Chef John McCarthy’s interpretation of a Japanese izakaya viewed through a New York lens.

The restaurant merges elements of the izakaya dining experience with a familiar approach for diners, inspired by his time spent travelling, working, eating and cooking in Japan. McCarthy also worked with Wylie Dufresne and owns the Crimson Sparrow in Hudson, NY.

The restaurant has 40 seats and features organic, natural colors, walnut tables, and Wegner-style elbow chairs, as well as some of McCarthy’s own artworks. 

The menu blends traditional, casual Japanese fare like ramen, crudo and other small plates with Western touches.

Ideal For

A different kind of Japanese dining experience

Signature Dishes

Asparagus with smoked salmon and kimchi sauce; udon with soft egg, nori and dashi; salmon roe with sunchokes; and chickpea crisps with ginger, garlic, lemongrass and chili oil

Signature Drinks

Sakura Sling, strawberry infused shochu with gin, pineapple, and lime, and sparkling wine spiked with plum wine, or umeshu, and grapefruit.