Hirohisa Review

The old New York Cuisine Club is mainly meat, with seasonal vegetables and even mountain dishes. The chef's cooking meat is very good, but the seasoning is more common and quite satisfactory, but overall it is very delicious and there is no problem. Wine is also very thoughtful, dabbled in a wide range, worth a try.

This small restaurant tucked away on Thompson st has a wonderfully creative and attentive chef and staff.I deserves its Michelin star.

Beautiful food prepared with care and attention. The Unagi was exceptional as was the savory egg custard with lobster and sea urchin. I loved every morsel

The store signboard is very small, you will miss the bar accidentally as you can see the chef preparing the dishes eggplant yam mud Very refreshing bowl sashimi platter mushroom scallop salmon seed grilled fish buckwheat noodles