NYC’s New Korean Omakase – 10-Day Dry-Aged Duck! 🦆✨

The team behind my favorite grilled eel spot, Anto, just launched a chef’s table omakase upstairs—and it’s a 10-course Korean feast full of surprises! 🎉 🌟 Standout Courses 🍗 10-Day Dry-Aged Duck Crispy, crackling skin with tender, flavorful meat—served with a delicate honey sauce. Perfection! 😋 🦐 Red Prawn “Tomato Soup” Deconstructed as tomato foam with sweet prawn and pickled cucumber—creative, though I still prefer the pure taste of raw prawn. 🍜 Caviar Cold Noodles Generous caviar topping, though the creamy sauce slightly overpowered the briny notes. 🥩 Wagyu Beautifully marbled, buttery, and paired with a spicy wasabi sauce that balanced the richness perfectly. My favorite of the night! 🥢 🍖 Korean BBQ Platter Marinated galbi, white truffle uni soup, beef tartare, and fragrant mushroom rice—filling and flavorful! 🥟 Truffle Wagyu “Bao” A thick-skinned steamed bun filled with juicy minced Wagyu—unique and fun, though the thick wrapper wasn’t for everyone. An intimate, interactive experience perfect for special occasions. Don’t forget to book the chef’s table when reserving! 👨‍🍳📅 📍 Anto Korean Steak House 243 E 58th St, New York, NY 10022 #KoreanOmakase #ChefsTable #DryAgedDuck #WagyuHeaven #NYCFineDining #SpecialOccasion #FoodExperience #MustTryNYC