Tsuki<\/p>\n
Tucked within Kei, an izakaya restaurant known for its hearty Sapporo-style ramen, is this new tasting room for six-course set menus at $135. The chef, Akira Hiratsuka, offers a progression, from light to more substantial, that aims to reflect the phases of the moon, starting with grilled eel omelet wrapped in phyllo, then truffled tsukune (chicken meatballs), some nigiri, Wagyu and finally, housemade soba with lobster, followed by a sweet.<\/p>\n
Kei, 193 Seventh Avenue (21st Street), 212-551-7278, tsukinyc.com<\/a>. <\/p>\n BranchesSan Babila<\/p>\n The Italian cafe and bar, with a line of baked goods located on Second Avenue and 71st Street, now has family a block away on Third Avenue. Because in the original space the bakery competed with the bar and dining room, it was too crowded to achieve its full potential, hence this new bakery with a cafe component. Among the specialties are croissant gelato cones, with the croissant formed into a cone and filled with homemade gelato, plus toppings.<\/p>\n 1247 Third Avenue (71st Street), sanbabilanyc.com<\/a>. <\/p>\n On ViewThe Gallery by Odo x Marukome<\/p>\n A deep dive into fermentation is on display through Sept. 4 at the chef Hiroki Odo\u2019s gallery-restaurant adjacent to his restaurant, Odo. It\u2019s a collaboration between the chef and Marukome, a company that has been in the miso business since 1854. There are exhibits that explain fermentation, antique items used in the production, and a chance to sample some fermented foods. There\u2019s also a chance, once a month, to join a workshop on miso balls, also known as a samurai ball, a snack devised to sustain the warriors.<\/p>\n 17 West 20th Street, Fourth Floor (Fifth Avenue)<\/p>\n Follow\u00a0New York Times Cooking on Instagram<\/a>,\u00a0Facebook<\/a>,\u00a0YouTube<\/a>, TikTok<\/a>\u00a0and\u00a0Pinterest<\/a>.\u00a0Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice<\/a>.<\/p>\n