The name of this Japanese restaurant is really simple but literary. One word, &quot;ya&quot;, and the environment is really apt to the name of the restaurant, very elegant. Their sashimi and seafood rice, as well as sushi are highly recommended. It can be said to be a signboard.

Trip Gourmet Awards 2023

Masa

Per Se, French food has been connected to Michelin Samsung Per Se for 14 years in a row. The deep thought behind the carefully carved dishes is not a description of [White truffle Italian rice]. Of course, you can&#39;t miss the annual white truffle season. The atmosphere of white truffles is inverted. The complex and rich flavor of garlic, gasoline, earth, cheese, honey is really amazing! Castelmagno cheese, cream, rice with Italian Alba fresh white truffle classic! [Miyazaki and Niu] Really really experience what is called the entrance of Miyazaki and Niu, the entrance can feel the sweetness of fat melt, the taste is extremely strong, people have a endless aftertaste.

Trip Gourmet Awards

Top 40 Fine Dining 

In the afternoon three-course package, some dishes need to be increased in price. We count the service fee and the last per capita is 80 US dollars, and the price/performance ratio will be different. ▹ Organic Egg Caviar is an iconic egg, JG&#39;s unchanged head card for many years. Dig the whole egg, then put the scrambled eggs, cream, caviar in turn, from the top and the next spoonful to the end to dig out 3 layers, caviar entry first one grain burst out of fresh fragrance, vodka seasoned cream light and fragrant, a mature scrambled egg air is full, warm and salty, Combine a wonderful but harmonious taste. ▹ French foie gras sauce crispy icing pistachios and sour cherry dried topping, a thin crispy roast caramel, foie gras sauce delicate and fragrant, toast is slightly wet and soft, but the white port wine freeze next to it can line the foie gras aroma more mellow. ▹ Fragrant flounder with emerald cream juice peeled flounder steak roasted to the surface micro-squid meat is smooth and tender, the sauce is not seasoned, and the fish still likes to have a slightly sour feeling. ▹ Roasted pigeon with dry golden lotus vinegar juice pigeon wrapped in spices roasted until five minutes cooked, the meat is just right soft and tender. The dry golden lotus sauce is the first time to eat, knowing that it is vinegar juice, so I am prepared for acid, but I didn&#39;t expect to be tied with the acid five officials. . . exciting! ▹ green coconut frozen cake with tropical fruit the most want to eat dessert, not disappointed! Frozen cake ball with lime condensation and pineapple frosting fixed on the plate, after knocking open to reveal the full fruit inside, cold and sweet as if a mouthful came to summer! ▹ Chocolate cake with vanilla ice cream lava cake is nothing unusual, but this ugly lava cake turned out to be JG&#39;s signature dessert, which made me interested. Cut open the soft cake body, the chocolate flow in a nearly static speed to slowly flow outward, with chocolate unique bitterness, with vanilla ice cream, a cold and hot melt in the mouth, ice and fire two days of sweet and strong alcohol will make people forget calories.

If you want to taste Italian food and seafood in New York, recommend this restaurant near Central Park. Came here in October, thinking about eating sea urchin pasta, unfortunately it is not the season, changed the red wine octopus Fusilli, with beef bone marrow sauce, the noodles are chewy, quite tasty, that is, the amount is a bit large. If you want to taste a few more dishes, you can choose a set meal.

Good taste, good environment, good service attitude!

