Where can I find sushi Ikumi?
Nestled within the vibrant and bustling cityscape of NYC, Sushi Ikumi can be found in the quiet neighborhood of SoHo, Manhattan. At our sister restaurant, Hirohisa, Chef Hiro brings out the best flavors of each seasonal ingredient with his expertise and care.
What is the best sushi bar in Tokyo?
Sushi Ikumi, Sushi Noz (Ash Room), and Sushi Ginza Onodera (lunch) are the perfect restaurants for both patrons new to high end sushi and those with experience who are looking to have consistent, well-priced meals. TLDR: Sushi Ikumi is the sushi bar from Hirohisa.
Where to eat high end sushi omakase in Tokyo?
Sister restaurant of Michelin-star kaiseki restaurant, Hirohisa, serving Michelin-star level, high end sushi omakase by Chef Jongin Jeong, who previously worked at Hirohisa and Japan. Already dined here four times, just to show how highly I regard the sushi omakase here.
How good is the sushi at Uni?
If you are into toppings, etc on your sushi, not quite the place for you. There are only 8 seats, so quite an intimate experience. Uni was particularly good as was the tuna... both just melted in your mouth. The rice was perfect here! Mildly acidic and wasn't falling all over the place or coming apart.
Featured In
Debuting five months ago, Sushi Ikumi is one of the city’s newest omakase additions from the same team behind kaiseki star Hirohisa located just next-door.
The Absolute Best Omakase Sushi Menus in NYC
Debuting five months ago, Sushi Ikumi is one of the city’s newest omakase additions from the same team behind kaiseki star Hirohisa located just next-door.
Is Bozushi a big deal?
However, with the exception of course 15 – Bozushi, which by the way is fantastic – I didn’t see it. Not a big deal, but it may disappoint some people who get their hopes up.
Is Isaki a white fish?
Remember that Isaki I mentioned earlier? It returns as part of Course 7. The best thing is that despite being a shiromi (white-fleshed fish), it still has a layer of fat that makes it decadent, particularly when it matures.
Is Aori Ika the highest squid?
It’s also Aori-ika (bigfin reef squid) season. Not to over-emphasize this beauty, but as the fantastic book “Sushi” by Kazuo Nagaayama, Hiroshi Yoda and Kazuhiko Tajima puts it, Aori-ika is “ranked highest of all squid species”. Ok then. If you think that squid is chewy and therefore difficult to eat, try Aori-Ika, prepped properly. Sliced delicately, left for a day or two to soften, served malleably as nigiri. Delicious.
Does Ikumi serve sushi?
Before I get into the Omakase, a word to the wise. Eater – that small food blog – mentions that Ikumi serves Kyoto-style sushi (aka Kyozushi). As background, since Kyoto is far from the water, locals focused heavily on cured fish, specifically mackerel, and wrapping sushi in kombu, not Nori.
What is omakase sushi?
Over the last decade, New Yorkers have readily embraced omakase sushi––the Japanese-rooted tasting menu typically dedicated to seasonal nigiri and other small seafood-focused dishes known as otsumami.
How much is the Nigiri menu at Toshio Tomita?
In the backroom, chef and owner Toshio Tomita is offering a $200 menu with 17 nigiri bites, a hand roll, and soup or soba. And at the restaurant’s front counter, he’s serving a more accessible $110 menu that includes 12 pieces of nigiri and a hand roll.
What is the sushi noz?
Since its debut in 2018, Sushi Noz—helmed by chef Nozomu Abe––has earned street cred among sushi enthusiasts as one of the city’s premiere, and more authentically Japanese, omakase experiences. With a blonde wood bedecked aesthetic inspired by Edo period teahouses, this counter-only engagement offers two dining experiences: the eight-seat Hinoki Counter ($395), presided over by chef Abe; and the adjacent seven-seat Ash Room ($225), helmed by co-head chefs Derrick Choi and Junichi Matsuzaki. Menus at each bar each consist of around 95 percent Japanese ingredients, many of which the team imports up to five days a week directly from Toyosu Market. While each menu spans roughly the same length, the progression changes. Diners at the Hinoki Counter begin with around five appetizers, but those at the Ash Room commence their meal with two starters before moving into anywhere from 13 to 18 nigiri bites. Overall, expect traditional Edomae-style nigiri, with occasional global influences. During the pandemic, the team launched adjacent Noz Market, where customers can purchase pristine Japanese fish to take home and cook, in addition to an abundance of pre-made dishes.
