Yakiniku Futago Chelsea

@futago.usa was honestly one of the best places I've been at! The food kept coming and coming and everything I ate was amazing. The little appetizers are always my favorite. It helps clear my palette. The first thing we ate was the wagyu sushi. CHEFS KISS. That was my first time eating wagyu and it was so delicious. The meat literally melted in my mouth, it was so soft. The wagyu yukhoe was also incredible. The marinade was great and everything just dissolved nicely. Now the beef platter was the main deal. We got A5 Wagyu and US prime beef. Every single meat tasted different and was awesome in their own way. I really enjoyed tasting it. We also had a side of salad and garlic rice which were also amazing. It was so much food. They gave us soup that was very flavorful but at this point we were trying to not get full before we were trying to finish the meat. We thought we were done with everything but NO, they gave us cold noodles to cleanse our palette. The taste was definitely different from what I was used to but I still ate it to cleanse my palette. Lastly, we were served matcha shaved iced with red bean on top. There was also green tea icecream in the inside!!! Truly an amazing experience. Holiday Prefix Menu:- Chef's selection-Wagyu Sushi-Wagyu Yukhoe-Spinach Garlic Salad-Beef Platter - A5 Wagyu & US prime beef-bone marrow soup-hot stone garlic rice-cold noodle-shaved iceyakiniku futago chelseafollow @rebeccatakesnyc for more nyc content!

Walking in, you'll see a bar on your right and a walkway to the check-in podium on the left. With a reservation on a Sunday late afternoon, we were checked in for a party of 6 in a timely manner. The waitstaff were helpful when asked. However, I would've liked to hear an explanation of how their prix-fixe menu for Restaurant Week worked. It turns out that we all get the 3 appetizers listed and each person can choose their own option for meat combo rather than the entire table needing to choose one. When the meats came, one server explained the different cook times but another server did not. I think a reference card with the different cook times would be a useful item to have at each time. The grill is quite small for 6 people, so an efficient use of limited grill space would have led to a more enjoyable experience. The amount of food offered for prix-fixe was adequate depending on your stomach size. A lot of us at the table felt like we could eat more. For 6 people, they gave us 3 oval plates of meat. They gave the table 2 small portions of kimchi to qualify as everyone getting their own kimchi appetizer...The meats themselves were well marinated. Their tiramisu is not the classic tiramisu (coffee-flavored with lady fingers). It's more like a matcha powder covered slightly runny egg custard. It was still good, just a heads up for those who are expecting something else. Overall, I enjoyed trying this place out. Good for parties of 4 or smaller.

Love the new menu options. Not sure when this happened, but was here another time and didn't see this then. So good. Our waiter was super duper nice. My spot to catch up with ex wifey.

Pretty Japanese restaurant right between Chelsea and Flatiron. I only stopped in for a drink so I cannot comment on the food but there is a happy hour offering $4 off all drinks, the bar is right at the entrance and the vibe is calm, quiet and relaxed. The bar is not large and you might feel a bit in the way right at the door, the staff is very friendly and prompt and libations are crafted to perfection, Im a fan of Roku gin so the choice was easy.

Stopped in for a meal, it's been a while, but they still do stamps if you are counting (10 for your own tongs).The bar is deep with Japanese whisky and other drinks.In the back, not too busy on a Thursday summer night, but they had a wonderful quail egg and shrimp skewer, the bon-chol chicken was a good fried chicken nugget pieces with a savory sweet sauce.Hamideru kalbi was a thin slice of half pound of wagyu, cooked minimally and in different styles depending on the piece. Delicious.The 10s wagyu sirloin beef was amazing - literally 5 seconds a side on the hot grill at the table, put in the raw egg yolk and over a little ball of rice - eat it all in one go! Melts in your mouth. $30 a piece.The sirloin and skirt steak were excellent. Hot stone bibimbap helps cut the rich oiliness of the beef. And one guy on the table already earned his tongs, so they brought out a free ice dessert.Solid service, although much more expensive than before, it was still very delicious.

This has to be one of my favorite restaurants in NYC! My friend and I came for restaurant week and we got Combo 1 & Combo 3 with the addition of garlic rice for both of us.We absolutely loved every bite that we had...The A5 Wagyu Toro Sushi as an appetizer was just insane, as this one actually just melted in your mouth. I appreciated having the assorted namul beautifully presented as a side dish that paired with the rest of the meal. Combo 3 came with the Black Wagyu Kalbi, Tenderloin, and Harami, while Combo 1 came with Harami, Pork Kalbi, and Kalbi. The marinate was just PERFECT on ALL the meat and the texture was just amazing. They don't "melt" in your mouth and you do have to chew a bit but I actually appreciated that more! We were also surprised by the Pork Kalbi being so yummy b/c we were like, how good can pork belly be but it was the perfect thickness and once again, the marinate was just so good with this..I liked how we could cook at our own pace and choose the pieces we wanted to eat!Last but not least the dessert was put as 'Chef Dessert' on the menu, but it turned out to be Futago Matcha Tiramisu and every bite was SO good with this as well. It felt like we were in Japan eating this dessert and we would come back here to have this again..It was pretty spacious and I liked how there were dividers between the big tables so your party still has privacy, and inside seemed elegant while giving Japanese vibes with the decors. Overall, we absolutely loved this place that we booked a reservation to come back again next month!!

visited a futago restaurant and was disappointed. The food was average, with no memorable dishes. The pricing was high for the quality of food, and the portions were small. Overall, it wasn't satisfying, and I wouldn't recommend it unless they improve their pricing and dish quality.

