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Geliefde LA Omakase Sushi Chainlet kom na NYC

Geliefde LA Omakase Sushi Chainlet kom na NYC

Sugarfish is bekend vir sy eenvoudige aanbiedings van hoë gehalte, wat ook bekostigbaar is

Die ketting is veral bekend vir sy 'vertrou my'-eetkamerstyl.

Bekostigbare omakase, sê jy?

Geliefde Los Angeles omakase sushi -ketting Sugarfish sal later vanjaar 'n lokaal in New York oopmaak. Die restaurant sal naby Gramercy Tavern in Oos 20ste Straat 33 geleë wees en sal twee verdiepings beslaan, met sitplek op die grondvloer en 'n terrasruimte hierbo, volgens NY Eater.

Suikervis is bekend vir die kwaliteit van sy vis, sy simplistiese, tradisionele styl en bekostigbaarheid. Jerry Greenberg, medestigter, wat saam met sjef Kazunori Nozawa werk, sê dat die span byna al die wêreldwye visverskaffers sal gebruik wat Sugarfish Los Angeles-lokasies vir die New York-lokasie verskaf. Hulle sal uitsonderings maak as hulle wonderlike plaaslike vis vind, wat waarskynlik ook na die LA -plekke kan terugkeer.

Die spyskaart op die nuwe plek bevat dieselfde omakase -opsies en à la carte -stukke, maar teen 'n effens hoër prys om die stywer huur-, vis- en arbeidskoste in ag te neem. In die algemeen word verwag dat die restaurant bekostigbaar sal bly.

Die Sugarfish -konsep het in 2008 begin met die idee om 'n meer toevallige, toeganklike weergawe van sjef Nozawa se legendariese Sushi Nozawa te skep, waar hy meer as 20 jaar gewerk het en in die proses een van die eerste en mees gerespekteerde sushi -sjefs van LA geword het.

Weet u nie seker dat u omakase ken nie? Ons dekodeer 16 verwarrende sushi -terme. Kyk daarna!


Die 21 beste sushi -plekke in Amerika

Sushi. Dit is wat vir aandete. En middagete, veral as u haastig is by Whole Foods. Maar wie in hierdie wonderlike land van ons maak die beste sushi? Die varsste en lekkerste maki? Die deur die hemel goedgekeurde hand rol? Om dit uit te vind, het ons baie tyd deurgebring en oral geduik en geëet, van vreemde winkelsentrums in Pasadena tot by die vreemde sypaaie van die sentrum van Boston, plus baie plekke tussenin. Ons het veral aandag gegee aan die plekke wat die naaste aan die water is, en diegene wat meer omgee om u seisoenale, veranderende spyskaarte vis te gee wat u plaaslik kan kry as om net dieselfde ding oor en oor te gee. Nie dat ons regtig kla nie, Whole Foods.

So haal u eetstokkies op, steek u servet in en sny ons keuse af na die beste sushi -plekke in Amerika.

Chicago, IL
Arami was 'n onmiddellike treffer toe dit in 2010 in Chicago geopen is, en het kliënte met sy rustige, skylit-agterkamer ingetrek en, nog belangriker, goed uitgevoerde, tradisioneel gewortelde sushi wat kon swem (figuurlik gesproke leef die vis oor die algemeen nie meer nie) met enigiemand se. Sedertdien het sjefs verander, maar die vlak van uitnemendheid het nie. Soos met baie elite -plekke, sal die kans om u te omskep, waarskynlik 'n transcendente ervaring meebring, maar as u a la carte eet, sal u steeds baie tevrede wees met spesiale sashimi -opsies, soos hamachi met sampioen en truffelolie. Pro tip: as jy irriterende veganistiese vriende het, sal hul yasai (dit beteken groente!) Skeppings soos eiervrug met grondboontjie rooi miso dressing hulle stil hou. Miskien wil u selfs graag 'n paar steel.

Santa Barbara, CA
Geleë in Santa Barbara se bruisende State St., handel Arigato oor sushi as kuns. Dit is 'n plek waar iets so eenvoudig soos sashimi lyk asof dit in die Louvre bedek is, waar selfs eenvoudige dinge soos salm versier is met gorgonzola -sous en dille. Dit wil sê van die nie-sushi-geregte, soos 'n bord gebakte kammossels, shiitakes en krap wat op sushi-rys gestapel is en aan die brand gesteek word. Alles hier is 'n wonderlike skouspel. Maar 'n skouspel is waardeloos as die vis nie perfek is nie. Gelukkig vir jou, dit is.

Portland, OR
Hierdie sushi -plek in die noordooste versmelt Portlandia -styl met tradisionele sushi, tik plaaslike biere met Asiatiese invloede en bied aandete met plaaslike brouerye aan. Alhoewel hul spyskaart nie streng hou by wat sushi -puriste wil hê nie, gaan selfs hul lekkerder broodjies, soos 'n pittige tuna en tempura shishito -peper, nie oorboord nie. Hulle spog ook met 'n winskopie in vergelyking met opsies in groter stede op hierdie lys.

San Francisco, CA
Eerstens het hulle 'n baie goeie muurskildery wat jou vertel hoe om sushi te eet. Tweedens, dit is ietwat gek dat sushi al die wonderlike Asiatiese kos al lankal 'n swakheid was in die verweer van die menslike liggaam. ICHI, van Tim en Erin Archuleta, los dit op. Dit hou die SF -etos in gedagte met die volhoubare, seisoenale spyskaart, maar spaar niks lekker nie. As u slim is, begin u na die NI Bar agterin vir izakaya en cocktails, en kies dan die omakase -sjef se keuse (een van die beste omakase -aanbiedings in die stad). Wees slim.

