Contact Us
Contact Us
Information
Information
the team:
Owners: Jonathan Morr & Eugene Morimoto
Executive chef: John Keller
Executive sushi chef: Isao “Jima” Iijima
Manager: Justin Gonzalez
directions:
Cherry, located at 355 West 16th street
(between 8th & 9th Avenues),
is situated adjacent to the Dream Hotel.
A, C & L trains to 14th street.
A parking garage is located across the street from us on 16th street between 8th & 9th avenues.The Dream Hotel next door offers valet parking for our guests (surcharge).
hours of operation:
Monday through Wednesday, 6:00pm – 11:00pm
Thursday through Saturday, 6:00pm – 12:00am
Please inquire about our late night events
Phone number: 212-929 5800
Fax: 646-625 4982
Email: info@cherrynyc.com
Attire: casual and elegant – no jacket required
Payment Option: Accepting all major credit cards, travelers checks & Cover Payments
Press contact: cherry@bullfrogandbaum.com
Affiliated restaurant: Cherry Izakaya & Bond St
Design: Studio Gaia
Reservations
Reservations
For reservations, please call 212-929 5800 between 10:00am and midnight, Monday – Saturday,
or 12:00pm – 11:00pm on Sundays,
or email info@cherrynyc.com
You can also reserve on line via OPEN TABLE
Walk-ins are welcome.
Please call to confirm your booking anytime before 5pm on the day of your reservation
—
For private events please call 212-929 5800 and ask to speak with John Chau or visit the Private Dining section of this website.
Private Dining
Private Dining
Cherry offers a sophisticated dining experience in a unique private setting. The elegant room can accommodate up to 26 guests for a sit-down dinner. The menus range from $80 – $125 per person. Cocktail party plans and open bar options are also available. For larger events we provide the option to rent out the entire restaurant upon request.
Menus
Dinner
pickings
EDAMAME
NORITOS
togarashi, cayenne pepper, smoked paprika
CHARRED SHISHITO PEPPERS
ponzu, sesame seeds, citrus salt
SMOKED CAULIFLOWER TEMPURA
cherry wood smoked, yuzukosho
signature
TUNA TART
creamy ponzu, red onion, white truffle oil
BLACK COD SHUMAI
squid, shrimp, black garlic, scallion
FOIE GRAS SHORTRIB GYOZA
umeshu cherries, truffle, plum sake glaze
ALMOND SHRIMP
toasted almonds, sudachi vinaigrette
soup / salads
MISO SOUP
dashi, scallions, wakame, honshimeji mushrooms
CUCUMBER & TOMATO
japanese cucumber, heirloom tomato, toasted sesame
SEAWEED SALAD
toasted sesame, sesame dressing
WARM MUSHROOM SALAD
mustard greens, garlic chips, sake soy
MIXED GREENS
watermelon radish, ginger carrot miso dressing
raw seafood
BLACK BASS CARPACCIO
preserved kombu “XO”, pickled shallots, furikake
YELLOWTAIL JALAPENO
pickled carrots, red onions, serrano, yuzu ponzu
SCOTTISH SALMON TARTARE
avocado, asian pear, daikon sprouts, shallots, radish, shiso dressing
WAGYU BEEF TATAKI
charred tomato relish, yuzu creme fraiche, toasted garlic soy
crispy rice
SPICY TUNA
korean kochujang, serrano pepper, scallion
STEAK TARTARE
capers, cornichon, chives, american caviar
UNI
shredded nori, jalapeno soy, wasabi butter
tacos
CEVICHE
aji amarillo, yuzu, red onion, ginger, avocado, cilantro
TUNA
