"Super fresh, super clean, and a great presentation. I could sit and eat this all day and still want more!" Chef Chester Gerl Leer más.
"This style of nabe comes from my hometown and it is done perfectly. Whenever I am missing home, I go here." Chef Abe Hiroki Leer más.
"This is a delight to start a meal. It's possibly one of the best I have tried. The roulade is set with a gelée. It's fresh-tasting with perfect texture." Chef Shaun Hergatt Leer más.
"I love how simple and satisfying something like guacamole can be. With the addition of spring peas, it's a delicious twist on the traditional." Chef Daniel Boulud Leer más.
"This is one terrific dish. The tuna is expertly cut. I can't wait to go back for their sweetbreads." Chef Todd Richards Leer más.
"EN Japanese Brasserie is always very professionally operated. The freshly-made scooped tofu is my children’s favorite, and I agree. They do everything well." Chef Mark Ladner Leer más.
"John Fraser will blow your mind with his vegetable-focused menu offered only on Monday nights. Do not miss this exclusive opportunity." Chef Amanda Freitag Leer más.
"I love the pulpo carpaccio with octopus carpaccio, lemon oil, marjoram, and piment d'espelette. It’s light and surprisingly tender." Chef Gabriel Kreuther Leer más.
"Many people have a misunderstanding of raw mushrooms, and yet this dish captures a unique complexity of earthiness and is worth getting again and again." Chef Colt Taylor Leer más.
"The sweetest scallops with that fresh, clean textural bite, a hint of lemon zest and chives. Then top it off with a finger-licking-good, amazing dumping of hot brown butter." Chef Russell Jackson Leer más.
