"Upper East Side restaurant NR has been churning out excellent Japanese dishes since it opened in late 2019. And while over the summer, owner Shigefumi Kabashima closed their Harlem cocktail bar and restaurant ROKC, luckily, they merged some of its menu here. The result is a dining and drinking space that is highly reminiscent of being in Japan. The chicken and vegetable soup curry ($34): It's a style notable in Hokkaido (aka Sapporo soup curry), with a"
"lightly textured yet rich curried broth, preferred level of spiciness, and your choice of turmeric rice size (or no rice at all, but why would you do that?). This one came with juicy bone-in chicken and swimming thick vegetables. The wagyu tartare ($28): What could be just a standard raw beef dish is amped up with Miyazaki wagyu and topped with a huge pile of thin, crispy fries."
"The cold duck ramen ($28): Yes, this was from a late summer visit, but it was this delicate chilled broth, paired with rare slices of duck, an oh-so-tart plum, a yolky half-egg, all atop springy ramen noodles. The cocktails are way more fancy than the food, such as the Indigo Negroni ($18). The menu makes ordering approachable by offering taste scales for each drink, ranging from booziness to fruitiness to smokiness."
NR on the Upper East Side opened in late 2019 and produces refined Japanese dishes with a strong sense of place. The menu includes a Hokkaido-style chicken and vegetable soup curry with bone-in chicken, turmeric rice options, and rich curried broth. Miyazaki wagyu transforms the wagyu tartare, which is finished with a mound of thin, crispy fries. A cold duck ramen features chilled, delicate broth, rare duck slices, a tart plum, and a yolky half-egg. Cocktails are detailed and clarified, with taste scales guiding orders. Portions are generous and ideal for leftovers.
Read at Eater NY
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