jicama, cucumber, scallion
LOBSTER
japanese mustard, shiso, celery, daikon, yuzu
COOKED
MISO GLAZED SEABASS
furikake, bonito flakes, crispy rice cake
STEAK AU POIVRE
new york strip, japanese sweet potato kakiage
GRILLED SQUID
ginger soy dashi, daikon, black sesame
CRISPY SALMON
snow peas, edamame, shiso herb salad, tomato broth
FRIED CHICKEN NEGIMAKI
wasabi purple potato puree, pickled shishito salad, cherry teriyaki
CHARRED CORN QUINOA
edamame, seasonal vegetables, shiso salad, corn puree
FISH TEA
atlantic cod, miso butter, ginger, lemon grass dashi, baby bok choy, honshimeji mushrooms
rolls
shrimp tempura
creamy calamansi truffle
toro scallion
pickled daikon
yellowtail jalapeno
kimchee miso
spicy tuna
kochujang mayo
salmon avocado
sundried tomato puree, ochazuke
crunchy snapper
asparagus, arugula, tonkatsu tartar sauce
yasai
arugula, mizuna, kaiware, une dressing
bbq eel
avocado, candied bacon
lobster roll
dehydrated orange, creamy sansho
sushi/sashimi
2pc per order
maguro
big eye / tataki
caviar
salmon egg / spicy caviar
hamachi
yellowtail
yellowtail belly
striped jack
amberjack
shellfish
live maine lobster
sweet shrimp
shrimp
squid
octopus
scallop
shiromi
japanese red snapper
fluke
fluke fin
salmon
scottish salmon
salmon belly
smoked salmon
uni
sea urchin
egg
gyoku
eel
sea eel
unagi
omakase
sushi/sashimi
chef’s selection
full course tasting
only available for the entire table
Sake
daiginjo
NUANCED/DELICATE/ELEGANT
Masumi Yumedono “Mansion of Dreams” Nagano Prefecture, layered, peach, strawberries, exquisite
Tamagawa Kinsho “Heart of Gold” Kyoto Prefecture, round, full flavored, grassy, versatile
Yoshinogawa 3YR, Niigata Prefecture, full bodied, lush tropical fruits, layered herbs, total harmony
Maboroshi Kuro Bako JDG Genshu, Hiroshima Prefecture, apple yeast, expressive, golden apples, mandarin orange, deep
Suehiro Gensai, Fukushima Prefecture, noble, encompassing mouthfeel, layered, soft melon
Hoyo Kura no Hana “Fair Maiden” Miyagi Prefecture, 500ml, charming, lychee, balanced, fennel
Gasanryu Kisaragi “Pliant Moon” Yamagata Prefecture, local rice, balanced fruit, dainty, simply smooth
Sasaichi Tenkyu “Forever in Heaven” CHERRY EXCLUSIVE, Yamanashi Prefecture, 500ml, gentle, mild fruit, medium dry
Kotsuzumi “Rojo Hana Ari” Bloom on the Path, Hyogo Prefecture, silky, mellow pear, peach blossoms, elegant
Murai Family Daiginjo Shizuku, Aomori Prefecture, creamy texture, layered herbs, structured, fennel, melon
Asabiraki Kyokusen JDG “Asahi Fan” Iwate Prefecture, subtle sweetness, melon, red berries, complex
Tomio Genzo JDG “The Rich and Revered Sage” Kyoto Prefecture, white grape, earthy, marshmallow, velvety
Kokuryu 885 limited release, Fukui Prefecture, composed richness, earthy umami, serene, notes of leather & spice
Mai, Fukushima Prefecture, canteloupe, fennel, white pepper, dry
Tedorigawa Mangekyo “Kaleidoscope” Ishikawa Prefecture, limited, rainwater, white peach, honeysuckle, transcendant
Akitabare Suirakuten JDG “Joyous Delight” CHERRY EXCLUSIVE, Akita Prefecture, sumptuous, juicy muscat/melon, deep flavors
