Tetsu

Tetsu Restaurant Review:

About the restaurant & décor: Masayoshi Takayama, chef and owner of Masa, famously one of New York City’s most expensive restaurants, unveiled Tetsu, a much more casual spot. Located in TriBeCa, it has an expansive open kitchen, steel panels on exposed brick walls and overhead spotlights. The vibe is industrial chic, with two long, dimly lit bars and communal tables that fill up fast.

Likes: Salads (especially the kale salad); saké list; chocolate black-sesame cake.
Dislikes: Sushi is expensive and underwhelming.

Food & Drinks: Tetsu’s menu features salads (slaws), skewers, sushi in nigiri and hand roll form, and small cooked dishes for sharing. Pork selections shine: fried pork belly skewers are hard not to love, and goma tan tan mein, noodles showered in minced pork, are ultimate comfort food. For a successful, unusual take on the ubiquitous kale salad, try fresh kale and fried burdock in a lemongrass dressing. Takayama definitely has a way with raw seafood. Hamachi is silky and sweet under just the right amount of jalapeño. Fatty tuna belly stuffed in a hand roll melts in your mouth. Nigiri is serviceable but not show-stopping, which is disappointing considering its serious price tag. The list of wines and sakés includes many affordable options, and a great list of sakés by the glass. End the meal with the dense chocolate cake baked with black-sesame paste and drizzled in miso-caramel sauce.