BONDST | Hudson Yards

Big Eye Tuna serves as the cornerstone of the contemporary Japanese experience at BONDST, where premium sourcing meets avant-garde technical execution in Hudson Yards. The signature Tuna Tarts are a masterclass in flavor balance, layering thin slices of fish with creamy ponzu and a whisper of truffle oil atop a crisp, wafer-like base. This ingredient-led approach extends to the Tuna Crispy Rice, where the contrast between the warm, seared grain and the cool, spicy kochujang-infused fish creates a compelling textural dialogue. Executive Chef Marc Spitzer utilizes precise grilling techniques for the Wagyu Skirt Steak, which is enhanced by a black garlic soy butter and the sharp, fermented crunch of house-made kimchi. The aroma of yuzu and sudachi vinaigrette brightens the palate, while the Lobster Tempura Roll offers a delicate, airy crunch. Each plate is an artistic composition, reflecting a modern aesthetic that respects seasonal availability while pushing traditional sushi boundaries.