Inagiku
our comments
Don’t ask why The Waldorf-Astoria has a Japanese restaurant, simply enjoy the fun. Adam Tihany’s multi-million-dollar rejuvenation pumped a full measure of whimsy into the equation, lightening and brightening the various components, from the five tatami rooms to the exciting Shabu Shabu Bar. Chef Haruo Obu scoured the home islands to arrive at a free-form Japanese cuisine that takes a few daring liberties. There are splendid sushi and sashimi presentations and elaborate omakase tasting dinners for those in the mood to put themselves in the chef’s hands. Some creative standouts include sea urchin roe on uni toast, tempura eel and salmon baked in rock salt and even foie gras sushi for those that dare. If you’re flush, try wagyu beef, Kobe beef served sliced on a wood-framed hot stone where you do the cooking, though other less precious meat is available. A sommelier pitches in with a good wine and saké list.- April 2005
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