BondST, a name synonymous with sophisticated Japanese cuisine in New York City, has expanded its legacy from the vibrant streets of NoHo to the sleek, modern landscape of Hudson Yards. Since its inception in 1998 on Bond Street, the restaurant has been celebrated for its innovative interpretations of Japanese flavors, blending fresh ingredients with contemporary techniques and time-honored traditions. Now, BondST Hudson Yards brings this acclaimed culinary experience to Manhattan’s newest neighborhood, offering a fresh perspective on dining in this dynamic locale.
The original BondST, the brainchild of Jonathan Morr, quickly became a culinary landmark, renowned for dishes that masterfully combined Japanese inspiration with global culinary trends. Over a quarter of a century, signature creations, including the famed Big Eye Tuna Tarts, have become staples, drawing loyal patrons and critical acclaim. This commitment to quality and innovation is now carried forward at BondST Hudson Yards, ensuring that both longtime fans and new diners can savor the distinctive BondST experience.
In September 2023, the doors of BondST Hudson Yards opened, unveiling a stunning space designed by Jeffrey Beers International. This new location embodies a contemporary vision of Japanese dining, featuring a spacious dining room, comfortable lounge areas, and an inviting indoor-outdoor patio. Bamboo accents and modern lanterns create an ambiance that is both elegant and welcoming, perfectly complementing the vibrant energy of Hudson Yards itself.
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The culinary heart of BondST beats strong in both locations. In NoHo, Partner and Executive Chef Marc Spitzer, alongside Executive Sushi Chef Shigeru Mikami, crafts the beloved menu that has defined BondST for decades. At BondST Hudson Yards, Executive Chef Brett Singer helms the kitchen, bringing his expertise to both classic BondST dishes and exciting new creations tailored for the Hudson Yards clientele.
Whitewall Magazine recently spoke with Chef Marc Spitzer about the enduring success of BondST and what first-time visitors should absolutely try. This conversation provides insight into the philosophy that underpins both the original Bond Street location and the new BondST Hudson Yards restaurant.
BondST’s Enduring Legacy: A Conversation with Chef Marc Spitzer
Whitewall: Can you share a bit about your journey leading up to your role at BondST?
Marc Spitzer: The restaurant industry has been in my blood since childhood. My mother is a chef, so I grew up immersed in the world of cooking. After graduating from the Culinary Institute of America, I honed my skills at prestigious establishments like Le Cirque 2000 at the Palace Hotel and was part of the opening team when the Russian Tea Room was relaunched in 1999. I gained valuable experience staging at various kitchens before joining BondST in 2002.
WW: BondST recently celebrated 25 years in NoHo. What do you attribute to its remarkable longevity and success?
MS: The success of BondST boils down to two interconnected elements: consistency and our dedicated staff, always striving for improvement. We are incredibly fortunate to have customers who have been dining with us weekly for over 25 years – that loyalty speaks volumes. This consistency is deeply rooted in our staff. Many of our team members, including kitchen staff and front-of-house management, have been with us for 15 to 20 years. There’s no greater compliment than hearing from a returning customer that the experience is just as they remember, or even better. We prioritize taking care of our staff, and in turn, they provide exceptional care to our guests.
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Exciting New Dishes Await at BondST Hudson Yards
WW: For the launch of BondST Hudson Yards, the menu features exciting new additions. Can you tell us about some of these dishes?
MS: It was important to bring over many of our signature dishes to BondST Hudson Yards, ensuring that familiar favorites were available. However, we also wanted to introduce new items and revive some popular dishes from our past menus. Among the new creations are a tuna filet au poivre with a flavorful dashi mustard sauce and a delicate Japanese kakiage featuring Japanese sweet potatoes. Recognizing the corporate environment of Hudson Yards, we’ve also included a stunning grilled wagyu tomahawk steak accompanied by roasted ginger sunchokes and a vibrant charred scallion chimi churi sauce. We also brought back the much-loved grilled lamb rack with yuzu potato gratin, a dish that was a hit at our downtown location previously.
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WW: BondST is known for blending traditional Japanese ingredients with contemporary techniques. What is your philosophy when creating impactful dishes that appeal to a global audience?
MS: When developing dishes, we always aim for that “crave” factor. We strive to create dishes that are both unique and enjoyable, ultimately leaving diners wanting more. We have a substantial number of dishes that guests return for time and time again, and it’s equally rewarding when they try something new and experience the same sense of satisfaction. While we draw inspiration from Japanese cuisine, we are not strictly traditional. This allows for creative freedom in incorporating diverse ingredients and techniques not commonly found in smaller, traditional Japanese restaurants. For me, it’s all about achieving a perfect balance of umami and acidity. We avoid overly sweet dishes, allowing the high-quality ingredients to truly shine.
Must-Try Culinary Delights at BondST
WW: Do you have a personal favorite dish on the menu? And what are some essential items for first-time guests to experience?
MS: One dish I particularly love is the Madai carpaccio. It’s incredibly clean and fresh, highlighting the natural flavor of the fish. The chili tosazu and myoga add a bright, invigorating element that elevates the entire dish – it’s a fantastic starter. Of course, the Big Eye Tuna Tarts are a must, along with the crispy rice. The sesame-crusted shrimp, a dish that has been on the menu since day one, is also a classic for a reason. Our menu has expanded over the years, becoming a curated collection of our best dishes because it’s so difficult to remove popular items!
WW: The Big Eye Tuna Tarts have been a menu fixture since BondST’s early days. What makes this dish so consistently popular?
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MS: Beyond being a light and flavorful dish, the Big Eye Tuna Tarts serve as an approachable introduction to fish, even for those who are hesitant about sushi or seafood in general. The crispy gyoza element adds a delightful textural contrast, and the creamy ponzu sauce provides that essential umami and acidity that brings all the components together harmoniously. It’s a prime example of the “craveability” we aim for in our dishes.
WW: For guests visiting BondST this season, what would you recommend as a perfect dining experience, including drink pairings?
MS: I would suggest starting with a glass of sparkling sake, such as the Masumi Arabashiri, paired with the Big Eye Tuna Tart and the king salmon sashimi with shishito pepper salsa – perhaps with some fresh oysters to begin. Then, move on to a cocktail like our spicy yuzu martini, and the grilled octopus with yuzu kosho and red miso, along with the short rib and foie gras gyoza. A light sake, like our BondST exclusive Yumeakari, would complement the sushi-sashimi omakase and a sesame-crusted shrimp roll beautifully. For an entrée, the broiled miso Seabass, a classic since day one, and our aged New York strip steak are excellent choices. To finish, indulge in the summer berries, which are currently at their peak, with sake sabayon and yamamomo berry granita, and our Suntory whisky bread pudding.
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The Future is Bright for BondST
WW: What exciting developments are on the horizon for BondST?
MS: We are constantly innovating and working on new dishes, always emphasizing seasonal ingredients. Currently, soft shell crabs are exceptional, and we are featuring them crispy in a steamed bun dish. I’ve also recently sourced some incredible smoked eel from one of our fantastic suppliers, and I’m developing a new dish around that. The culinary journey at BondST, now extending to BondST Hudson Yards, is one of continuous evolution and dedication to providing an unforgettable dining experience.
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BondST Hudson Yards stands as a testament to the enduring appeal of BondST’s culinary vision, now set against the backdrop of one of Manhattan’s most modern and dynamic neighborhoods. Whether you’re a longtime admirer of BondST or seeking a premier Japanese dining experience in Hudson Yards, a visit to BondST Hudson Yards promises an exceptional culinary journey.