When a ceiling American restaurant next to Central Park found their home, they were amazed by the classical decoration. There is a lunch Prix-Fixe package for their home from Monday to Friday. Compared with the $30 lunch in the restaurant week, there will be more desserts. I recommend his weekly lunch package 💥 Redeye Grill📍890 7th Ave, New York, NY 10019🕙 Monday to Sunday 12:00-21:00💰 Weekly. Inner lunch market package $39-3 Courses The storefront decoration of their home is really great. It is very suitable for taking pictures. It is like crossing into a European-style gorgeous classical palace restaurant with paintings and sculptures. The atmosphere is too great. There are not many diners coming at noon during the week. The environment is also very quiet ✨NEW ENGLAND CLAM CHOWDER✨ came to check in for their Clam chowder, but the taste is not Botun&#39;s authentic soup with large potato ingredients. Every spoon can be dipped full of ingredients, a bit like a porridge ✨FRIED CALAMARI✨ pre-fabricated fish ring, It is destined to be at the table every time I go to the restaurant to pick, delicious classics do not step on the thunder skin fried more crisp, dry eating and dipping sauce are good ✨MISO BlACK COD✨ rarely eat in the restaurant with a sense of fish staple food, but after this table, I was pleasantly surprised by the addition and seasoning of miso. Let the fish taste more juice and season slightly heavy, you can eat the side dishes together ✨PETIT DOVER SOLE✨ This fish meat is compared to another staple food, and it owes some surprises that the fish meat is relatively satisfactory. It will be slightly dry when fried until the outer skin is golden and crispy. The aroma dessert of some sauces is less. I chose cheesecake. And strawberry cheese fruit plate ✨STRAWBERRIES &amp; WHIPPED CREAM✨✨NY CHEESE CAKE

This Chaiyuan is also in List for a long time. Taking advantage of the Mid-Autumn Festival, he can&#39;t make an appointment in advance. He needs to queue up at the scene to get the number. The restaurant is very spacious. The store decoration is very antique. His golden soup old jar and Fengzhi steamed dumplings must be ordered for about an hour every time. You can take the number and turn around the old jar of gold soup. This dish must be ordered every time you come, but the taste is really amazing. It is very fresh sea cucumbers, abalone, burdock, quail eggs, and rice and soup. It is very fresh and summer, that is, Xiaogui ✨Yellow Croaker In Golden Soup✨ ordered this one for the value of appearance. I feel that a surprise fish meat is steamed out, very fresh and fishy, small pieces without thorns will be poured into the golden chicken soup sauce after the table, more flavorful ✨ Duck Roll ✨ The front dish can be washed this way, the outer skin is fried, the taste is very crispy, there are cucumbers, bean sprouts, and carrots inside. Just to relieve the greasy ✨Duck Fried Rice with Black Pepper✨ black pepper stove duck fried rice, rice grains are clear, fried very flavorful pepper taste is very rich, with fine duck meat chopped, you can wash it when you eat it, you can drizzle with a spoonful of gold soup sauce, more fragrant

这家日本料理餐厅名字还真的取得简单却又文学。一个字，&ldquo;雅&rdquo;，而环境还真的蛮贴切餐厅名字，十分雅致。非常推荐他们家的刺身和海鲜盖饭，以及寿司。可以说是招牌了。

提前一个月预定的，听说masa在迪拜也开有分店了！他家的卖点就是全部食材都很新鲜，餐厅主厨是日本人，主厨的学生是两个中国人，照片是偷偷拍摄的，从服务到菜的口味都是一等一的好！

Booked one month in advance, I heard that masa also has a branch in Dubai! The selling point of his family is that all the ingredients are very fresh, the restaurant chef is Japanese, the chef&#39;s students are two Chinese, the photos are secretly taken, from the service to the taste of the food is first-class!

行程列的一家店，不然也不会特意来了，路上不是很顺利而且花了很多的时间。    不过到了就好了，服务员的接待做的不错，预约客都是尽量带好座，这点满意没有白约了。    点的肉上来看就是纹理清晰，说空运我还真的是信的！    刺身切的好厚呀，感觉一片可以分2片的，，赚了赚了！

A store listed in the itinerary, otherwise it will not come specially, the road is not very smooth and it takes a lot of time. But it&rsquo;s good to arrive, the waiter&rsquo;s reception is doing a good job, and the reservation guests are trying to bring a seat. This is satisfactory without a white appointment. The meat is clearly textured, and I really believe it when I say airlift! The sashimi is so thick, I feel that one piece can be divided into 2 pieces, and I have earned it!

