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Matsugen: Jean-Georges Vongerichten ups the ante for NYC’s current love affair with noodle bars with the opening of Matsugen. Diners can watch Japanese soba experts perform the entire soba-making process, leading to $12-$36 servings. If you think that's a lot for a bowl of carbs, you'd best bring your corporate credit card—the sea urchin rice pot is $45 (then again, the urchins are flown in daily from Japan). The restaurant is the third branch of the Matsushita brothers’ noodle house (the first is in Ginza, Japan; the second is in Waikiki, Hawaii). The clean and modern design is borderline cold and steely, but in Japan, simplicity is a good thing. |
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