I love restraint which is probably why I love most things Japanese. On Thompson Street, within a few doorways of a favorite Japanese restaurant, Omen, is Hirohisa. With the proportions and aspect of a village house, Hirohisa is marked only by a discrete plaque bearing its name. I was already hooked.
The interior is as spare as the exterior – a handful of wooden tables, a counter with few seats and a slit window through which reels a movie of street life. But it is the food, of course, that enchants, plated, spooned, and bowled on to wood, ceramic and glass vessels. Chef Hirohisa comes from Echizen, famed for its Washi as well as ceramics; for Hirohisa, however, it is his home’s beautiful mountains and sea, pure water, and natural resources he wishes to celebrate here.
We had the omakase, a light, lively parade of small dishes that tilted toward uni – a favorite of ours – yet incorporated beef, an extraordinary few sips of tomato broth clear as water, and an unctuous tofu.
Tim and Kit Kemp, founders of Firmdale Hotels, have just opened their second NY property at 18 West 56th Street, 2 blocks from Central Park and steps away from great shops, restaurants and museums. The Whitby is as stylish as their downtown Crosby Street Hotel - in fact, I prefer it, finding the public spaces warmly inviting and the top floor 2-bedroom suite with furnished terraces divine. All the comfortably spacious rooms are flooded with light and delight with the choice of art, fabrics and attention to detail. Each room is unique and so, if you come and go with regular frequency, try them all until you find the one that perfectly suits!
https://www.firmdalehotels.com/hotels/new-york/the-whitby-hotel/"
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