New Yorkers are becoming increasingly accustomed to a wide range of authentic Japanese food, as "soba," "udon," yakitori and ramen restaurants keep making inroads.
Even a store specializing in "hijiki" seaweed crepes is appealing to hungry Manhattanites seeking to push the gastronomic envelope.
So what will New Yorkers crave next? Himi Okajima, a chef from Kyushu who is opening a restaurant in Greenwich Village, is convinced pork feet are the next big thing and aims to be instrumental in creating a new wave in Japanese restaurants.