Categories: Japanese, Sushi Bar
Address: 347 W 46th St, New York, NY 10036 (Manhattan/Midtown West)
Date Visited: Feb 2017
Price: ~$220-250 for two, not including drinks, tips or tax
Verdict: YES! First off - flawless, fresh ingredients. This Midtown joint is pretty well-known in town and based on my first visit, I think it lives up to its expectations. The environment was a lot casual and relaxed than what I had expected (in a positive, unpretentious way). Very solid meal overall. I strongly recommend it.
The original location (1 Michelin star) was opened by Chef Masatoshi "Gari" Sugio on the Upper East Side in the late '90s and was one of the first unorthodox sushi chefs in New York. He made such a name for himself that he opened two other locations in the city (this one included) as well as one other location in Los Angeles.
Chef Masatoshi "Gari" Sugio opened the original Upper East side location in 1997 and made a name for himself on the scene by serving experimental sushi. He employs tactics and ingredients not found in traditional houses, including signatures like a fluke topped with sweet onion sauce, quail egg, and white truffle oil; or a scallop with proscuitto and sundried tomato sauce. Sugio, whose flagship restaurant has a Michelin star, was one of the first big avant garde sushi chefs in New York. He now has three other locations in NYC, and one in LA.
THE FOOD: Experimental and fun, the dishes presented here are ones you won't find anywhere else. ALL the omakase nigiri pairings I had were fun and innovative, but more importantly - devine. Everything was lick-in-your-lips-twice delicious. Toppings were playful and delicate; nothing too overpowering so you can taste the raw delicacies of the fish.
What to Order: OMAKASE! My personal favorites were:
* Salmon Sautéed Tomato (their signature dish)
* Sautéed Kingfish with creamy mushroom
* Blue Fin Tuna with tofu purée & homemade chili (A MUST)
* Baby Yellowtail with jalapeño
* Sautéed Foie Gras nigiri (YES)
* Sea Urchin (if you're a fan of uni, this is a must)
Our omakase courses in order (I came with a regular who knew what to order so some pieces we requested, such as the salmon sautéed tomato nigiri & foie gras nigiri but most others were chef's choice):
- Amuse bouche - mushroom with sweet soy and ginger, garlic oil chicken tenderloin, Sasabune-festival inspired soybeans
- Snow Crab / Sautéed Kingfish with creamy mushroom / Baby Yellowtail with jalapeño / Toro with ponzu soaked radish
- Japanese Red Snapper with lotus chip / Santa Barbara sea urchin (uni) / Seared Cod with Miso garlic / Blue Fin Tuna with tofu purée with homemade chili
- Salmon Sautéed Tomato / Korean Sweet Sauce Marinated Tuna with roasted pine nuts and nori seaweed
- Sautéed Foie Gras with sweet balsamic and pickled turnip
- Seared Fluke Fin with sweet onoin sauce, poached quail egg and white truffle oil
- Seared toro
Gochiso-sama (deshita)! ("It was a feast!") I'll be back for sure, especially since it's just a block away from my apartment :)