Nobu Trading Tribeca for Wall Street

By Mae Velasco, Assistant Editor

CHEF AT NOBU PREPARING THE MIRUGAI SPECIAL  | YELP, DANA L.

CHEF AT NOBU PREPARING THE MIRUGAI SPECIAL | YELP, DANA L.

Nobu New York, the self-proclaimed flagship restaurant of Chef Nobu Matsuhisa, is moving from its well-known spot in Tribeca to the heart of Wall Street and the World Trade Center. Nobu is one of the Big Apple's most influential restaurants that has pioneered Japanese cuisine in the last 20 years.

The restaurant will open by early 2017 in the former AT&T building with a ground-level floor plan on the Fulton Street side and a portion of the lower level. The layout will be more than 14,000 square feet in total, a jump up from its current 9,000 square feet on Hudson Street. Will fans who consider Nobu synonymous with Tribeca be in for a shock, or will they eagerly gear up for the move? Read More    

Kajitsu: A Marriage Between Zen and Umami

Kajitsu: A Marriage Between Zen and Umami

By Yamini Lal, Foodable Contributor

The Cuisine.

Shojin Ryori, or Buddhist cuisine, is vegan in nature. Developed in Buddhist monasteries, it is based on the fundamentals of non-violence. When this tradition came to Japan, it mingled with the Japanese culture of tea-drinking. That, in turn, led to the Kaiseki tradition (Japanese version of haute cuisine), a multi-course eating style focused on vegetables as the star of the meal, lovingly extracting flavors from a variety of seasonal ingredients. Kajitsu brings this cherished Asian tradition to New York in an authentic and memorable way.

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