New York, NY
Ichimura by Brushstroke, geskei deur 'n glasmuur van David Bouley se TriBeCa -restaurant, spog met twee Michelin -sterre - net twee ander NYC -plekke het dit - en 'n drietal sterre uit die Tye. Sjef Eiji Ichimura, wat die klein omakase-toonbank stuur, berei sy vis-edomae-styl voor, wat beteken dat hulle genees en verouder is, soos sushi altyd was tot in die vroeë 1800's, sodat elke hap 'n ekstra hap umami het as wat jy is gewoond aan. Maar dan is jy waarskynlik nie gewoond aan so lekker soos hierdie nie.

Chicago, IL
Dit bewys dat hy nogal die beste rekord het, lank voordat hy Arami verlaat het, B.K. Park, die sushi-towenaar wat vroeër by Arami was, het ook hierdie Wicker Park-plek verlaat wat al meer as 'n dekade 'n stapelvoedsel in Chicago was. Mirai is 'n ligte, sexy plek met 'n spyskaart met tradisionele sushi wat met unieke keuses meng, en sjef Jun Ishikawa gee ligte aanraking aan delikate geregte soos Ika Uni Ae, sagte, dun skyfies in 'n soet, romerige egelsous.

Portland, ME
Nadat hy in die NYC-restaurante-toneel gewerk het, verhuis Masa Miyake saam met sy gesin na Portland en die baie goedkoper aanvangskoste daarvan. Die in Japan gebore sjef het sy kundigheid na die plaaslike oorvloed gewend, wat 'n unieke Maine-ervaring geskep het met opsies soos die kreef, met krap en sint-jakobsschelp-hamayaki wat uit die nabygeleë waters kom. Die sjef het selfs so ver gegaan om Miyake Farms oop te maak, sodat diners presies weet waar die dooierige plek in die Golden Egg -gereg van uni, kuit en eier vandaan kom.

Boston, MA
In 2008 het Tim Cushman die koswêreld geskok toe sy klein sushi-restaurant met 40 sitplekke in 'n ewekansige deel van Boston by South Station aangewys is as die beste nuwe restaurant in die land deur die NY Times. Dieselfde jaar is ek op my verjaardag daarheen en was ek heeltemal uit my liga, veral toe hulle die foie gras nigiri met kakaopulp en sake na die maaltyd bring. Ek het eintlik amper flou geword, want ek was nie gewoond aan die geurkombinasie nie. En tog - wanneer ek dit kon bekostig - het ek aanhou terugkom. Cushman-wat beroemd geen formele opleiding het nie, maar jare lank as restaurantkonsultant opgetree het voordat hy hierdie meesterstuk uitgebroei het-kan en kan dit nog steeds saambring met byna alles wat hy bedien, van die teegemaakte hoenderdye tot die gekruide chili-olie. drup hamachi tartaar. As u nie die 17-gang-proe-spyskaart kies nie en a la carte kies, moet u steeds die nigiri kry. EK DAAG JOU UIT.

Los Angeles, CA
Nadat die verwoestende tsunami in 2011 sy sak op sy ses sitplekke in Japan vertraag het, is sjef Hiro Naruke na Amerika gebring deur 'n drietal prokureurs in LA wat jare tevore begin obsesseer het oor die sushi-aanraking van itamae tydens hul besoeke aan Tokio. 'N 20-gangige, intieme omakase-ervaring wat begin met klein voorgeregte, sak in die middestad van Hiro in die middestad en duik in sushi in edomae-styl met fyn asyn, rys en verouderde of geneesde delikate vissnitte.

Los Angeles, CA
Stel jou voor dat jy een van die mees geliefde sushi -sjefs in LA is: jy het al twee dekades 'n restaurant gehad, jy het gehelp om rou vis na 'n stad te bring wat dit omhels het, en noudat jy die aftree -ouderdom bereik het, wil jy stadiger. U gee u restaurant, Sushi Ike, deur aan u dissipels en neem 'n welverdiende blaaskans. totdat almal besef dat u dissipels eenvoudig nie 'n mond-orgasme maak soos u was nie, en u oortuig om hierdie klein, gat-in-die-muur, absoluut ongelooflike omakase-gewrig oop te maak, waar u u handtekening weer gesmeer kan bedien salm ("Moenie die rys neersit nie! Sit dit reg in jou mond! Nou!"), jou ongelooflik gestruktureerde seekat, en die varsste. uh. alles uit die see wat u in die hande kan kry. U het u Sushi Kamagure Ike aka mekka voorgestel. Ja, dit is so goed.


Die 21 beste sushi -plekke in Amerika

Sushi. Dit is wat vir aandete. En middagete, veral as u haastig is by Whole Foods. Maar wie in hierdie wonderlike land van ons maak die beste sushi? Die varsste en lekkerste maki? Die deur die hemel goedgekeurde hand rol? Om dit uit te vind, het ons baie tyd deurgebring en oral geduik en geëet, van vreemde winkelsentrums in Pasadena tot by die vreemde sypaaie van die middestad van Boston, plus baie plekke tussenin. Ons het veral aandag gegee aan die plekke wat die naaste aan die water is, en diegene wat meer omgee om u seisoenale, veranderende spyskaarte vis te gee wat u plaaslik kan kry as om net dieselfde ding oor en oor te gee. Nie dat ons regtig kla nie, Whole Foods.

So haal u eetstokkies op, steek u servet in en sluip af na ons beste sushi -plekke in Amerika.

