a dinner at Blue Ribbon Sushi- SoHo

While I've been to Blue Ribbon in Park Slope, I hadn't had a chance to dine at Blue Ribbon Sushi in SoHo-- until last week. After a rowdy few hours of bank-crowd cocktails at The Bailey, five of us split from the large group to pile into two cabs. Our out-of -town colleagues (one each from Belgium, the UK and Germany) insisted this was the first choice for our sushi craving this evening.

The dimly lit venue with grey and sunken wooden benches dominating the atmosphere- appeared nearly empty, and yet our lack of reservation still caused a bit of commotion. Our warm, pink cheeks insisted that we were happy to squeeze into a booth.

We allowed the out-of-town gents take the reigns on the menu, as they had their set of favorites. Among those, the Ise Ebi Sashimi- a whole raw lobster with miso butter, the very special platter and platters of chef-recommended rolls and appetizers. To sip, we had a few bottles of sake from the tremendously extensive list, beer and wine at the server's discretion.

The venue is a winner of the Best of New York Awards, and rumored to have the best raw fish in town. Albeit undeniably spectacular, I'm not sure I'd grant it that honor (eh hem...Masa).

Ise: Power Lunch

If you work at Deutsche- you lunch at Ise- at least once a week. Clad in power suits and knowing glances, this mock bankers club boasts real-deal Japanese sushi with extremely efficient service. Our pretty server thoughtfully read us each special, which were handwritten in Japanese.

We decided to share the bacon wrapped scallops for our starter and each have a seared tuna salad. The scallops were massive and quite plump and well-matched to the salty bacon. I struggled to take a piece down in one bite (gracefully). The tuna came fresh, flavorful and spiked with ginger dressing. Though a light and healthy meal, I was quite content.

Next week? Tomorrow?

a lunch at Naniwa of Japan

We settled into a Naniwa of Japan after the lunch crowd had dispersed. The servers seemed a bit ruffled over our 2:30pm arrival, but agreed to seat us. The interior offered a subtle elegance meshed with function. I imagine the tight space would be a bit overwhelming for some during peak hours.

We decided to share a few items on the menu: Sashimi Deluxe platter with Miso soup and Yakitori. The sashimi came in a generous portion and quite fresh. I would have preferred the fish to be cut a little thinner, but the variety of five types of fish including Yellowtail garnished with thinly chopped scallions and tuna with marinated seaweed- was quite lovely. The Yakitori (BBQ chicken on skewers) impressed me with the negamaki style scallion addition and awkward potato salad/strawberry decor.

The service tapered off towards the end--and we were basically asked to leave-- our server was clocking off. A bit awkward as we were only there for 25 minutes, but I suppose few linger at lunch in Midtown during the week.

Images: from my iPhone

a lunch at Azusa of Japan

With a three-day weekend rapidly approaching, it only seemed appropriate to take a formal lunch. The suggestion of sushi lead us across the street from the office at Azusa of Japan. Given that the spot has been consistently used for meetings, I assumed it was excellent (glass half full, versus: it's popular because it's close). Well, the moment I walked in, I realized I had been here- and blacklisted- the spot three years ago.

While the downstairs area is cozy and a bit appealing to the eye, the dining room is drab and depressing. I decided to remain point positive. We sat down and ordered drinks. I sipped on the house Oolong tea, which I found to be a well-executed twist on the traditional iced tea found in restaurants.

We ordered the Deluxe Assortment of Raw fish with salmon, fluke, mackerel, yellowtail and tuna. Served on a modest bed of seaweed, the dish had a simple aesthetic quality. Rice and a bowl of miso soup accompanied the entree. The fish could have been cut thinner; and didn't taste exactly fresh. The rice approached perfection and the soup- a bit on the salty side, though decent.

--

After reading media coverage on Azusa, it's an easy mistake to make. Given that they are one of the few Japanese restaurants to serve fugu (blowfish) in season, it draws attention. The Daily News describes the venue as romantic- perhaps they were seated in some secret portal? Further research revealed mixed (and mostly negative) reviews.

The appropriately foggy image is from: The Daily News.

Masa: it's love.

Sitting down to sushi from Chef Masa Takamaya is something that is deeply enjoyable- a pleasure I found myself in for the second time, last week. The Time Warner building setting would lend thoughts of kitschy American dining, but tucked within is a gold mine- between Landmarc, Masa and Bouchon Bakery.

