Megu Midtown
MEGU NEW YORK
Cuisine
Modern Japanese Cuisine
Philosophy
Sophisticated elegant dining. A celebration of the world’s best ingredients
MEGU MIDTOWN
Cuisine
Modern Japanese Cuisine
Philosophy
Sophisticated elegant dining. A celebration of the world’s best ingredients
Location
845 UN Plaza, New York City
47th Street at 1st Avenue
Open Date
April, 2006
Designer
Yasumichi Morita, Glamorous
Chef (s)
A team
General Manager
Koichi Yokoyama
Features
Sakura Room – 26 guests (dinner)
Mezzanine – 40 guests (dinner) 50 (cocktails)
Main Dining Room – 125 guests (dinner)
200 guests (appetizers)
Surface area
8,400 sq. feet
Price Range (as of 04/09)
Tasting Menu — $125
A la Carte Appetizer — $6 -$35
A la Carte Entrée — $24 – $180
Sushi & Sashimi $5 – $75
Hours of operations
Dinner:
Sunday — Wednesday: 5:30 -10:30pm
Thursday — Saturday: 5:30 – 11:00pm
Lunch:
Monday — Friday: 11:30am – 2:30pm
Telephone:
212-964-7777
Reservations: 212-964-7777 / Fax: 212-964-7776
Internet Reservations: Open Table; http://www.opentable.com
Credit cards
All major credit cards accepted
_________________________________________________________________________
Cuisine
Modern Japanese Cuisine
(A Megu Signature Steak To Die For)
Philosophy
Sophisticated organic dining. A celebration of the world’s best ingredients
Location
845 UN Plaza, New York City
47th Street at 1st Avenue
Open Date
April 20th, 2006
President, Food Scope America, Inc
Hiro Nishida
Designer
Yasumichi Morita, Glamorous
Chef (s)
A team
Features
Waiting Bar – 20 guests (cocktails)
Upper Dining Room – 25 guests (dinner)
Lower Dining Room – 90 guests (dinner)
Restaurant Capacity – 200 total (cocktail reception)
Surface area
8,000 square feet
Price Range (Subject To Change)
Midtown Tasting Menu — $70
A la Carte Appetizer — $6 -$28
A la Carte Entrée — $19- $150
Sushi & Sashimi $4 – $20
Desserts: $9-$13
Hours of operations
Monday — Wednesday: 5:30 -10:30pm
Thursday – Saturday: 5:30 – 11:00pm
* Lunch to be announced
Telephone: 212-964-7777
Reservations: 212-964-7777 / Fax: 212-964-7776
Excellent 12 Page International Wine List (Arranged by Character): 10 Wines By The Glass: $8-$24. Bottle Range: $44-$15,00. Outstanding Sake List.
Credit cards
All major credit cards accepted
_______________________________________________________
One Of New York’s Top Luxury Restaurants
By Nancy Walman
The Remarkable Tigers (Above)
A Typical Megu Creation (Above)
Megu, which means “blessing” in Japanese, presents modern Japanese cuisine, sushi, and sumibi aburiyaki—a grilling technique using bincho-tan, a special charcoal found only near Kyoto and prized for its superior purifying properties. Megu is a brand and an image of high quality environment that delivers the quality of exceptional things: outstanding food, a brilliant design and first class service. Megu is not particularly about the food as it is the harmony of all the elements above.
The project pairs the conception of sophisticated organic dining—in which the producer and customer are brought together in celebration—with the best in service and cutting-edge yet serene aesthetics. This profound respect for the ritual of dining is the driving force behind the unwavering pursuit of the finest available ingredients, which is the basis upon which all his properties are built. In Japan, he works directly with an expansive network of over 200 different farmers and fisherman, and has established parallel relationships with local producers in the U.S. Megu Midtown has no star chef. Instead, it has a collection of chefs who work as a team---the ingredients are the stars.
