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The stunning perfection of the city’s most sophisticated Japanese restaurant has garnered endless praise from diners who have learned to expect the best the world has to offer.
At Megu, nothing falls short. Features include a five-foot ice sculpture centerpiece, a collection of dining plates specifically designed by artisans from Kyoto, hostesses adorned in antique kimonos, and traditional Japanese hospitality that is both sensitive and professional. Perhaps the only nontraditional aspect of the restaurant is its renowned award-winning wine list, a distinction afforded to few Japanese restaurants. Complementing the wine selection is Chef Koji Imai, who procures only the freshest ingredients in the world—top quality abalone, hong-maguru and kan-buri yellowtail, and premium Japanese beef. “I never compromise,” he says. And neither does Megu. Continuously striving to offer New York refined authenticity, Megu has set a new global standard in fine dining.
Best of Award of Excellence 2006 -Wine Spectator Magazine
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