With only a few days remaining to enjoy NYC Restaurant Week, we’re sharing one of our featured dishes. Follow this step-by-step recipe to recreate it at home.


Serves two.


  • 2 oz kobe beef
  • 8 ½ oz rice wine vinegar
  • 4 ½ oz soy sauce
  • .8 oz lemon juice
  • 3 gelatin sheets
  • $frac12; block silken tofu
  • $frac12; tsp water
  • 2 shiitake mushrooms, thinly sliced
  • 1 garlic clove, minced
  • vegetable oil, to cook
  • salt and pepper, to taste
  • truffle oil, to taste
  • chives, garnish
  • sea salt, garnish
  • olive oil, garnish
  • 1pc freshly shaved black truffle, garnish

kobe beef

method: In a sauté pan or on a grill, sear kobe beef on both sides. Place in ice water to cool. Once cold, dry and slice thinly. Set aside.

ponzu gelée

method: Combine rice vinegar, soy sauce and lemon juice. Add gelatin sheets to mixture and place in the refrigerator to cool.

tofu crema

method: Mix tofu, water, truffle oil, salt and pepper in a blender until a creamy consistency is formed. Set aside.

hot mushrooms

method: Sauté sliced mushrooms in a hot pan with vegetable oil and minced garlic. Sprinkle with salt and chives. Set aside.

plating: Place beef slices on a plate and top with ponzu gelée. Drizzle with olive oil and sea salt and garnish with truffle shavings. Arrange tofu crema and mushrooms next to beef.