The Rhapsodic Maguro (Above)
While most restaurants expand and open with the same name, they usually share the same menu as the original restaurant. Megu Midtown not only presents a novel menu but a different angle of the Megu concept as well. Although Megu Midtown does not serve the same exact menu as Megu Tribeca, it most certainly serves the Megu quality. There is a fifty to sixty percent tasting menu and forty to fifty percent a la carte menu. The entrees are presented with all fresh ingredients that have been flown in from all over the world including Japan. The customer is able to choose his fresh ingredients, thus being shown the power of the ingredient through the final dish. Sake expert John Gaunter of Kanagawa’s Kamakura has been enlisted to create Megu Midtown’s sake and shochu lists. .
Yasumichi Morita from Japan’s Glamorous Co. has designed a unique and amazing interior for Megu Midtown. Megu Midtown and Megu Tribeca are his only stateside locations. The rich fabrics, the highest grade wood materials, and the artistic integrity were upheld in the construction of Megu Midtown. It is pure luxury to match the standard of Trump World Tower. Unlike Megu Tribeca, Megu Midtown is more intimate and to express the rich design of Megu, they made the design rise vertically. Almost everything about the design in the main dining room points from the ceiling to the floor. The lamp pillars, the family crests that cascade from top to bottom, and the 27-foot long hand drawn picture of tigers. When the guests arrive they walk up the stairs to the mezzanine and then descend to the main dining room when their reservation is ready. In the waiting bar there is illuminated photographic art conveying the “heart of Japan,” on 7-foot Kimono fabric pedestals. The visual delights at Megu Midtown in terms of design are, the lamp pillars, the family crest emblems, the open sushi and Teppan-yaki kitchens, and the 500 pound Crystal Chandelier. Using the high ceilings and the wall-to-wall windows they have created another distinct and wonderful space in which to enjoy such outstanding creations as: Nine Varieties of impeccably fresh and exquisitely cut tuna. The presentation, as all presentation, is breathtaking, garnished with fresh flowers and a joy to the eyes. Several amuses, which change daily, might include parchment crisp soft shell baby crab and a plate of fined cubed toro, layered with chunks of avocado. The best dishes are the purest, least complicated and unadulterated, as evidenced in simply grilled King and Snow crab, sweet as sugar and needing no more than a squirt of lemon to intensify the flavor. Another minor miracle is spicy skillet fried rice with oysters and Kimchee “irigoku.” Absolutely the most delicious fried rice dish we’ve had here or in Japan. Other delights offer grilled imported Japanese asparagus, needing no sauce and hand-made Zaru tofu, imported from Karatsu, Japan daily. The gossamer texture is reminiscent of a delicate country cheese course in France and a perfect precuser to dessert (go for the Japanese selection, rather than the Western).
Who knew MEGU had Desserts?
Well, they do now and they are genuinely proud of them! Here’s a taste to excite your senses!
They have plenty of new menu items as well as a brand new dessert menu, thanks to our new Executive Pastry Chef, Takaho Mori. Here are a few images to get you excited. 
Green Tea Cake, rolled in Seasonal Fruits
Megu Swan de Choux
Megu Moca Ice Cream Roll
The wine and sake lists are a joy and service can only be compared to Jean-Georges, hence, some of the finest on the planet. Taku Terramoto, the Sake Sommelier is an artist and the whole is beautifully run by GM Koichi Yokoyama.
_________________________________________________
Radio Review
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. To realize how far NY has grown in the luxury restaurant scene, where any restaurant that was pretentious, expensive and French or Italian was choice du jour, is to look at the upmarket products of other ethnicities. A case in point is Megu Midtown, the second branch of the original downtown Megu NY and for my money, the best Japanese restaurant in America. Despite it’s rapturous atmosphere, silky service and exquisite food and presentations. One can enjoy a Megu experience for as little as $35 until Labor Day, order a la carte or let the chef do an elaborate tasting dinner for $125 (more is you want to paired it with wine or sake).
MEGU SIGNATURE DISHES include Sliced Seared Scallops, Fuji Apple & Yuzu Citrus Sauce, Yellowtail Carpaccio,MEGU Style Sashimi, Pink grapefruits & White Truffle Oil, Crispy Soft-shell Crab, Ponzu Sauce, Kobe Beef Chateaubriand grilled on Stone, Wasabi Soy Reduction and a bevy of the best looking desserts in town Megu Midtown, 845 1st Ave., is an absolute must and rates A major on the Walman Report.