What color is Ginza Onodera sushi?
When sitting at the eight-seat counter within five-year-old Tokyo export Sushi Ginza Onodera, one might note the deep brownish-red hue coloring of its rice. And that’s because new head chef Takuya Kubo (who previously helmed Ginza Onodera’s Honolulu branch) seasons his shari with two types of red vinegar, which amplify the rice’s umami and further work to complement supporting bites of seafood. Of course, with its home base in Tokyo, the team is sourcing fish five days a week from Toyosu Market, and diners can often find hyper-seasonal (and luxury) seafood items not found elsewhere in the city. Pending the season, that could include black abalone, tuna head, and shirako (cold milt). While many NYC omakase counters only offer dinner, with its Midtown base, Ginza Onodera offers three lunch menus suited to quicker dining, priced at $100, $150, and $200. Dinner entails just one option priced at $300, and includes a longer series of otsumami before moving into a shorter nigiri block of around eight or so bites, followed by soup and dessert.
How much does Sushi Noz cost?
Cost: $225# N#Since its debut in 2018, Sushi Noz—helmed by chef Nozomu Abe––has earned street cred among sushi enthusiasts as one of the city’s premiere, and more authentically Japanese, omakase experiences. With a blonde wood bedecked aesthetic inspired by Edo period teahouses, this counter-only engagement offers two dining experiences: the eight-seat Hinoki Counter ($395), presided over by chef Abe; and the adjacent seven-seat Ash Room ($225), helmed by co-head chefs Derrick Choi and Junichi Matsuzaki. Menus at each bar each consist of around 95 percent Japanese ingredients, many of which the team imports up to five days a week directly from Toyosu Market. While each menu spans roughly the same length, the progression changes. Diners at the Hinoki Counter begin with around five appetizers, but those at the Ash Room commence their meal with two starters before moving into anywhere from 13 to 18 nigiri bites. Overall, expect traditional Edomae-style nigiri, with occasional global influences. During the pandemic, the team launched adjacent Noz Market, where customers can purchase pristine Japanese fish to take home and cook, in addition to an abundance of pre-made dishes.#N#How to book: Reservations are available via Tock. Order takeout and delivery via website or Noz Market.
Where is Kunihide Nakajima?
Tucked away in Chinatown’s Canal Arcade, chef Kunihide Nakajima debuted his covert, eight-seat sushi counter with a stunning interior (typically he can serve 10 in non-COVID times) two weeks before indoor dining was shuttered for the first time in March 2020. Those familiar with Manhattan’s sushi scene will know Nakajima earned his own devout following over the years during his tenures at venerated omakase haunts Sushiden, Sushi Inoue, and Uogashi, and opening his own place has been long anticipated by many. At Nakaji, the single omakase runs $225, and spans from otsumami to a hot plated dish before sliding to 12 pieces of nigiri, followed by soup and dessert. Nakajima sources his ocean animals from Tokyo’s Toyosu three times a week. Also, within Nakaji is a nine-seat cocktail bar (sadly not in operation because of COVID, but the team plans to relaunch as soon as it’s safe), Bar Nakaji, that’s dedicated to Japanese cocktails and rare Japanese whisky (with nearly 90 bottles on the menu).
Where is Daisuke Nakazawa?
By now, most know the story: Daisuke Nakazawa was an apprentice at Ginza’s micro sushiya Jiro , the subject of the cult status Netflix film on the beauty of sushi. In 2013, Nakazawa set up shop in NYC, and has since gone on to open counters in Washington D.C. and Aspen.
What sauce goes well with yellowtail sashimi?
Yellowtail sashimi matched with jalapeno, served with yuzu citrus sauce.
How many pieces of sushi are in a California roll?
Combination of 3 pieces of sushi, 6 pieces of sashimi and 1 California roll.
What is the sauce on shrimp tempura?
Shrimp tempura, cucumber inside topped with spicy crab, garnished with eel sauce & spicy mayo with crunch and masago.
What are some good side dishes to serve with shrimp tempura?
Shrimp tempura, cucumber, avocado and lobster salad, with eel sauce and spicy mayo, crunch.
