Hakubai will be preparing a special kaiseke sake pairing from Niigata during Japanese Restaurant Week
Multiple venues
March 4-18
www.japanweek.us/a>
Nearly three dozen New York City eating establishments are participating in Japanese Restaurant Week, serving special dishes from March 4 to 18, followed by a three-day culinary and cultural celebration in Grand Central Terminal’s Vanderbilt Hall. Nine of the restaurants will be serving ekiben, or boxed meals, including Aburiya Kinnosuke (wagyu zanmai bento), Kyotofu (mini tofu burgers), Megu Midtown (makunouchi bento with Kobe beef and silver cod), Soba Koh (kani meshi crabmeat over rice), and Sunrise Mart (chirashi sushi with shrimp, salted ikura, grilled conger eel, shiitake mushroom, lily bulb, and greens). More than two dozen other restaurants will be preparing kyodo-ryori, or local specialties, including Blue Ribbon Sushi (hotaru ika sashimi and an omakase menu from Toyama), Hakubai (kaiseki sake pairing dinner with Hakkaisan from Niigata), Misoya (barley miso ramen from Kyushu), Sobaya (ikameshi bento box with squid stuffed with sticky rice from Hokkaido), both Sushidens (delicacies from Fukushima at Sixth Ave. and from Niigata at Madison Ave.), Tori Shin (charcoal-grilled spicy cod roe from Fukuoka), and Wasan (vinaigrette Spanish mackerel from Osaka). Among the other participating restaurants are Hakata Tonton, Nippon, Ronin, Cha-An, Ootoya, Rai Rai Ken, Robataya NY, Sakagura, Shimizu, Sushi Ann, and Sushi Azabu.