Did We Have To Try Veal Liver Sashimi at NYC’s Hakata TonTon? Yes, Yes, We Did.

After shuttering early in the pandemic, Hakata TonTon reemerged this fall in New York’s Koreatown with new ownership under Hand Hospitality and an expanded izakaya menu from Chef Koji Hagihara. While added small plates like goma hamachi, ebi chili, and mapo tofu appeal to a wider “non-intestine-eating” audience, says Hagihara, the offal and pork that put Hakata Tonton on the map still anchor the restaurant’s identity....