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Manhattan Sushi

Moving from NYC, some last sushi before i go


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Restaurants & Bars Manhattan Sushi

Moving from NYC, some last sushi before i go

charlie_b | | Jun 18, 2008 12:49 PM

in my years in NYC, i have learned to be a sushi-snob. quality is paramount, selection is important, creativeness is enjoyed, although i love the traditional as well. even the great places tend to excel in one or the other, and i'm OK with that.

my current favorites: traditional/Yasuda; creative/Soto
favorite delicacy: uni (i can wax poetic about this stuff)
runner up: kani miso (really hard to find)
always enjoy trying new-to-me things

others i have enjoyed, and why:
- Nobu - special preparations using raw fish, not for traditional
- Seki - years ago, when they were still new, for inventive, creative (only went once)
- Sushiden - also years ago, they've gone up and down in quality, but they have kani miso, and good quality uni, and often some unusual bits that are rarely seen in NYC

places that i may have enjoyed once or twice, but went downhill in a can't-go-back way:
- Blue Ribbon Sushi
- Hatsuhana

based on the research i've done, i'm intrigued by the following:
- 15 East (Hokkaido uni)
- Ushi Wagamaru (omakase, but "must sit" with Hideo and buy him drinks?)
- Kanoyama (for daily specials and/or omakase involving daily specials)

so, assuming i only have time to fit ONE of these places in, and based on my preferences and interests -- which would you recommend and why?

it seems obvious/likely i would need a reservation for Ushi (due to restriction of sitting with Hideo), but would they be necessary at the others, assuming it was not a predictably-peak time?


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