Nambu Bijin 10YR Daiginjo “Frozen Beauty” Iwate Prefecture, candied plum, ultra luxurious, balanced sweetness, pinnacle
Dassai 39 “Otters Feast” Yamaguchi Prefecture, light, balanced, mild acidity, hint of mango
Kubota Manjyu Asahi Shuzo, Niigata Prefecture, refined, honeysuckle, touch of green apple, blissful
Born JDG 5YR “Dreams Come True” Fukui Prefecture, 1 liter, deep aroma, pineapple, strawberry, balanced acidity
Akita Homare “Pride of Akita” Akita Prefecture, white flowers, soft melon, mid palate richness, smooth
kimoto / yamahai
RICHER/FULLER/BIGGER
Tedorigawa “Silver Mountain” Junmai, Ishikawa Prefecture, umami, rich, mildly astringent, smooth
Suehiro Junmai, Fukushima Prefecture, hay, smokey, round, gentle sweetness
Daishichi Yamadanishiki Junmai, Fukushima Prefecture, rich, deep, marshmallow, classic
Tengumai “Dancing Goblin” Junmai, Ishikawa Prefecture, funky, earthy, aromatic, rich & balanced
Hakugyokko “Fragrant jewel” Junmai Muroka Genshu, Chiba Prefecture, 500ml, ripe, lychee, honeydew, robust, complex
Yuki no Bosha Junmai “Cabin in the Snow” Akita Prefecture, delicate, deep, great balance, mellow
Miyasaka, Yamahai 50, Nama Junmai Ginjo “Last Ride Home” Nagano Prefecture, bright/fresh acidity, deep flavors, soft wood
Mansaku no Hana Daiginjo, Akita Prefecture, hearty, barnyard, rice, clean crisp finish
Daishichi Minowamon JDG “The Gate” Fukushima Prefecture, underlying fruit, mellow, floral, classic elegance
Kiminoi JDG “Emperor’s Well” Niigata Prefecture, full flavored, balanced fruit aroma, bold, deep
Tengumai Black Label JDG “Dancing Goblin” Ishikawa Prefecture, rich, full flavored, bold with great depth
Daishichi Myoka Rangyoku JDG, Fukushima Prefecture, limited ultimate, immensely complex, incredibly smooth, exquisite
specialty
Nigori-Shichi Hon Yari “Seven Spearsmen” JG, Shiga Prefecture, light fruit, mild sweetness, slight acidity, smooth
Nigori-Murai Family Nigori Genshu, Aomori Prefecture, rich, big, coconut, pineapple, creamy
Nigori-Koi Kawa JG Usu Nigori, Yamagata Prefecture, delicate, tropical fruits, hibiscus, soft effervescence
Hou Hou shu Sparkling Sake, Okayama Prefecture, 180 ml, natural carbonation, soft sweetness, light citrus
Dassai 50 Sparkling Sake, Yamaguchi Prefecture, 360 ml, floral nose, touch of citrus, brut qualities balance rice sweetness
Yuzu Omoi Yuzu infused Sake, Kyoto Prefecture, 500ml, refreshing citrus, sweet rice, light
Ume Kanon Plum Sake, Iwate Prefecture, 500ml, plum on the nose, perfect balance of sweet & sour plum notes
Tenranzan Koten Aged Sake 1997 Junmai Koshu, Saitama Prefecture, 500 ml, rich, caramel notes, nutty, soft lemon, light acidity
nama
BRIGHT/FRESH/FULL FLAVORED
Honjozo Kikusui Funaguchi Genshu, Niigata Prefecture, 200ml, full, rich, clean, bold
Honjozo Asabiraki Nama Chozo, Iwate Prefecture, 300ml, fruity, light, smooth, balanced
Junmai Aiyu Shiboritate “Friendship” Ibaraki Prefecture, full-bodied, medium dry, muscat, plum
Junmai, Inemankai “Ine’s Full Bloom” Red Rice Genshu, Kyoto Prefecture, red rice, rosé, complex, long
Ginjo Dewazakura Dewasansan Genshu “Primal Strength” Yamagata Prefecture, alive, bright, green apple, fruit
