Warning:
Don Draper references are about to happen.
Maybe something about him hypothetically moving to Japan and what that would look like. Or about how Sterling Cooper Draper Pryce is opening a Tokyo office.
Doesn’t matter. Point is: it’s not 2008 anymore, but that still has to happen.
Ah, skip it. Let’s just cut to Momotaro, the Boka group’s new wood-paneled paean to mid-century Japanese culture (and... food), opening Monday.
Yes, it really looks like a 1961 Japanese office.
Take a look at this slideshow—teak paneling. Brass fixtures. An upstairs private dining room with a giant table and a sign on the wall that reads “Hasegawa Company.” They’ll still let you eat there if you have a different company name.
The basement izakaya could be dangerous.
Vintage bondage-y pinups set a sort of “whatever happens to the clients I’m entertaining tonight is for the good of the company” vibe. So order as much sake and Japanese whiskey as your expense account can bear.
On the main floor, serious Japanese food is happening.
The sushi chef is the only American to earn a Michelin star outside the US. The executive chef worked at top Japanese restaurants. Prepare for little hibachi grills. Prepare for greater understandings of conger eel and thorn head fish.
Or just know that they exist and they’re delicious.
Don Draper references are about to happen.
Maybe something about him hypothetically moving to Japan and what that would look like. Or about how Sterling Cooper Draper Pryce is opening a Tokyo office.
Doesn’t matter. Point is: it’s not 2008 anymore, but that still has to happen.
Ah, skip it. Let’s just cut to Momotaro, the Boka group’s new wood-paneled paean to mid-century Japanese culture (and... food), opening Monday.
Yes, it really looks like a 1961 Japanese office.
Take a look at this slideshow—teak paneling. Brass fixtures. An upstairs private dining room with a giant table and a sign on the wall that reads “Hasegawa Company.” They’ll still let you eat there if you have a different company name.
The basement izakaya could be dangerous.
Vintage bondage-y pinups set a sort of “whatever happens to the clients I’m entertaining tonight is for the good of the company” vibe. So order as much sake and Japanese whiskey as your expense account can bear.
On the main floor, serious Japanese food is happening.
The sushi chef is the only American to earn a Michelin star outside the US. The executive chef worked at top Japanese restaurants. Prepare for little hibachi grills. Prepare for greater understandings of conger eel and thorn head fish.
Or just know that they exist and they’re delicious.
