Experts' Choice Award Donguri Restaurant
9 expert reviews
“Serves what some of its many longtime fans call Japanese home cooking or Japanese comfort food: lightly fried fish in addition to sashimi, simply grilled chicken with ponzu sauce as well as tempura.”
– New York Times
Zagat4.2
""Tiny but lovely", this "side-street" Yorkville Japanese specializes in dishes from the Kansai region – think "brilliantly prepared" soba, udon and sashimi (there's no sushi, however)." Full review
Gayot "This Upper East Side restaurant offers a variety of soba and udon noodle dishes." Full review
New York Magazine "Demure and blessedly below the radar, Donguri places its emphasis unequivocally on meticulously prepared, authentic Japanese fare."
Rough Guide "Sushi lovers won’t want to miss this little five-table spot featuring some of the best sashimi sets in town."
Time Out "The slender 24-seat dining room is smaller than most studio apartments, but patrons are too busy eating dishes they’ve never encountered before to care." Full review
Not For Tourists "Transcendent, UES Japanese standout."
Michelin Guide 0 Stars
"Nightly specials posted on the wall direct your attention to options like fried soft-shell crabs so pleasingly crispy and plump they don't need anything else. Okay, a squeeze of lemon if you must." Full review
Where "There are only 24 seats at this cozy Japanese restaurant, where Chef Hitoshi Kagawa prepares specialties from the Kansai region in Japan’s south, including broiled sea bass and seared salmon sashimi." Full review
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