Just in time for the one-year anniversary of 11 Tigers opening in the heart of the East Village, the groundbreaking speakeasy-inspired restaurant bridging Thai and Japanese influences is spotlighting something New York has never seen before: an omakase combining Japanese izakaya fare with Thai drinking culture (also known as sum yadongs).
Beginning on October 2nd, an omakase led by sushi master Tony Lee will turn the bar counter into a reservations-only concept for up to 8 guests per seating Mondays through Wednesdays at 5:30, 7, and 8:30 p.m. 
One of the show stoppers is a Thai-leaning dish called Tiger in the Hot Spring that nods to Japan’s famous hot springs, where a lobe of uni sits in a fragrant coconut-based tom kha broth. It’s a prime example of how Thai and Japanese flavors come together in innovative ways at 11 Tigers.
This omakase follows an emerging trend of more affordable (and casual) omakase experiences that don’t compromise on quality or creativity. Diners can choose between a 11-course ($79) or 14-course ($97) menu that will no doubt feature dishes that cannot be found anywhere else (the latter will include 2 pairings of sake).
11 Tigers’ menu weaves effortlessly between classics and more innovative dishes. Guests may start with an oyster shot paired with refreshing sake and move onto time-tested favorites like a marinated tuna nigiri crowned with black garlic and gold leaf. 
But the menu also draws inspiration from 11 Tigers’ name. One exemplary dish is the Angry Tiger, where gently smoked scallops nestled with garlic butter sits in a glass dish set atop a ceramic tiger. The creative Eye of the Tiger course features beads of gleaming salmon roe enveloped in a piece of nori with a quail egg yolk in the middle.
From there, diners may find dishes such as shrimp nigiri topped with decadent Ankimo, a monkfish liver that’s reminiscent of foie gras. For a surprise act, guests can also expect a shot of a yadong to cap off their meal.
This one-of-a-kind experience is spearheaded by Lee, who is also a talented sushi chef at Sushi Dojo. He has over a decade of experience in top sushi establishments, from Kodama in New York City to Densetsu Japanese Restaurant in Dallas.
Reservations can be made via Resy: https://resy.com/cities/ny/11-tigers-omakase?date=2023-09-25&seats=1 
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