Monk's Food Meets Steak - Tueday 6/26

Featuring guest Chef Hiroki Odo, who comes from the Michelin-starred Kajitsu and Tokyo’s legendary Yakumo Saryo, has paired up with Salt + Charcoal’s Chef Tadaaki Ishizaki to create a unique menu borrowing the best flavors and techniques from both ends of the spectrum of Japanese cuisine. It is a preview of sorts for a new Flatiron restaurant Chef Odo will be opening this fall that marries his shojin training with a wide range of seasonal ingredients, including meat and seafood.
 

 Menu items subject to change depending on availability. Any changes will be replaced with items of equal or greater value.   

Menu items subject to change depending on availability. Any changes will be replaced with items of equal or greater value.   

  Dry-aged beef croquettes with  shojin  asparagus paste, okonomi sauce, matcha, and crispy shiso

Dry-aged beef croquettes with shojin asparagus paste, okonomi sauce, matcha, and crispy shiso

 Guest Chef Hiroki Odo from the Michelin-starred  Kajitsu  with Salt + Charcoal’s Chef Tadaaki Ishizaki

Guest Chef Hiroki Odo from the Michelin-starred Kajitsu with Salt + Charcoal’s Chef Tadaaki Ishizaki

Tickets are $150 and reservations can be made on our reservations link above or by calling 718-782-2087.


Spring Special

 Steamed Lobstertail with pickled cherry blossoms

Steamed Lobstertail with pickled cherry blossoms


Our Uni Fillet Mignon featured on First We Feast

First We Feast did a feature on our very unique Uni Fillet Mignon. You can check out the original video here. https://www.facebook.com/FirstWeFeast/videos/1398108380297887/