Junmai Ginjo Harada “Wide Fields” Muroka Nama, Yamaguchi Prefecture, orange blossoms, floral, medium dry, umami
Junmai Ginjo, Kizan Sanban “Return to the Mountain” Genshu, Nagano Prefecture, balanced acidity, asian pear, full
Junmai Ginjo Eiko Fuji Nama “Glorious Mt Fuji” Yamagata Prefecture, green apple, subtle, light bodied, hint of guava
Daiginjo, Tedorigawa Kinka “Gold Blossom” Ishikawa Prefecture, white peach, elegant, crisp pear, clean
Junmai Daiginjo, Watari Bune Nama Zume, Ibaraki Prefecture, honeydew, peaches, lush, layered
honjozo
RUSTIC/CLASSIC
Yoshinogawa Gensen Karakuchi “Selected Dry” Niigata Prefecture, classic dry sake, clean, rice, lush mountain water
junmai
STRUCTURED/ROBUST/FULL BODIED
Suijin “God Of Water” Iwate Prefecture, earth, cocoa, bold rice flavors, full bodied
Seikyo Takehara, Hiroshima Prefecture, light bodied, mild, smooth, soft rice notes
Asahiyama “Morning Mountain” Niigata Prefecture, mountain water, classic aroma, clean, medium body
Take no Tsuyu “Bamboo Tears” Yamagata Prefecture, medium bodied, crisp, silky, light fruit
Akitabare Koshiki Junzukuri “Northern Skies” Akita Prefecture, subdued, rustic, full, balanced
Kamoizumi Shusen Muroka “Three Dots” Hiroshima Prefecture, 900ml shiitake, earthy, robust, recommend warm
Tenzan Jisake Genshu, Saga Prefecture, medium dry, robust, rustic, full
Miyasaka Yawaraka Junmai “Sake Matinee” Nagano Prefecture gentle, wild plum, dry, hint of melon
Tokubetsu Junmai Nambu Bijin “Southern Beauty” Iwate Prefecture, white flowers, rice husks, medium dry
Tokubetsu Junmai Taiheikai “Pacific Ocean” Ibaraki Prefecture, relaxing, almond notes, fruit, light earth
Oze No Yukidoke Ohkarakuchi Gunma Prefecture, soft clean, very dry, delicate rice, crisp
ginjo
LIGHT/AROMATIC/REFINED
Amabuki Gin no Kuremai, Saga Prefecture, flower yeast, fruity, light, rosé, slightly sweet
Dewazakura Oka “Cherry Bouquet” Yamagata Prefecture, cherry blossom notes, asian pear, light, refreshing
Koshi no Kambai Tokusen “Vanishing Point” Niigata Prefecture, 500ml dry, delicate, elusive, soft
Kokuryu JG “Black Dragon” Fukui Prefecture, savory, dynamic, umami, full bodied
Murai Family Sugidama JG “Cedar Ball” Aomori Prefecture forest floor, spring rain, shiitake, clean
Kuroushi JG Omachi “Black Bull” Wakayama Prefecture, white muscat grapes, citrus notes, smooth, long finish
Shichida JG “Seven Fields” Saga Prefecture, white peaches, balanced acidity, soft umami, lingering
Koshi No Seki “Sake’s Gate” CHERRY EXCLUSIVE Niigata Prefecture, clean, soft citrus, balanced, light fruit
Toyo Bijin JG Okarakuchi “Extremely Dry” Yamaguchi Prefecture, very dry, sweet apples, earthy, fennel, full bodied
Chiyomusubi Goriki JG, Tottori Prefecture, bartlett pears, bold, robust, rich, dry
Kitaya JG “Pleasurable Family” Fukuoka Prefecture, mellow, supple, round, nuances of fruit
Jokigen JG “Rice Label” Yamagata Prefecture, structured, mild, sumptuous, dry finish
Tenryo Hidahomare JG “Pride of Hida” Gifu Prefecture, aromatic, white flowers, bold yet refined
Nichiei JG “Glory of the Sun” Ishikawa Prefectre, balanced rice nose, slight sour plum, medium body, long finish
