thanx for all the suggestions regarding epicurious business dinner. i chose soigne just b/c i'm a regular of nobu in tribeca, nyc. the food was very good. some of the dishes definitely had a modern japanese appeal. the table shared several apps. scallop tataki with osetra and ponzu, seared waluu sashimi, foie gras and steamed clams with edamame and sake. all the apps were verry good. the flavors were at times intense and rich, but also clean and balanced. the waluu sashimi is a def. must so were the scallop tataki. as for the entrees we ordered dble cooked miso bbq short ribs, ahi toro with truffled bok choy and shiitake, pork shabu shabu and rock shrimp and chanterelle risotto with dashi butter. the entrees were equally impressive. the ribs were succulent with a subtle sweetness from the miso bbq sauce. the rock shrimp risotto had a creamy/earthy flavor with a bit of smoke. i assume the smoke came from the dashi. the ahi toro was full flavored, with lots of fat between the flesh.the ponzu butter sauce added the right amount of sweet/tart flavor to balance the creaminess of the toro. the shabu shabu was not your traditional japanese dish. the pork was seared first to give it a caramelized, crispy texture. it was then simmered in the dashi based liquid with soba noodles and sesame oil. the aroma was very intense and therapeutic. i would def. be back here in the future to entertain out of state clients. anyway, thanx again to all the suggestions.
nyc out of towner