米其林三星、纽约时报四星的顶级日料－Masa，极拽极贵极霸气。只提供 &ldquo;Omakase&rdquo;。20-25个courses，从最初每人350美金到今年3月涨至595美金（不含饮料和税）却仍旧一位难求！三小时下来，每一贯寿司都有着独特的魔幻口感。最漂亮的是樱鲷、最足量是鱼子酱、最美味是赤海胆、最惊艳的是河豚天妇罗、最创意是松露寿司、最饱满是顶级黑鲔。对我来说唯一的问题就是量太大，都快吃吐了

Michelin Samsung, New York Times four-star top Japanese material － Masa, extremely expensive and domineering. Only &quot;Omakase&quot; is available. 20-25 courses, from the initial $350 per person to March this year to $595 (excluding drinks and taxes), but still a difficult one! Three hours down, every sushi has a unique magical taste. The most beautiful is cherry, the most abundant is caviar, the most delicious is red sea urchin, the most amazing is the puffer tempura, the most creative is truffle sushi, the most full is the top black oyster. The only problem for me is that the amount is too large, I&#39;m almost vomiting

装修很淡雅的一家日料店，三文鱼刺身很新鲜。

A Japanese food shop with very elegant decoration, salmon sashimi is very fresh.

在纽约说起来日料的话自然是离不开Columbus Circle的这家毗邻着 Per Se 一样的高大上感[服务铃]服务：订餐的时候颇有一番叮嘱比如通常不鼓励客人拍照片比如食材上的特别关照和订金再比如酒水的特别安排 和其他的虽然条条框框不少 但也算是很周到[薄荷]环境：店里面积确实是不大 空间有限但是设计的很不错 空间感依然十足倒是不能和同为米三的餐厅相提并论不过有水有花也有小回廊的感觉挺棒 主厨师傅合影 值得单独拿出来一提的特色了每次来用餐 每桌客人几乎都会一起拍照片大多数客人都不拍餐食 只有主厨合影一张 鲥鱼手握 金枪鱼刺身手握  大腩手握 金目鲷手握  鲷鱼手握 寿司兩贯 手法上很酷炫 娴熟极了食材的确值得称道 口感和味道都无可挑剔醋饭拿捏的相当的可以 稳稳的天花板级别米的口感和东京吃到的水准不遑多让 白松露和牛塔塔 鱼籽酱配鱼泥前菜 颜值造型上的创意真挺不错看着有两下子 食材质量也可以就是整体和传统日料的感觉有所偏离不如之前的奶酪芝士焗龙虾来的香 抹茶芝士蛋糕 甜品历经演化 从半颗草莓到如今的出品给人感觉的确是挺不错了 清爽可口的那种 #工作餐小分队食录

When it comes to Japanese food in New York, it is naturally inseparable from this one adjacent to Per Se. The same tall sense [service bell] service: When ordering meals, there are quite a few instructions, such as usually not encouraging guests to take photos, such as special care on the ingredients and deposit, such as special arrangements for drinks. Although there are many other rules, it is also very thoughtful [mint] environment: the area of the store is indeed not big, the space is limited, but the design is very good. The sense of space is still full. It can&#39;t be compared with the restaurant that is the same as Mi San, but there is water, flowers and a small corridor. It feels great. The chef&#39;s photo is worth mentioning separately. Every time you come to dinner, every table of guests will almost take photos together. Most guests do not take meals. Only the chef takes a photo. The salmon hand holds the tuna sashimi hand holds the big clam hand holds the gold eyelid hand holds the salmon hand holds the sushi two The technique is very cool and cooked. The ingredients are indeed commendable. The taste and taste are impeccable. The vinegar rice is quite stable. The taste of the ceiling level rice and the level that Tokyo eats are not too much. White truffles and beef tartar fishseed sauce with fish mud. The creativity is really good. It looks like there are two subs. The quality of the ingredients can also be that the overall and traditional Japanese feel has deviated from the previous cheese cheese lobster. The incense matcha cheesecake dessert has evolved from half a strawberry to the present product. It feels really good. The refreshing and delicious #work meal team food record

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