New York | The Den 01.11.2025 🍣

Today, I visited The Den, which is now in its final days before closing. The last day of operation is expected to be January 21st, and they're offering all sake at 50% off! 🥂 Tang Ink Soba 🍜 The soba noodles were coated with a light broth and topped with ground uni (sea urchin) powder. The taste was more like a 30/70 or 40/60 ratio rather than the traditional 20/80. The uni was generous, adding a salty and savory flavor that pairs perfectly with drinks. 🍻 Hokkaido Hairy Crab 🦀 The hairy crab was mixed with a sauce made from soy sauce and crab miso. The combination was rich and flavorful, making it a delightful dish. 🦀 Uni Tasting 🦐 With a mix of excitement and resignation, I ordered the uni platter once again. This time, it was a $70 plate featuring two types of Hokkaido uni: Saltwater Uni: Not sweet, but rather salty, which was quite good. Melted Uni: It had a slightly melted texture, which, despite its flaws, still tasted great. Cod Milt Tempura 🍤 A comforting bite of tempura on a cold winter day is always a treat. The batter was quite thick, likely to protect the delicate milt from bursting, but it slightly overshadowed the flavor of the milt. 🍤 Japanese Spanish Mackerel Salt-Grilled 🐟 From Chiba Prefecture, this mackerel was aged, making it a classic dish to enjoy with sake. The skin was incredibly fragrant, though the fillet was quite thin, leaving me wanting more. 🐟 Daikon Pickle, Ginger Stem 🍵 The pickled daikon was, as always, a highlight. It had no raw or bitter taste, with a perfect balance of sweet and sour, and a refreshing fruity acidity. This time, I asked about the pickling recipe: peel and cut the daikon into chunks, then marinate with salt, sugar, yuzu juice, kombu, and dried chili peppers. During the meal, they even added some wasabi stem soy sauce pickles as a small side dish to enjoy with drinks. 🍼 #NewYork #SakeLovers #JapaneseCuisine 🌟