Annita Lo

“This dish elevates tofu to a different level. It’s just amazing. Danji’s chef, Hooni Kim, flash-fries the freshest tofu and tops it with tempura, ginger, scallions and peppers. The result is a perfect balance of lightness and depth: it’s crisply dressed, but deliciously creamy underneath. The dish is also SPE certified—a mark of superior nutrition.”

“For sushi that is out of the ordinary — and prepared with care and exquisite ingredients — I love this place in Manhattan’s East Village. My favorite course on the omakase menu consists of two raw sea scallops over sushi rice, with two types of uni on top. The pieces are brushed with shiso, blow-torched and served in a little glass. It’s so flavorful. I like sitting at the counter, which has 10 seats and feels very civilized, but still casual.”


“This kinda-frozen green-tea foam dissolves into nothing on your tongue. It’s airy and sweet, with the slight bitterness of green tea. The dish is only on the tasting menu occasionally, but everything chef David Bouley is doing these days is very thoughtful in regard to nutrition. And the space is very Tribeca zen: There are high ceilings and wood finishes — it’s nice and calm.”


<p>If you could construct the dinner of your dreams, comprised of courses from across your city, what dishes would you choose? We tasked Anita Lo, the wonder woman behind New York City’s Michelin-starred restaurant, Annisa, with doing just that. Here, her selects for the ultimate customized menu:

My perfect meal: Anita Lo

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