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Yamariki
Japanese
The nikomi offal stew has been simmering in Hatcho miso, sugar, red wine, and bouquet garni for what feels like a century, because it basically has. This old-school Tokyo restaurant in Morishita built its name on that stew, and the kitchen rounds it out with pickles, crudités, anchovy-dressed salads, and seasonal tempura. A short wine list sits alongside the sake and shochu, which is either charming or audacious depending on your mood.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Nikomi offal stew
“The signature dish, nikomi offal stew, is simmered in Hatcho miso, zarame sugar, red wine, and bouquet garni”
Eater -
Rainbow crudite with miso
“There is also a colorful selection of vegetable dishes including tsukemono pickles, rainbow crudite with miso for dipping, and a hearty salad with an anchovy dressing.”
Eater -
Tempura of spring mountain vegetables
“Be sure to inquire into any seasonal dishes like tempura of spring mountain vegetables.”
Eater
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