A few years back, Fergus Henderson of London's St. John restaurant introduced the glory of sticky, rich, pig's foot broth to the masses (see Henderson's recipe for "Trotter Gear" in the delightful The Whole Beast: Nose to Tail Eating). Chef/owner Himi Okajima of Hakata Tonton in the West Village agrees with Henderson's unbridled love of trotters—so much so that he's built an entire restaurant out of it. Nearly every item on the menu (save for dessert) features tonsoku broth, or collagen-rich nuggets of braised foot.
Hakata Ton Ton
Our Tip The Hakata Tonton hot pot is a standout of the menu.