the matzoh ball ramen or the terrific lox bowl stuffed with avocado, Japanese pickles and sushi rice—cleverly straddle both cuisines.”
Michelin Guide -
Toro tartare
“Kick things off with perfectly presented toro tartare over house-baked sake kasu challah, spread with scallion cream cheese and topped with “everything” spice”
Michelin Guide -
Wagyu pastrami sandwich
“the unctuous Wagyu pastrami sandwich made with house-made caraway shokupan (milk bread) and mustard.”
Michelin Guide
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