SL Green has debuted Jōji, a speakeasy meets Omakase-style restaurant beneath supertall office tower One Vanderbilt in Midtown East, Manhattan. The eatery is hidden beneath the tower in a secluded section of Grand Central Terminal and features a minimalist design in stark contrast with the buzzing transportation hub just feet above.
Shinichiro Ogata, founder of Simplicity Design, oversaw interior design for the restaurant. Ogata’s palette of materials for the venue includes dark stonework, wood and brass accents, recessed lighting, gentle curves, and a Zen Garden with trees and a water feature.
The culinary program was curated in partnership by global restaurateur and chef Daniel Boulud and chef George Ruan, the former sushi chef of Masa, one of New York City’s five three-Michelin-starred restaurants. With only 18 seats available each night at the ten-seat counter and eight-person private room, the program is described as an intimate multi-course Omakase experience using the finest seasonally available ingredients.
“There is no better moment to open the doors to Jōji than the present, an achievement that coincides with SL Green’s 25th Anniversary as an NYSE-listed company and the second anniversary of the opening of One Vanderbilt,” said CEO of SL Green Marc Holliday. “For the past 25 years SL Green has dedicated itself to making improvements in the neighborhoods it serves, and Jōji was born out of this desire to further our commitment to the betterment of New York City providing a new, remarkable culinary offering.”
In addition to the sit-down restaurant, the team is also opening Jōji Box, a separate, to-go sushi counter adjacent to the restaurant offering take-out and delivery options starting on October 14. This follows the debut of Chef Boulud’s Le Pavillion, an 11,000-square-foot restaurant on the tower’s second floor and APRÈS Café & Bar from Union Square Events executive chef Patrick Connolly.