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Sharing food, trading favorite spots with others, experiencing known classics and discovering new ones — sure, there's self-interest involved, but not selfishness — it's pretty social stuff. So discovering Kura in a sliver of a spot on St Mark's about a month ago created quite the dilemma. To share or not to share? There's been some sharing, but not until Tasting Table blew its cover Friday ("An Unmarked EV Sushi Spot Worth Finding") has being selfish about New York City's best new sushi spot not been an option. The jig is up. The secret's out. Pretty quietly and all of a sudden, New York has gained a brand-new sushi restaurant of a caliber that on two visits has to rank it in the top tier of the city, and on St Mark's of all places.
Kura: New York's Best New Sushi Slideshow
This open secret at 130 St Mark's Place is just steps from Avenue A. It boasts no sign — just a noren fluttering in a doorway. Behind that door is a small, exposed brick space and a sushi bar that has all the familiar Yasuda wood echoes, but manned not by the more business-like, and sometimes grumpy itamae uptown, but by a jovial, smiling sushi master, a Japanese sushi Santa Claus whose 13- to 14-course, $65 omakase is likely to be considered by the city's sushi lovers the greatest gift they've been given in a while. The pace is great, the fish makes you close and roll your eyes back, and you don't have to be a trustafarian or investment banker to afford it.
But who is this smiling sushi man? Does he work alone? And how did this come about? Enter Huey Cheng, who recently shared details about Norihiro "Miyake" Ishizuka and how Kura came to be. New Yorkers may be surprised to know that its latest great sushi spot comes to the East Village on Miyake's second New York tour courtesy Japan via Ann Arbor, and a restaurateur whose only restaurant experience consists of two years waiting on tables at Miyake's previous restaurant.
"My partners and I waitered for chef while attending school at Michigan," Cheng explained. "His food was so delicious. So much that I would always spend the money I made eating there as well. Back then, we joked (somewhat) about opening a restaurant together one day in the future. After I graduated and worked in corporate for a year, he closed down his Kerrytown restaurant Yamato in Ann Arbor, and his wife wanted to return to Japan. However, chef didn't want to go back yet, which was when I saw the opportunity to open a restaurant with him. And what better place than New York City?"
Cheng said that they chose the St Mark's space because it was the best value at the time, and because they liked the heavy presence of Japanese retailers in the East Village (when can we start calling this New York's Little Tokyo?). Kura wasn't modeled after any one specific restaurant, but designed with the idea that it would be a sushi counter where the chef's cutting board would be a stage show, a sushi setup he claims New York City lacks. But the space's New Yorkness has been incorporated into that setup. For example, the exposed brick, which Cheng believes helps to create a Zen-like atmosphere. It was important to the team that there be no "tacky glass showcase of the fish," and no barrier between the chef and the customer. "Most importantly," said Cheng. "I wanted customers to see the chef's hands and skills at a comfortable eye-level.""Inside this small, exposed brick space is a sushi bar that has all the familiar Yasuda wood echoes, but manned not by the more business-like, and sometimes grumpy itamae uptown, but by a jovial, smiling sushi master, a Japanese sushi Santa Claus whose 13- to 14-course, $65 omakase is likely to be considered by the city's sushi lovers the greatest gift they've been given in a while."
There is no menu at Kura. The idea is to feature seasonal ingredients and rotate the kappo dishes at the beginning of the meal to highlight chef Miyake's array of skills to make sure customers don't get the same dishes on each visit. These kappo dishes, which are followed by sushi, are the traditional cooked dishes from Osaka where he started out, and focus on simplicity and tastiness in contrast to Kaiseki (Kyoto) dishes which focus on presentation. "In Japan, Osaka is the mecca for cooked food," noted Cheng. "While Kyoto is not as much about taste as it is about aesthetics."
So it's all about the itamae (the chef who stands “in front of the cutting board”) but who is this guy? This is a chef with more charm and personality than many of those in the city combined. According to Cheng, Miyake was born in Shikoku, Japan, and began his culinary training at age 13. Forgoing high school, he moved to Osaka to work at Midori in Osaka, specializing in kappo cuisine. Seven years later, he continued to advance his skills by making sushi in Ginza, Tokyo, working at Hongjin.
Is Kura New York City's Best Sushi Omakase Deal? - Recipes
The Sushi Legend is a passion project, borne from an unhealthy amount of time/money/battery spent digesting sushi both literally (through eating) and figuratively (through, uh, books). Ever since my mom brought me my first futomaki as an after school snack – I can still taste the fridge-hardened rice – I’ve been fascinated by a craft that is simultaneously simple and complex, both built on tradition and driven by modernity.
The name is driven from a desire to profile the legends of the sushi world. Apart from being a creative outlet, this blog is a testament to those itamae, as well as my love for sushi. I love the harmony of the shari and neta, I love experiencing different interpretations, but most of all, I enjoy how difficult it is to fake. My hope is that readers will use these words to share in my love for one of Japan’s greatest cultural gifts. Or at the very least, realize that the internet has now become a place for anyone to write anything that they want.
45 Best Sushi Restaurants In Sterling | OpenTable
New Sushi Restaurant Replacing Eammon's in Old Town to.
Sushi restaurant The Handover, which is replacing Eamonn’s Dublin Chipper at 728 King Street, is planning opening tomorrow, according to staff at the restaurant.. A sign in the window says the restaurant is focused on hand rolls called temaki. “The most important thing to know about hand rolls is that they are best enjoyed the moment they are made [when] the nori is at its most crisp, the. Naruto Sushi is a restaurant located in Sterling Heights, Michigan at 34788 Van Dyke. They are open every day of the week. Due to the cost increase, we are raising the price of the lunch special menu from $8.50 to $8.95 as of 4/16/2018. These are our menus. Check them out and see what you like!Naruto Sushi has recently opened on October 11th, 2o12. The former owners of Ninja Sushi, Jin Sook.
