Kin Gin

"This recipe hails from the restaurant Kin Gin on New York’s Lower East Side. You’re essentially making a creme brulee custard base that is mixed with the insides of a roasted sweet potato, pouring the custard into the hollowed out potato, baking until the custard sets, and then finishing the top with torched sugar. The result is unlike any sweet potato you’ve ever had: creamy and luxurious with a crackly bruleed top." - Eater Staff

"Another spot on the LES, Kin Gin calls themselves a contemporary izakaya. The executive chef used to work at some very fancy spots like Masa and Morimoto, so expect refined izakaya bites like a scallop crudo, braised pig ears, and grilled house dry-aged mackerel. It looks like a big open room with skylights, and a marble hearth, right in time for summer." - will hartman

"The skylight at Kin Gin on the Lower East Side is so large, that on sunny days you could get a tan indoors. But you shouldn't just come to this Japanese restaurant and bar in the Hotel on Rivington for some vitamin D. Their cocktail menu has some creative drinks—like a spectacularly boozy combo of yogurt, gin, Rhum JM, cucumber, and lemongrass—and an entire G+T section themed on various countries. Get something to eat too, focusing on the heavier stuff: karaage, or tontoro, a fatty grilled pork jowl with house-made miso and peanuts that’s as nutty as certain Eddie Murphy movies. The raw fish items, like amberjack in blood orange sauce, are good, but at $20-plus, a bit small for the price. photo credit: Will Hartman photo credit: Will Hartman photo credit: Will Hartman" - Will Hartman

"Managers of New York restaurant Twenty Three Grand have opened Kin Gin. The new Japanese restaurant is spearheaded by executive chef Tony Inn." - Emma Orlow

Sneaky good and underrated izakaya per Grub St