We sipped on Fiji still water and mulled over the wine list. My dining partner selected a dry white Italian wine- to follow suit with our chefs choice of selections. The service proved impeccable, if not overbearing- and the fish gorgeously presented. New York Magazine highlights the seasonal menus, as well the magazine's food writer Adam Platt has rung bells of praise for the experience.

a dinner at SUteiShi

After an overindulgent New Years Eve-heavy in roast duck, rack of lamb and champagne- we craved a light sushi dinner at home in the city. With Haru closed and the cold and wind subdued, the Seaport posed a good option. We tucked ourselves into 2009 Michelin Guide recommended SUteiShi.


We peaked our appetites with Asahi beer and unoaked chardonnay. The chardonnay was excellent, certainly a gorgeous match for the Japanese menu. The decor: clean, modern and laced with red fluorescent lights. Our server a bit overambitious to walk us through the menu.


We commenced our light bites with edamame. Sea salt and black sesame sauce were offered to the side for dressing. A satisfying touch, to be sure.

For our second course, we indulged in the house-made blue crab gyozo with lime and chili spicy sauce. A bit oily in appearance, the gyozo were actually quite light. The sauce properly cut the richness of the crab and pasta.

For our main course, we decided to share a specialty fusion roll and a variety of single sushi pieces. Having a certain affection of banana in fusion rolls, we selected the Jade: banana tempura, campyo, avocado and black sesame seeds on top. The roll in a word: buttery. For our individual cuts: fluke, white tuna with miso glaze and seared scallion, toro and scallop. Each piece proved excellent, though the scallop took the cake.

Though a lovely experience, we felt a bit of pressure from our server to order more and carry on through dessert. Perhaps SUteiShi would like to graduate to a finer dining experience, rather than easy set of courses for neighbors?

images: from my iPhone

a late lunch at Iron Chef

A good friend (and probably one of my favorite hometown-transplants to the city), John, called me up this morning, to meet in Brooklyn Heights, for lunch. He suggested sushi at Iron Chef. One stop from Wall St, I didn't argue. We settled into the exposed brick and slate dining room- tucked away from the dismal rain. I ordered a house cold sake, Vadim a crisp and light Asaki.


While impressed that the server brought ice to keep my sake cool, I felt inclined to ask for a cucumber garnish after my first sip (much improved). We sank in good conversation and spent our time with the menu. John chose a few rolls: Monkey (shrimp tempura topped with avocado and three sauces) and a spinach roll. Both came in a massive portion, the key to the Monkey was the sauces, mentioned John.

I started with a house salad and decided on the B.B.Q Squid (broiled with sweet and sour brown sauce) for my entree. The mollusk was quite firm and well matched with the sauce, shaved carrots and cabbage. I simply couldn't finish it. John and Vadim were glad to assist.

Vadim chose a few rolls to share with me: Iron Chef Roll (tuna, fresh scallop, avocado and caviar) and the Sumo (Japanese white tuna, eel, vegetables and caviar). While these rolls lacked the aesthetics in presentation to the other dishes, they were quite satisfying. The balance of rice and contents is spot on.

In terms of ambiance: the crowd was mixed: couples, small groups and singles. It should be noted that the servers/sushi chefs are massive fans of early to mid-nineties new age music.

a dinner at Nobu 57

Long overdo, I stepped into Robert DeNiro's 'star-studed' Nobu 57, for dinner last night. I had the pleasure of meeting with a former colleague for a drink at the bar first- where the bar keep grabbed my arm, "Is that a Casio calculator watch?! Hey check it out," he waved to a few people behind the bar. We sipped until our 8:00pm reservation and headed upstairs. The team of hostesses worked seamlessly together in the 13,000 sq ft, 2 story restaurant. For a large space, the decor felt intimate and appropriately dark.

We sipped wine and perused the menu- ordering edamame and the Rock Shrimp Tempura with Ponzu to start. Whereas, the edamame is standard with course sea salt, the Rock Shrimp were a step above: light, fresh and tender.

We transitioned into a second course: Black Cod with Miso and Mesculin greens with a ginger-fused dressing. The Black Cod is among the best I've sampled. Large buttery flakes of fish fell on to our plates and we negotiated with our cutlery.

For our third course, we shared a large platter with a soft shell crab roll, spicy tuna, salmon and Eel. I tend to lean towards fusion dishes, but was quite happy to sample the fish in comparison to other venues' quality. Although the soft shell crab was excellent (and in season), the salmon and eel won my affection.

Image: USA Today.

Japanese Sushi Art

Chef and writer Ken Kawasumi aims to promote his book on decorative sushi with mammal shapes. He's also recreated Van Gogh's Sun Flowers with sushi.

haru: a pleasant surprise.

Vadim and I popped into Haru last night for a cocktail. As per usual, the temptation of fresh sushi and sashimi proved to difficult for Vadim to turn down. While sipping on sake and some sort of muddled cucumber and elderflower cocktail, we looked over the menu.

