TORA NYC

Tora - Review - Bushwick - New York - The Infatuation

"Tora is an izakaya-inspired spot in Bushwick that shapeshifts its vibe as needed. Open from 12pm to 10pm, it’s just as useful for a quick donburi lunch as it is for after-work drinks and yakitori, or a casual weeknight dinner. They clean up nice for date night too—especially once the sun goes down, and the back-lit bar adds some mood lighting. (We suspect that the light dimmer also moves up and down based on the number of toki highballs being ordered at any given time.) This casual spot serves great Japanese comfort food, but entrees range from $20-30. Still, with so few quality Japanese spots in the neighborhood, we’re happy to pay the slightly upscale prices for the delicious grilled hamachi, and some of the best sushi rice we’ve ever had. Food Rundown Chirashi Don As any good sushi chef will tell you, it’s all about the rice, and Tora’s sushi rice is really special. Each grain shines like an individual jewel, perfectly seasoned and a little sweet. Anything from the donburi section of the menu is a great way to try it. We get the chirashi don (topped with bright and springy slices of tuna, salmon, scallop, and shrimp sashimi) when we’re craving their sushi just as much as their rice. photo credit: Neha Talreja Mentaiko Pasta Cod roe pasta is a late-night izakaya staple, and Tora’s version with udon tastes luxurious. When mixed with a little cream and bacon, it’s basically a carbonara of the sea—creamy, spicy, and seasoned with seaweed. The pasta is pretty heavy though, and we usually feel like we’ve been trapped under a weighted blanket after a few bites. If you want to try other things, this pasta works as a shared appetizer, too. photo credit: Neha Talreja Yakitori The yakitori at Tora is underwhelming. It’s missing that smoky quality you want out of a skewered meat, so it's hard to tell what the grilling situation is in the kitchen. We’d rather go for a couple extra appetizers, but if you do want some skewers as a cheaper drinking snack, stick with the chicken. photo credit: Neha Talreja Hamachi Kama These grilled yellowtail collar pieces have a generous amount of soft, juicy meat on them. They’re only lightly glazed, so it doesn’t overpower the sweet fish. Add a squeeze of lemon and you’re good to go. photo credit: Neha Talreja" - Neha Talreja