Togyushi

New NYC Japanese Restaurant Togyushi Opens With Wagyu Omakase | Eater NY

"In Midtown West, this wagyu-focused Japanese restaurant joins the fray with an omakase sourced exclusively from Zao Farm’s Zao wagyu, with each cut presented at the start of the meal in a handcrafted wooden box and a birth certificate. The $195 nine-course counter experience moves through techniques like wrayaki (searing over straw at 1,000 degrees) and nukazuke fermentation with rice bran or tea, and features an uni parfait with wagyu consomme served in an eggshell; a sashimi roll of wagyu, abalone, and miyoga radish; a roll of marinated wagyu with mozzarella and ginger; yaki-shabu of strip loin with sansho, truffle, and egg espuma; Zao wagyu served three ways with a tea pairing; and wagyu donabe rice with raw beef, seasonal vegetables, and Koshihikari rice. A $95 table omakase spotlights wagyu shank in white miso broth with scallops and yuzu, and minced wagyu with ikura, cucumber, and snap peas. Beyond the counter (28 seats) and tables (18 seats), there are private dining rooms and online reservations, plus a front wagyu bistro bar with casual a la carte offerings like wagyu katsu sandwiches, binchotan-cooked wagyu rib-eyes with fries, and ice cream made with Hokkaido cream, alongside cocktails such as an Old Fashioned fat-washed with Zao wagyu and optional wine pairings. Run by owner Ling Chen and Kyoto-born chef Ken Yamasaki—one of the few certified wagyu masters—whose resume spans executive roles at Kikyo in Malaysia and Michelin-starred Sushi Kimura in Singapore and time on the kitchen team at Michelin-starred Taillevent in Paris; the lounge debuted over the summer, with the omakase counter opening on Saturday, October 25." - Beth Landman