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the great restaurants of

 
Japonais       Midtown :: Gramercy Park  
Japonais

111 East 18th Street
New York, NY 10003

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Heralded as one of the world’s "66 Best New Restaurants" (Condé Nast Traveler), Japonais is an extraordinary concept offering unique new Asian cuisine in an exciting, yet intimate setting. Japonais features a dynamic team, directed by chefs Jun Ichikawa and Gene Kato, that prepares fantastic hot and cold menu items. In addition to soups, salads, hot and cold appetizers, entrées and a full sushi menu, guests enjoy an extensive wine, sake and cocktail list. Designed by the world-renowned Jeffrey Beers, Japonais embodies peace and serenity in an exquisite two-level setting, melding industrial Japan with European elegance. The large main dining room is possessed of a distinct atmosphere, the sushi bar provides diners with a front-row seat to the knife-wielding action, cocktails and appetizers are served in the plush lounge area, and the outdoor seating won't be topped. For fine Japanese food, you've just got to get to Japonais.

les entrées froides::
cold appetizers
Carpaccio Lamb Talaki  12
Seared mustard peppercorn-encrusted lamb loin with ginger-honey dressing
Foie Gras Torchon  18
House-made with caramelized Granny Smith apple, walnut salad and vanilla-tapioca sauce
Hawaiian Hamachi  14
Thinly sliced yellowtail in a sesame-soy-yuzu vinaigrette
Sweet Shrimp Ceviche  16
Ginger and yuzu-marinated raw sweet shrimp with avocado mousse and fried taro chips
Japonais Cockatil (3 Pieces or 6 Pieces)
with east coast or west coast oysters 6; 12; with colossal shrimp 16; 32
With ginger-horseradish mignonette, tomato sake and mango-mojo sauces

les entrées chaudes::
hot appetizers
Kani Kani  16
Snow crab claws wrapped with shrimp and crab mousse; served in a spicy passionfruit sauce
Tuna Flatbread  14
Ahi tuna, mochi cheese with olive-anchovy sauce on freshly made ohba and wakame crust
Tokyo Drums  9
Spicy teriyaki drumettes with roasted scallion dipping sauce
Lobster Spring Rolls  14
Lobster spring rolls with mango relish and blood orange vinaigrette
Crab Cakes  16
Two pan-seared lump crab cakes with soy-mustard sauce
Manju Buns  8
Homemade steamed buns with braised pork and scallions with hot mustard sauce
Madal Cartoccio  12
Japanese snapper with shimeji mushroom and bamboo in a soy butter sauce

les plats principaux::
main courses
Salmon Japonais  22
Nori skin-encrusted Atlantic salmon with horseradish, oyster and leek stew and curry oil
Filet Mignon  28
8-ounce filet grilled with uni butter, white miso-truffled potato purée and grilled asparagus
Tuna Steak  24
Ahi tuna grilled over roasted scallion potato purée, tempura maitake mushrooms and wasabi glaze
Grilled Hamachi  24
Hawaiian hamachi served with crispy shrimp and scallop dumplings in a light wild mushroom broth
Chestnut Chicken  22
Roasted organic chicken with chestnuts and shiitake rice in a ginger-lemon sauce
Roasted Lamb Rack  28
Grilled double-cut lamb rack with Japanese vegetables; served with spiced pear and sour plum sauce

les specialités de la maison::
specialties from the sushi bar
Kani Nigiri  10
Two pieces of spicy, baked king crab
Bin Cho  13
Seared baby tuna sliced sashimi-style with arugula and shaved calkon in a citrus vinaigrette
Yukko Toro  24
Toro tartare with quail egg and chef's special soy
Sashimi Japonais  38
Otoro, whitefish, bolan ebi and zuke sake
Chef's Special Tasting  26
Toro tartare, squid with sea urchin sauce and monkfish foie gras wrapped with octopus and hirame