Serious Eats

Lobster, caviar, foie gras, black truffles, sea urchin: The ingredients featured on the menu at Sakamai are what I imagine would be served at an upscale wedding banquet with champagne fountains, not in a sake bar in the Lower East Side. But Chef Takanori Akiyama is using such provisions to make intensely flavored and smartly constructed Japanese small plates ...

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