![]() After drinks, Moku reviewed the custom tasting menu that had been prepared for Averi's visit. ![]() Moku assured her that if sake is not a guest’s "cup of tea, " an impressive list of both beer and wine are available. ” The junmai daiginjo was Averi's favorite of the three, crisp and refreshing with just enough punch. The junmai ginjo sake takes away about forty percent of the grain, resulting in a subtle sweetness, while the junmai daiginjo removes fifty percent, leaving a “smooth” creamy texture and “less hangover. For example, the harder junmai sake polishes less of the grain – only about thirty percent - so it had a strong rice taste, which Moku claims is popular with young people these days. She learned that the intensity of flavor stems from how much the outer layer of each grain of rice is stripped away. A waiter then brought three varieties of sake, and Moku gave Averi a brief lesson in the fermented rice alcohol. ![]() Once settled, Moku shared the novel-like menu with Averi, consisting of yakitori, sashimi, sushi, tataki, tempura, hot pots, wine, beer, and sake with informative descriptions for those who may be unfamiliar with Japanese cuisine. ” The bar was intimate and mature, the tables on the platform familial and familiar, the urban grotto youthful and hip, and the front room airy and conversation invoking. Moku noted that Izakaya Nomad's design established five “unique spaces… like a maze. Sliding doors reminiscent of shōji separate the area from the restaurant upon request, creating an ideal space for company dinners and birthday parties. Back at the front, Averi took a seat at a grand communal table wrapped in cool light from the descending sun and decorative paper lanterns overhead. Behind them, modern counters hid in an exposed brick cove with a graffiti reptilian tail tagged on the wall. Passing by the bar, Averi and her hosts drifted to the back of the dining room, where on an elevated platform, reconfigurable chairs rested under cubed light fixtures. Moku admitted that it would have been easier to have the kitchen stationed in the rear like most eateries, but he and co-founder Jay desired to be transparent about their high quality ingredients and also wanted guests to be able to interact with their culinarily well-versed yakitori chef (who coincidentally, bares the nickname Godzilla). From there, they moved into a long, narrow hall lined with cozy geometric booths, a long bar and open kitchen. They started at the front of the house, where Moku pointed out the first section of a three-part custom mural painted by an illustrator from the School for Visual Arts, depicting NoMad infused with elements of Japanese pop culture like Godzilla and Astro Boy. Upon her arrival, she was greeted warmly by Moku and his team and quickly shown around the restaurant before the dinner crowd poured in. Averi, a member of the Manhattan Sideways team, had an exceptional experience at Izakaya NoMad. Having owned an izakaya in Korea Town, Moku wanted to bring Japanese food to a region where it was sparse. Today, NoMad – short for North of Madison Square Park – is one of Manhattan’s hottest neighborhoods, but Moku, co-owner of Izakaya NoMad, could not have foreseen that when location-scouting for his New York variation of a classic Japanese izakaya (a casual bar serving small plates that pair well with alcohol).
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