Chicago, IL
Arami was 'n onmiddellike treffer toe dit in 2010 in Chicago geopen is, en het kliënte met sy rustige skylit-agterkamer ingetrek en, nog belangriker, goed uitgevoerde, tradisioneel gewortelde sushi wat kon swem (figuurlik gesproke leef die vis oor die algemeen nie meer nie) met enigiemand se. Sedertdien het sjefs verander, maar die vlak van uitnemendheid het nie. Soos met baie elite -plekke, sal die kans om u te omskep, waarskynlik 'n transcendente ervaring meebring, maar as u a la carte eet, sal u steeds baie tevrede wees met spesiale sashimi -opsies, soos hamachi met sampioen en truffelolie. Pro tip: as jy irriterende veganistiese vriende het, sal hul yasai (dit beteken groente!) Skeppings soos eiervrug met grondboontjie rooi miso dressing hulle stil hou. Miskien wil u selfs graag 'n paar steel.

Santa Barbara, CA
Geleë in Santa Barbara se bruisende State St., handel Arigato oor sushi as kuns. Dit is 'n plek waar iets so eenvoudig soos sashimi lyk asof dit in die Louvre bedek is, waar selfs eenvoudige dinge soos salm versier is met gorgonzola -sous en dille. Dit wil sê van die nie-sushi-geregte, soos 'n bord gebakte kammossels, shiitakes en krap wat op sushi-rys gestapel is en aan die brand gesteek word. Alles hier is 'n wonderlike skouspel. Maar 'n skouspel is waardeloos as die vis nie perfek is nie. Gelukkig vir jou, dit is.

Portland, OR
Hierdie sushi -plek in die noordooste versmelt Portlandia -styl met tradisionele sushi, tik plaaslike biere met Asiatiese invloede en bied aandete met plaaslike brouerye aan. Alhoewel hul spyskaart nie streng hou by wat sushi -puriste wil hê nie, gaan selfs hul lekkerder broodjies, soos 'n pittige tuna en tempura shishito -peper, nie oorboord nie. Hulle spog ook met 'n winskopie in vergelyking met opsies in groter stede op hierdie lys.

San Francisco, CA
Eerstens het hulle 'n baie goeie muurskildery wat jou vertel hoe om sushi te eet. Tweedens is dit ietwat gek dat sushi vir al die wonderlike Asiatiese kos al lankal 'n swakheid was in SF se aanvullende verdediging. ICHI, van Tim en Erin Archuleta, los dit op. Dit hou die SF -etos in gedagte met die volhoubare, seisoenale spyskaart, maar spaar niks lekker nie. As u slim is, begin u na die NI Bar agterin vir izakaya en cocktails, en kry dan die keuse van die omakase -sjef (een van die beste omakase -aanbiedings in die stad). Wees slim.

New York, NY
Ichimura by Brushstroke, geskei deur 'n glasmuur van David Bouley se TriBeCa -restaurant, spog met twee Michelin -sterre - net twee ander NYC -plekke het dit - en 'n drietal sterre uit die Tye. Sjef Eiji Ichimura, wat die klein omakase-toonbank stuur, berei sy vis-edomae-styl voor, wat beteken dat hulle genees en verouder is, soos sushi altyd was tot in die vroeë 1800's, sodat elke hap 'n ekstra hap umami het as wat jy is gewoond aan. Maar dan is jy waarskynlik nie gewoond aan so lekker soos hierdie nie.

Chicago, IL
Dit bewys dat hy nogal die beste rekord in plek het, lank voordat hy Arami verlaat het, B.K. Park, die sushi-towenaar wat vroeër by Arami was, het ook hierdie Wicker Park-plek verlaat wat al meer as 'n dekade 'n stapelvoedsel in Chicago was. Mirai is 'n ligte, sexy plek met 'n spyskaart met tradisionele sushi wat met unieke keuses meng, en sjef Jun Ishikawa gee ligte aanraking aan delikate geregte soos Ika Uni Ae, sagte, dun skyfies in 'n soet, romerige egelsous.

Portland, ME
Nadat hy in die NYC-restaurante-toneel gewerk het, verhuis Masa Miyake saam met sy gesin na Portland en die baie goedkoper aanvangskoste daarvan. Die in Japan gebore sjef het sy kundigheid na die plaaslike oorvloed gewend, wat 'n unieke Maine-ervaring geskep het met opsies soos die kreef, met krap en sint-jakobsschelp-hamayaki wat uit die nabygeleë waters kom. Die sjef het selfs so ver gegaan om Miyake Farms oop te maak, sodat diners presies weet waar die dooierige plek in die Golden Egg -gereg van uni, kuit en eier vandaan kom.

Boston, MA
In 2008 het Tim Cushman die koswêreld geskok toe sy klein sushi-restaurant met 40 sitplekke in 'n ewekansige deel van Boston by South Station aangewys is as die beste nuwe restaurant in die land deur die NY Times. Dieselfde jaar is ek op my verjaardag daarheen en was ek heeltemal uit my liga, veral toe hulle die foie gras nigiri met kakaopulp en sake na die maaltyd bring. Ek het eintlik amper flou geword, want ek was nie gewoond aan die geurkombinasie nie. En tog - wanneer ek dit kon bekostig - het ek aanhou terugkom. Cushman-wat beroemd geen formele opleiding het nie, maar jare lank as restaurantkonsultant opgetree het voordat hy hierdie meesterstuk uitgebroei het-kan en kan dit nog steeds saambring met byna alles wat hy bedien, van die teegemaakte hoenderdye tot die gekruide chili-olie. drup hamachi tartaar. As u nie kies vir die 17-gang-proe-spyskaart en a la carte kies nie, moet u steeds die nigiri kry. EK DAAG JOU UIT.

