CLASS on 38th — Restaurant in New York

Came in with a party of 5 on a Friday night with a 6:45 PM reservation to celebrate a friend's birthday. We love trying everything, so Class on 38th was perfect for us, with dishes that aren't too big, but not too small so that everyone got to try a little bit, and a good variety of options. Here is the laundry list of everything we tried:

For drinks, they have lots of unique cocktails (and mocktails), and you can tell they are thoughtfully/expertly made. I had the Sakura Highball (suntory toki, ume plum cordial, fresh lemon, sakura blossom syrup, Perrier sparkling). This was light and refreshing, and was the perfect pre-meal drink. I also had the Boulevardier (mitchters bourbon, gran classico bitters, sweet vermouth, orange oils), which went well with the meat dishes we ordered.

For food:

-Oysters (market oysters with apple yuzu mignonette espuma, black tobiko, micro cilantro) - comes with 5 pieces (perfect for us!). Oysters were shucked well, and the caviar was a nice touch -Crudo (hokkaido scallops sashimi, market uni sea urchin, red radish, chili, shiso aguachil) - I don't usually love shiso, but I didn't mind it in this dish. You can't really go wrong with Hokkaido scallops and uni -Toro Uni Caviar (bluefin fatty tuna tartare, hokkaido uni, ikura, osetra caviar w/ hokkaido milk toast) - this might have been my favorite dish of the night. I probably could have eaten two of these on my own and not ordered anything else (though I'm glad we got to try so many other dishes) -Hamachi Nikkei (japanese yellowtail, pickled carrot, radish, red onion, cancha corn, citrus carrot coulis) - all of the veggies in this made the dish taste really fresh overall. I liked how thinly sliced the radishes came -Octopus Yaki (grilled spanish octopus, yuzu kosho pepper coulis, petite potatoes, shiso tomato) - I love grilled octopus and I really liked the 'Asian spin' this had -Kurobuta Pork Cheeks (Grilled berkshire pork jowl, shio koji cured, kimchi relish, Tobanjang BBQ) - the pork cheeks were super tender -Wagyu Tartare (50/50 japanese a5 & american wagyu, truffle duxelle, pear, foie gras, shaved truffle on milk toast) - this was a close second for my fave. I guess I'm just a huge fan of tartares in general -Miso-Grilled Cabbage (twice-cooked savoy cabbage wedge, red miso leek soubise, chili crisps, sunchoke chips, chives) - this might be the best cabbage I've ever eaten. It was so flavorful, perfectly cooked, and didn't have that farty taste that cabbage can sometimes have -Hokkaido Uni Pasta (fresh fusilli pasta, squid ink butter, uni beurre mont foam, market uni, pecorino romano) - squid ink butter and uni? Need I say more? -Wagyu Strip Steak (imperial wagyu reserve striploin 14oz, cauliflower puree, broccoli rabe, black pepper demi, shiso oil) - cooked medium rare, the saltiness of the salt balanced the cauliflower puree -Buta Kakuni (4hr braised Berkshire pork belly, shiitake mushroom okayu, onsen jidori tamago, crispy leeks) - I love me some onsen eggs. But if you have to choose one pork dish, I'd choose the pork cheeks over this -Matcha Cheesecake (?) with strawberries - I don't remember exactly what the dessert was since it wasn't on the menu, but I did like the burnt sugar that it came topped with

If you have a special occasion to celebrate, I'd recommend Class on 38th. It's not cheap but the food is really good, and you won't find these dishes...

Second time at CLASS on 38th for my brother's birthday. We tried all the new and classic dishes! All three of us kept nodding and praising while eating. The owner even gifted two desserts to celebrate my brother’s birthday. Truly a great person and chef—deserves all the success!

💛 Botan Ebi Tartare The sweetness of the prawn blends perfectly with the savory smoked trout roe, accompanied by the mildly spicy and fragrant yuzu kosho. The forbidden rice adds a chewy texture, creating a rich and layered flavor profile. Absolutely loved it! 🥰 Highly recommended!

🧡 Kani Age (Fried Soft Shell Crab) The soft shell crab is crispy and tender, while the mizuna greens add freshness. The sweet and sour flavor of the pluot plum balances the fried texture, and the yuzu kosho combined with ginger adds a distinct and flavorful kick. 👍👍

💛 Yaki Tori (Chicken Skewers) The premium chicken thigh is juicy and tender, with a savory and slightly sweet ginger glaze. The pickled ume plum adds a sweet and sour touch that pairs perfectly with the numbing spice of sansho, while the shiso leaves bring a unique freshness. 👍👍👍

🧡 Octopus Yaki The grilled Spanish octopus is tender with a slight chew, complemented by the rich and tangy yuzu kosho coulis. The petite potatoes and tomatoes offer a contrasting soft sweetness, and the shiso adds a layer of complexity.

