Hanamizuki had an unexpected beginning in 2014: it grew out of a laser hair removal business. Jumi Fujiwara, who originally hails from Osaka, Japan, desired to combine beauty and health and open a healthy Japanese café adjacent to her hair-removal studio. Most things on the menu are traditional food items from her homeland, but with a twist. As she explained, “Rice balls are simple, but can have a lot of ingredients. ” Part of what lures the customers (and myself) in is the décor. Jumi shared that she teamed up with a “Green artist” from Japan who has expertly made the café look like the inside of someone’s lofty garden shed. Ivy and other plant life frame the space while dried herb and flower displays are nestled next to rusted accessories. The café is a little rustic watering hole in the center of the bustling city.
Today, NoMad – short for North of Madison Square Park – is one of Manhattan’s hottest neighborhoods, but Moku, co-owner of Izakaya NoMad, could not have foreseen that when location-scouting for his New York variation of a classic Japanese izakaya (a casual bar serving small plates that pair well with alcohol). Having owned an izakaya in Korea Town, Moku wanted to bring Japanese food to a region where it was sparse. Averi, a member of the Manhattan Sideways team, had an exceptional experience at Izakaya NoMad. Upon her arrival, she was greeted warmly by Moku and his team and quickly shown around the restaurant before the dinner crowd poured in. They started at the front of the house, where Moku pointed out the first section of a three-part custom mural painted by an illustrator from the School for Visual Arts, depicting NoMad infused with elements of Japanese pop culture like Godzilla and Astro Boy. From there, they moved into a long, narrow hall lined with cozy geometric booths, a long bar and open kitchen. Moku admitted that it would have been easier to have the kitchen stationed in the rear like most eateries, but he and co-founder Jay desired to be transparent about their high quality ingredients and also wanted guests to be able to interact with their culinarily well-versed yakitori chef (who coincidentally, bares the nickname Godzilla). Passing by the bar, Averi and her hosts drifted to the back of the dining room, where on an elevated platform, reconfigurable chairs rested under cubed light fixtures. Behind them, modern counters hid in an exposed brick cove with a graffiti reptilian tail tagged on the wall. Back at the front, Averi took a seat at a grand communal table wrapped in cool light from the descending sun and decorative paper lanterns overhead. Sliding doors reminiscent of shōji separate the area from the restaurant upon request, creating an ideal space for company dinners and birthday parties. Moku noted that Izakaya Nomad's design established five “unique spaces… like a maze. ” The bar was intimate and mature, the tables on the platform familial and familiar, the urban grotto youthful and hip, and the front room airy and conversation invoking. Once settled, Moku shared the novel-like menu with Averi, consisting of yakitori, sashimi, sushi, tataki, tempura, hot pots, wine, beer, and sake with informative descriptions for those who may be unfamiliar with Japanese cuisine. A waiter then brought three varieties of sake, and Moku gave Averi a brief lesson in the fermented rice alcohol. She learned that the intensity of flavor stems from how much the outer layer of each grain of rice is stripped away. For example, the harder junmai sake polishes less of the grain – only about thirty percent - so it had a strong rice taste, which Moku claims is popular with young people these days. The junmai ginjo sake takes away about forty percent of the grain, resulting in a subtle sweetness, while the junmai daiginjo removes fifty percent, leaving a “smooth” creamy texture and “less hangover. ” The junmai daiginjo was Averi's favorite of the three, crisp and refreshing with just enough punch. Moku assured her that if sake is not a guest’s "cup of tea, " an impressive list of both beer and wine are available. After drinks, Moku reviewed the custom tasting menu that had been prepared for Averi's visit. With lobster tail, soft fried tofu, sizzling butamoyasi (bacon, beansprouts onions, and chives), uni (sea urchin), and sushi, the menu was reflective of the izakaya’s overall project: to apply the best parts of the Japanese izakaya experience to a “New York market. ” In fact, Izakaya NoMad was the first izakaya around to call themselves a Japanese gastropub. For this reason, the fare served at NoMad is not exactly conventional, as it includes items like sushi and ramen to meet the demand of its clientele. Additionally, the restaurant finds creative ways to incorporate less common snacks like chicken gizzard, battered, fried, and seasoned to be accessible to the average New Yorker. When the colorful, steaming plates began to arrive at the table, it seemed like they would never stop. What a feast. The enoki mushrooms wrapped in smoked bacon, grilled chicken skewers, and the fatty tuna sushi were all delightful; though the sweet “rocket tsukune” (free range chicken meatball), juicy beef short rib yakitori, and the smoky hamachi tataki (seared yellow tail) really stole the show. Averi was surprised when Moku revealed that many of the elements do not require intense seasoning: at izakaya NoMad, they “don’t overdo things” and like to let the fresh ingredients speak for themselves. Despite the quantity of dishes, nothing was repetitive. Each item showcased its own distinct medley of delicious flavors. Incredibly humble and hospitable, Moku and Jay are adamant about focusing on the food, not themselves. While they aim to rival the product of a five-star celebrity establishment, they seek to leave pretention behind, insisting they would never judge customers for how they use chopsticks or eat sushi. “As long as you enjoy, that’s the main point, ” said Moku, “that’s our philosophy. ” Providing “an alternative to any traditional beer experience in Manhattan” with an “upscale look but casual environment, ” Izakaya NoMad has set out to be a safe, social gathering place where food, company, and alcohol can all be enjoyed without inhibition. From Averi's experience, we can verify that is certainly the case.