I tried the restaurant week offering from Yakiniku Futago and was pleased with a caveat: You will want a cheeseburger afterwards. This is my common refrain when it comes to most sushi restaurants, where it is prohibitively expensive for most people to eat until you are satisfied and satiated. Nonetheless, I do not see Japanese or Korean steakhouse or barbecue offerings for restaurant week, so I consider this ambitious, especially when serving A5 Wagyu in several places on the menu.Making the reservation for one was easily accomplished with a call to the restaurant. I arrived a half hour early and I was easily accommodated. I ordered an Asahi on tap and was immediately served a green salad with the house kimchi, which hints at the Korean influence on this Japanese steakhouse or barbecue restaurant. We are off to a good start.Next came a platter with shrimp and quail egg, shishito peppers, and A5 Wagyu Toro sushi. The shishito peppers were mild, the shrimp was quite delectable, and the Wagyu toro sushi was excellent, akin to some very tender Toro Wagyu over rice nigiri style. Things are getting real good and they served it all with another small platter akin to Korean banchan with the barbecue. This assorted Namul platter comprised daikon, spinach, fern and sprouts, all of which helped to cut through the fatty and flavorful steak to come.I chose the third combo on the restaurant menu with a $35 upcharge and the rice option with Wagyu over seaweed and rice with a healthy dollop of uni on top, another $35 upcharge. I am not certain one would truly benefit from both upcharges, but the third option is a great demonstration of the tenderness of the steak as you move from three small pieces of tenderloin, three small pieces of skirt or Harami, and three small pieces of A5 Wagyu short rib Kalbi. The steak became more and more tender, culminating with that butter tender short rib. Along with that upcharge, I had the small bowl of rice and seaweed topped with tender A5 Wagyu sirloin and a generous dollop of uni. The sirloin was so tender that I could pull it apart with the chop sticks. The uni cast a creamy flavor to accompany the steak and rice, delicious comfort food in a bowl. I wish it could have been larger and I wish everything came more generously, given all the meat from appetizers through the upcharges was an estimated four ounces and a typical strip or sirloin on restaurant week steakhouse dinner menus will come in at eight ounces. Nevertheless, the A5 over rice and seaweed with Uni was the upcharge recommended if I had to choose between the two and for those who want to budget their choices.The chef's dessert comprised a small wooden box of tiramisu with a glass of very good hot tea. I was very satisfied with the flavor of everything and it was a great sampling of tender Wagyu, but it was too sparse. It is a challenge to offer Wagyu on a restaurant week menu, which explains the rarity of finding Wagyu on such menus. Service and atmosphere were great, but one can find several menu offerings for restaurant week at steakhouses that will come in under Yakiniku Futago's check of $161 before tipping this evening. This was a four star experience because of the tender and flavorful Wagyu, service and ambience. However, Yakiniku Futago is a three star experience from the smaller portions which are at least doubled on other restaurant week steakhouse menus without upcharges. Options one and two may have been more fulfilling with no upcharges. I do not want to discourage restaurants from offering bold options for restaurant week, but one should be aware you may want a cheeseburger after option three. Overall, I will give a four star rating to encourage these bold offers for restaurant week.

A restaurant week meal! The interior was modern and sleek and we were presented quickly with a menu upon seating.My friend and I both got the beef and pork - the meats were so tender and marinated beautifully. It was self grilling service and we were given 2 different dipping sauces. The restaurant week meal included 3 pieces of meat each, a bowl of rice, salad and miso soup. We had matcha tiramisu at the end which was lightly sweet and delicate. I would overall rate the restaurant week menu a 3/5, as it wasn't worth the price and was not a filling meal; however, I can definitely see myself coming back here for special occasions with a higher budget.

This is a very fancy place, nicely decorated. We came for the Restaurant Week Special. They greeted us politely and led us to a table in a semi private room. (There was just one other table next to ours.) The waiter was friendly, took our drink orders, and explained the menu to us. Our friend who didn't want spicy food asked if she could get the meat without spice and he said he would ask them not to marinate the meat. Three of us got the Combo #1 and my husband got the extra Combo #3. Our friend also opted for the garlic rice while I and my daughter got the white rice. Combo 1 had prime skirt steak, pork belly, and short rib. Combo 3 was an extra $35 came with wagu short rib beef, prime skirt steak, and USDA prime tenderloin. There was a lot of banchan for the table including kimchi, fried shrimp, wagu sushi, shishito peppers, namul, and we each got a salad. The fried shrimp had a quail egg in the center and was delicious. The wagu sushi was like butter (even though two in the group ended up grilling it because they don't like raw meat). The rest were ok.All the meats were marinated. We cooked it ourselves in the center of the table. They recommend 45 seconds on each side for the beef and 90 seconds for the pork. It was pretty accurate for medium rare. You can tell the meat is high quality. The wagu especially melted in your mouth. At the end of the meal they gave us corn tea and matcha tiramisu. Both were a good end to the meal.My only critique is that there was not a lot of meat, basically three thin slices of each type. And I would prefer if I spent that much money on meat, I would prefer they not be marinated. We were still hungry after the meal.