Yamato Puts Decade of Success Into New Menu, New Decor
(PRWEB) May 17, 2010 -- To reflect its shift in a more Pan-Asian direction, the restaurant has crafted an extensive dim sum assortment featuring delicacies such as pan-fried lobster and spinach dumplings and steamed sea bass and carrot dumplings. New entrees, including mango chicken and pan-roasted miso Chilean sea bass, complement the modern, elegant ambience -- and provide a seasonal touch as the restaurant reopens its waterfall garden.
"We've updated in a way that keeps what customers have loved for a decade while adding a new dimension in modern Asian cuisine," Yamato spokesman Peter Wiegand said. "We think our diners will be very pleased."
Wiegand called the redesign "romantic chic," with a nod toward comfortable. But, he added, the star remains the food. Yamato's sushi, warm dishes and homemade desserts have invited reviews ranging from "sophisticated" and "innovative" in New York Magazine to "appealing" and "tantalizing" in TimeOut New York.
"Try Yamato once and you will never forget it," Wiegand said.
The restauran which seats 46, first established itself by emphasizing its Japanese heritage. Now it is expanding to suit a broader range of exotic and traditional tastes, Wiegand said.
Diverse offerings like House Peking Duck and specialty sushi rolls crafted from the chef's creative whimsy provide a dining experience that transcends Yamato's neighborhood roots, Wiegand explained.
"The changes are a significant step forward, and our patrons are excited to go with us -- as will the new regulars to come."
Contact Information:
Ken Li
718-840-0099
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