Niko, New Japanese Spot in the Honmura An Space, Now Open

Niko, the new sushi bar and Japanese restaurant in the old Honmura An space on Mercer street opens to the public tonight, following the usual string of restaurant delays. La Fonda del Sol chef Josh DeChellis was in charge of creating the non-sushi menu—and he's said to be a strong presence even though this is not his main gig—while Yasuda alum Hiro Sawatari mans the sushi bar and omakase program. DeChellis offers a seafood heavy menu with Asian accents. Think miso cured salmon and black seabas with pickled ramp Shoyu but also fried chicken, steak tartare, and mustard glazed short ribs. As for the sushi, let's just say we've heard that Yasuda was none too pleased when his skilled number two decamped to be the star of a different show.

Up at the front of the house is Cobi Levy, the man who made a name for himself—a bad name in certain foodie circles—for his terribly hip and exclusive West Village restaurant Charles. The now repentant Levi promises things won't be that way this time around, that it's a spot for the locals, for the food lovers. For those who check it out, let us know if this is the case.
Previous Coverage: Coming Attractions, 1/19; Winter Tracking, 1/13; Fall Tracking, 8/3
Further Reading: UD; NYT; TONY
[Photo via Urban Daddy]

BEAU SOLEIL OYSTERS Spicy Pineapple Vinegar, Nori 18
SASHIMI OF TORO Moromi Miso, Grated Apples 15
SASHIMI OF HIRAME Shiro Shoyu, Yuzu Kosho 15
SCALLOP TIRADITO Maine Diver Scallops caught by Ed Montan 19
MYOGA TORO TACOS Yuzu Pickles, Wasabi, Avocado 10

SUSHI / SASHIMI / ROLL & HANDROLL

TUNA
Kindai Tuna Oh-toro (Japan)* 10
Kindai Tuna Chu-toro (Japan)* 8
Big Eye Tuna (Ecuador) 5

King Salmon (New Zealand) 6
Coho Salmon (Alaska) 5
Fresh Water Eel (Japan)* 6

YELLOW TAIL
Hamachi (Australia) 5
Shima-aji (Japan)* 6
Kanpachi (Hawaii) 6

WHITE FISH
Fluke (North Carolina) 5
Kinme Dai (Japan) 6
Striped Bass (Maryland) 4
Red Snapper (Japan) 7

BLUE SKIN
Spanish Mackeral (North Carolina) 5
Japanese Mackeral (Japan) 5
Shad (Japan) 5

SHELLFISH
Diver Scallops (Maine) 6
Orange Clam (Japan)* 6
Cherry Stone Clams (Japan) * 7
King Crab (Alaska) 9
Snow Crab (Alaska) 6
White Shrimp (Maine) 5
Abalone (California) 9
Octopus (Spain) 4

CAVIAR
Spicy Cod Roe (Maine) 6
Uni (California)* 6
Salmon Roe (Alaska) 6

MAKI & HANDROLLS
Big Eye Tuna 8
Toro 12
Yellowtail 8
Salmon 8
Umeshiso 8
Mackginger 7
Snow Crab/Avo/Cuc/Microgreen 8
King Crab/Avo/Cuc/Microgreen 10Freshwater Eel/Avocado 8
Sea Eel/Cucumber 9
Kappa 5
Oshinko 9
Gobou 6
Kanpyou 6
Kaiware 6
Hot Tuna 10

TABLE OMAKASE
Sushi for:
1 from 20 2 from 40
3 from 60 4 from 80
Let Chef Hiro be your guide

COOKED:

APPETIZERS
IKA UNI Steamed Squid, Paci?c Uni, Scallions 15
MISO SOUP Nameko Mushrooms, Water Chestnuts, Wakame 10
MONTEREY SALAD Seaweeds, Persimon, Pumpkin Seeds, Jalapeno Vinegar 13
STEAK TARTARE Rough Chopped Creekstone Beef, Soy Cured Quail Egg, Horseradish, Japanese Pickles 16
ALASKAN RED KING CRAB Bean Sprout Kimchee, Drawn Butter 24
Freshwater Eel/Avocado 8
SOY BURNT OCTOPUS Watermelon Radish, Macerated Cucumber & Kiwi 19
HOUSEMADE TOFU Shitake Dashi, Wasabi, Field Caviar 10
TEMPURA SALAD Lettuces, Herbs, Snap Peas, Acorn Squash Tempura, Ginger Yuzu Dressing 12

ENTREES
MISO CURED SALMON Asian Pear, Celery Root, Black Sesame Miso 24
BLACK SEA BASS Lily Bulb, Pickled Ramp Shoyu, Satsuma Mandarin 28
MUSTARD GLAZED SHORT RIB Whole Grain Mustard Soy, Cucumber, Beef Jerky Dashi 29
BRAISED HALIBUT CHEEKS Clams, Rice, Collard Greens 26

To share...
TOKYO CRISPY CHICKEN
Skinless Bell & Evans Chicken
14/person

CRISPY MAINE SWEET SHRIMP
Sriracha Salt,Lemon
12/person Creekstone Dry Aged Steak

SUNTORY TIME STEAK
42/person
SIDES
SHISHITO PEPPERS 8
SUPER RICE 6
BRAISED SHITAKE 9
MISO EGGPLANT 8

DESSERTS
MOCHI GRATIS