From Kaiseki to Ramen, a Fresh Shipment of Asian Imports


Andy Xu will be the executive chef at DaDong New York.

Christopher Gregory for The New York Times

Many of New York’s most intriguing new Asian restaurants in recent years have been imports — spinoffs of established places in Japan and China, often with a distinct innovation or specialty. This season’s newcomers follow suit.

At Wokuni, the first American outpost for Tokyo Ichiban Foods, which runs 50 restaurants in Japan, bluefin tuna and king yellowtail will arrive by air from the company’s own aquaculture farm in Japan. Those fish and others will be prepared in traditional fashion — sushi, sashimi, tempura or grilled — and sold at a retail counter.

Ramen has become commonplace in New York, but, at Tonchin New York in Midtown Manhattan, a Tokyo-based restaurant group will shine the spotlight on Tokyo-style ramen: broth seasoned with soy sauce. The curly noodles are made in-house. Tonchin will also serve teppanyaki dishes, seared on vintage-style iron griddles, and fried chicken.

Toru Okuda, who earned many Michelin stars in Tokyo and runs a restaurant in Paris, has secured a tiny niche in New York, where he will join the recent parade of chefs serving finely wrought kaiseki dinners. His Chelsea restaurant, Okuda, will offer two seatings each night at a counter with just seven seats. A private room holds another six.

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