______________________________________________
Multifaceted, the process of creating Megu has involved great care and singularity.
· Megu’s team of chefs searched for more than a year and visited over 50 farmers —from as far away as Oregon, Texas, and California to Japan, Europe and Canada —in the process of finding the finest and rarest seasonal ingredients – including Kobe Beef, Japanese Blue Fin Tuna, Smelts, Tofu and a variety of Japanese condiments.
· The art of Megu’s avant-garde creations are in their unique style of modernization of authentic Japanese cuisine while holding strong to its rich heritage.
· Megu dishes are presented in specially designed handcrafted plates or bowls, each inspired by the item.
· Megu’s 20 chefs were culled from over 200 applicants who ‘auditioned’ in a search process that took more than a year.
· There is no ‘star chef’ at Megu – all of the chefs work on one of three teams: sushi, grill and kitchen.
· Megu carefully selected over 60 sake brands to form our world-renowned sake list.
· Megu New York won the Wine Spectator award two years in a row (2006, 2007) and Megu Midtown won the same award in 2007. Megu’s wine list is very unique for a Japanese restaurant, offering over 600 selections from around the world that are great for pairing with the exquisite cuisine more than any other Japanese restaurant.
· The central architectural columns are constructed from over 5000 rice bowls, sake pitchers and soup bowls.
· A laboriously lacquered wood called, urushi, created in Nara, Japan, line the walls of the VIP room.
· Kobe Beef is cooked ishiyaki style. The meat is seared on a “super hot stone” from the Nakagawa River in Japan.
· The two special brands of Japanese beef that Megu’s Chef team uses are Ozaki and Satsuma
· Bolts of brightly colored antique kimono fabrics of over 450 rolls cover the Kimono Lounge.
· Suspended in the main dining room is a traditional Japanese bronze temple bell called a bonsho bell. It is an exact replica of the largest bells in Japan, which hangs in the Todaiji temple in Nara. The replica at Megu impressively weighs just over 800 lbs.
· The distinctive uniforms which combine traditional and modern elements, were designed by the Japan-based team of Joutaro Saito and Yumiko Ohzeki and complement Yasumichi Morita’s interior.
· Reflecting the latest in Japanese technology, 120 strategically placed speakers provide a high degree of variable listening among tables.
· Megu New York and Megu Midtown both share a very unique ambiance, but differ in atmosphere: Megu New York is extravagant, sexy, chic, and contains very high energy. Megu Midtown is elegant, intimate, and comfortable.
· Megu uses Bincho-Tan, a charcoal discovered 1300 years ago from the Ubamegashi tree of Southern Japan, which contains purifying minerals and imparts a unique flavor to grilled food.
The painstaking creation of Megu has been documented by a video-crew that has followed the process from its inception, all of which is available on DVD. Footage includes: visitations with organic suppliers, auditions, creation of interior spaces, interviews with designers, and more.
Megu Midtown is without question the finest Japanese restaurant in America. Let us hope that the inevitable success it is certain to receive will not mare its spectacular approach to fine dining. That’s A Major on The Walman Report.
Background
“Blessing” in Japanese, MEGU presents modern Japanese cuisine, sushi, and sumibi aburiyaki—a grilling technique using bincho-tan, a special charcoal found only near Kyoto and prized for its superior purifying properties. MEGU is a brand and an image of high quality environment that delivers the quality of exceptional things: outstanding food, brilliant design and first class service. MEGU is a harmony of all the finest and rarest ingredients found from around the world. Both MEGU’s menu and design concept are a blend of traditional and modern Japanese times. Authentic and avant-garde Japanese ingredients are combined to suit every palate. The overall décor is filled with customary Japanese interior accents, complimented with a contemporary ambiance.
MEGU unveiled its first restaurant in 2004. MEGU’s quick rise to popularity amongst the toughest critics allowed the brand to quickly expand. A second MEGU, MEGU Midtown – then followed in April 20, 2006 at 845 UN Plaza at the lavish Trump World Tower. The brand continues to strongly flourish with MEGU Hong Kong, opening October 2007, the third location to round off their impressive portfolio. MEGU Moscow & MEGU Qatar are currently in the works. Other future target markets include Miami, London and Las Vegas, Los Angeles, Middle East, Mexico, Brazil and India.
