TIC Restaurant Group Will Celebrate 'Japanese Restaurant Week 2013'

TIC Restaurant Group will celebrate 'Japanese Restaurant Week' 

by offering a wide-ranged menu that highlights regional cuisines of Japan! 

From March 4 -18, our restaurants will be serving 

special items at each location. 

Take a look at the list of participating TIC locations 

and preview some of the artfully prepared dishes.

Hi-Collar ~Location Opening Soon~
Will be sold at Decibel @ 240 E 9th ST 

Omu-Rice Bento Box
Pan-fried rice with fresh tomatoes and Nagoya’s “Cochin” local chicken, wrapped in a thin omelet. Served with pork katsu mini sandwiches and kabocha pumpkin salad

*Hi-Collar Omu-Rice Bento Box will also be available at Grand Central Terminal during March 19 - 21 in celebration of Grand Central Terminal's 100th anniversary & Tokyo Train Station's 99th anniversary!

(Dinner only; 10 per day)

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Hasaki
210 E 9th ST

Ibaragi Local Specialties, pairs well with Ibaragi local sake:
Ankou Nabe
Traditional Monkfish and Vegetable Hot Pot

Sake No OshiZushi
Pressed “Oshi” Sushi with Salmon

Renkon No Oroshi Age
Fried Balls of Grated Lotus Root

(Dinner only)

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Sobaya
229 E 9th ST

“Ikameshi” Bento Box
Bento featuring a Hokkaido specialty: squid stuffed with sticky rice. Served with eggplant dengaku, soba-gaki, and ankimo (Japanese delicacy of monkfish liver)

(Dinner only)

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Cha-an
230 E 9th ST Fl. 2

Fukuoka Rice Burger
Rice Burger made with Spicy Cod Roe and Fukuoka Mustard Greens, served with a side soup

(Lunch & Dinner)

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Robataya NY
231 E 9th ST

Firefly Squid Kamameshi
Toyama’s local rice kettle-cooked with firefly squid, a seasonal and regional specialty of Toyama. Paired with sake and served with Cod Soup

(Dinner only)

…………………………………………
Curry-Ya
214 E 9th ST (West)

Baked Curry with “Hinai” Chicken Egg
Your choice of curry topped with Fukuoka’s “Hinai” local chicken egg

(Lunch & Dinner)

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Rai Rai Ken
218 E 10th ST

Akita Inspired Ramen
Ramen with sake lees broth, topped with rice cake, roast pork, soft-boiled egg & assorted vegetables

“Harako” Fried Rice
Miyagi-inspired salmon fried rice topped with luscious salmon roe, served with side soup

(Lunch & Dinner)

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Sakagura
211 E 43rd ST B1

March 4 - 10
“AizuHan” Sake Tasting Set
Highlighting the regional sakes of Aizu area of Fukushima prefecture, in honor of the NHK Historical Drama Series “Yae no Sakura”

Okunomatsu Ihei Daiginjyo (Okunomatsu Shuzo)
Daishichi Minowamon (Daishichi Shuzo)
Ken Daiginjyo (Suehiro Shuzo)
Naraman Jyunmai (Yumegokoro Shuzo)
(4 tastings/50 ml each)


March 7 - 17
“AizuHan” Sake Tasting Set
-Highlighting the regional sakes of Aizu area of Fukushima prefecture, in honor of the NHK’s Historical Drama Series “Yae no Sakura”

Naraman Origarami (Yumegokoro Shuzo)
Daishichi Kimoto Jyunmai Umeshu (Daishichi Shuzo)
Okunomatsu Tokubetsu Jyunmai (Okunomatsu Shuzo)
Suehiro Yamahai Jyunmai (Suehiro Shuzo)
(4 tastings/50 ml each)

(Dinner only)

…………………………………………
Sakebar Decibel
210 E 9th ST

Kenbishi served with Chamame
Hyogo-based Oldest “Jizake”


(Dinner only)

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