💛 Crudo (Seafood Platter) The Hokkaido scallops and Japanese uni burst with natural sweetness, while the pickled chili offers a tangy and spicy kick to the taste buds. The shiso aguachile elevates the overall refreshing taste. 👍👍👍

🧡 Chawanmushi A smooth and savory steamed egg custard with Alaskan snow crab, ikura, kamaboko, and kinome. So rich and flavorful! 🥰 The custard melts in your mouth, the crab meat is sweet and fresh, the ikura bursts with savory goodness, and the fish cake adds a subtle fish flavor, with the kinome providing a hint of freshness. Absolutely delightful! 🥰👍👍👍

🖤 Hokkaido Uni Pasta Fresh fusilli pasta with squid ink, topped with a rich Hokkaido uni butter sauce and sprinkled with Pecorino Romano cheese. The pasta is chewy, and the uni sauce is intensely flavorful, with a perfect blend of sea urchin umami and cheese saltiness, giving a creamy and rich taste experience. Highly recommended! 👍👍👍👍👍

🧡 Unagi Foie Gras Donburi The roasted freshwater eel is soft and tender, while the Hudson Valley foie gras torchon is rich and creamy. The truffled tare sauce is aromatic, and the Koshihikari rice absorbs all the flavors, making each bite an indulgent experience. 👍👍👍

🖤 Truffle Mushroom Kamameshi A must for truffle lovers! 🥰🥰🥰 The aroma of the pan-roasted oyster mushrooms combines perfectly with the freshly shaved black truffles. The rice is distinct and flavorful, and the truffle’s unique scent lingers in every bite, providing a luxurious experience. 👍👍👍👍👍

🧡 Salmon Ikura Kama The roasted Scottish salmon is tender, and the marinated salmon roe bursts with savory flavor. The mushrooms are aromatic, while the myoga and shiso add a fresh, herbal note. The overall flavor has a slight buttery richness, making it harmonious and layered. 👍👍👍

🖤 Miso Grilled Cabbage The twice-cooked savoy cabbage is tender and full of flavor, combined with a red miso leek sauce. The chili crisps and sunchoke chips add a delightful crunch. This dish is unique to this restaurant! An absolute...

The Wagyu sandwich was so delightful that it literally brought me to tears of joy! 🥹 Every 💰spent was worth it!

The ambiance is elegant and cozy making it very relaxing and perfect for dates or small gatherings with friends and family.

The cocktails are also delicious. 👍 ✨I highly recommend the PEAR-RY a refreshing and sweet mix of sake and pear with just the right amount of citrusy sour from orange, ideal for this season.

✨The alcohol-free V-GTS (Green Tea Sour) was a revelation, opening a new door to flavor combinations for me. The rich flavor of matcha paired with the citrusy notes of yuzu was a pleasant surprise.

Both drinks were perfectly sweetened. I could keep drinking them all night!

✨The dish I found most addictive was the Miyazaki A5 Wagyu Sandwich! 🥹 Made with 5 ounces of Japanese Wagyu striploin, paired with truffle mushroom duxelle, and Hokkaido milk bread, it's limited to just 5 servings per day.‼️ The sandwich is also sprinkled with freshly shaved black truffle, homemade tonkatsu sauce, and crispy potato chips.

Miyazaki A5 Wagyu is renowned for its superb marbling and rich meat flavor, melting in the mouth in perfect harmony with the intense aroma of truffles, offering a silky and luxurious texture. The soft, fluffy Hokkaido milk bread complements the tender meat, enhancing the overall texture. The homemade tonkatsu sauce adds a subtle sweetness and a savory depth, perfectly complementing the high-quality Wagyu. This is a must-try‼️

✨TORO UNI CAVIAR combines several seafood delicacies, including fatty bluefin tuna, fresh sea urchin, salmon roe, and Kaluga caviar. The fatty tuna is rich and smooth, while the sea urchin offers a delicate, sweet richness. The pop of the salmon roe and the smooth, rich flavor of the Kaluga caviar, paired with soft, slightly sweet Hokkaido milk toast, create a sophisticated and indulgent taste experience.

✨The Wagyu Tartare features a 50/50 blend of Japanese and American Wagyu. Mixed with truffle duxelle, Asian pear, and foie gras, and served with milk toast, it offers a tender, flavorful bite. The truffle duxelle adds depth and aroma, while the Asian pear provides a refreshing crispness. Paired with luxurious foie gras, it's an unbeatable treat for the taste buds.

✨KING EBI FURAI features U5 grade wild tiger prawns, breaded with Japanese panko and paired with shiso cabbage slaw and wasabi tartar sauce. The large prawns, fried to a crispy perfection yet remaining juicy and tender inside, are a texture delight. The freshness of the cabbage slaw and the unique flavor of shiso add layers to the dish, and the wasabi tartar sauce offers a spicy richness that perfectly complements the sweet prawns.

✨MISO GRILLED CABBAGE It is cooked twice and then grilled, served with red miso leek soubise, chili crisps, and chives. The presentation is stunning, making it hard to believe it's a vegetable dish! The outer layer is slightly crispy, while the inside remains juicy and tender. The red miso leek soubise adds a rich miso flavor and a subtle sweetness, enriching the layers of flavor. This unique dish is only...