Los Angeles, CA
Nadat die verwoestende tsunami in 2011 sy sak op sy ses sitplekke in Japan vertraag het, is sjef Hiro Naruke na Amerika gebring deur 'n drietal prokureurs in LA wat jare tevore begin obsesseer het oor die sushi-aanraking van itamae tydens hul besoeke aan Tokio. 'N 20-gangige, intieme omakase-ervaring wat by die middestad van Hiro geleë is, begin met klein voorgeregte en duik in sushi in edomae-styl met fyn asyn en rys en verouderde of fyngemaakte visstukke.

Los Angeles, CA
Stel jou voor dat jy een van die mees geliefde sushi -sjefs in LA is: jy het al twee dekades 'n restaurant gehad, jy het gehelp om rou vis na 'n stad te bring wat dit omhels het, en noudat jy die aftree -ouderdom bereik het, wil jy stadiger. U gee u restaurant, Sushi Ike, deur aan u dissipels en neem 'n welverdiende blaaskans. totdat almal besef dat u dissipels eenvoudig nie 'n mond-orgasme maak soos u was nie, en u oortuig om hierdie klein, gat-in-die-muur, absoluut ongelooflike omakase-gewrig oop te maak, waar u u handtekening weer gesmeer kan bedien salm ("Moenie die rys neersit nie! Sit dit reg in jou mond! Nou!"), jou ongelooflik gestruktureerde seekat, en die varsste. uh. alles uit die see wat u in die hande kan kry. U het u Sushi Kamagure Ike aka mekka voorgestel. Ja, dit is so goed.


Die 21 beste sushi -plekke in Amerika

Sushi. Dit is wat vir aandete. En middagete, veral as u haastig is by Whole Foods. Maar wie in hierdie wonderlike land van ons maak die beste sushi? Die varsste en lekkerste maki? Die deur die hemel goedgekeurde hand rol? Om dit uit te vind, het ons baie tyd deurgebring en oral geduik en geëet, van vreemde winkelsentrums in Pasadena tot by die vreemde sypaaie van die middestad van Boston, plus baie plekke tussenin. Ons het veral aandag gegee aan die plekke wat die naaste aan die water is, en diegene wat meer omgee om u seisoenale, veranderende spyskaarte vis te gee wat u plaaslik kan kry as om net dieselfde ding oor en oor te gee. Nie dat ons regtig kla nie, Whole Foods.

So haal u eetstokkies op, steek u servet in en sny ons keuse af na die beste sushi -plekke in Amerika.

Chicago, IL
Arami was 'n onmiddellike treffer toe dit in 2010 in Chicago geopen is, en het kliënte met sy rustige skylit-agterkamer ingetrek en, nog belangriker, goed uitgevoerde, tradisioneel gewortelde sushi wat kon swem (figuurlik gesproke leef die vis oor die algemeen nie meer nie) met enigiemand se. Sedertdien het sjefs verander, maar die vlak van uitnemendheid het nie. Soos met baie elite -plekke, sal die kans om u te omskep, waarskynlik 'n transcendente ervaring meebring, maar as u a la carte eet, sal u steeds baie tevrede wees met spesiale sashimi -opsies, soos hamachi met sampioen en truffelolie. Pro tip: as jy irriterende veganistiese vriende het, sal hul yasai (dit beteken groente!) Skeppings soos eiervrug met peanutrooi miso -dressing hulle stil hou. Miskien is dit selfs moontlik dat u 'n paar wil steel.

Santa Barbara, CA
Geleë in Santa Barbara se bruisende State St., handel Arigato oor sushi as kuns. Dit is 'n plek waar iets so eenvoudig soos sashimi lyk asof dit in die Louvre bedek is, waar selfs eenvoudige dinge soos salm versier is met gorgonzola -sous en dille. Dit wil sê van die nie-sushi-geregte, soos 'n bord gebakte kammossels, shiitakes en krap wat op sushi-rys gestapel is en aan die brand gesteek word. Alles hier is 'n wonderlike skouspel. Maar 'n skouspel is waardeloos as die vis nie perfek is nie. Gelukkig vir jou, dit is.

Portland, OR
Hierdie sushi -plek in die noordooste versmelt Portlandia -styl met tradisionele sushi, tik plaaslike biere met Asiatiese invloede en bied aandete met plaaslike brouerye aan. Alhoewel hul spyskaart nie streng hou by wat sushi -puriste wil hê nie, gaan selfs hul lekkerder broodjies, soos 'n pittige tuna en tempura shishito -peper, nie oorboord nie. Hulle spog ook met 'n winskopie in vergelyking met opsies in groter stede op hierdie lys.

San Francisco, CA
Eerstens het hulle 'n baie goeie muurskildery wat jou vertel hoe om sushi te eet. Tweedens, dit is ietwat gek dat sushi al die wonderlike Asiatiese kos al lankal 'n swakheid was in die verweer van die menslike liggaam. ICHI, van Tim en Erin Archuleta, los dit op. Dit hou die SF -etos in gedagte met die volhoubare, seisoenale spyskaart, maar spaar niks lekker nie. As u slim is, begin u na die NI Bar agterin vir izakaya en cocktails, en kies dan die omakase -sjef se keuse (een van die beste omakase -aanbiedings in die stad). Wees slim.

New York, NY
Ichimura by Brushstroke, geskei deur 'n glasmuur van David Bouley se TriBeCa -restaurant, spog met twee Michelin -sterre - net twee ander NYC -plekke het dit - en 'n drietal sterre uit die Tye. Sjef Eiji Ichimura, wat die klein omakase-toonbank stuur, berei sy vis-edomae-styl voor, wat beteken dat hulle genees en verouder is, soos sushi altyd was tot in die vroeë 1800's, sodat elke hap 'n ekstra hap umami het as wat jy is gewoond aan. Maar dan is jy waarskynlik nie gewoond aan so lekker soos hierdie nie.