Kaiun JG “Luck Changer” Shizuoka Prefecture, tropical fruit, asian pear, crisp, light on the palate
Wine
champagne & sparkling
Taittinger, Brut, “La Francaise” Reims, Champagne NV
Ruinart, Brut Rosé, Reims, Champagne NV
Cava Rosado, Raventos, Brut, Penedes, Spain 2009
Cristal, Louis Roederer, Champagne 2005
Krug, Grand Cuveé, Reims, Champagne NV
Bollinger, Grand Année, Aÿ, Champagne 2002
Dom Perignon, Moët & Chandon, Epernay, Champagne 2003
Prosecco, Bortolotti, Veneto, Italy NV
white
Vouvray Sec, Domaine du Clos Naudin, Loire 2006
Sancerre, Lucien Crochet “La Croix du Roy” Loire 2011
Sancerre, Lucien Crochet “Vendage du 10 Octobre” Loire 2006
Pouilly Fume, Deschamps “Champs de Cri” Loire 2009
Condrieu, Domaine Yves Cuilleron “La Petite Cote” Rhone 2011
Saint Peray, Domaine Yves Cuilleron “Les Potiers” Rhone 2011
Palette Blanc, Chateau Simone, Provence 2008
Gyotaku, Domaine Mittnacht “Freres” Alsace 2011
Gewurtztraminer, Domaine Charles Schleret “Herrenzweg” Alsace 2007
Riesling Grand Cru, Bechtold “Engelberg” Alsace 2010
Gruner Veltliner, Nikolaihof “Hefeabzug” Austria 2011
Chardonnay, Thevenet & Fils “Saint Veran” Burgundy 2010
Chablis, Defaix “Vielle Vignes” Burgundy 2008
Chassagne Montrachet, Jean-Marc Pillot “Les Chaumes” Burgundy 2007
Puligny Montrachet, Bitouzet-Prieure “Les Levrons” Burgundy 2007
Corton Charlemagne, Rollin, Burgundy 2006
Batard Montrachet, Jean Marc Morey, Burgundy 2010
Pinot Grigio, La Cadalora, Alto Adige, Italy 2011
Sauvignon Blanc, Cloudy Bay, New Zealand 2012
Riesling, Petri “Herxheimer Honigsack” Germany 2011
Chardonnay, Talley Vineyards, Arroyo Grande, CA 2011
red
Nuits St George, Jerome Chezeaux “Boudots” Burgundy 2006
Vosne Romanée, Jerome Chezeaux “Chaumes” Burgundy 2007
Gevrey Chambertin, Clos Prieure, Burgundy 2006
Morey St Denis, Hubert Lignier “Premier Cru Vieilles” Burgundy 2003
Sancerre Rouge, Lucien Crochet “Croix du Roy” Loire 2009
Cotes du Rhone, Domaine Manarine “Terres Saintes” Cotes Du Rhone 2010
Margaux, Chateau Moulin de Tricot, Bordeaux 2008
Cabernet Sauvignon, Chateau La Rame, Bordeaux 2009
Malbec, Altos Las Hormigas, Argentina 2010
Carmenere, Errazuriz “Max Reserva” Aconcagua, Chile 2010
Tempranillo, E. Moro, Ribera Del Duero, Spain 2009
Cabernet Sauvignon, Paradigm, Napa Valley, CA 2009, half bottle
Cabernet Sauvignon, Caymus Vineyards, Napa Valley, CA 2010
Pinot Noir, Talbott “Logan” Monterey, CA 2010 15
Pinot Noir, Belle Glos “Clark & Telephone, Santa Barbara County, CA 2012
Pinot Noir, Barra, Mendocino, CA 2010
Merlot, Lambert Ridge, Sonoma Coast, CA 2006
Sangiovese, Le Pergole Torte, Montevertini, Tuscany 2006
Brunello di Montalcino, La Torre, Tuscany 2005
Chianti Classico, La Boncie, Tuscany 2008
Cocktails
SAKETINI
russian standard vodka, yoshinogawa sake, pickled rakkyo, cucumber
THE NOISETTE
buffalo trace bourbon, soba tea, walnut bitters
PISCO PROVENÇAL
barsol pisco, herbes de provence, yuzu, egg white, candied lavender
RINGO STAR
calvados apple brandy, shiso, lemon, sansho pepper-dusted fuji apple
RUBY PISTOL
kaffir lime sake, cassis, roasted beet purée
THE BORDELLO
