This is a beautiful space in the Maritime Hotel, entrance on 363 W16th street just off 9th ave. Don't go up the stairs into the hotel, but go down the stairs in through the red door.(I didn't see anything signs that read Matsuri)
For those who love sake, I think this place has a huge offering of sake from all regions of Japan. The sake menu is a little book, with 9 regions of Japan, and codes for the types of sake. Seems to be for the serious sake lover though, since you have to order by 720 ml, 0r 750 ml.
We ordered small plates of: Sea Eel tempura (though I keep hearing CEO tempura in my mind), kobe beef, tuna with mountain potato, mushrooms(4 kinds) wrapped in paper, and an entree of Rice pot, which takes 30 minutes, and duck breast. The environment of the restaurant is more upbeat and casual, the food however is still wonderful. Ono has a way with the cold dishes in that he seems to have mastered the perfect temperature and texture for bringing out the optimum flavor of the ingredients. His tuna is magical. The Kobe beef was so velvety and beefy, especially enhanced by the seared thin outer ring. The stars of the seafood rice pot is the dark orange gooey goodies in the giant prawn's head, which had the most intense flavor of the sea(must not be discarded!)and the burnt rice at the bottom of the pot, which I used the clam shell to scrape off and into the mix.
For dessert, I think I will always get the Black Manger: Black sesame custard every time I go back. It suits my Asian taste buds.
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