There are a dozen factors that make Japanese food so special – ingredient obsession, technical precision, thousands of years of meticulous refinement – but chief among them is one simple concept: specialisation. In the west, where miso-braised short ribs share menus with white truffle pizza and sea bass ceviche, restaurants cast massive nets to try to catch as many fish as possible but, in Japan, the secret to success is choosing one thing and doing it really, realy well. Forever.
GRAND BANKS Pier 25 New York. "Former Diner and Marlow & Sons restaurateur Mark Firth makes his return to NYC with this oyster bar on the deck of a historic wooden schooner... the project, which offers cocktails, a wide variety of oysters, and small plates like ceviche, fried squash blossoms, and a lobster roll alongside a killer view of the Hudson". http://ny.eater.com/archives/2014/08/best_new_manhattan_restaurants_august.php