Like many behavior, the pursuit of excellent sushi can get dear. On the excessive finish, the associated fee comprises airfare to Tokyo and bribes to lodge concierges. Even for New Yorkers who stick with regards to house, the cost of retaining up-to-the-minute on sushi is prime and hiking.
Smartly-financed sushi nuts have already had the $145 omakase and been served on either side of the counter by means of the profoundly courtly staff of Kosaka; attempted Sushi Zo’s $200 omakase, the rice nearly invisible below very lengthy and really cushy and unadorned ribbons of fish; sat right down to Ichimura’s $300 sonata of fish cured and seasoned in an emphatic taste that descends from the times earlier than refrigeration; and passed over up to $400 to Sushi Ginza Onodera for nigiri and different dishes which might be as minutely detailed as the internal is soaringly grand.
For sushi chasers whose financial institution accounts aren’t self-replenishing, this all will get more or less miserable. Or believe the beginner fan, who has begun to appreciate that there are nation-states of delight in the market past tuna rolls from Duane Reade. What’s subsequent?
Sugarfish by means of Sushi Nozawa want to be the solution. It’s no longer, however sufficient other folks consider it’s, or wish to consider, that obtaining inside of this four-month-old eating place on East 20th Side road generally is a take a look at of persistence.
Sugarfish arrived with an out-of-town pedigree. Its branches round Los Angeles have an ardent following, and one of the most chain’s founders, Kazunori Nozawa, was once some of the first sushi cooks to convey to that town a conscientiously autocratic taste. That specialize in omakase, he was once identified to yell at the ones silly sufficient to stir wasabi into their soy sauce.
No one yelled at me at Sugarfish, however the workforce didn’t appear all that desperate to feed me, both. I made my…