Chicago, IL
Dit bewys dat hy nogal die beste rekord in plek het, lank voordat hy Arami verlaat het, B.K. Park, die sushi-towenaar wat vroeër by Arami was, het ook hierdie Wicker Park-plek verlaat wat al meer as 'n dekade 'n stapelvoedsel in Chicago was. Mirai is 'n ligte, sexy plek met 'n spyskaart met tradisionele sushi wat met unieke keuses meng, en sjef Jun Ishikawa gee ligte aanraking aan delikate geregte soos Ika Uni Ae, sagte, dun skyfies in 'n soet, romerige egelsous.

Portland, ME
Nadat hy in die NYC-restaurante-toneel gewerk het, verhuis Masa Miyake saam met sy gesin na Portland en die baie goedkoper aanvangskoste daarvan. Die in Japan gebore sjef het sy kundigheid na die plaaslike oorvloed gewend, wat 'n unieke Maine-ervaring geskep het met opsies soos die kreef, met krap en sint-jakobsschelp-hamayaki wat uit die nabygeleë waters kom. Die sjef het selfs so ver gegaan om Miyake Farms oop te maak, sodat diners presies weet waar die dooierige plek in die Golden Egg -gereg van uni, kuit en eier vandaan kom.

Boston, MA
In 2008 het Tim Cushman die koswêreld geskok toe sy klein sushi-restaurant met 40 sitplekke in 'n ewekansige deel van Boston by South Station aangewys is as die beste nuwe restaurant in die land deur die NY Times. Dieselfde jaar is ek op my verjaardag daarheen en was ek heeltemal uit my liga, veral toe hulle die foie gras nigiri met kakaopulp en sake na die maaltyd bring. Ek het eintlik amper flou geword, want ek was nie gewoond aan die geurkombinasie nie. En tog - wanneer ek dit ook al kon bekostig - het ek aanhou terugkom. Cushman-wat beroemd geen formele opleiding het nie, maar jare lank as restaurantkonsultant opgetree het voordat hy hierdie meesterstuk uitgebroei het-kan en kan dit nog steeds saambring met byna alles wat hy bedien, van die teegemaakte hoenderdye tot die gekruide chili-olie. drup hamachi tartaar. As u nie kies vir die 17-gang-proe-spyskaart en a la carte kies nie, moet u steeds die nigiri kry. EK DAAG JOU UIT.

Los Angeles, CA
Nadat die verwoestende tsunami in 2011 sy sak op sy ses sitplekke in Japan vertraag het, is sjef Hiro Naruke na Amerika gebring deur 'n drietal prokureurs in LA wat jare tevore begin obsesseer het oor die sushi-aanraking van itamae tydens hul besoeke aan Tokio. 'N 20-gangige, intieme omakase-ervaring wat by die middestad van Hiro geleë is, begin met klein voorgeregte en duik in sushi in edomae-styl met fyn asyn en rys en verouderde of fyngemaakte visstukke.

Los Angeles, CA
Stel jou voor dat jy een van die mees geliefde sushi -sjefs in LA is: jy het al twee dekades 'n restaurant gehad, jy het gehelp om rou vis na 'n stad te bring wat dit omhels het, en noudat jy die aftree -ouderdom bereik het, wil jy stadiger. U gee u restaurant, Sushi Ike, deur aan u dissipels en neem 'n welverdiende blaaskans. totdat almal besef dat u dissipels eenvoudig nie 'n mond-orgasme maak soos u was nie, en u oortuig om hierdie klein, gat-in-die-muur, absoluut ongelooflike omakase-gewrig oop te maak, waar u u handtekening weer gesmeer kan bedien salm ("Moenie die rys neersit nie! Sit dit reg in jou mond! Nou!"), jou ongelooflik gestruktureerde seekat, en die varsste. uh. alles uit die see wat u in die hande kan kry. U het u Sushi Kamagure Ike aka mekka voorgestel. Ja, dit is so goed.


Die 21 beste sushi -plekke in Amerika

Sushi. Dit is wat vir aandete. En middagete, veral as u haastig is by Whole Foods. Maar wie in hierdie wonderlike land van ons maak die beste sushi? Die varsste en lekkerste maki? Die deur die hemel goedgekeurde hand rol? Om dit uit te vind, het ons baie tyd deurgebring en oral geduik en geëet, van vreemde winkelsentrums in Pasadena tot by die vreemde sypaaie van die sentrum van Boston, plus baie plekke tussenin. Ons het veral aandag gegee aan die plekke wat die naaste aan die water is, en diegene wat meer omgee vir die gee van seisoenale, veranderende spyskaarte wat u lokaal kan kry as om net dieselfde ding oor en oor te gee. Nie dat ons regtig kla nie, Whole Foods.

So haal u eetstokkies op, steek u servet in en sny ons keuse af na die beste sushi -plekke in Amerika.

Chicago, IL
Arami was 'n onmiddellike treffer toe dit in 2010 in Chicago geopen is, en het kliënte met sy rustige, skylit-agterkamer ingetrek en, nog belangriker, goed uitgevoerde, tradisioneel gewortelde sushi wat kon swem (figuurlik gesproke leef die vis oor die algemeen nie meer nie) met enigiemand se. Sedertdien het sjefs verander, maar die vlak van uitnemendheid het nie. Soos met baie elite -plekke, sal die kans om u te omskep, waarskynlik 'n transcendente ervaring meebring, maar as u a la carte eet, sal u steeds baie tevrede wees met spesiale sashimi -opsies, soos hamachi met sampioen en truffelolie. Pro tip: as jy irriterende veganistiese vriende het, sal hul yasai (dit beteken groente!) Skeppings soos eiervrug met grondboontjie rooi miso dressing hulle stil hou. Miskien wil u selfs graag 'n paar steel.