MEGU’s concept is well-defined as sophisticated organic dining—in which the producer and customer are brought together in celebration—with the best in service and cutting-edge yet serene aesthetics. The MEGU team has carefully selected the best American Kobe Beef available in the U.S, as well as the best Japanese Satsuma Beef from Kyushu. In addition to the Kobe Beef, Megu specializes in highly refined selections of hand-made Tofu, fresh organic edamame and authentic smelts, flown in from all parts of Japan. Other Japanese condiments such as salt, soy sauce and 6 varieties of miso are also carefully selected, special for MEGU cuisine.
MEGU does not employ the idea of one star chef. Instead, it has a collection of chefs who work as a team—the ingredients are the stars.
Some of MEGU’s signature dishes include: MEGU Original Crispy Asparagus, MEGU Oriental Salad, Crispy “Kanzuri” Shrimp, Salmon Tartare, Kobe Beef Carpaccio with Basil, Foie Gras in Crispy Kobe Beef Croquettes, MEGU Kobe Beef Slices “Ishiyaki” and Tajima Kobe Beef Skewers.
MEGU offers an extensive wine list with over 600 offerings of wine that perfectly compliment the cuisine – a rare and unique offering for a Japanese restaurant. MEGU New York has won the Wine Spectator award two years in a row in 2006 and 2007, and MEGU Midtown recently won the same award in 2007. Megu also offers 60 varieties of sake from Japan, each available by either glass or bottle.
Yasumichi Morita from Japan’s Glamorous Co. has designed a unique and amazing interior for all three locations – MEGU New York, MEGU Midtown and MEGU Hong Kong. In his first United States project, Morita was commissioned to design the two-tiered, 13,000 square-foot MEGU New York space. Blending ultra-modern design with ancient Japanese details, the end result is truly astonishing: white porcelain columns—made of over 5000 interlocking rice bowls and sake vases—greet guests upon entry and line the upper walls overlooking the main dining room. In the upstairs Kimono lounge, stacked bolts of over 450 rolls of antique kimono fabric cover the walls, while white leather banquets with soaring eleven-foot backs provide an intimate setting for pre-dinner cocktails. The Kimono lounge also features floor to ceiling glass walls overlooking the dining room. Below, a giant temple bell, or bonsho, weighing over 800 lbs. is suspended from the ceiling and provides the centerpiece in the soaring main dining area. The centerpiece also features a signature ice Buddha sculpture, elevated over a pool of water that is rebuild every night to ensure the customers of a spiritual and purifying experience.
The rich fabrics, the highest grade wood materials, and the artistic integrity were upheld in the construction of MEGU Midtown. It is pure luxury to match the standard of Trump World Tower. Unlike MEGU New York, MEGU Midtown is more intimate and to express the rich design of Megu, they made the design rise vertically. Almost everything about the design in the main dining room points from the ceiling to the floor. The lamp pillars, the family crests that cascade from top to bottom, and the 27 foot long hand drawn mural of tigers. When the guests arrive they walk up the stairs to the mezzanine and then descend to the main dining room when their reservation is ready. In the waiting bar there is illuminated photographic art conveying the “heart of Japan,” on 7 foot Kimono fabric pedestals. The visual delights at MEGU Midtown in terms of design are, the lamp pillars, the family crest emblems, the open sushi and Teppan-yaki kitchens, and the 500 pound Crystal Chandelier. Using the high ceilings and the wall-to-wall windows they have created another distinct and wonderful space.
We welcome you to experience the many “blessings” of MEGU!
______________________________________________________
Dinner MEGU SIGNATURE DISHES
MEGU does utilize nuts and derivatives in some menu items.
If you have any food allergies you may inform your server at the time of your arrival.
