Chef's Tasting Course
Fri Nov 13, 8:15pm
East Village
Intimate Japanese tasting
"one of the fattiest and most succulent" chashu pork (Newsday)
Try the udon too — the chef's other specialty
The boba tea gets rave reviews from former boba shop workers
Ten hours of simmering produces a tonkotsu broth that tastes like patience. Chef Jason Lin spent a decade in Japan before opening this Port Washington spot, sourcing noodles from nearby Happy Noodle in Mount Sinai.
Recommended by:
Google
(391)
4.6
"one of the fattiest and most succulent" chashu pork (Newsday)
Try the udon too — the chef's other specialty
The boba tea gets rave reviews from former boba shop workers
Ten hours of simmering produces a tonkotsu broth that tastes like patience. Chef Jason Lin spent a decade in Japan before opening this Port Washington spot, sourcing noodles from nearby Happy Noodle in Mount Sinai.
Recommended by:
Google
(391)
4.6
What are you into?
- 10-hour tonkotsu broth
- Hand-pulled local noodles
- Fatty chashu pork
- Casual date spot
- Ikedo Ramen
- Port Washington
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