Three of the Best Sushi Restaurants in NYC
Today we are going to discuss the world of NYC sushi. Previously we have presented the best steak houses in the city, the best restaurants for fine ding and the best places for shellfish and seafood, now its on to the raw fish. Sushi is a personal favorite of mine and, as usual, NYC presents us with a wide range of options for this traditional Japanese fare. Here are three incredible places to get unbeatable sushi in NYC.
15 East located, not surprisingly, at 15 E 15th street is presided over by Jewel Bako veteran Masato Shimizu. Shimizu imports only the freshest first-rate seafood flown in daily from Japan and his creations are culinary masterpieces. The dark wood bar rests commandingly beneath a high airy ceiling and presents a feeling of importance and authority. As if to emphasize this point Shimuzu owns a massive collection of well worn books depicting detailed fish anatomy charts and diagrams which he uses to impart a friendly education to his customers. Shimuzu serves up excellence and education all with flair and a smile.
Kanoyama caters to a bit of a younger crowd that haunts the streets in the East Village, throngs of co-eds flock to this restaurant known for its amazing nigiri and glistening skin-on jack fish. Veterans Nobuyuki Shikanai and Daigo Yamaguchi run a nonchalant kitchen staff that’s serves up meltingly fresh sushi and shashimi. Time Out says do your self a favor and “Order anything on the menu with toro on it”. The newly named Koi (not to be confusing) comprises a large space, part of which is the heavily frequented saki bar. So if you’re looking for a quiet meal and some time to reflect on the excellence that is Kanoyama find a nice place in the back room to enjoy that sweet-soy miso cod. Catering to all, Kanoyama offers its fare at a substantially lower price then most of its contemporaries.
2012 saw the rise of fine-dining impresario David Bouley’s Ichimura at Brushstroke. The phenomenally fresh and buttery sushi is presented on elegant plates prepared by Eiji Ichimura. Blond wood and amber lighting is complemented by Lacquered Japanese ceramic ware and creates a gorgeous and traditional ambiance. Their signature dish is the chawan-mushi a steamed egg custard decadently topped with a black truffle sauce and melt in your mouth snippets of Dungeness Crab. This Michelin-starred venue is not to be missed by anyone proclaiming to be a sushi aficionado.
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by Jarrad Kulick