Ootoya Chelsea
Authentic Japanese restaurant · Chelsea ·
Authentic Japanese home cooking, fresh fish, soba & housemade tofu
Authentic Japanese home cooking, fresh fish, soba & housemade tofu
"Both the space and the menu at this outpost of a Japanese chain are huge, and a meal at Ootoya can be affordable if you order right. It isn’t going to be the best Japanese food you’ll ever have, but they do a good pork katsu curry, and the pressed salmon sushi is fun to eat with its three different preparations. That’s only a fraction of the menu, however. Don’t be afraid to try new things. Come here the next time you’re in the neighborhood and you want to eat some decent Japanese food without spending a stupid amount of money." - bryan kim, neha talreja, molly fitzpatrick, sonal shah
"Ootoya has a short menu of Japanese dinner options available for delivery and pick-up right now, including beef sukiyaki and some dishes using Impossible meat." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren
"Jennifer Lopez is really a singer, but she’s been in a couple of movies. One of them was Gigli, and another was The Wedding Planner, which doesn’t say much, but everyone still loves J.Lo. That’s Ootoya - not an expert in sushi, but one of those does-it-all places that manages to pull most things Japanese off pretty well. It’s lively, and a good choice if some members of the group want sushi, while others want cooked food." - hillary reinsberg
"Grabbing lunch with a group of coworkers and actually all have time to sit down? Ootoya is a great choice. It’s Japanese, and instead of specializing in one type of food, you can get everything from soba to sushi to hot pot to a nice piece of fish here. Everyone in your group will be satisfied, and you can get out on the healthy side of things." - bryan kim, katherine lewin
"This Japanese import has a few outposts scattered throughout NYC, serving up a massive array of a la carte or side-addled sets of homey favorites like grilled fish, yakitori assortments, and tonkatsu. The ultra-traditional soba selection includes lacquered trays heaped with cold noodles, or a warm version in bowls filled with a light broth. The noodles are made daily using buckwheat flour from Hokkaido, alongside classic dipping sauce and pleasantly slick grated yam. Another highlight is housemade tofu, whipped up on-premises every day and making a number of menu cameos, including in salad form or simply adorned with bonito that’s aged over six months. Udon makes an appearance as a $7 side portion." - Alexandra Ilyashov