Walking into Megu in Tribeca, you might be forgiven for thinking you’d mistakenly entered a museum, gallery, cultural center, or all of the above. With white porcelain columns made of 5000 rice bowls and sake vases, stacked bolts of over 450 rolls of ancient kimono fabric, and an ice-carved Buddha sitting underneath a suspended 800-pound temple bell, Megu is a feast for the eyes. The menu is equally luscious, featuring modern Japanese cuisine with specialty ingredients and cooking methods. Top choices include Kobe beef (grilled on a river stone), spicy baked unagi with avocado, and tuna tartare with Osetra caviar.
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From Food & Wine , JUL 2004
We've been in Tokyo, doing a restaurant called Imaiya for the company FoodScope. They've just opened the sushi place Megu in Manhattan...MORE
From Food & Wine , SEP 2005
When Koji Imai opened Megu in 2004, he already owned nearly 30 restaurants in Tokyo. Megu is his most ambitious venture yet. Towering porcelain columns made of rice bowls and sake cups flank the entry; a giant ice Buddha slowly melts in the dining room as diners devour incredibly creamy edamame soup, rice cracker–coated fried asparagus and ma po tofu, a stew made with Kobe beef instead of the usual pork....MORE
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