Japanese-Italian cuisine from one of the owners of hit restaurant Wayla.

Erika Chou, an owner of homestyle Thai hotspot Wayla on the Lower East Side, has opened this spot serving what it calls “Itameshi” cuisine - a combination of Italian and Japanese fare. The chef is Christine Lau, who worked at Prospect Height’s stand-out ramen spot Bar Chuko Izakaya. Some of her fusion specialties are assorted grissini with Japanese seasonings like nori, heirloom tomatoes with tofu and shiso, a fritto misto prepared like Japanese kakiage, spaghetti dressed with various kinds of roe, and a crispy rice cake lasagna. The restaurant’s spacious outdoor seating area - complete with marble tables and yellow wicker chairs - is surrounded by lush greenery.

Ideal For

Fusion fare, al fresco dining

Signature Dishes

Yellowfin tartare with spicy mayo, ikura, masago, crispy rice, cucumbers, daikon sprouts and seasoned nori; Kakiage fritto misto with crispy fried shrimp, cuttlefish, baby anchovies, corn and green beans served with lemon-pecorino mayo; crispy Rice cake lasagna with sweet Italian sausage, kimchi, scallions, and provolone and eggplant Katsu with panko crusted eggplant, caponata and cabbage slaw.