12 Tables

Chef David Bouley expands his reportoire to Japanese cuisine at this streamlined temple to Nippon culture. A joint venture with Japan’s Tsuji cooking school, the restaurant is manned by student cooks who perfect such creations as sea urchin with asparagus and dashi jelly. The warm, serene interior is lined with earthy, elemental accents such as hammered metal wall panels and honey-hued reclaimed wood. It’s an ideal spot to sample some sake and let the future star chefs in the kitchen wow you with the bright, clean flavors of the beautifully simple food.

DETAILS - Insider Information About This Restaurant

DETAILS - Insider Information About This Restaurant