(MEGU declines all responsibilities that may result in case of allergic reaction towards any ingredients)
(20% Gratuity will be added to parties of 6 or more)
“Art unfolds at the table” Enjoy our most popular Signature Dishes
Fresh Kumamoto Oysters, Ponzu Sauce 3pc
Sliced Seared Scallops, Fuji Apple & Yuzu Citrus Sauce
Yellowtail Carpaccio, Chilli “Kanzuri” Sauce
“Maguro” Tuna Carpaccio, Spicy Miso Sauce
MEGU Style Sashimi, Pink Grapefruits & White Truffle Oil
Toro Tuna Tartare, Sesame Cracker
Kobe Beef “Tataki” Style, Asian Pear & Mitsuba Leaf
5 Kinds of Sashimi Tasting
Fresh Edamame, Noto Sea Salt
Fried Goat Cheese Stick, Spicy Shichimi Honey
Crispy Tofu, Guacamole Topping
Seasonal Organic Vegetable Tempura
Spicy Baked Unagi
“Tatsuta” Juicy Organic Chicken, Soy Marinated
Crispy Wasabi Prawn, Fresh Mango Sauce
Genge Fish Tempura, Toro Toro in Your Mouth
Shrimp Tempura
Crispy Softshell Crab, Ponzu Sauce
“Hamachi” Yellowtail Shabu Shabu Style
Enjoy Fish Broth & Mushrooms
Japanese Panko Fried Oysters, Homemade tartare
Sauteed Scallops, Foie Gras Teriyaki Sauce
“Tajima” Kobe Beef Chateaubriand
Grilled on Stone, Wasabi Soy Reduction
MEGU Original Crispy Asparagus
Japanese Spicy Rice Cracker “Okaki” Battered & Flash Fried
MEGU Oriental Salad, Homemade Spicy Dressing
with Julienned Vegetables & Nuts, Seared with Sesame Oil
Tajima Kobe Beef Sashimi
Thinly sliced Kobe beef Sashimi in Ice Igloo
Tuna & Avocado MEGU Style, Wasabi Sauce
Garlic-soy marinated tuna, sandwitched with avocado
Salmon Tartare, Ikura Sauce & Caviar
Topped with Soy – Marinated Ikura & Wasabi Mousse
MEGU Kobe Beef Carpaccio, Fresh Basil
Thinly Sliced Kobe Beef, Sesame Sauce
Crispy “ Kanzuri” Shrimp, Spicy Cream
Lightly Tempura Battered & Flash Fried
Kobe Beef Croquettes 2pc
Foie Gras Wrapped with Ground Kobe Beef
Foie Gras Teriyaki Skewer
Charcoal grilled and complemented with apple jelly
MEGU Kobe Beef Slices “Ishiyaki”
Thinly Sliced Kobe Beef Grilled on a River Stone
“Tajima” Kobe Beef Skewers, 4 Flavors (8 o.z)
Soy & Wasabi, “Gempei” Miso, Black Sesame, and Soy Garlic
MEGU Omakase
8 Courses Prix Fixe
Wine Pairing $75 (6
kinds)
NEW YORK
i EGU Omakas
ne ki
~COLD DISHES~ O
~HOT DISHES~
APPETIZER
ENTRÉE
SIDES
Silver Cod in Hosho Paper
Four Herbs Crusted Premium Chicken
Grilled Lamb Chops, “Gempei Miso” Marinated
Chutoro Tuna Steak, Black Pepper
Roasted Miso Maine Lobster with Parmesan
Grilled King Salmon, “ Chan – Chan ” Style
Slow Cooked Kobe Beef, “Hoba” Miso & Mushrooms
Crispy Softshell Crab with Spicy Curry
Garlic Vegetable Fried Rice
Toppings : Takana Leaf Mustard $3 / Shrimp $4 / Crab 6
Asparagus Balsamic Soy Sautee
Sauteed Mushroom Medley
Sauteed Spinach with Walnuts
Garlic Miso Toast
Platinum Rice
Parmesan French Fries, White Truffle Oil
