Located in the heart of West Village, Shuraku offers an unforgettable seasonal testing menu as well as an a la carte option at the Chef's Counter and tables.
Shuraku, which means "a fun place to gather," is a Japanese restaurant in New York City's West Village that specializes in izakaya-style cuisine featuring grilled meat and fish, udon noodles, and fried chicken among others. If seated on a counter, you can watch chef and owner Joe Conti whip up delicious food right in front of you prepared with seasonal ingredients imported from around the world.
First and Second - Sakizuke and Oshinogi
The $100 Winter Tasting Menu is a comprehensive, 8-course menu that highlights the best of Chef Conti's culinary magic. The dinner experience begins with sakizuke, or homemade soft tofu topped with sweet dashi soy and fresh wasabi. Next, you get a bit of surf and turf with oshinogi, which features thinly sliced, seared miyazaki beef topped with uni over sushi rice. The sushi is served with a side of pickled daikon.
Third and Fourth - Zensai and Yakitori
The jumbo pacific oyster in dashi soy is an absolute standout in the third course, zensai. The plump oyster is complemented by kombu cured fluke sashimi topped with daikon, lotus root with mentaiko, and pickled carrot. The fourth course is back to land with a trio of yakitori. From right to left is juicy chicken oyster with lemon, magret duck and tokyo scallion nwith spicy yuzu kosho, and chicken filet with black shichimi. You can taste the fire from the grill in these mouthwatering skewers.
Fifth and Sixth - Hashiyasume and Grilled Entree
Take a peak inside the silver wrap and you will find buttery, steamed Amadai snapper with grated daikon in thick, savory dashi soup. This fifth course called hashiyasume is the perfect transition to the grilled entree once again featuring the best of surf and turf. The giant Carabineros prawn from Spain is an absolute scene-stealer, while the Hokkaido scallop from Japan and Washu beef culotte also makes you wishing for more. Th cherry tomato and cipollini onion are grilled to perfection.
Seventh and Eighth - Noodle and Dessert
Get your carb cravings satisfied with the noodle course of cold Inaninwa udon topped with shiso leaf, seaweed, and ikura, served with a side of ume tororo. Finally, don't forget to leave some room for dessert - homemade strawberry ice cream served in between thin wafers.
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