I still love classic sautéed tomato on top of the salmon.” A $55 “mini omakase” is an affordable-ish alternative to many tasting menus, sushi pieces start at $3.50, and regular rolls like tuna, salmon, and yellowtail and scallion, top out at $10. I usually go with my favorite individual pieces and sometimes the omakase. “You go there and know what you’re going to order every time. Plus, it’s open late.) “Sushi Seki stands out because where else can you get top quality sushi at 1:30am,” Newman says. “The restaurant is comfortable and intimate, so you feel right at home when you decide to go for their Omakase.” (Even the 46th Street spot betrays its Times Square location, thanks to a locals in-the-know vibe and a wide range of Japanese whiskeys to soothe the pain of commuting home via 42nd Street. Their offerings are all very unique and because they have three locations, it’s easy to get to no matter where you are in the city,” Newman says. “Sushi Seki is one of my favorite sushi spots in New York. Sushi Seki Times Square, Chelsea, Upper East Side Mark’s Place) for two decades before opening Daigo Hand Roll Bar at Dekalb Market Hall, where he serves hand rolls made with warm, custom-seasoned sushi rice, a proprietary soy sauce blend, and high quality fish and nori. He ran the East Village’s Kura Sushi (no relation to the restaurant of the same name currently on St. She won her episode of Chopped in 2009.Ĭhef Masanobu Ishikura (Chef Ishi) moved from his native Hokkaido to New York in 1978. Newman has worked beside several big name chefs (Marc Murphy, Joey Fortunato, Laurent Tourondel), and as a culinary consultant. Mina Newman, Executive Chef at Sen Sakana, combined her Peruvian culinary background with Osaka native chef Taku Nagai’s experience to create a unique rendition of Nikkei cuisine, a fusion developed following Japanese immigration to Peru in the 1970s. After a year, he moved onto Sushi Ginza Onodera in New York City, where he has since risen through the ranks to the Head Chef position. Chef Kazu then began working at Sushi Ginza Onodera, where he stayed for three years before transferring to its Honolulu, Hawaii offshoot. The Yokohama native was lured to the chef’s life while working part time at a sushi restaurant in Tokyo. Kazushige Suzuki (aka Chef Kazu), Head Sushi Chef at Sushi Ginza Onodera, planned to become a sports instructor when he started university in Japan. So Thrillist enlisted New York City sushi chefs to share their favorite great value, under-the-radar and splurge-worthy sushi spots across the city.
SUSHI AND HOT POT NEAR ME TRIAL
Without a wide knowledge of Japanese cuisine, undue trust in amateur online reviews, or money to burn on trial and error, discerning a good enough sushi restaurant from an excellent one can be a challenge. Manhattan is flush with spendy omakase spots, and you can still find good sushi à la carte, too.
Also known as, “chef’s choice” omakase typically consists of fish flown in from Japan, curated by a highly trained chef, and served tasting-menu style at an intimate counter. The wildly popular 2011 documentary Jiro Dreams of Sushi is owed some credit for foodies’ newfound interest in omakase. Even all these years later, three-roll lunch specials abound in Japanese joints citywide, and a package of California rolls is easier to encounter in a bodega fridge than Four Loko (RIP).īut good sushi? That’s a category onto itself.
New Yorkers first seemed to catch an obsession for sushi around the late 1980s and ‘90s.
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