Best Dishes Eater Editors Ate This Week: July 15 | Eater NY

"The Michelin-starred omakase has been tweaked into okonomi-style ordering: diners choose five types of meat and two vegetables and pick salt or tare, with options priced at $160 for 14 courses or $190 for 15. At Torishin, Chef Tatsunori Kogashiwa’s (chicken) offal course was my favorite — a deeply savory preparation with varied textures that made me wish I had ordered two — and the restaurant is pairing courses with Dassai Blue sake, many bottles of which were produced weeks earlier at the company’s new Hudson Valley distillery." - Eater Staff