Chef Masaharu Morimoto called a mulligan on his ornate comfort food eatery Tribeca Canvas, closing the brutally reviewed restaurant this past August less than a year after he opened it. Not to be undone by the failure, the Iron Chef returns to the scene of the culinary crime to open Bisutoro, an American-Asian fusion restaurant with a cocktail program heavy on the Japanese whisky. Chef Morimoto brings along Patrick Fahey and Tommy Hill of Macao Trading Company and Los Americanos, respectively, to bring his new vision to life.

The mac & cheese and corn dogs are gone, replaced with Uni Carbonara ($17/22) with poached quail egg, green peas and hari nori and Pork Tonkatsu ($26), fried crisp and served with kimchee, potato puree and katsu sauce. The chef's delicate version of soup dumplings ($13) come with molten mushroom and onion with kabocha squash puree, topped with panko fried maitake mushroom; another vegetarian option includes a Tofu Steak ($18) with zucchini fettuccine in lemon butter.

A large, square bar offers seating for 24 imbibers to knock back a few beers, wines, cocktails and a selection of Japanese whiskys. Sip on a "Lost In Translation" ($16) with Hakushu 12 Year, Carpano Antica, Cherry Heering and Absinthe or a large format Morimoto Soba Ale ($15) and take in street artist Charlie Doves' beautiful cityscape murals that adorn the walls. A small bar menu, which includes fiery Shishito peppers ($8) with goat cheese and dashi soy and a Steak Frites ($36) with togarashi butter and beef jus, is available daily from 4 p.m. until one hour after the dining room closes for the evening.

Bisutoro is located at 313 Church St at Lispenard Street in Tribeca, (212) 727-0644; bisutoronyc.com. Open Monday through Wednesday, 6:00 p.m. - 11:00 p.m. Thursday through Saturday, 6:00 p.m. - midnight, and Sunday 5:00 p.m. - 10:00 p.m. The bar and late night menu is offered seven nights a week from 4:00 p.m. until one hour after regular dinner service.

Bisutoro Main Menu

Bisutoro Bar Menu

Bisutoro Wine Menu