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Nagasaki Style Pork Bun Pop-Up Lands at the East Village's Dieci

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The lunchtime project offers a pork bun burger

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Famed Nagasaki pork bun maker Iwasaki Honpo landed in the East Village rather quietly, about two weeks ago at Italian restaurant Dieci. The team is operating a lunchtime pop-up there for the next several weeks, while they look for a permanent New York space, says co-owner Chinatsu Kodama.

In the U.S., the menu is a bit different than at the 10 locations in Japan. There's still the three day soy cooked pork bun, but also pork buns with thin fried noodles, cheese, jalapeño, pickles, and lettuce and dessert buns made with buttercream and red bean azuki paste, and another with apple jam and custard cream.

This certainly isn't the only Japanese restaurant import this year. Famed ramen-ya Ichiran is planning two locations in town, udon noodle specialists Tsurutontan will open next year in Union Square Cafe's space and sushi counter Ginza Onodera should open this fall near Bryant Park.

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