A slice of Japan in NYC! REI, an elegant dining restaurant, has opened in SoHo.
From the moment you step inside, omotenashi, the Japanese spirit of wholehearted hospitality, welcomes you. From lush couches to the beautifully curated space and exemplary service, everything at REI reflects thoughtful intention. The restaurant seats a maximum of 20 guests, and diners are encouraged to view their meal as an experience. This beautiful and delicious restaurant opened on October 30th under owner Narumi Ouchi and producer Ryan Nohrenberg. Additionally, the space features an open bar style kitchen where guests can watch the chef meticulously prepare each dish. Creative in atmosphere, vibe, and cuisine, every dish is intricate yet purposeful. Luxurious without being pretentious.
Stepping Into Japan
The menu offers a variety of Japanese dishes curated by chefs Shinta Omoto and Takehiro Shinogay. Guests can enjoy the Kaiseki Course menu, which is also available in a vegan option, or explore the multipage à la carte menu. The Knockturnal was invited to experience a meal at REI, and we opted for the Kaiseki Course.
We settled into a plush and spacious booth. Our experience started by freshing our hands with a premium wet towlette. It was so thick that I would have thought it was a plush washcloth if I hadn’t just unwrapped it myself.
Let The Courses Begin
To pair with the meal we ordered a Jasmine Hai cocktail. This light beverage contains 25% alcohol and tastes similar to a fresh jasmine tea.
The meal began with a Japanese-Style Pudding with Sea Urchin and Caviar. The creamy egg base, flavorful sea urchin and slightly sweet dashi dish topped with caviar evokes the feeling of being near fresh water on a summer day.
Following that, the Chicken Tempura with Shibazuke Tartar, Yuzu Pepper, and Yuzu Oil arrives. The lightly breaded chicken crunches with each bite and stays incredibly juicy. The creamy tartar balanced the flavor. The small side of pepper, served on a delicate dime sized leaf, was spicy yet deeply flavorful. That’s saying a lot, as this reporter unfortunately does not handle spice well. That was not the case here, the entire dish was happily consumed.
Fish, Meats & More
Then seafood returns with a Seared Medium Fatty Tuna featuring Sesame Sauce, Crispy Chili Oil & Wasabi Sauce. The tuna sears lightly on the outside while remaining raw within, served atop a microgreens and seaweed salad with a rich, layered sesame sauce. Black and white sesame chips act as palate cleansers, and a streak of corn, sesame, and chili adds extra dimension.
Then came the most adorable ramen I’ve ever seen: Mini Ramen with Pork Kakuni, Quail Egg & Smoked Takuan. The thick miso and soy milk broth held perfectly tender pork and slender noodles. It was topped with the tiniest quail egg, about the size of a quarter. It had a slightly denser flavor and texture than a chicken egg.
The final savory course was a mouth watering Grilled Miyazaki A5 Wagyu with Daidai Ponzu & Grated Daikon. The A5 Wagyu beef melts in your mouth. Delicious on its own but the dish also includes mustard salt, and a light salty ponzu sauce on the side to further the flavor experience. The dish rounds out with a marinated donko shiitake mushroom, seasoned tofu, microgreens, and a shaved daikon radish.
An Excellent Ending
Lastly, dessert got boozy with a Sake-Soaked Castella à la Savarin with Chestnut & Fresh Cream. The sponge cake held a smooth, floral sake flavor without any bite. It’s topped with sweet cream and tender chestnuts.
Between the exceptional service, extraordinary food, and sophisticated yet inviting atmosphere, REI exudes premium vibes. Ideal for a special occasion or a cozy night in Manhattan.
Photo Courtesy: Diane Moyssan
