It just takes a minute
Niko began lunch service recently, offering a calmer alternative to its dinnertime glitz. The menu adds donburi (traditional luncheon rice bowls) and new salad choices. The well-regarded sushi of chef Hiro Sawatari remains a staple.
Patrons can choose between brown and “super” rice (a four-grain blend) for their donburi ($16-$18). Try the unagi ikura—Japanese eel delicately barbecued with salmon eggs and pickled ginger. The miso-cured salmon ($24) is another piece of “environmentally sourced” fish grilled to melt-in-your-mouth perfection. The presentation of all the Niko dishes is appropriately pleasing.
An airy loft space with lots of natural light, Niko matches SoHo’s exposed brick with Japanese accents. Mr. Sawatari’s sushi counter is tucked in back where regulars can watch him at work.
As for Ms. Ono, she’s been spotted at Niko “a few times,” the staff says.
Source: Wall Street Journal