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The article reviews several restaurants in New York City including Hybrid, Beyond Sushi, and Fiore's Pizza.

This article reviews restaurants in New York City, including Artichoke Basille's Pizza & Brewery, Adour, and Cho Cho San Japanese Restaurant.

This article presents a collection of restaurant reviews in the New York City area. Gyu-Kaku specializes in Japanese barbecue right at the table, while Barbone features bold Italian cuisine such as chicken liver raviolis. Intent focuses on Mediterranean food like Moroccan turkey and a lamb burger.

Presents several restaurants in New York City. Specialization of Aburiya Kinnosuke in Japanese dishes; Devotion of Radha to healthful salads, stir-fries, and snacky appetizers; Japanese snacks served at Kasadela.

Presents several restaurants in New York City. Spanish dishes served at Barna; Specialization of Della Rovere in Italian cuisine; Popularity of Fillip's for its Lespinasse-worthy floral arrangement, careful but casual service, and impressive French-American dishes; Special menu available at the Koi Japanese restaurant; Others.

Lists restaurants in New York, New York that emphasize American, French, Japanese, Italian, Latin, and Asian cuisine. Asiate; Barbuto; Bianca; BLT Steak; BLVD; Carl's Steaks; Casa Mono; Chestnut; Cubana Café; DavidBurke & Donatella; Geisha; Hearth; Jacques-Imo's NYC; La Bottega; Landmarc; Les Enfants Terribles; Masa; Megu; Océo; Osteria Stella; Picnic; Public; Spice Market; Wolfgang's Steakhouse.

Presents several restaurants in New York City. Specialization of Asiate in French-Japanese cuisine; Devotion of the menu at August to regional European fare; Availability of Vietnamese pho noodles at Bao Noodles. INSET: ABOUT THESE LISTINGS..

A review is offered for several restaurants in New York City, including Blue Ribbon Sushi Izakaya, Blue Smoke and Bobwhite Lunch & Supper Counter.

Critiques the Riingo Japanese restaurant in New York City. Ownership by chef Marcus Samuelsson and Hakan Swahn; Appetizers; Prices.

The article reviews several restaurants in New York City including the Frenchette, the Okozushi and the Randall's Barbecue.

But truth be told, if we had to restrict ourselves to one Japanese chicken skewer, our desertisland chicken skewer, if you will, it would undoubtedly be tsukune, or chicken meatball. And now, Bumu chef Joaquin Baca has one-upped the traditional recipe by (mostly) swapping out the chicken for rabbit. He plops these rabbit skewers alongside the customary egg yolk for dipping but adds a hearty smudge of carrot barbecue sauce because (a) he's from Texas and (b) "I grew up watching Looney Tunes, and the idea of serving rabbit with carrots strikes me as funny". [Extracted from the article]

A review is offered for several restaurants in the New York City area, including Kura, Tanoshi Sushi Sake Bar, and Hirohisa.

A review is offered for the restaurants Vandaag and Takashi, located in New York City.

The article reviews two sushi restaurants in New York City: 15 East and Rosanjin.

Presents a menu of Mexican dishes prepared by Masa Takayama with main course cooked over the grill. Japanese Sea Bass (Suzuki) With Shiso-Leaf Dipping Sauce; Grapefruit Granite; Cucumber-and-Wakame Sunomono; Beverages; Shopping tips.

Evaluates the Japanese restaurants Hedeh and Komegashi Re-Construction Cuisine in New York City. Description of the Hedeh restaurant's interiors; Menu offerings at Hedeh; Clientele; Description of the interiors of Komegashi; Gastronomic concept behind Komegashi; Notable dishes at Komegashi.

Evaluates several Japanese restaurants in New York City. Food specialty at EN Japanese Brasserie; Buddha ice sculpture at Megu; Fiji-stone sushi bar at Geisha; Runway-style sushi bar at Matsuri.

Describes sushi offerings from several restaurants and chefs in New York City. Classification of restaurants according to sushi price; Chef Masa Takayama's service for ten seats at Masa; Owner Koji Imai's sushi at Megu; Chef Toshihiro Euzu's sushi at Kurumazushi; Owner Masatoshi Sugio's sushi at Sushi of Gari; Chef Hiroshi Nakahara at BondSt; Owner Jack Lamb's sushi at Jewel Bako; Offer of the Japanese drink sake; Ingredients used; Types of fish offered.

Reports that the restaurant concept of serving sushi atop naked women, developed by the Oh! Raku restaurant was not approved by the New York Health Department in 2004. Concerns over food safety and sanitation; Description of the concept that became popular in the U.S. West Coast and Japan through a chain of restaurants owned by Ray Chin.

Features the restaurant "EN Japanese Brasserie" in New York City. Featured dishes; Ideal meal; Schedule; Prices.

