Robatayaki in Midtown

I've been in New York for a couple of days and have had a few great meals. The first night, we had a large group at Koi - a Nobu-esque place within the Bryant Park Hotel. The miso-glazed cod was almost as good as Nobu and the Hamachi tataki was phenomenal.

I've also had some great fast food (all local purveyors) in the basement dining concourse of Grand Central Station - paninis with organic ingredients for breakfast, huge slices of white pizza with sopressata and some good chicken schwarma and falafel. Hale and Hearty Soups and a cheesecake from Junior's will have to be saved for the next time I'm there.

Finally last night, I found a little robatayaki place in Midtown, just a few blocks from my hotel, called Aburiya Kinnosuke. I sat at the bar and watched with fascination the choreographed movements in the kitchen area in front of me. Although I didn't order sashimi, I loved watching the master at work - how he precisely sliced the fish, and arranged all the servings on large platters adorned with shiso leaves, radish, wasabi and pomegranate seeds, among other things. After every dish, he cleaned his work and arranged his knives and supplies just so, before starting work on another order.

The big grill with scorpion fish and tsukune (minced chicken loaf) being cooked on wooden paddles was also fun to watch. The grill master worked without gloves and turned the various skewers in a pattern that was only discernible to him, but that ensured everything was evenly cooked in the right order.

Roasted Eringi Mushrooms w/ red miso and scallion - grilled on a large houba leaf placed upon a small charcoal grill placed right in front of me.
Grilled anago (sea eel)