Santa Barbara, CA
Geleë in Santa Barbara se bruisende State St., handel Arigato oor sushi as kuns. Dit is 'n plek waar iets so eenvoudig soos sashimi lyk asof dit in die Louvre bedek is, waar selfs eenvoudige dinge soos salm versier is met gorgonzola -sous en dille. Dit wil sê van die nie-sushi-geregte, soos 'n bord gebakte kammossels, shiitakes en krap wat op sushi-rys gestapel is en aan die brand gesteek word. Alles hier is 'n wonderlike skouspel. Maar 'n skouspel is waardeloos as die vis nie perfek is nie. Gelukkig vir jou, dit is.

Portland, OR
Hierdie sushi -plek in die noordooste versmelt Portlandia -styl met tradisionele sushi, tik plaaslike biere met Asiatiese invloede en bied aandete met plaaslike brouerye aan. Alhoewel hul spyskaart nie streng hou by wat sushi -puriste wil hê nie, gaan selfs hul lekkerder broodjies, soos 'n pittige tuna en tempura shishito -peper, nie oorboord nie. Hulle spog ook met 'n winskopie in vergelyking met opsies in groter stede op hierdie lys.

San Francisco, CA
Eerstens het hulle 'n baie goeie muurskildery wat jou vertel hoe om sushi te eet. Tweedens, dit is ietwat gek dat sushi al die wonderlike Asiatiese kos al lankal 'n swakheid was in die verweer van die menslike liggaam. ICHI, van Tim en Erin Archuleta, los dit op. Dit hou die SF -etos in gedagte met die volhoubare, seisoenale spyskaart, maar spaar niks lekker nie. As u slim is, begin u na die NI Bar agterin vir izakaya en cocktails, en kies dan die omakase -sjef se keuse (een van die beste omakase -aanbiedings in die stad). Wees slim.

New York, NY
Ichimura by Brushstroke, geskei deur 'n glasmuur van David Bouley se TriBeCa -restaurant, spog met twee Michelin -sterre - net twee ander NYC -plekke het dit - en 'n drietal sterre uit die Tye. Sjef Eiji Ichimura, wat die klein omakase-toonbank stuur, berei sy vis-edomae-styl voor, wat beteken dat hulle genees en verouder is, soos sushi altyd was tot in die vroeë 1800's, sodat elke hap 'n ekstra hap umami het as wat jy is gewoond aan. Maar dan is jy waarskynlik nie gewoond aan so lekker soos hierdie nie.

Chicago, IL
Dit bewys dat hy nogal die beste rekord het, lank voordat hy Arami verlaat het, B.K. Park, die sushi-towenaar wat vroeër by Arami was, het ook hierdie Wicker Park-plek verlaat wat al meer as 'n dekade 'n stapelvoedsel in Chicago was. Mirai is 'n ligte, sexy plek met 'n spyskaart met tradisionele sushi wat met unieke keuses meng, en sjef Jun Ishikawa gee ligte aanraking aan delikate geregte soos Ika Uni Ae, sagte, dun skyfies in 'n soet, romerige egelsous.

Portland, ME
Nadat hy in die NYC-restaurante-toneel gewerk het, verhuis Masa Miyake saam met sy gesin na Portland en die baie goedkoper aanvangskoste daarvan. Die in Japan gebore sjef het sy kundigheid na die plaaslike oorvloed gewend, wat 'n unieke Maine-ervaring geskep het met opsies soos die kreef, met krap en sint-jakobsschelp-hamayaki wat uit die nabygeleë waters kom. Die sjef het selfs so ver gegaan om Miyake Farms oop te maak, sodat diners presies weet waar die dooierige plek in die Golden Egg -gereg van uni, kuit en eier vandaan kom.

Boston, MA
In 2008 het Tim Cushman die koswêreld geskok toe sy klein sushi-restaurant met 40 sitplekke in 'n ewekansige deel van Boston by South Station aangewys is as die beste nuwe restaurant in die land deur die NY Times. Dieselfde jaar is ek op my verjaardag daarheen en was ek heeltemal uit my liga, veral toe hulle die foie gras nigiri met kakaopulp en sake na die maaltyd bring. Ek het eintlik amper flou geword, want ek was nie gewoond aan die geurkombinasie nie. En tog - wanneer ek dit ook al kon bekostig - het ek aanhou terugkom. Cushman-wat beroemd geen formele opleiding het nie, maar jare lank as restaurantkonsultant opgetree het voordat hy hierdie meesterstuk uitgebroei het-kan en kan dit nog steeds saambring met byna alles wat hy bedien, van die teegemaakte hoenderdye tot die gekruide chili-olie. drup hamachi tartaar. As u nie die 17-gang-proe-spyskaart kies nie en a la carte kies, moet u steeds die nigiri kry. EK DAAG JOU UIT.

Los Angeles, CA
Nadat die verwoestende tsunami in 2011 sy sak op sy ses sitplekke in Japan vertraag het, is sjef Hiro Naruke na Amerika gebring deur 'n drietal prokureurs in LA wat jare tevore begin obsesseer het oor die sushi-aanraking van itamae tydens hul besoeke aan Tokio. 'N 20-gangige, intieme omakase-ervaring wat by die middestad van Hiro geleë is, begin met klein voorgeregte en duik in sushi in edomae-styl met fyn asyn en rys en verouderde of fyngemaakte visstukke.