Sushi Seki, the popular Upper East Side restaurant, has opened a Chelsea location on 23rd street, allowing downtowners to get their sushi fix right in the neighborhood. Guests may choose from three distinctly different dining experiences. They may sit at a stand-alone table, or they can get up-close-and-personal at the sushi bar, where the expertise of Seki and his team are in full view. For a unique experience, guests may reserve one of the traditional dining rooms, where they are invited to remove their shoes and take a seat at the sunken table. The space truly belongs to Chef Seki, whose family name means “stone. ” The décor features various types of stone material, giving the room both a personal touch and a very earthy vibe. Above the host stand hangs a beautiful wooden plaque with the names of fish vendors, an exact replica of the original, which hangs in the other restaurant. The food is even more stunning than the décor. Chef Seki prepared us a gorgeous sashimi platter with items ranging from salmon stuffed with finely minced onion to a poached oyster topped with a sliver of myoga ginger. Seki improvises quite a bit behind the sushi bar, and the results could not be more delicious. Pair his food with a selection from the bar’s collection of over 80 different sakes.
With all the centers we have discovered dedicated to children, pets, students, and shoppers, it was refreshing and intriguing to come upon Senior Planet – “the country’s first technology themed center for over-60s. ” The center offers courses, skill-shares, workshops, special events and lecture series that help senior citizens deal with the ever-changing technological world. 22 computers, 3 Skype stations, a gaming area, a projector, mobile devices and a lounge create a space that one might think is fit for a youngster, but is, in fact, the perfect space for the senior folks. “Aging with attitude” is their motto. Computer basics, advanced computing, introduction to the iPad, digital photography, social networking and more are all taught in a welcoming environment. What a brilliant concept!
A favorite of Lady Gaga, Katy Perry, and Sarah Jessica Parker, New York Vintage is what co-founder Shannon Hoey describes as “a leader in fashion. ” Shannon has spent the past twenty-three years amassing an extensive collection of vintage clothing, which includes a downstairs retail space open to the public and an upstairs industry archive open by appointment only. Over the years, Shannon has dressed red carpet actresses and world-famous singers, and has worked closely with costume designers on a range of films and TV series, including Boardwalk Empire and Mad Men. In 2010, First Lady Michelle Obama made a historic appearance in a New York Vintage Norman Norell dress, and since then, Shannon has dressed her on many occasions. When I first visited New York Vintage, I could not believe my eyes. The window display was stunning, as was the old-fashioned décor, complete with richly upholstered chairs, gilded mirrors, and ornate chandeliers. I was captivated by the wall of Vogue photographs, each one featuring a piece from Shannon’s collection, and of course, by the true treasure of New York Vintage: high-heeled shoes, flamboyant hats, and endless racks of beautiful dresses from designers around the world. Upstairs, the industry archive upstairs was filled with even more outrageous items, from a dress owned by Ulysses Grant’s wife to intricate McQueen headpieces. “Every piece here has historical significance, ” Shannon told me. “We’re an institution, a working museum archive. ” In fact, she added, many of the items at New York Vintage have been purchased from museums, and each piece is meticulously documented and entered into a database. Today, Shannon is one of New York’s foremost experts on fashion as an art form, so I was surprised to learn that she never set out to work with vintage clothing. “Fashion discovered me, ” she told me, explaining how her husband’s career in antiques first sparked her interest in vintage. It quickly became her passion, and within a few years, she and her husband co-founded New York Vintage. “He handles the business side of things, and I’m the creative director, ” Shannon explained. “So I get to do the fun part. ”But the vintage business can be difficult, too, and it took years of hard work for Shannon to build her collection. “The kind of fashion we seek is not easily found, ” she said. “It takes patience and capital, and you need to know what you’re looking for. ” In the early days, Shannon spent a lot of time searching for new pieces in Europe, but nowadays, with three young daughters, she travels much less. When I asked about her children, she said with a smile, “They spend a lot of time here with me, and they love playing dress-up. ”Shannon, unsurprisingly, also loves dressing up, and she told me that she has a lot of opportunities to wear items from her collection. “Halloween is my favorite holiday, ” she explained, “And last year I went to Allison Sarofim’s Italian futurism-themed party in a pink Mohawk and mod clothing. ” But Shannon’s favorite era is the 1920s. “I’m obsessed with all of it, ” she said. “The mindset, the freedom, the departure from women being bound and put in corsets. ”Still marveling over Shannon’s list of celebrity clients, which includes Julia Roberts and Beyonce, I asked if she ever gets starstruck. When celebrities first started flocking to the store, she told me, it was totally overwhelming, “like running from a tidal wave. ” But since then, the only time she has really been starstruck was her visit to the White House with the First Lady. “Some celebrities still catch me off-guard, ” she said, “Like the time Nicole Kidman showed up unannounced. But otherwise, I’m used to it. ”When I asked Shannon about the future of New York Vintage, she told me that they are hoping to expand overseas. “We want to open our doors to global clients, ” she told me, “maybe by opening an outpost in Europe. ” But until then, she told me, she will continue to do what she loves here in New York, working with designers, inspiring them and feeling inspired. For Shannon, the truly fulfilling part of her job is working with designers and models, creating with them and helping to communicate their vision. “I’m always inspired, ” she said with a smile. “I have the best job in the world. ”