Tasting
Flavor of your Choice:
Herbs, Salt & 5 World Pepper Mix
Kuwayaki-Grilled with Fresh Wasabi & Soy Reduction
Ginger & Black Sesame à la Rikyu
Asparagus Skewers (2)
Tomato Skewers (2)
Shishito Pepper Skewer
Baby Zucchini Skewer
Eringi Mushrooms
Shiitake Mushrooms, Shiitake Juice
~SEAFOOD~
Hamaguri Clams (2)
Today’s “Kama” (Limited availability)
Silver Cod Miso Skewer
Black Tiger Prawns (2)
Scallops with Wakame Seaweed, Garlic Butter Sauce
Chu Toro Tuna Skewer, Wasabi
Octopus
Grilled Salmon Belly “Harasu,” Soy Marinated Ikura
Salmon & Mushrooms, White Truffle Oil
Mediterranean Branzino, Yuzu Olive Oil & Sea Salt
King Crab
Maine Lobster
~MEAT~
Kobe Beef Filet Skewer, Ginger & Black Sesame
Kobe Beef Filet Skewer, Soy & Wasabi
Kobe Beef Filet Skewer, White Miso & Gorgonzola
MEGU SIGNATURE RIVER STONE GRILL
Super Premium Kobe Beef Steak “Kagero Yaki”
Stone Grill with Hennessey Flambee
CHOICE OF STEAK SAUCE
$48
$68
$98
$120
Regular
Kobe Skirt “Harami”
Kobe Sirloin
Kobe Filet Mignon
Wagyu Sirloin
Foie Gras Sauce
MEGU Spicy Sauce
Daikon Radish Oroshi Ponzu
“Akadashi” Red Miso Soup
“Edamame” Soup Hot or Cold
“New Tokyo” White Miso Clam Chowder
Seaweed Salad, Sesame Citrus Sauce
Beefsteak Tomato, Balsamic Yamae Sauce
Chef’s Mixed Green Salad, Ponzu Dressing
Romaine Lettuce & Kobe Beef “Soboro,”
Blue Cheese Dressing
Caesar Salad, Yuzu Dressing
Yuba Rolled Sashimi Salad, Onion Vinegar Sauce
Tuna “Tataki” Salad, Sesame & Ginger Dressing
Maine Lobster Salad, Yuzu Orange Sauce
CHARCOAL GRILL
~VEGETABLE~
SOUP
SALAD
NEW YORK
Tajima Kobe Beef Chateaubriand (9oz)
$180
SUSHI & SASHIMI A La Carte
~TRADITIONAL~
SASHIMI PLATTER
HOUSE SPECIAL ROLLS
Hand Roll is Available
CLASSIC ROLLS
Hand Roll is Available
VEGETABLE ROLLS
Hand Roll is Available
SUSHI PLATTER
SUSHI & SASHIMI PLATTER
TUNA
Akami
Soy Marinated Akami
Chu Toro
Seared Chu Toro with Garlic
Oh Toro
Sake (King Salmon)
Japanese Wild Madai (Wild Sea Bream)
Hirame (Fluke)
Hamachi (Yellowtail)
King Crab
Botan Ebi (Jumbo Sweet Shrimp)
Ebi (Shrimp)
Ikura (Salmon Caviar)
Hotate (Scallop)
Mirugai (Giant Clam)
Ika (Squid)
Kanpachi (Japanese Yellowtail)
Kohada (Silver Shad)
Uni (Sea Urchin)
Uni & Quail Egg
Unagi (Fresh Water Eel)
Anago (Sea Eel) 2pc
Aji (Horse Mackerel)
Chutoro Tuna, Negi Leek Sauce
Salmon, Tofu Sauce
Hamachi Yellowtail, Jalapeño Sauce
White Tuna, Tomato Sauce
Japanese Mackerel, Avocado Ginger Sauce
“Genge,” Butter Sauce
Unagi & Avocado
Habanero Scallop
Seared Hamachi Miso
White Tuna Jalapeño
Crispy Tuna Tartare
Toro Tartare & Uni
Seared Salmon Belly
Seared Wagyu
Crab Salad
Seasonal Omakase Sashimi – 5 Kinds
Edomae Style Sushi “Ume” (7pc + 1Roll)
Edomae Style Sushi “Momo” (9pc + 1Roll)
Edomae Style Sushi “Sakura” (11pc +1Roll)
Hon Maguro Tuna Collection (7pc + 1Roll)
