One of the nice things about a chef-led yakiniku experience is never having to wonder if you left the meat on the grill a few seconds too long.
@yakiniku_great_nyc, which recently opened its first U.S. location in Flatiron, takes a different approach from the self-grill style that many people associate with yakiniku. Here, the chefs handle... More
One of the nice things about a chef-led yakiniku experience is never having to wonder if you left the meat on the grill a few seconds too long.
@yakiniku_great_nyc, which recently opened its first U.S. location in Flatiron, takes a different approach from the self-grill style that many people associate with yakiniku. Here, the chefs handle the cooking, serving a progression of Japanese Black Wagyu and seasonal dishes throughout the meal.
What stood out to me was the restaurant’s focus on leaner and more uncommon A5 wagyu cuts rather than simply showcasing the most heavily marbled pieces. It made for an interesting opportunity to experience a wider range of textures and flavors than what many people typically associate with wagyu.
Founded in Tochigi, Japan, the restaurant has built a following across Asia before making its way to New York.
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