Sushi Amane

On more than one occasion, as we walked 45th, a long line snaked out of BentOn, a small takeout eatery. This tiny gem provides authentic Japanese bento boxes to the lunch crowd in Midtown, a welcome break from traditional American fare. When striking up a conversation with a Japanese businessman who had stopped by for lunch, he shared his opinion about the food, saying that he felt it had been modified a bit for American palettes, but was as close to authentic as he had tried in Manhattan. The bento boxes vary per day and are served alongside their specialty drinks.

Aburiya Kinnosuke itself seems to be a portal away from the midtown bustle into a quiet and elegant Tokyo restaurant. Seating is available in the main dining room, around the grill, and in small private rooms - one of which features tatami mats, where guests can have a more traditional Japanese experience. Focusing on the izakaya style of dining, the meal is usually comprised of several small dishes shared among a table (comparable to the Spanish tradition of tapas). The menu is extensive, featuring over 100 plates, most of which are based on robata grilling, another Japanese culinary tradition in which skewers are slow-grilled over hot charcoal. Arriving in time for lunch, two of our team were the eager enthusiasts willing to try the specials of the day - dishes prepared in limited quantities each afternoon. On this particular day, there was very fresh Bluefin tuna collar, followed by the Aburiya set – a dish that featured simmered fish, washu beef and sashimi – and then everyone's favorite, the bentou box set, filled with a combination of Japanese small dishes.

Once we figured out where we needed to go - through the lobby of a commercial building and down a few flights - we parted a curtain, and turned to each other with broad smiles on our faces and gestures of approval. A friend had mentioned Sakagura a while back, saying don't forget to find this amazing Japanese restaurant when you are walking on 43rd. I put it in my notes, and made reservations on a Thursday evening at 7: 00 pm. We only waited a few minutes, but when we were taken to our booth - we were a party of six - every table was filled. Somehow the minimal interior with cement flooring, simple wood tables, bamboo, and a bar that extends down an entire side of the restaurant came together seamlessly. For me, however, it was the large flowering branches of cherry blossoms that captured my attention - and heart. It was the middle of April, and I had been eagerly awaiting these trees to open their buds in Central Park, but they had been taking their sweet time after a very cold winter. Known for their extensive selection of Sake, we browsed through the long list, and then took the advice of our server. Several of the items on the menu were a bit different from what some of us were accustomed to sampling, but that we did. Together with some standards like edamame, we ordered numerous small plates and main dishes to share - chicken, beef, fish, including fried eel and fillet of salmon sashimi, udon noodles, spinach with a sesame paste, rice balls with miso painted on top and the show-stopper, mashed potato balls fried in a sweet donut batter. Different and delicious.

Dainobu is a small Japanese market filled to the brim with aisles of colorful packages of food. Fridges along the side walls house the day's selection of bento boxes prepared fresh in a small kitchen at the back of the store. When we walked 47th street, Maria and Jasphy, two of the summer interns, loved browsing the aisles, impressed by its authenticity – "Dainobu is the real deal, " they said. The girls picked up a daifuku each and left happy with their sweet treats.

I can attest to the immediate success of Carmine's on the Upper West Side of Manhattan in the early nineties as my family and friends stood on the lines to get in on a number of occasions. Owner Artie Cutler's concept of serving large, family-style portions to guests, in a warm, friendly atmosphere connected with diners immediately. It did not take Mr. Cutler long to realize that he had a success on his hands and that it was time for expansion. In 1992, the theater district had another hit in Times Square, in the form of a grand, traditional Italian restaurant.

Teddy Roosevelt, Amelia Earhart, and Charles Lindberg are among the noteworthy clients that E. B. Meyorwitz & Dell has been crafting “made-to-measure” frames for since 1875. Today, be it in their New York, London or Paris shops, one can still be fitted for a pair of the same classy, high quality spectacles.

Aburiya Kinnosuke itself seems to be a portal away from the midtown bustle into a quiet and elegant Tokyo restaurant. Seating is available in the main dining room, around the grill, and in small private rooms - one of which features tatami mats, where guests can have a more traditional Japanese experience. Focusing on the izakaya style of dining, the meal is usually comprised of several small dishes shared among a table (comparable to the Spanish tradition of tapas). The menu is extensive, featuring over 100 plates, most of which are based on robata grilling, another Japanese culinary tradition in which skewers are slow-grilled over hot charcoal. Arriving in time for lunch, two of our team were the eager enthusiasts willing to try the specials of the day - dishes prepared in limited quantities each afternoon. On this particular day, there was very fresh Bluefin tuna collar, followed by the Aburiya set – a dish that featured simmered fish, washu beef and sashimi – and then everyone's favorite, the bentou box set, filled with a combination of Japanese small dishes.

Considered by many to be one of the top sushi restaurants in Manhattan, I was intrigued to learn more about Yasuda. When I asked a friend who lived in the area, about the restaurant, she explained to me that this is where she goes for a "clean, fresh, authentic Japanese sushi/sashimi experience. " They are purists at Yasuda, clearly discerning as to the quality and integrity of the fish that they select and the simplicity and care with which they prepare and serve it. She went on to say, "Put simply, they allow the flavors of each fish to speak for itself - and each bite does, in fact, transport the diner to the sea. "