To every dish we discussed ordering, the bartender widened her eyes and said, "That's really good. That's my favorite." Now, I'm not sure if nearly every item on the menu is amazing, if she had a limited vocabulary or just wasn't well-versed in her craft, but we took the reigns and made a decision. To start we had a sashimi carpaccio: white tuna, salmon and tuna with crushed garlic and truffle oil. Although the combination could be a bit intense for the fish, it was quite delightful. The fish was beautifully sliced with the texture approaching perfection.

I switched to a Ketel martini (which seemed to offend the bartender...but one shouldn't have more than one sugary cocktail in a sitting) and befriended a few folks at the bar. A lawyer spoke of living on the Upper East Side and driving to work every morning on the FDR. A pleasant woman nibbled on Miso Black Cod, sipped champagne and divulged that she just moved in next door.

"You live at sixty-three?"

"Sixty-seven!"

"Oh, I'm at sixty-three. We're neighbors! How do you like The Lofts?"

She took a bite and discussed real estate for a bit while Vadim ordered a Sapporo and selected our next pleasure: Super Dynamite Roll. The gorgeously presented dish is a spicy combination of: tempura tuna, freshwater eel and asparagus doused in Sriacha, spicy mayo and eel sauces. The texture is spot on, the portion: immense and satisfactory.

Haru is a bit dangerous: delicious, aesthetically pleasing modern decor and just a hop, skip and a jump from my apartment. Stick to traditional drinks, wine and sake. The fusion cocktails are a bit overdone. Otherwise: spectacular for a chain.


Image: Eater NY (I plan to upload my own shots later!)

found! Financial District's best budget lunches.

(Mobile uploads...but you get the idea of the dishes).

Whenever I come home from work, I notice this gyro cart packing up. He's located directly across from my building- advertising $3 gyros and $4 lamb or chicken over rice. That's the cheapest I've seen in the city. Although my favorites are on 39th and Broadway (for taste) and Water and Wall, (for convenience, he's always there) I've been anxious to try this particular one. The next block up (at Hanover) the gyro cart guy has a pretty solid circa 1980's sweater that is gray with purple teddy bears and hearts (a major selling point). But: today is the day. I'm home resting my toe and I'm really not walking much farther than across the street for sustenance.

This may all seem like a lot of build up for a gyro cart, but I feel that is very dominate presence in the NYC vending marketplace. They deserve the discourse.

Ergo: approximate coordinates are Wall Street between Pearl and Hanover (that's directly in front of Deutsche Bank). I'm going to start by emphasizing that this is the most friendly (yes more than the teddy bear sweater guy, but only by a hair) gyro cart guy I have ever encountered.

"Lamb?"

"Yes."

"Just lamb?"

(Nod)

"Sauce?"

"Both"

"Lots of hot?"

"That's enough"

"More sauce is better"

"Ok"

"Vegetable?"

"Yes"

*Grin from ear to ear* "Drink?"

"No thanks'

"Beer?"

(Pause)

"I joke! I have no beer. Beer is what you should have miss! You live right there? You should have dropped off your bags, then had lamb"

I handed him a five. He reached into his pocket and extended a dollar.

"We're good, it's yours."

"It's only four, Miss."

"We're good."

"But Miss."

"We're good...see you later."

He nodded. Smiled. Waved.

--->The key: chickpeas in addition to the regular mix, as well the chopped bell peppers. His veggies were super fresh, well prepared and you could tell he was serious about not letting the meat dry out.
While on the subject of cheap eats, I thought I'd share a sushi roll I discovered the other day. Zeytuna's sushi bar is highly active during lunch hour, but again: I work in Midtown. Occasionally, if I get to the store right after work, or on the weekend, there is still a good selection of fresh rolls.

Let me introduce you to the Hawaii roll. It's more than enough to fill me up with: tuna, cucumber inside and large slices of avocado, tobiko, wasabi sauce drizzle and thinly sliced almonds over the top. Twelve pieces! Six slices of avocado!

So yum for $6.99. Cheaper if you're a resident of the Financial District or a student. Show your ID and get a 10% off card.

Recession be damned.

Japonica: I've got nothing for you.

I found myself in Japonica last Wednesday: a place which claims to be the best sushi in town (according to Zagat). I'm not sure that I follow this logic, Zagat. Jason and I shared a platter of varied fish, shrimp tempura roll, sweet potato roll and beef negemaki. All I can really say: filling. The service polite, well delivered- but really there isn't much else there. It's run of the mill, standard sushi. No fireworks. No dancers. Easy location.

