When George Ruan and Jack Wei, both veterans of the ultra-high-end Masa in New York, opened their restaurant Yuba in the East Village last week, they were looking to fill a gap in the neighborhood. New York City’s East Village has a lot of Japanese food, but most of it is ramen, inexpensive sushi or izakaya — the Japanese version of bar grub. “We felt that there were no mid- to high-end Japanese places in the area,” Ruan said. “There was no [Japanese] place with ...

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