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Sushi of Gari--A Breathtaking Experience


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Sushi of Gari--A Breathtaking Experience

Porthos | Nov 1, 2001 10:20 PM

I must admit, I was a little skeptical after glancing at the menu while waiting for my ever-so-fashionably late dinner companion. Nothing looked too adventerous or spectacular. Luckily, we were able to get a seat at the sushi bar and order omakase. In a matter of minutes, we were groaning in pleasure:

1) Minced toro with pickled radish: toro was yummy as toro always is
2) Grilled salmon (smoked): heavenly. There was a smoky and grilled taste to this wonderfully silky salmon
3) Yellow tail brushed with sesame oil
4) Grilled Toro: again. Some amazing toro
5) Fried Oyster: hot and yummy
6) Mackeral (grilled) with daikon: one never gets tired of that grilled taste
7) King crab leg: sweet and briny. There was lemon undertones and the swath of sesame oil was nice.
8) Tuna with tofu sauce: you must try the tofu sauce
9) Flounder with liver: the flounder is very firm and toothsome in texture. Loved the liver,
10) Fresh Mackeral with sesame oil: I’ve never had mackeral this good.
11) Snapper with shiso and liver
12) Grilled minced eel with scallions and sesame seeds
13) Bonito topped with shiso
14) Grilled scallops
15) Fresh Abalone: Oh so good. The firmness of the abalone and the sweet saltiness was ecstatic.
16) Steamed Eel sprinkled with coarse salt: Took our breaths away. The eel was so meltingly soft that it boggled the mind.
17) Salmon roe: The roe was marinated in something. Each egg stood out and crunched with an individuality that was amazing. It was like eating salmon roe all over again. Most of the time, it’s a sticky mushy mess.
18) Snapper with shiso and sweet jelly: the jelly was a little sweet and had an undertone of citrus that was very elusive.
19) Squid with quail egg: sigh…
20) Salmon with tomato and onion: perhaps the most boring piece of sushi that night.
21) Live Giant Clam: challenged the abalone as the best dish of the night. The chef scored the clam and gave it a good wack so the clam could contract and fan out—-displaying the chef’s beautiful knife-work.

Must haves: Abalone, Giant Clam, Steamed Eel, and the grilled toro.

This might well be the best sushi experience I’ve ever had. The fish at Kuruma Zushi might arguably be better, but I love the little spin that they do here. I’m not sure if this is more traditional Japanese or more new wave Japanese but it was heavenly indeed. I would not hesitate to return. The total was $130/per person after tip which is on the expensive side, but that’s not too bad considering the quality and of the ingredients that we were given and the sheer quantity that we consumed. A few parting tips. If you go omakase at the sushi bar, there's no need for additional soy sauce and wasabe. The chef (I'm not sure if it's Gari) politely reminded us that the sushi did not require additional sauce. Also, I doubt one could get the same experience sitting at a table. The printed menu does not do justice to the true potential of the place.

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