New York Michelin The Den 🌟

Nigiri The rice was a bit too acidic and had a soft, dry texture, but the fish was quite salty. Golden Threadfin Bream: Delicate and flavorful. Yellowtail: Rich and buttery.🎢🍃 Tuna with Vinegared Kelp: The sweet and sour kelp helped cut through the fishiness. Akami Zuke: A change of rice here. Otoro from Miyagi Prefecture, Aged for 10 Days: Melts in your mouth. Sardine: Fresh and zesty.🎢🍃 Uni Gunkan 🌊 The sea urchin used in the sushi was of good quality—fresh and creamy. Anago The eel was cooked to perfection, so soft that you barely felt the bones. Temaki 🐟 The classic hand roll was satisfyingly filling, offering a delightful mix of flavors in every bite. Miso Soup 🍲 Warm and comforting, a classic miso soup to round out the meal. Tamago 🥚 The freshly cooked tamago was piping hot, with the classic slightly sweet and savory flavors. I personally prefer the dessert-style tamago. Additional Chutoro Only one add-on option this time, but it was worth it. Shizuoka Melon 🍈 A refreshing end to the meal, with a sweet and juicy melon. Last year, after dining at The Den, I was left with a pretty good impression. Though nothing was exceptionally outstanding, the flavors were definitely worth the $300+ price tag. Surprisingly, it didn't receive a Michelin star.🎢🍃 Without the Michelin halo, The Den initially faced a slow business. It then switched to daily operations. Amidst the rising prices of Japanese cuisine in New York, The Den went against the trend and lowered its price to $250. Yet, the quality of the fish and ingredients remained strong. I was truly blown away—The Den has become the king of value in the $200+ range.🎢🍃 The only advice I have is to skip the uni tasting; I felt it was a bit of a letdown. I really hope The Den can turn things around this year and earn that Michelin star. 🌟 #NewYork 🗽🌟