2004 Summer - Fresh From Japan - Matsuri - Masa - Megu - 21 Other Restaurants
Japanese Restaurants in New York
Fresh From Japan — The Big Apple's Dining Craze
Japanese restaurants are making news in New York in 2004. The nearly simultaneous openings of numerous high-profile places are drawing intense press scrutiny from American critics including New York's own.
For almost half a century our parent publication, Kateigaho Japan, has featured Japan's finest dining establishments and most talented chefs. But from half a world away we do not intend to make such pronouncements on New York's newcomers. It is the local diner who ultimately decides which restaurants take root as cherished and indispensable institutions.
Food expresses the culture, spirit, values, and artistic sensitivity of the people of a particular region or country. On these pages we hope to help New Yorkers understand more about Japanese cuisine, culture, and craftsmanship, and to reveal how the current crop of newsmakers conveys Japan's seasonal sensibility, not only in the foods they serve but in how they present them—dishware, décor, and even lighting subtly change four times a year.
Their seasonal expressions are seen in meticulous choices of pottery, lacquerware, fabrics, washi, scrolls, vases, flowers, and so much more. The same care is given to sourcing the finest ingredients of each season, which is integral to the best Japanese cuisine. Even staples are significant. Take tofu, for example—made from soybeans and water, yet yielding subtle flavors and textures that differ according to the maker.
Please join our exploration into the views and values expressed by those behind Manhattan's most talked-about Japanese restaurants. It is through their keen insights and beliefs that a fresh face of Japan will emerge.
Articles from the 2004 SUMMER issue:
Kateigaho International Edition Issues:
2005 SUMMER - 2005 SPRING - 2005 WINTER
2004 AUTUMN - 2004 SUMMER - 2004 SPRING - 2004 WINTER
2003 AUTUMN - INAUGURAL ISSUE
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