Los Angeles, CA
Stel jou voor dat jy een van die mees geliefde sushi -sjefs in LA is: jy het al twee dekades 'n restaurant gehad, jy het gehelp om rou vis na 'n stad te bring wat dit omhels het, en noudat jy die aftree -ouderdom bereik het, wil jy stadiger. U gee u restaurant, Sushi Ike, deur aan u dissipels en neem 'n welverdiende blaaskans. totdat almal besef dat u dissipels eenvoudig nie 'n mond-orgasme maak soos u was nie, en u oortuig om hierdie klein, gat-in-die-muur, absoluut ongelooflike omakase-gewrig oop te maak, waar u u handtekening weer gesmeer kan bedien salm ("Moenie die rys neersit nie! Sit dit reg in jou mond! Nou!"), jou ongelooflik gestruktureerde seekat, en die varsste. uh. alles uit die see wat u in die hande kan kry. U het u Sushi Kamagure Ike aka mekka voorgestel. Ja, dit is so goed.


Die 21 beste sushi -plekke in Amerika

Sushi. Dit is wat vir aandete. En middagete, veral as u haastig is by Whole Foods. Maar wie in hierdie wonderlike land van ons maak die beste sushi? Die varsste en lekkerste maki? Die deur die hemel goedgekeurde hand rol? Om dit uit te vind, het ons baie tyd deurgebring en oral geduik en geëet, van vreemde winkelsentrums in Pasadena tot by die vreemde sypaaie van die middestad van Boston, plus baie plekke tussenin. Ons het veral aandag gegee aan die plekke wat die naaste aan die water is, en diegene wat meer omgee om u seisoenale, veranderende spyskaarte vis te gee wat u plaaslik kan kry as om net dieselfde ding oor en oor te gee. Nie dat ons regtig kla nie, Whole Foods.

So haal u eetstokkies op, steek u servet in en sny ons keuse af na die beste sushi -plekke in Amerika.

Chicago, IL
Arami was 'n onmiddellike treffer toe dit in 2010 in Chicago geopen is, en het kliënte met sy rustige skylit-agterkamer ingetrek en, nog belangriker, goed uitgevoerde, tradisioneel gewortelde sushi wat kon swem (figuurlik gesproke leef die vis oor die algemeen nie meer nie) met enigiemand se. Sedertdien het sjefs verander, maar die vlak van uitnemendheid het nie. Soos met baie elite -plekke, sal die kans om u te omskep, waarskynlik 'n transcendente ervaring meebring, maar as u a la carte eet, sal u steeds baie tevrede wees met spesiale sashimi -opsies, soos hamachi met sampioen en truffelolie. Pro tip: as jy irriterende veganistiese vriende het, sal hul yasai (dit beteken groente!) Skeppings soos eiervrug met grondboontjie rooi miso dressing hulle stil hou. Miskien wil u selfs graag 'n paar steel.

Santa Barbara, CA
Geleë in Santa Barbara se bruisende State St., handel Arigato oor sushi as kuns. This is a place where something as simple as sashimi looks like it was plated at the Louvre, where even things as simple as salmon are adorned with gorgonzola sauce and dill. That's to say nothing of the not-sushi dishes like a plate of broiled scallops, shiitakes, and crab piled on sushi rice and lit on fire. Everything here's a gorgeous spectacle. But spectacle's worthless if the fish isn't perfect. Lucky for you, it is.

Portland, OR
This Northeast sushi spot melds Portlandia style with traditional sushi, tapping local beers with Asian influences and hosting pairing dinners with local breweries. While their menu doesn't stick strictly to what sushi purists would like, even their funkier rolls, like a spicy tuna & tempura shishito pepper number, don't go overboard. They also boast an omasake that's a bargain compared to options in larger cities on this list.

San Francisco, CA
First off, they have a really cool mural which tells you how to eat sushi. Second off, it's somewhat crazy that, for all the amazing Asian food, sushi has long been a weakness in SF's culinarily fortified defenses. Well, ICHI, from Tim and Erin Archuleta, solves that. It keeps the SF ethos in mind with the sustainable, seasonal menu, but doesn't skimp on anything delicious. If you are smart, you'll start by heading to the NI Bar in the back for izakaya and cocktails, and then get the omakase chef's choice (one of the best omakase deals in town). Wees slim.

New York, NY
Separated by a glass wall from David Bouley's TriBeCa restaurant, Ichimura at Brushstroke boasts two Michelin stars -- only two other NYC spots have that -- and a trio of stars from the Tye. Chef Eiji Ichimura, who helms the tiny omakase counter, prepares his fish edomae-style, meaning they're cured and aged, the way sushi always was until the early 1800s, so every bite has an extra bite of umami than what you're used to. But, then again, you're probably not used to anything quite as tasty as this.

Chicago, IL
Proving he has quite the track record in place, long before he left Arami, B.K. Park, the sushi-wizard who used to be at Arami, also departed this Wicker Park spot that's been a Chicago staple for over a decade. Mirai is a dimly lit, sexy spot with a menu of traditional sushi mingling with unique picks, and chef Jun Ishikawa wields a light touch to delicate dishes like Ika Uni Ae, tender, thin squid slices served in a sweet, creamy sea urchin sauce.

Portland, ME
After working the NYC restaurant scene, Masa Miyake moved with his family to Portland and its far cheaper start-up costs. The Japan-born chef turned his expertise to local bounty, creating an uniquely Maine experience with options like the truffle oil-touched lobster, crab & scallop hamayaki that's all from nearby waters. The chef has even taken it so far as to open Miyake Farms, so diners know exactly from where that yolky spot in the the Golden Egg dish of uni, roe, and egg came.