Quirky and Delicious: Miya's Sushi

Vadim treated me to Miya's Sushi in New Haven for Valentines Day dinner. The space was packed with Yale students and one boisterous middle aged couple. I was glad we called ahead for our 10:00pm reservation. We settled into the awkardly decorated front room: a rugby striped carpet, simple tables and a hodge podge of framed 'art.' To start, we sipped on a smal bottle of "dragon lady sake:
ginger, lemongrass & clover honey sake. victory drink of lesbian chinese pirates of the south china seas. also popular with sorority girls everywhere"

We decided to share several plates: Tokyo Fries (shoe string potatoes with a spicy curry & tomato aliole sauce drizzled over top) and a collection of rolls:

"kraken roll"
szechuan peppercorn seasoned tempura squid & scallions

"oo la la mitzvah! roll"
winner of the prestigious 2008 l'chayim world sushi award; this award winning roll was developed by rabbis [of the lost tribe of china] as a gift to the israeli national ping pong team in support of their quest for an olympic medal. Tempura wild pacific king salmon, brie cheese, avocado & ch'i energy

"italian stallion roll"
(inspired by sylvester stallone), Miya's boasts that the roll is their "most masculine creation" – rare-fried tuna, new york mascarpone cheese, pistachios & orange marmalade

curry okra roll (yes tempura, and delightfully southern)

....While waiting for our rolls, the server brought us complimentary miso soup with cauliflower. Savory, textured and one of the best miso soups I have ever tasted.

Each roll was quite obviously lovingly prepared. Although the suggested portion is three rolls per person, I found them to be heavy and quite filling. We were quite content with with a two roll to a person ratio. I would have to say that I enjoyed the 'italian stallion' the most- the marmelade and pistachios added a curious texture and variation in flavor from the typical fushion sushi joints. The Tokyo Fries were perfect for sharing and quite massive in their portion. We had quite a bit left over (perhaps better for four people?)

Beyond the food, Miya's is wonderfully down to Earth, full of energy and humor. The menu pushes the card by stating that certain rolls or beverages are for "Asian's only" and "You can only order this if you're African American."


In short: Miya's is a good reason to get out of the city and head up to New Haven. After our meal, we met up with friends George and Gigi at Anchor. The bar is on the Yale campus (College Street and Chapel)...your quintessential university dive with four dollar shots of bourbon (yes, we did) and $2.50 cans of New England Lager. We were delighted to enjoy the company of Gigi's pal, Greg, who insisted, "Russians? Gigi what is this? I don't like your Communism! Trying to take my Jew fortune?!" He lifted a fist of bills, "I'm going to spend my Jew cash on some shots for everyone!" I was crying...I was laughing so hard. Not to mention his top five reasons why Virginia is an amazing state...I think he only made it to four (and tobacco production was one).

january closing polaroids, a collection

skull girl, kappa

times square: opening.

enchiladas

Tsukemono

Welcome to the neighborhood, Shinju

Another great fusion sushi joint invades the Slope! Shinju is tucked into a low-lit, red room with sloping red fabric. The service is prompt, friendly and the sushi chefs confidently integrate fruits, and house made sauces, into their signature rolls.

We started with the House Miso and Asparagus Crab soup. Light broth colored with lump crab and carved veggies, the soup strategically wet our appetites. For the second course, we chose the Wasabi Tuna. A long, thin dish with thinly sliced, toasted white tuna and tuna sashimi poised on mescalin greens with Shinju's fresh wasabi sauce. A light and appropriate spread that peaked our interest, without being too heavy. Our server carefully placed our third course before us: the Sakura, Snow White and Spicy Sea Scallop crunch specialty rolls.

As expected, the presentation was gorgeous. The sakura roll came shaped in a cherry blossom with the other rolls divided into branches. The textures magnificantly crafted, and the rolls decenlty sized. The details:

Sakura: Spicy Tuna, Salmon, Yellowtail, Avocado and Tempura Flakes with Soy Seaweed Plum Sauce. Yes, really. All of those things. And it's a beautiful marriage.

Snow White Roll: Rock Shrimp Tempura with Spicy Lobster and Spicy Kani in a Spicy Creamy sauce. Not the all-star on the platter, but definitly held its own. I think that perhaps this roll wasn't appropriately matched to the other rolls in terms of its firmness and consistency. The flavor was fresh and exciting, but not as much of a bang as the afore mentioned Sakura.

Shinju will let you bring in your own beverage, free of corkage. I thought that perhaps they didn't have their liquor lisense yet...but they did have bottles of wine and sake on their shelves. Unsolved mystery....

Worth checking out.