Last night (22 March) saw the opening of a new restaurant from HAND Hospitality whose name originates from an old Japanese term ‘Towasu’ in Yamato Kotoba; Towa bringing an innovative kaiseki-inspired menu led by chef, Masaya Shirai (formerly of Michelin starred Sushi Azabu), to New York City‘s NoMad district.
The 42-seat restaurant features warm interiors, Japanese architectural elements and an overall mid-century modern aesthetic, whilst an intimate omakase bar has space for eight more.
The menu has been organised by cooking technique, an important element of Kaiseki cuisine, diners at Towa able to choose from the ‘Fried, Gilled, Raw and Boiled,’ lists. A modern version of Japanese cuisine, dishes include Umami Tomato Dashi broth marinated tomato with dashi jelly, chia seeds, passion fruits; Kanpachi Carpaccio with ponzu sauce, Asian pear, radish, dill, EVOO; Sansho Karaage Fried bone-in wings with Japanese herb seasoning powder and served with sansho salt; and Gindara Yuan, a grilled black cod with yuzu soy sauce. A nine-course Omakase menu can be enjoyed at the counter for an impressive $100.
Seasonally-driven, plates will change according to the availability of produce and their suitability to Towa’s technique-heavy concept. To accompany the food, the drinks menu features Japanese spirits with a focus on Japanese whiskey and sake with fresh juices and ingredients, alongside a craft cocktail list, wine and beer.
Grab a banquette for dinner with friends, or a more intimate table for two, and embrace Masaya Shirai’s high-level approach to authentic Japanese culinary artistry at this inspired new Manhattan restaurant.
Towa New York Photography, HAND Hospitality.
