Osawa

Osawa Restaurant Review:

At this pleasant Japanese restaurant, much of the action takes place at the shabu-shabu bar, but some high quality bluefin tuna and Japanese uni is dispensed at an adjoining sushi bar. A menu of otsumami (snack specialties) is offered at blond-wood tables beneath bold, modern art. Among the favorites are wonton-wrapped seafood cigars, baked oysters on the half shell with seaweed and soy-butter sauce, and seared albacore with yuzu and black pepper vinaigrette. To finish, a memorable black sesame panna cotta arrives in an elegant glass vessel covered with floral cloth. A small selection of saké and wine is available, and service is accommodating. Shigefumi Tachibe, former executive chef for the highly regarded Chaya group of restaurants, and his wife, Sayuri, are behind Osawa.