This month, we made our way to Tokyo Record Bar at their Vinyl Jewel Box which boasts a unique omakase experience. From an amazing blend of bites for their 7-course meal, you can choose to pair this with an array of cocktails or sake (which we chose on our visit). In addition to having a great meal and experience in this lower level portion of the restaurant, you also get a card where you can select a song to be played as the DJ works throughout the dinner. With a selection of songs across genres and decades, it’s an experience that you have to check out!
While eating dinner, you can also see everything that is being made as there is an open kitchen. It’s a nice flow of being able to savor the dishes, marvel at the plates as well as how certain dishes are presented, and feeling like it’s a cozy vibe.
Afterwards, you can go to the main level and opt to continue to have cocktails at the bar or to enjoy additional a la carte items. After our meal, we enjoyed siiting down with Executive Chef Ignacia Valdés to find out about the restaurant, the dishes, and the vibe!
ATHLEISURE MAG: We had a great omakase experience at Tokyo Record Bar! Before we get into that, can you tell us about your culinary background and how you came to the restaurant?
EXEC. CHEF IGNACIA VALDÉS: Originally, I was born and raised in Chile and at a young age, fell in love with cooking. I studied at FERRANDI Paris, a culinary school, where I honed in on the craft and held roles at Michelin-starred Ze Kitchen Galerie (Paris) followed by fine-dining restaurants in New York City like Frevo, during the time it earned its Michelin star and New York’s celebrated Bar Contra.
A friend of mine connected me with the team at Tokyo Record Bar, where I met the owner, Ariel Arce, for drinks and instantly clicked. Thereafter, I came one evening to prepare and cook a set menu for some of the team members and was offered the executive chef position.
AM: How would you define your style of cooking?
EXEC. CHEF IV: I would define my cooking as fresh, creative, and seafood-focused, with an emphasis on produce I showcase in my menu.
AM: What can you tell us about the ambiance of the restaurant and what guests can expect when they come in?
EXEC. CHEF IV: Tokyo Record Bar is inspired by Japan’s vinyl jewel boxes offering two experiences in two unique dining rooms. The restaurant’s Vinyl Jukebox (located on the lower level) is an underground listening room and seven-course izakaya-style omakase experience is where I have the liberty to craft a seafood-forward menu each evening with fresh fish, which is flown in from Japan and Europe. The cocktail bar, situated on the upper floor, highlights a selection of Japanese-inspired bites and couture cocktails. The ambiance is fun and entertaining, allowing guests to handpick the soundtrack for the night from Tokyo Record Bar’s extensive vinyl collection. I love to create a changing menu that leaves an element of surprise for the dinner.
AM: For those who eat on the main level, is there a DJ there on that level and if so, what are the playlists like there?
EXEC. CHEF IV: On the upper floor, known as the cocktail bar, we have a rotating selection of DJs with their own vinyl collection. Each evening features a different DJ, keeping the experience new and personalized.
AM: For those dining on the main floor, what are 3 snack items on the menu that you suggest that we can enjoy?
EXEC. CHEF IV: In the cocktail bar, I’d recommend guests order the Daily Selection of Raw Seafood. Guests have the opportunity to try some of my favorite oysters, salmon, seabass, tuna, octopus, and more, seasoned in a variety of spices. I also love the Tuna Avocado Tostada, which is a fried gyoza wrapper with a sweet peanut sauce, avocado cream, and smoked trout roe. It is fresh, sweet, and tangy. Lastly, the fried shrimp wontons are crispy, juicy, and are served with a spicy aioli.
AM: What are 3 mains that you would suggest that we should think about?
EXEC. CHEF IV: When eating at the cocktail bar, I’d suggest guests order the Tuna Don or Don of the Day. I also enjoy the Chicken Katsu with fermented chili honey, hoisin, and pickled daikon.
AM: What are 3 cocktails that we should have our eye on when coming in with friendS?
