Salmon Nigiri With American Cheese and Mayo at Oroshi

The Most Talked-About Dishes in Philadelphia – June 2026

10 Minute read

30 Jun 2026

Kiki Aranita

Writer

Copy link

Over the past year, more and more dishes on lists like these have been crowned with eye-popping quenelles of caviar. A couple of this June's hottest dishes are no different, but chefs have also been reinventing brunch, adding Indonesian and Japanese spins to what was once the city's most dreaded service. Japanese cuisine is also having a moment in Philly. We now have far more options than the takeout sushi spots and fast-casual restaurants that satisfied our sushi and ramen cravings for years. These are the dishes everyone in Philadelphia is talking about this month.

Bakwan at Rice and Sambal

Rice and Sambal on East Passyunk may have officially opened more than a year ago, but it just launched brunch in late June. And it's spectacular. The transportive, plant-filled space now serves à la carte brunch on Sundays, with new dishes like cassava and ube pancakes with coconut milk, a vegetable-filled Indonesian omelet with sambal and butterfly pea rice, and plenty of craveable snacks to share. The bakwan, crispy fried vegetable and corn fritters served with sweet and spicy sambal, are the stars of the menu. They're reminiscent of Diana Widjojo's parents' restaurant, Hardena, where diners often grabbed a fritter alongside dishes from the steam table.

Rice & Sambal

Omurice at dancerobot

It took chef Justin Bacharach a year, but he's finally perfected the omurice. Sliced tableside, its delicate folds unfurl, revealing pristine egg curds as they blanket a mound of steamed rice. Served with either mentaiko cream or a rich demi-glace, it has quickly taken over social media. It's creamy, piping hot, and proof that Philly finally has a place for technically perfect omurice.

dancerobot

Oyster at Nakama

Nakama is one of those only-in-Philly establishments that proclaims its Eagles fandom on nearly every wall while serving one of the city's best newer omakases. Dishes change frequently, but chef Mitsutaka Harada's current favorite is the Totten oyster from Washington State. Harada piles the frilly-edged oysters high with uni, scallop, ikura, and chives, creating a magically creamy, briny, sweet bite.

Nakama

Salmon Nigiri With American Cheese and Mayo at Oroshi

Once you've wrapped your head around how affordable Oroshi on Broad Street is, especially considering it's serving perennial favorites like toro, Hokkaido scallops, and black cod, you'll start to notice its occasional dip into wacky creativity. Enter the salmon nigiri, which is torched, then topped with a little square of unwrapped Kraft American cheese. It's torched again until the cheese melts.

Oroshi Sushi Omakase

Gang Pu from Dara

Dara means "star" in Thai, and it has truly been one of Center City's brightest restaurants over the past year. Chef Wichittra Phansaeng is a master of airy, crispy fried dishes and bright, electric curries, and those two specialties meet in the dazzling Gang Pu, a Southern Thai-style crab curry served with nests of cool, thin butterfly pea vermicelli, fried betel leaf, and a fried soft-shell crab (it's currently soft-shell crab season on the East Coast). The dish recently took top honors at Dish It Up, one of Philly's most anticipated annual events. It's creamy, with layers of crisp and silky textures alongside a balance of cool and warm temperatures.

Dara