Taiyaki NYC

Although fall is in full swing, we couldn’t resist posting about this cold treat. Taiyaki NYC is the newest dessert place that has everyone, including us, talking. Located on Baxter Street between Hester and Canal Street, this sweet joint brings an exceptionally unique take on the traditional Japanese (also Korean) fish-shaped cake, known as taiyaki. The shop specializes in soft serve with taiyaki “cones” with their distinct twist being the fish’s mouth is stretched an inch or two to accommodate a variety of ice cream flavors. There’s topping and filling options too, from mochi to fresh strawberries, custard to red bean paste. Since it was our first time, we decided to go with The Classic ($7), complete with vanilla soft serve, custard filling, fresh strawberries, wafer sticks, and chocolate drizzle. The soft serve was a welcomed addition to the often times plain treat, although midway through, we did start to panic as the upper half threatened to topple over. So our recommendation, do not take your time eating this…you won’t regret it!

Taiyaki NYC
119 Baxter St, New York, NY 10013
www.taiyakinyc.com

Chikarashi

Yes, they’ve been in existence in the West Coast for some time now, but poké bowls are having a serious moment in New York right now. It’s finally summer and all people want to eat in this heat are something refreshing, poké bowls are the perfect dish for cravings like this.

Opened just in the past month, Chikarashi located on Canal Street between Centre and Baxter Street is one of the newer additions to the growing Hawaiian-inspired restaurants across town. Chef Michael Jong Lim has refined his culinary skills at multiple Michelin-starred kitchens of Masa, Aldea, and Aureole. Their carefully curated menu includes three kinds of fish, salmon, tuna (both regular and toro), and fluke, which are freshly delivered whole everyday. After a thorough explanation of the menu, Naomi decided to get the Goma Shoyu Tuna, a delicious mix of bluefin tuna, goma shoyu (sesame seed soy sauce), chili oil, nori (seaweed), hijiki (sea vegetable), avocado, and garlic chips. I went with the Ponzu Salmon, which included buttery Scottish salmon, wasabi ponzu, strips of shiso, avocado, tobiko (flying fish roe), and shichimi (Japanese seven spice mix). Each bowl speaks to the fusion concept of Hawaiian style poké, Japanese chirashi, along with Korean and Chinese flavors. The sesame seeds and chili oil in the Goma Shoyu Tuna give that Korean and Chinese flair, while the nori and hijiki layer up on the Japanese component of the dish. On the other hand, the Ponzu Salmon, our favorite out of the two, came with refreshing citrus flavors from the ponzu, and the tobiko added a unique crunchy texture. If you are feeling a bit more on the decadent side, you can also switch out your standard tuna with some toro (fatty tuna) for an extra dollar. Finally, after our meal, we got two of their sherbert-like soft serve of pineapple and lemon, finishing our meal with the perfect treat for a hot summer day.

Chikarashi also offers takeout, making it a perfect to-go spot if you work in the SoHo/Chinatown area. We have a feeling we’ll be dropping by for lunch often!

Chikarashi
227 Canal St, New York, NY 10013
(646) 649-5965
chikarashi.com