Tuome

“Food is spectacular here. Highlights: deviled eggs, hamachi, octopus, snow crab noodles, and chicken (yes the chicken). One of the best tasting food experience per $ in nyc. Don’t get the pressed pork dish, it isn’t up to the level of the other aforementioned dishes.”

“Andy came to our table and really made sure we were enjoying our meal which I appreciate. We came for restaurant week and I really appreciate that they put their best dishes on the menu. I would love to come back again and try more from the menu. The deviled eggs were some of best I’ve ever had, it was so interesting that they were crispy. I loved the snow crab and the chocolate mouse was so good. The inside is so cozy as well”

“We made a reservation for two at 6:00 PM, and everything was excellent. The food was delicious, and the desserts were just as good. The atmosphere was warm and inviting, making it a perfect spot for a date night. Highly recommend this place and would definitely come back again.”

“Overall the food was amazing!! We got the snow crab pasta, chicken liver appetizer, kabocha squash appetizer, and the beignet dessert. Honestly I love all of them and they all came in huge portion. We went during NYC restaurant week so we got a lot of food for a great deal. Quite cute interior, but the space was a bit tiny. Please keep in mind that they do not take apple pay 😭. Make sure you have either cash or physical card to pay (the nearest atm is 15 minutes away)”

“At first, Tuome was actually a bit of a pleasant surprise. They served a complimentary scallion oil pancake with cheese, shaped a bit like panipuri. The scallion flavor was strong, and surprisingly it worked well with the cheese and poppy seeds. It was probably the most interesting dish of the meal and raised our expectations for the restaurant at the beginning. But after that, it pretty much went downhill. For the appetizer, we ordered quail. The meat itself was fine, but the seasoning really didn’t work. The smoked potatoes and the sauce were both very salty and slightly bitter. The sauce tasted a lot like hoisin sauce, but heavier and more greasy. We gave feedback and they did take the dish off, but what was quite ridiculous was that the server came over to explain that their sauce ratios are strictly made according to the recipe. Please… was she trying to teach us how to eat? Then we switched to their egg. To me, it felt like a supermarket deviled egg taken apart and reworked — coated with a fried layer on the outside and then reassembled, with a bit of chili oil on top. Not bad, but really just very ordinary. It’s not something you’d expect from a Michelin restaurant. For the main, we ordered the branzino. The fish itself was fine — crispy skin and tender inside, no issues there. But the seafood cream underneath had the same problem: very salty. Overall, it felt like their seasoning leans heavy across the board, almost like they’re trying to get you to order more drinks. The sausage sticky rice on the side was even more disappointing. It tasted like very standard Chinese-style sticky rice, honestly similar to what you’d get from a Chinese supermarket, and it was over-steamed — the bottom layer was wet and falling apart. The most ridiculous dish was the pig out (for two). When we ordered it, the server specifically mentioned that the top part was specially prepared by the chef. What came out was just a plate of fried pork with two bowls of noodles. The pork was greasy and salty. It felt like they shredded lean meat, pressed it into blocks, and then deep-fried it, basically trapping all the oil inside. It managed to hit all the downsides of fried pork. By the end, it was overwhelmingly greasy. We thought the noodles might balance it out, but they were even heavier — like a mix of peanut sauce and hoisin sauce, just doubling down on the richness. The portion is really more like for three; two people can’t finish it. By the end, it was so heavy we were basically just drinking water to get through it. Overall, the whole meal felt like this: no real flavor, no real atmosphere, no real plating, no real creativity — and not even a solid level of execution. It felt more like they recreated those “good-looking dishes” you see on Instagram, but only the surface, without any substance behind it. Honestly, I really don’t understand why this place has a Michelin star. They even posted their press and mentioned that their roots are Asian — but honestly, it feels like their roots are just hoisin sauce.”