Reports various developments in New York City as of November 15, 2004. Announcement of the re-opening of FAO Schwarz on Thanksgiving Day; Views of sushi chef Masatoshi Sugio on his new restaurant called Sushi of Gari; Story of a ghost that haunted the new Museum of Modern Art.

Features the Sushi Seki Japanese restaurant in New York City. Specialty offered; Ambience; Chef of the restaurant.

Features the Japanese food offered by various establishments at the New Jersey shore of Hudson Bay. Menu at the Yaohan Plaza restaurant; Offerings at Vietnamese-owned Thanh The restaurant; Business hours; Contact information; Food prices.

The article presents chief Ryota Ueshima's recipe for Bamboo Shoots Sukiyaki.

A review is offered for several restaurants in the New York area, including the Blue Ribbon Sushi, Fatty 'Cue, and Doughnut Plant.

The article reports on the November 2007 opening in New York City of Hakata TonTon, a Japanese restaurant. The menu at the restaurant will feature items rich in collagen, a protein that is said to beneficial to muscle and skin tone. In the article the proprietor of the restaurant extols the regenerative properties of collagen as does a celebrity nutritionist. A dermatologist dissents.

The article reviews three Japanese cuisine restaurants opened and owned by David Chang in New York City called Ko, Momofuku Noodlebar and Momofuku Ssäm Bar.

The article reports on the opening of sushi restaurant Soto in New York City. The article discusses sushi chef and owner Sotohiro Kosugi's move from Atlanta, Georgia to New York City, the design of the restaurant, and mentions some of the sushi dishes that have appeared on Kosugi's menu in the past.

The article reviews the Japanese restaurant Kyotofu in New York City. The restaurant specializes in desserts made from tofu.

The author reviews the restaurant, Rosanjin, in New York City.

The article presents an interview with Philadelphia restaurateur Stephen Starr, owner of the restaurant Morimoto and Buddakan in New York City. Starr stated his belief that in restaurants, food counts for 60% of success while ambience and design counts for the remaining 40%. The restaurateur described plans of opening a Philadelphia restaurant or a small hotel in New York City.

Reports on the opening of the Morimoto restaurant owned by Masaharu Morimoto in Manhattan, New York City. Focus of the restaurant in providing modern Japanese cookery; Designer of the restaurant building.

Focuses on the presence of non-Asian chefs in Japanese restaurants in New York City preparing Japanese dishes such as sushi. Lessons taken by David Bouley in Japan on the art of making sushi for his restaurant; Experimentation by Kuruma Zushi restaurant chef-, Toshihiro Uego, of allowing Maria Roman to prepare its dishes; Presence of Mexican Lusiano Ramirez from Mexico in the bar of Japonica, a restaurant owned by Shingo Yonezawa.

Reports on the no-refund policy of Katsu-Hama, a Japanese restaurant in New York City.

Reports on the opening of the Japanese restaurant EN Japanese Brasserie in New York City's West Village by Bunkei Yo and his family, owners of two dozen restaurants and a line of prepared foods in Japan. Interior decor; Offer of mochi croquettes with sauteed duck and pork shoulder grilled with sake lees; Tofu offering description.

Evaluates the gourmet restaurant Momofuku Noodle Bar, which is located in New York City's East Village. Offer of Japanese cookery; Description of the restaurant's noodles and house ramen; Use of chopsticks and soup spoons.

Reports on the opening of the Momofuku Noodle Bar in New York City. Ingredients used by chef David Chang in his noodles.

Features the Japanese tapas bar Bozu at Williamsburg, New York City. Chef Makoto Suzuki; Bohemian spirit of Williamsburg; Cocktail offerings; Interior design by Shinji Mizutani.

Features the restaurant Sumile in New York City. Specialization on gourmet ramen; Josh DeChellis as chef; Address.

Features the Megu restaurant owned by Koji Imai in New York City. Specialization in Japanese dishes; Number of cooks hired by the restaurateur; Time spent by the owner in sourcing the best American ingredients and products.

Reports that Suzanne Lai has converted a nail salon into Cube 63, a Japanese restaurant with a sushi bar in the Lower East Side, New York City. Twenty-seat spot; Husband Ken Lau and brother Ben Lau as cooks.

Describes the Japanese restaurant, Geisha, at 61st Street, New York City. Sushi bar; Muted Japanese animation projected on the wall; Origami birds; Cockles in fragrant miso consomme; Spanish mackerel tartare with wasabi tobiko; Spicy salmon roll.

Features the New York City Japanese restaurant Kai. Chef; Kaiseki inspiration; Prices; Available tea varieties.

Evaluates the New York City-based Neo restaurant. Food selection offered by the establishment; Views on Japanese cooking; Origin of its name.

Evaluates the Japanese restaurant Nobu, located in New York City. Food selection offered by the restaurant; Details on the specialty of chef Toshio Tomita; Estimated prices of meals.

Provides information on how to prepare sushi dishes at home. Cooking lessons at The New School in New York City; Cookery at Peter Krump's New York Cooking School.