Former Masa chefs George Ruan and Jack Wei open a modern Japanese restaurant that bears the minimalist look of their former employer, with food at a price point mere mortals can swing. The 36-seat sanctuary, outfitted in walnut wood and paper lanterns, keeps the focus trained on a handsome bar in back, where the sushi and sashimi is prepared. Hot and cold plates, like dashi-poached lobster tails and grilled maitake mushrooms with truffle oil, round out the menu, and yuba—the bean curd skin for which the place is named—finds its way into a few items, including shrimp dumplings.
105 E 9th St
|Cross street:||between Third and Fourth Aves|
|Opening hours:||Daily 5:30-11pm|
|Transport:||Subway: N, R to 8th St–NYU; 6 to Astor Pl|
|Price:||Average main course: $24. AmEx, Disc, MC, V|
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