Brandon Rodriguez
Diners benefit from the first tastes of Nineteen Hyaku’s omakase expertise.
Throughout the preview dinner forward of the spot’s Sept. 27 opening date, each the service and meals exceeded the excessive expectations Carpenter Carpenter set with earlier eateries, together with native favorites Up Scale and Little Em’s Oyster Bar. Though Nineteen Hyaku’s omakase-style service units it aside regionally, it’s going to provide standard menu eating as nicely.
The brand new restaurant’s identify combines Japanese and English numerals, referencing its location on the nook of 1900 Broadway. “Hyaku” interprets to the quantity 100. The mix of languages seems to seize the idea: an American interpretation of conventional Japanese delicacies.
Housed in a limestone constructing with large columns within the entrance, the restaurant shuts itself off from the busy Broadway hall with 25-foot floor-to-ceiling curtains of sheer linen. The inside options minimal but heat mid-century trendy decor.
Brandon Rodriguez
Ceramic pendants grasp from the restaurant’s 25-foot ceilings. Under them, a bar serves sake, wine, beer and Japanese impressed cocktails.
After our eating group entered the monster-sized doorways and frolicked staring up on the hovering ceilings, workers invited us to pattern Japanese-inspired libations. The bar choices included sake, wine, beer and cocktails — the latter of which have been all priced a $15 flat price. In true omakase vogue, we allowed the bar supervisor to information us.
The group shared a Yuzu Woman and a Cherry Blossom Spritz. The previous is a whiskey bitter spin-off with yuzu gin and Joto yuzu — a mix of sake and yuzu juice — whereas the latter supplied a refreshing, extra floral tackle an Aperol spritz. A dusting of matcha added the restaurant emblem to the froth atop a 3rd tipple, an espresso martini, however the drink, whereas nicely rendered, wasn’t particularly memorable.
Brandon Rodriguez
The restaurant’s nigiri plate included akami tuna, kampachi (better amberjack), hiramasa (yellowtail amberjack), toro (tuna stomach) and oyster mushroom.
Dinner service, divided into programs, started with beet miso soup and beet tamari edamame, additionally obtainable individually on the menu. A choice of nigiri and hand-made sushi rolls adopted. Though the restaurant gives a menu centered on robatayaki, a Japanese cooking methodology using a charcoal-fired grill, the sushi proved the night’s spotlight.
Our server defined that it is best to benefit from the lighter-colored fish earlier than progressing to darker, fattier ones. Our black clay plates included akami tuna, kampachi (better amberjack), hiramasa (yellowtail amberjack), toro (tuna stomach) and oyster mushroom. The workers inspired us to show the nigiri the other way up so the uncooked fish first touches the tongue for one of the best tasting expertise.
Alongside the nigiri, the restaurant offered a extra American spin on sushi, the Little Em’s Kaki Roll. Dressed with sriracha mayonnaise or one thing related, the roll included a fried oyster — clearly a nod to the restaurant group’s Southtown seafood idea Little Em’s.
The kabocha squash, fried in tempura batter, proved one of many dinner’s most memorable dishes. The mushy, barely candy squash slices contrasted with with a crisp, savory exterior. Coming with the identical course was a buttery and scrumptious Texas wagyu strip steak cooked medium-rare and sliced into medallion-sized choices.
Brandon Rodriguez
Tempura battered and fried kabocha squash proved a memorable dish.
After one other spherical of Japanese cocktails, dessert arrived from the kitchen.
Dubbed Kakigoi Shaved Ice, it was a easy idea: a bowl of shaved ice topped with a matcha cream combination. Diners blended the 2 with their very own spoons, every chew delivering an earthy jolt of sweetened matcha and crystal-like shards of ice.
Beginning Sept. 27, Nineteen Hyaku might be open 5 p.m.-10 p.m. Sunday via Thursday, 5 p.m.-11 p.m. Friday and 11 a.m.-11 p.m. Saturday.
