21 Grams, New York, New York Restaurant Details

Food:

This restaurant is unique in its genre, cuisine is extremely sophisticated with a stunning visual and taste. Ordered the vegan Okra as well as the Chilean Sea Bass which were amazing.
The Lamb chops were prepared perfectly, Nigiri Sushi was one of the best thst I tried and Lobster Shabu was presentstion was quite a kick. Service is impeccable without being pretentious and very personalised.
The iinterior design is very impressive and like nothing I have seen before. Definitely not your generic restaurant, highly recommended and a Must Try !!!

Food:

Our experience was amazing!!! All our courses were perfectly prepared and presented.

Food:

This restaurant is definitely an NYC gem. The 7 course omakase is divine! The service is superb and the ambiance is euphoric.
My dinner first started with a complementary amuse-bouche and then I had the sashimi, botan tempura roll, a wagyu sushi, miso soup, and assorted nigiri.
All the courses were delicious and of course the dessert, was to die for!
I highly recommend this restaurant for special occasions!

Food:

Mihoko's 21 Grams is the best hidden gem in NYC ( Flatiron to be exact). Their food, technique, presentation, service, and decor is simply amazing ! If you're in NY and love Japanese cuisine...Mihoko's 21 Grams is the place for YOU ! Go for the Omakase Menu with the sake and wine pairing ! Each course will leave you speechless. Great quality food made with love. You won't be disappointed.

Food:

Review of Mihoko’s 21 Grams 12/13/13
There’s a sign on the wall of the restaurant referencing Dr. Duncan MacDougall’s claim that the human soul weighs 21 grams. I think a more appropriate reference would be to the weight of 120$ (or 160 for the ‘omakase’!) leaving your wallet as you dine here. This is a place that seems to represent the deranged psyche of the proprietor-pretension abounds whether it’s in the ‘imported’ etched glass backdrop of the bar or the Asian glass and tableware on sale in the gallery entrance or the simple fact that she had to put her name on the restaurant. Sure, there are other restaurants that bear the name of the proprietor and I’ll agree that sometimes the food is underwhelming but when you have an array of elements that point to self-indulgence you have to wonder how much of it is planned and how much of it is just a natural extension of the person. Perhaps it’s not fair to indict Mihoko personally so let me share what I experienced firsthand. Food was extremely high concept and equally low delivery-the duck breast-while cooked medium rare lacked the necessary rendering of the fat layer leaving it to appear boiled, the Wagyu beef-no more than 3 slices?! The rabbit-cooked within an inch of its life and apparently well before we arrived-stringy and dry all of it. I can’t speak for the Nigiri sushi entrée ( a 25$ upcharge?!? On a 120$ prix fixe?) but the shrimp and uni first course maki roll had rice that was gummy and poorly seasoned. My mille feuille “King Crab” was almost definitely Surimi or some other crab substitute. Soufflé was serviceable as were most of the other high concept desserts but nothing more than serviceable. The space is truly deranged, reminding me of the Merovingian’s design ethic from the “matrix” films-it aspires to represent some kind of blend of Marie Antoinette French and Philippe Starck vibe which could be cool but when you add the overpowering incense (INCENSE!?) odor , wobbly tables and just plain strange privacy screens around the tables-it’s not a big mystery why this place was largely empty at primetime on a Thursday night. The service staff was all polite and friendly, there wasn’t an attitude issue. There was a quality issue-drinks were not cleared, drinks ordered did not arrive and the crumb service at the table was performed on two of our five seats. I left the table and returned to find my napkin where I left it-on the seat of my chair-while you might read that and consider me some kind of prima donna-I challenge you to go to a restaurant with this level of purported cuisine, service and frankly price and find your napkin where you left it if you leave the table. Its simply indicative of a place that aspires to be far more than it can and is fleecing the few that make the mistake of choosing to dine there.