bison grass vodka, cherry blossom agave, cucumber, lime
CHERRY BOMB
corralejo tequila, cherry jam, black pepper agave, lemon
FUZZY DOG
bulldog gin, fennel, peach preserves, lemon, absinthe mist
beers
ASAHI, draft
ASAHI BLACK, 12 oz bottle
SAPPORO, draft
SAPPORO RESERVE, 22 oz can
SAPPORO LIGHT, 12 oz bottle
KOSHIHIKARI, japanese rice lager
OZENO YUKIDOKE, white weizen
OZENO YUKIDOKE, IPA
ORION, japanese lager, 21.4 oz
Dessert
GREEN TEA MELTDOWN
red bean ice cream
BANANA TARTE TATIN
salted caramel & tahitian vanilla ice cream
MONT BLANC
chestnuts, chantilly cream, meringue
FUJI APPLE GYOZA
hazelnuts, mascerated cherries, vanilla crème anglaise
GINGER MILLE CRÊPE
ginger mousse, plum wine caramel
SUNTORY BREAD PUDDING
yamazaki whiskey, toffee sauce
TRIPLE CHOCOLATE MOUSSE
citrus genoise cake, candied kumquats, warm chocolate sauce
PLATEAU DES CHOCOLATS
assorted chocolates
ICE CREAM & SORBET
sablé cookies
VIN SANTO, San Felice, Siena, Italy, 2005
SAUTERNES, Cypres de Climens, Bordeaux, 2007, 500ml
TAWNY PORT, Quinto do Noval, Portugal
RUBY PORT, Quinto do Noval, Portugal
VINTAGE PORT, Quinto do Noval, Portugal, 2007
PLUM SAKE, Ume Kanon, Iwate Prefecture, 500ml
YUZU SAKE, Yuzu Omoi, Kyoto Prefecture, 500ml
The Restaurant
The Restaurant
Cherry, a joint venture by restaurateurs Jonathan Morr (BONDST, Republic) and Eugene Morimoto, opened in Chelsea in January 2013 with a menu of French-inspired Japanese fare. A restaurant first and a lounge second, Cherry’s innovative menu is enhanced by an impressive sake program, headed by Sake Sommelier Chris Johnson, replete with roughly 80 sake varietals on any given night, as well as an extensive wine list. A selection of spirits will match its tempting food. Cherry also offers signature cocktails and Asian-inspired desserts, which will provide the cherry on top of Cherry.
Choi’s flavorful menu boasts originality in each of his carefully constructed dishes. In a bold reimagining of modern Japanese cuisine with French influences, inaugural dishes will include miso glazed sea bass, tuna tarts, uni-poached egg, and foie gras with short-rib gyoza. Cherry’s varied menu is ideal for sharing and tastings.
Cherry also offers a new, intriguing take on sushi and sashimi. Along with traditional offerings, diners will discover delicacies designed by Cherry’s own sushi artisan, Josh Bedell (BONDST). A daily, market-driven Omakase menu will offer a traditional chef’s-choice courses with a creative twist to complement Cherry’s dinner menu.
Desserts feature playful twists on classics such as Suntory bread pudding with Yamazaki whiskey and toffee sauce, and Ginger Mille Crepe with ginger mousse and plum wine caramel.
Cherry’s subterranean dining room features dark polished woods, lush red velvet and ornate sconces. A warmly lit, crimson entrance leads guests to the romantic speakeasy-esque space which evokes the feel of mid-century Paris. Plush seating accompanies slightly lowered, wooden tables, designed to enhance the conviviality of the dining experience while hand-selected art works of Japanese-inspired portraits and imagery punctuate the main dining room.