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