Vanderbilt Hall, Grand Central Terminal; 42nd St., at Park Ave.; 212-340-3404
Japan Week, a multi-day celebration of Japanese food and beverages, culture, and tourism, runs from March 19–21 in Grand Central Terminal’s Vanderbilt Hall. For the first time ever, they’re including a pop-up sake bar, with over 90 varieties to choose from. But don’t be intimidated: Neophytes can dip their toes in with a flight of five for $25.
Yuji Ramen at Whole Foods
Whole Foods Market; 95 E. Houston St., 2nd fl., at Bowery; 212-420-1320
It’s supposed to be spring, but it seems that nobody told the weather. Or Yuji Haraguchi of Yuji Ramen, who is currently in the middle of a two-month noodle pop-up in Smorgasburg at Whole Foods Bowery. He’s serving ramen à la carte during the day and a five-course, reservations-only ramen omakase menu at night, including this Uni Miso Ravioli Ramen, which, by the looks of it, we’re pretty sure we could eat for the rest of our lives.
Through May 12
53 Gansevoort St., 3rd fl. nr. Ninth Ave
For the next three months on Fridays and Saturdays, this third floor den in the Meatpacking district is an art gallery by day and a pop-up nightclub come sundown. Run by the good-time fiends behind Sons of Essex in anticipation of their upcoming Rowhouse Inn restaurant in the basement of the same building, the spot peddles in hedonistic trappings like bottle service, slick downtown D.J.'s, and a truffled grilled cheese stand. E-mail firstname.lastname@example.org for reservations and more info.
Through May 31
The Kubbeh Project
Zucker Bakery; 433 E. 9th St., nr. Ave. A.; 646-559-8425
This three-week pop-up turns the East Village’s Zucker Bakery into an after-hours Jewish-Iraqi café, with traditional menu items like kubbeh (semolina dumplings in soup) and sambusak (savory hand pies), which also happen to serve as great comfort food. Drinks are on offer as well, like this popular pomelo and anise cocktail.
Through March 21
Norwegian Skrei Chef Ambassadors
Currently in season in Norway is Skrei, a migratory cod that’s considered a delicious and flaky delicacy. To celebrate the rare bird, er, fish, several restaurants—including Aamans Copenhagen, Annisa, Aquavit>, Back Forty, Grand Central Oyster Bar, and the John Dory Oyster Bar—will include it in their menus from Thursday, March 21 to Sunday, March 24. See all the iterations, from broiled to pan-fried tongue, on the official site.