Assorted Vegetable Zen Sushi (5pc + 1Roll)
MEGU Chef’s Combination
5pc Sushi + 1Roll + 5 Kinds Sashimi
Vegetable Tempura
Asparagus
Cucumber
Avocado
Avocado & Cucumber
Oshinko Pickles
Ume Shiso, plum & shiso leaf
Grilled Eel & Avocado
Toro & Takuan Pickles
Salmon & Avocado
Salmon & Avocado, Cucumber “Maki”
Crab & Avocado
Crispy Chu Toro Tuna
Spicy Tuna
Spicy Seared Salmon Belly
Spicy Scallop
Spicy & Crispy Shrimp
Crunchy Unagi & Garlic
Kobe Beef
Diamond Tuna, Akami, Chu Toro, & Oh Toro
Softshell Crab
Tuna
Negihama, Yellowtail & Scallion
Negitoro, Toro & Scallion
Unakyu, Unagi & Cucumber
Anakyu, Anago & Cucumber
NEW YORK
~CONTEMPORARY~
EXECUTIVE CHEF
Yoshio Shinohara
"KANMI"
DESSERTS
MEGU “Swan de Choux”
Chocolate Azuki Fondant
Green Tea Crepe with Matcha Rikyu Sauce
Yuzu Crème Brulee
Tiramisu with Crunchy Almonds
Mochi Ice Cream Dream Roll
Panna Cotta Topped with Seasonal Fruit
New Yorker’s Cheesecake
Seasonal Fruit Cake Roll
Ice Cream & Sorbet
Assorted Fresh Fruit Platter
MEGU ‘Blessing’ Sweet Five (Chef’s selection of five of our favorite desserts )
NEW YORK
COCKTAILS
Blessing
Megumi: Giving Thanks to All Involved
Russian standard, Strawberries, Pomegranate Juice
~ 17 ~
Jade Candy
White Wine, Peach Liquor, Grapefruit Juice, Fresh kiwi
~ 17 ~
Bellini
Peach Puree, Champagne
~ 17~
Harmony
Hangar One Mandarin, Passoa Passionfruit Liquor
~ 14 ~
Jack Rose
Calvados, Lime Juice Grenadine Syrup
~ 14 ~
Ginger Drop
Bacardi Limon, Lillet, Fresh Ginger, Champagne
~ 14 ~
MEGU Mary
Russian Standard, Mary Mix
~ 14 ~
Lychee Martini
Russian Standard, Lychee Juice
~ 14 ~
Suntory Sunrise
Bacardi Limon, Midori, Orange , Lychee Juice
~ 14 ~
MEGU Mojito
Bacardi Lite, Lime, Mint leaf (Strawberry, Mango, Lychee, Peach)
~ 14 ~
MEGU Sling
Tanqueray, Cherry Heering, Pineapple, Lemon Juice, Calpico
~ 14 ~
NEW YORK
SAKE COCKTAILS
Tokyo Celebrity
Sugarcane Shochu, Champagne, Fresh Lemon Juice
~ 14 ~
Rhythm Nation
Plum Sake, Russian Standard, Blue Curacao, Lychee Juice
~ 14 ~
Shiso Mojito
Sugarcane Shochu, Fresh Lime, Fresh Shiso leaf
~ 14 ~
Tori Kaipirinha
Tori Kai Rice Shochu, Fresh Lime, Rock Sugar
~ 14 ~
Kanpai
Bacardi Lite, Raspberry, Pineapple Juice, Sparkling Sake
~ 14 ~
Classic Saketini
Russian Standard, Sake
~ 14 ~
MEGU Mule
Russian Standard, Tori Kai Rice Shochu, Ginger Beer
~ 14 ~
NEW YORK
Cocktail List
Vanilla Thrill
Bacardi Light, Licor 43, Homemade Vanilla Sugar Syrup
Fresh Lime Juice, Raspberries, Mint
3 Berries Daiquiri
Bacardi Light, Chambord, Yuzu Juice, Homemade Vanilla Sugar Syrup
Fresh Strawberries, Raspberries, Blueberries
Spicy Vodka Sour
Russian Standard, Godiva, Fresh Lemon Juice
Homemade Cinnamon Sugar Syrup, Ichimi Spice Pepper
Kentucky Strike
Maker’s Mark, Licor 43, Vanilla Infused Sugar Syrup
