“We have always felt that sushi should be a lighthearted kind of food, ” said Keito Sato, whose father, Katsuhide, started Hatsuhana as a way to share this belief. Japanese dining is known for its upscale omakase experiences, in which patrons are served whatever the chef pleases. “What we push at our restaurant is basically the opposite: okonomi, meaning ‘what you like. ’” This unique approach has made Hatsuhana stand out since its inception. Katsuhide emigrated to the U. S. from Japan in the late 1960s, drawn to the American lifestyle and seeking a change of pace. He spent years as a chef in upstate New York before happily joining a Japanese restaurant in midtown. At the age of twenty-five, he was diagnosed with end-stage kidney disease and was told he would need dialysis three times a week. The news put an end to his career as a sushi chef, which required him to work long hours with only one day off, and he was forced to find a new path. “Sushi is what my father knew best in the world. If he couldn’t be a chef, then he realized he had to open his own sushi restaurant. ” Thus, Katsuhide created Hatsuhana and “set the standard for the sushi industry, offering the most authentic sushi possible to New Yorkers. ”Not only did other Japanese eateries take their cue from Hatsuhana’s menu, but Katsuhide was also insistent about procuring the highest-quality ingredients possible. Upon finding that pink-dyed sushi ginger was common in U. S. restaurants, he traveled to California and struck a deal with a vendor for more natural sliced ginger that was free of food coloring. To this day, all fish and food is sourced from “wherever the best place is for the specific item” – be it flying in sushi-grade yellowtail and sea urchin from Japan or salmon from Norway. Today, Katsuhide is retired and resides in Hawaii, while Keito continues to run the show. Though Keito was rigorously trained in sushi making and endeavored to master the art, he devoted much of his attention to working on the business rather than in the kitchen. Most importantly, he continues to promote his father’s overarching philosophy on Japanese cuisine. Instead of viewing sushi as an extravagant indulgence, Harsuhana strives to present the food in a more accessible light. “People should understand the essence of sushi. At the end of the day, it is a snack. ”
The delectable assortment of French pastries was only the beginning of the excitement for me when I first visited Eclair Bakery. Getting to observe and speak with owner Stephane Pourrez, as he was preparing pastries, macarons, croissants and, of course, a variety of eclairs made the experience very special. An alumnus of Ferrandi, the French School of Culinary Arts in Paris, Pourrez worked in New York for a year as a pastry chef before he fulfilled his "childhood dream" of opening his own bakery. No matter what time I chose to pop in, I always found others sipping on their cafe au lait, and mingling with fellow French natives.
At Coffee Project NY, coffee-themed cocktails and high-quality java brewed with a mixologist’s eye are the stars of the menu. The concept was created by co-owners and founders Chi Sum Ngai and Kaleena Teoh in 2015, and has since expanded to having several other locations across the five boroughs. “We are very excited to be part of Hell’s Kitchen! ” Ngai said, adding, “In the opening of this new location we hope to create a community gathering space while sharing our passion for coffee with the neighborhood. ” “I’m a bit of a coffee snob and [Coffee Project] delivers on very good quality coffee, ” shared Paul David, a Hell’s Kitchen local. “I also really like the environment — the seating isn’t too crowded and it’s really peaceful. ”One of the shop’s innovative specialty beverages is its deconstructed late, which manager Jed Baxter said evokes a multi-sensory experience. In addition to deconstructed lates, Coffee Project offers classic lattes (complete with intricate latte art), classic pour-over brews, and teas. The cocktail menu includes drinks such as spiked Irish Coffee made with Teeling Whiskey and the brand’s own Teeling-blend beans. This story was adapted from the W42ST article, "Brew-tiful Transformation: Coffee Project Opens at Ikebana Zen with Day-to-Night Caffeinated Creations! ”