CLASS on 38th is opening on January 26th 2024, at 55 W 38th St, and introduces a fresh vision of Japanese-inspired dining to Manhattan. This new establishment distinguishes itself with a menu that blends traditional Japanese techniques with a contemporary twist, utilizing seasonal and indigenous ingredients. Diners can expect an elevated experience featuring Wagyu beef, Heritage Chicken, Japanese fish, Berkshire Pork, and other premium elements.
CLASS on 38th, a concept born from the creative mind behind MINKA Japanese Kitchen and the successful team of Antidote and Nemesis NYC, is led by chef-partner Alexander Lee, a French Culinary Institute alumni who spent most of his career in front-of-house management. His experience in Michelin-starred restaurants plus some of NYC’s top Asian Concepts has led him to pursue his passion, cooking. Some restaurants to note would include Morimoto, Hakkasan, and Red Farm. Joining him are managing partners Rudi Jan, Renk Dong, Jane Rotari, and Nick Hwang.
The name CLASS on 38th, symbolizing “Cocktails, Liquors And Specialty Spirits,” and the street number “38th” also representing wealth and abundance, perfectly capture the essence of this establishment. Initially starting with low-ABV cocktails along with sake, wines, fortified wines, vermouths, and aperitifs, the restaurant is poised to expand to a comprehensive liquor menu soon.
Guests can expect a seasonally influenced a la carte selection with around 20 offerings to start, and the possibility of a chef’s tasting menu to follow at a later time.
Signature dishes to include:
- Oysters & Ikura: Kumamoto oysters with green apple yuzu mignonette
- Tuna Toro Tartare: hand-chopped bluefin fatty tuna with uni & caviar and Hokkaido milk bread toast
- King Ebi Furai: Jumbo colossal Tiger Prawns panko-breaded, served with housemade wasabi tartar.
- Wagyu Zabuton: American wagyu Denver steak served over cauliflower puree, oyster mushrooms, and a Japanese-inspired black pepper sauce.
The menu will also feature diverse Wagyu beef options ranging from domestic to imported Japanese Wagyu A5 from Miyazaki, Japan. Sourced directly from trusted farms and vendors, these premium offerings are presented to guests at an accessible price point. Caviar and Truffle supplementary options will also be available throughout the menu for a truly elevated experience.
The 1400 sqft space, accommodating 38 seats, features an open kitchen window, allowing diners to witness the culinary magic. The interior boasts gold accents, Japanese wallpaper decor, a giant vintage mirror, and exposed brick interiors. Adding a touch of class and sustainability, the restaurant’s choice of plates are vintage chinaware, personally sourced by the chef, include unique pieces dating back to the 1950s, some even adorned with 22k gold rims.
CLASS on 38th is set for a soft opening in mid-January 2024.