Fresh Watermelon, Lemon, Mint
Nuts and Berries
Frangelico, Chambord, Bailey’s, Gomme, Cream
Jasmine Martini
Ciroc Vodka, Elderflower Cordial, Fresh Lemon Juice
Vanilla Infused Sugar Syrup, Green Tea, Orange Blossom Foam
Ginger Cosmo
Grey Goose L’Orange, Cointreau, Fresh Ginger Root, Lime Juice
Cranberry
Chocolate Strawberry Martini
Russian Standard, Godiva, Fresh Strawberries
Homemade Cinnamon Sugar Syrup
So Sweet Martini
Grey Goose, Chambord, Mango Puree, Fresh Raspberries, Lime Juice, Gomme
Tokyo Kiss
Grey Goose, Frangelico, Lychee Puree, Mint, Fresh Cream
(Feng Shui Cocktail)
The following drinks contain Mukawa river stones,
which have been left in a flavored alcoholic infusion to give
a twist to your cocktail
Sun
Grey Goose, Cointreau, Gomme, Cinnamon, Lime Juice, Fresh Orange, Lemon
Lime, Peach River Stones
Set (A.K.A : Stonehenge)
Grey Goose, Blossom Flower Honey, Fresh Ginger Root, Absinthe River Stones
Luxury Drinks
Purple Gold
Grey Goose, Passoa, Chambord, Fresh Blackberries, Lime Juice,
Vanilla Infused Sugar Syrup, 24 K Edible Gold
Beluga Martini
Belvedere, Nolly Prat, Sake Alginate Caviar
Mexico Sicily
Corzo Reposado, Limoncello, Fresh Lemon Juice, Gomme, Fresh Rosemary
Orange Blossom Foam
Picasso Martini
Grey Goose, Fresh Shiso Leaves, Tabasco, Fresh Lychee
4 Different Alginate Molecules, Campari, Chambord, Absinthe, Hendrick’s Gin &Blue
Sashimi Martini
Chopin, Sake, Fresh Tomato Juice, Lemon Juice, Wasabi, Green Tea Salt, Ponzu
Solid Martini of The Day
Ask For The Daily Special, Available in Limited Quantity
Champagne Specials
Watermelon Champagne
Grey Goose, Fresh Watermelon, Homemade Vanilla Sugar Syrup, Mint, Champagne
Venus Flower
Midori, Apple Sour, Elderflower, Cordial, Fuji Apple, Champagne
Russian Spring Punch
Chopin, Chambord, Gomme, Fresh Raspberries, Mint, Champagne
Megu NY
Location
62 Thomas Street, New York City
Between West Broadway and Church Street
Open Date
March, 2004
Designer
Yasumichi Morita, Glamorous
Chef (s)
A team
General Manager
Sean Scottini
Features
Bar Area – 70 guests (cocktails)
Imperial Room – 40 guests (dinner) 50 guests (cocktails)
Royal Miyabi – 12 guests (dinner)
Lower Dining Room – 200 guests (dinner)
Restaurant Capacity – 450 total (cocktail reception)
Surface area
13,000 sq. feet
Price Range (as of 04/09)
Tasting Menu — $55 / $125
A la Carte Appetizer — $6 – $35
A la Carte Entrée — $24 – $180
Sushi & Sashimi $5 – $75
Hours of operations
Dinner:
Sunday — Wednesday: 5:30 -11:00pm
Thursday – Saturday: 5:30 – 12:00am
Bar- open till 2:00am
Telephone: 212-964-7777
Reservations: 212-964-7777 / Fax: 212-964-7776
Internet Reservations: Open Table; http://www.opentable.com
Credit cards
All major credit cards accepted
Copyright 2009 By Punchin International. All Rights Reserved.