Aoba Restaurant - Sushi Restaurant - Sterling 20165
This is the best sushi in the area due to recent new owners. Yum!' 'So yummy and friendly' Recent Visitors to Aoba Restaurant. 9/25/2016 . A diner from Takoma Park, MD tried it, liked it, and rated it . They liked the food, liked the service, and liked the ambiance. Pros The sushi was of high quality and the service was excellent. This is the best sushi in the area due to recent new owners. This Restaurant Has Jet-Powered Sushi Boats and a Marine Biologist on Staff (Seriously) Is that really necessary? by Whitney Filloon @whitneyfilloon Aug 19, 2016, 5:00pm EDT
POKE SUSHI BOWL – Sterling, VA | Order Online | Poke.
Poke Sushi Bowl Restaurant offers delicious tasting Poke Sushi Bowl in Sterling, VA. Poke Sushi Bowl's convenient location and affordable prices make our restaurant a natural choice for take-out meals in the Sterling community. Our restaurant is known for its variety in taste and high quality fresh ingredients. Menu, hours, photos, and more for Miyama located at 20789 Great Falls Plz, Sterling, VA, 20165-2496, offering Dinner, Asian, Japanese and Lunch Specials. Order online from Miyama on MenuPages. Delivery or takeout. Sterling, VA 20164. $12 - $15 an hour. Easily apply: Urgently hiring : Line crew members will be responsible for preparing food (no experience required), using point-of-sale systems, and other various side jobs. Today · Save job. Server new. Wasabi sushi and Hibachi. Chesterfield, VA 23832. $12 - $20 an hour. Requirements. Driver's License. Easily apply: Job Types: Full-time, Part-time. High.
Sushi King - Sterling, VA Restaurant | Menu + Delivery.
Order delivery online from Sushi King in Sterling instantly with Seamless! Enter an address. Search restaurants or dishes. Search. Sign in . Skip to Navigation Skip to About Skip to Footer Skip to Cart. Sushi King. 46240 Potomac Run Plz (703) 544-2666. 21 ratings. 70 Food was good 78 Delivery was on time 90 Order was correct Menu About Reviews. This restaurant is not accepting orders on. Read reviews from Sushi King at 46240 Potomac Run Plz in Sterling 20164-6608 from trusted Sterling restaurant reviewers. Includes the menu, user reviews, photos, and 1 dish from Sushi King.
Takeout from Kadence
Written by Scott Joseph on 23 July 2020
When I reviewed Kadence, nearly a year ago, I said that the omakase sushi bar was perhaps one of the best restaurants in Orlando, even though – or maybe because – it did not match the criteria for what we consider a restaurant to be.
One doesn’t make a reservation but rather purchases a (nonrefundable) ticket for a specified time to sit at one of nine seats. There is no menu customers are served what the chef prepares, all receiving each dish at the same time.
But the experience itself was unique, and the quality of the food exceptional.
One particular thing that made the meal so enjoyable was watching the chefs work, especially Mark Berdin and his skillful one-hand method of shaping the pads of rice for the nigirizushi.
That, of course, can’t be experienced when getting takeout from Kadence, which currently is all that is being offered. But the quality of the sushi and other selections is unquestionably the same. And for once you can make your own selections.
La Grande Boucherie
For steak lovers - who doesn't love a juicy, grass fed strip steak smothered with herb butter and accompanied by fries? Boucherie caters to the whims of New Yorkers who like a choice of beef. The ribeye - also grass fed comes with baby peas and new potatoes.
Traditional meat lovers can't go wrong with a centre cut filet mignon served with vegetables, bone marrow and a bordelaise sauce. Yummy. The modern beef aficionados will welcome the addition of grilled wagyu top sirloin with roast baby potatoes, gem lettuce and bearnaise sauce.
Of course, an authentic French bistro would not be complete without snails, onion soup, country pates, and Nicoise salad. My favourite a French take on a grilled cheese sandwich. They elevate the humble grilled cheese to new heights with gruyere cheese, egg and ham.
Photo by Jonathan Pielmayer on Unsplash
All five Boucherie locations boast heated patio dining, while the interior decor is stunning. My favourite is the new structure built for comfort and ambience. Pleasing wooden panelling and delightful under floor heating. They screen diners from each other to reduce the chance of spreading the virus.
The Group strives to build long-term relationships within the community, creating a sense of intimacy amidst the pace of the city.
In particular, Beverage Manager, Milos Kostadinovic, loves to encourage the joy of exuberant living with his selection of wines and cocktails. He also enjoys chatting with the guests to all ‘The Group’ restaurants.
The last restaurant in The Group portfolio is the Omakase Room by Mitsu. Executive Chef Mitsunori Isoda expresses an authentic experience of Japanese sushi tradition. He crafts and hand-serves them himself from his kitchen to the guests seated at the sushi bar positioned in front of his work space. Screens protect up to three diners in three separate sections. Chef uses US and Japanese fish to create his stunning sushi.
Photo by George Kedenburg III on Unsplash
This group of New York, NY restaurants cater for large numbers of guests, they care greatly about the safety of patrons and have made the necessary adjustments to provide an inviting atmosphere despite restrictions designed for both staff and visitors.