Order the pistachio- and mint-laden farro salad, tripe-topped toast, and duck-egg spaghetti finished with guanciale and lobes of fresh uni and pair it with a bottle of the 2005 Kuenhof Sylvaner. Read more.
Standouts include robust pork meatballs and spicy octopus, which Kuo marinates for 24 hours in a dry rub of Japanese togarashi chiles, slow-cooks in mirin until tender, and then fries until crisp. Read more.
Beef tartare topped with rings of hearts of palm is just plain sexy, a hulking plate of beef that is slow-cooked to an impossibly tender finish. Read more.
Hidden gem in SoHo. Both omasakes are great. The 9 course includes 2 more appetizers and higher grade dishes. Homemade soba is offered if you're not full.
