At the heart of the noisy Moinhan Train Hall in Manhattan, the new bold cooking concept has reachedYuno sushi. It was created by Jonathan Moore and Mark Spitzer, the visions behind Bondst, along with the veteran in QSR Tim and Eleeden, destroys the Japanese dining arts for Umakaz with energy and access to the famous train station meters in Tokyo.
Modern omakase of the city that never sleeps
In the midst of the YONO experience, there is an intimate bar 12 seats of Omakase Bar, which is carried by the famous chef Andrew Oh, whose lineage includes the famous San Francisco institutions Robin, Ecikos and friends only. The virgin seafood tasted tasts that were obtained directly from the Toyosu Market displays, with the most prominent events such as Hokkaido Scallop, Golden Eye Snapper and Buttery Toro. Each course marries traditions with careful innovation, and provides dinner with a high but friendly experience.
Beyond the tape: high seizure and movement
In recognition of the speed of Pennsylvania Station, Yuno also re -visualizes the sushi to eat while moving. The menu features ChiRashi and Donburi Rice Bowls, along with a group of sushi and seizure constantly, prepared in the open kitchen to ensure freshness throughout the day. This double format – the refined omakase tape is associated with unofficial fast food – Yuno extends as the category disable in the New York eating scene.
A list of roots in creativity and letter
Guests can explore a group of Japanese flavors, starting with the distinctive TEMAKI handicrafts – such as hot tuna with Furikake and Yellowtail with Serrano Ponzu and Wagyu with TroFle soybeans – to falling appetizers like Turlin Tuna Tart with Truefle Ponzu or Rarpy Rice. For a more expansionist taste, the 12 -piece nynshy and Nigerian dish changes according to the daily selection of the chef for fish transferred from the well -known Toyosu market in Japan. The most prominent events in the A5 MIYAZAKI WAGYU Handroll menu, CEVICHE Smoking, and Uni Velvety menu include some of the new seasonal specializations that offer local rulings. The drink program completes this trip, offers rare profit, coordinated wine, Japanese beer, and fun cocktails such as Lychee Sakeetini.
From Mounehan to the world
Yuno’s first appearance in the Moinhan Train Hall is just a start. The plans are already underway to obtain additional meters throughout New York City, including Grand Center Terminal. Thanks to a mixture of quality, comfort and cooking art, YONO stands to redefine how travelers, locals and sushi experts interact with Japanese food in high -movement urban areas.
