There are typical Japanese restaurants, and then there’s Chef Brian Lewis’ Rye 52-seat hotspot, where the menu showcases modern and sometimes playful interpretations of traditional fare. There’s tempura shiso leaves served with whipped tofu and smoked trout roe, ramen egg with pickled onion and pork belly, and duck-and-foie-gras gyoza. Add in beautiful plating and numerous ingredients done in-house (e.g, miso, fermented rice, kimchi), and this becomes a must-do dining experience.
