I had omakase at Blue Ribbon Izakaya . It was quite fantastic.starting with some little dishes and then some sashimi. Some wonderful monk fish liver. Then some ika una (squid with uni) . I haven't had that in a very long time. Sometimes it's made with strips of squid mixed with the uni. This was with the scores squid and rolled around the uni. It was accompanied by house made ikura which was also excellent. Everytime I look at the photo (attached) I want some more of the squid and uni. Soooo Good.
The sushi was quite excellent as well. I have had 3 different head sushi chefs serve me there and each had his own style but all were excellent. There is usually Kaz ,but when he is off two others take his place. Three of the guys chefs are from top notch sushi restaurants. Ushiwakamaru, Hatsuhana, Sushi Gari, and one has been at Sullivan St. Blue Ribbn for years.
The cooked food is delicious also. The bone marrow is especially good, so is the oxtail rice. I had the scallop skewer tonite ,which was excellent.
This sushi restaurant is amazing and at much less cost than the top tier sushi places. It rates as top tier, if you eat at the sushi bar, with the number 1 chef serving you , and you ask for one piece at a time. it helps if you speak some Japanese or show appreciation for what he does. Your omakase will be far better than the omakase served at the tables or the the usual they do is served all at once.
Be sure to get some cooked food also, not too much , because the omakase is quite a bit of food. But the Executive chef in the kitchen is fantastic.
There seems to be empty seats at the sushi bar quite often , even when the restaurant tables are full. I highly recommend the omakase here. ( Only negatives are, no fresh wasabi. Omakase chef does omakase for the tables also, so very busy).