EXEC. CHEF IV: The cocktails, served both at the cocktail bar and vinyl jukebox, features elegant one-of-a-kind, seasonal highballs, couture beverages, and Japanese twists on classic cocktails. Some of my favorites are the White Pony (Yola Mezcal, Gentian, Vermut, Calpico, Shiso, Yuzu, Saratoga Sparkling, Black Sesame), From Brown to Green (Cardenxe Sotol, Tamarindo Infused Vermouths, Cucumber, Ginger, Makrut Lime), and Tutti Frutti (Suyo Pisco, Cappaletti, Nigori Sake, Oro Blanco, Pet Nat, Lychee).
AM: What is a Vinyl Jewel Box?
EXEC. CHEF IV: Our vinyl jukebox at Tokyo Record Bar pays homage to the jewel boxes of Japan. We created an intimate listening bar on MacDougal, before many other establishments in New York; our founder, Ariel, was inspired by this idea and brought the vision to life.
AM: We had an incredible meal in the jewel box for your 7-course omakase! Can you tell us about the space downstairs in terms of the ambiance and vibe?
EXEC. CHEF IV: The 20-seat underground listening room and seven-course izakaya-style omakase experience is curated by myself and the team. Guests are not provided a menu, but rather a song card and vinyl menu to allow guests to handpick a soundtrack for the night. The experience is curated by the team starting with the captain, chefs, and DJ that curates the soundtrack order. The meal begins with a playful potato bite (either millefeuille, hash brown, or latke) paired with a rotating selection of seasonal fish. Additional highlights include oysters, dashi-poached cobia, and maitake mushroom tempura.
AM: We love that as soon as we sat down, we saw the pairings and cocktail menu as well as a card that allowed us to write down a song that we wanted to hear! Why did you want to have this inclusion of a DJ and vinyl throughout the meal?
EXEC. CHEF IV: The restaurant has been around since its opening in 2017. We love having each guest feel part of the dining experience and the excitement that comes with curating the playlist.
AM: Tell us about the omakase experience and how frequently the offerings change?
EXEC. CHEF IV: The menu changes seasonally and is dependent on the produce as well as fish received. The first bite can change several times a week; it fluctuates based on availability.
AM: We have had a number of omakase meals over the past few years, but we did feel that this one definitely was different with a blend of Japanese, French and Spanish influences - why do you approach omakase in this way?
EXEC. CHEF IV: I approach the omakase menu similar to a set menu and curated experience by the chef. Omakase translates directly to “I leave it up to you” or “I entrust it to you” in English. I for sure feel deeply inspired by Asian condiments, but I am also Latina and lived in France for a long time. All of those influences are definitely part of who I am and the menu I create for guests.
AM: We were blown away by a number of the dishes we had, which were paired so well with the sake that we enjoyed! What are your 3 favorite dishes that you have made or included in this experience?
EXEC. CHEF IV: My favorites are Salmon, Cashew leche de tigre, Perilla leaf and Jalapeno
sorbet; Octopus, Mole, Black garlic, Daikon; and Coconut sticky rice-cream, served with a Mango Granita.
AM: As we continue to navigate throughout the Spring and look ahead to the Summer, are there any events coming up that we should keep an eye out for?
EXEC. CHEF IV: We recently launched a Chef’s Playlist series where we spotlight stellar and up-and-coming national and international culinary talents. I have had the pleasure of cooking alongside talent like Executive Chef Dung “Junior” Vo, of Nashville’s Noko and Chef Sebastian Pincheira of the legendary Kai Sushi in San Sebastián, Spain. Excited that Chef Robert Mendoza (previously of Vivant 2 in Paris) will be joining us at the beginning of May for a two-night only chef collaboration and have a few exciting collabs on the horizon, including Argentinian Chef Clara Corso.
PHOTOGRAPHY CREDIT | PG 174 + 186 Tokyo Record Bar | PG 176 - 179, 184 Paul Farkas | PG 181 + 182 Craving Curator |
Read the APR ISSUE #124 of Athleisure Mag and see VINYL + OMAKASE AT TOKYO BAR in mag.