Boston, MA
In 2008, Tim Cushman shocked the food world when his small 40-seat sushi restaurant in a random part of Boston by South Station was named Best New Restaurant in the country by the NY Times. That same year, I went there on my birthday, and was totally out of my league, especially when they brought out the foie gras nigiri with cocoa pulp and sake at the end of the meal. I actually nearly fainted, because I wasn't used to the flavor combination. And yet -- whenever I could afford to -- I kept coming back. Cushman -- who famously has no formal training, but acted as a restaurant consultant for many years before hatching this masterpiece -- can and still does bring it with nearly everything he serves, from the tea-brined chicken thighs to the spiced chile oil-drizzled hamachi tartare. If you don't opt for the 17-course tasting menu, and go a la carte, you still have to get the nigiri. I DARE YOU.

Los Angeles, CA
After 2011's devastating tsunami slowed business at his six-seat spot in Japan, chef Hiro Naruke was brought to America by a trio of LA lawyers who'd started obsessing over the itamae's sushi-touch years before during their visits to Tokyo. A seat at Hiro's downtown spot is a 20-course, intimate omakase experience that starts with small appetizers and dives into edomae-style sushi with delicately vinegared rice and aged or cured delicate fish cuts.

Los Angeles, CA
Imagine you're one of the most beloved sushi chefs in LA: you've had a restaurant for two decades, you helped bring raw fish to a city that's embraced it, and, now that you've hit retirement age, you want to slow down. You pass your restaurant, Sushi Ike, on to your disciples, and take a deserved break. until everyone realizes that your disciples just aren't making mouth-orgasms the way you were, and convince you to open this tiny, hole-in-the-wall, absolutely incredible omakase joint, where you can once again serve up your signature seared salmon ("Do not put the rice down! Put it right in your mouth! Now!"), your unbelievably textured octopus, and the freshest. uh. everything from the sea that you can get your hands on. You've imagined Sushi Kamagure Ike aka mecca. Yes, it's that good.


The 21 Best Sushi Spots in America

Sushi. It's what for dinner. And lunch, especially if you're in a rush at Whole Foods. But who in this great land of ours makes the best sushi? The freshest & most mouthwatering maki? The heaven-approved hand rolls? Well, in order to find out, we spent a lot of time dipping and eating everywhere from strange strip malls in Pasadena to the stranger side roads of downtown Boston, plus many spots in between. We paid particular attention to the places closest to the water, and those that care more about giving you seasonal, changing menus of fish you can get locally than just giving you the same thing over and over. Not that we're really complaining, Whole Foods.

So pick up your chopsticks, tuck in your napkin, and slurp down our picks for the best sushi spots across America.

Chicago, IL
Arami was an instant hit when it opened in Chicago in 2010, drawing patrons in with its tranquil skylit back room and, more importantly, well-executed, traditionally rooted sushi that could swim (figuratively speaking, the fish is generally no longer alive) with anyone's. Since then chefs have changed, but the level of excellence hasn't. Like many elite places, reserving yourself the omakase is most likely to lead you to a transcendent experience, but going a la carte will still leave you quite pleased with specialty sashimi options like hamachi with mushroom and truffle oil. Pro tip: if you have any annoying vegan friends, their yasai (that means vegetable!) creations like eggplant with peanut red miso dressing will likely keep them quiet. You may even find yourself wanting to steal some.

Santa Barbara, CA
Located on Santa Barbara's bustling State St., Arigato's all about sushi as art. This is a place where something as simple as sashimi looks like it was plated at the Louvre, where even things as simple as salmon are adorned with gorgonzola sauce and dill. That's to say nothing of the not-sushi dishes like a plate of broiled scallops, shiitakes, and crab piled on sushi rice and lit on fire. Everything here's a gorgeous spectacle. But spectacle's worthless if the fish isn't perfect. Lucky for you, it is.

Portland, OR
This Northeast sushi spot melds Portlandia style with traditional sushi, tapping local beers with Asian influences and hosting pairing dinners with local breweries. While their menu doesn't stick strictly to what sushi purists would like, even their funkier rolls, like a spicy tuna & tempura shishito pepper number, don't go overboard. They also boast an omasake that's a bargain compared to options in larger cities on this list.

San Francisco, CA
First off, they have a really cool mural which tells you how to eat sushi. Second off, it's somewhat crazy that, for all the amazing Asian food, sushi has long been a weakness in SF's culinarily fortified defenses. Well, ICHI, from Tim and Erin Archuleta, solves that. It keeps the SF ethos in mind with the sustainable, seasonal menu, but doesn't skimp on anything delicious. If you are smart, you'll start by heading to the NI Bar in the back for izakaya and cocktails, and then get the omakase chef's choice (one of the best omakase deals in town). Wees slim.

New York, NY
Separated by a glass wall from David Bouley's TriBeCa restaurant, Ichimura at Brushstroke boasts two Michelin stars -- only two other NYC spots have that -- and a trio of stars from the Tye. Chef Eiji Ichimura, who helms the tiny omakase counter, prepares his fish edomae-style, meaning they're cured and aged, the way sushi always was until the early 1800s, so every bite has an extra bite of umami than what you're used to. But, then again, you're probably not used to anything quite as tasty as this.

Chicago, IL
Proving he has quite the track record in place, long before he left Arami, B.K. Park, the sushi-wizard who used to be at Arami, also departed this Wicker Park spot that's been a Chicago staple for over a decade. Mirai is a dimly lit, sexy spot with a menu of traditional sushi mingling with unique picks, and chef Jun Ishikawa wields a light touch to delicate dishes like Ika Uni Ae, tender, thin squid slices served in a sweet, creamy sea urchin sauce.

Portland, ME
After working the NYC restaurant scene, Masa Miyake moved with his family to Portland and its far cheaper start-up costs. The Japan-born chef turned his expertise to local bounty, creating an uniquely Maine experience with options like the truffle oil-touched lobster, crab & scallop hamayaki that's all from nearby waters. The chef has even taken it so far as to open Miyake Farms, so diners know exactly from where that yolky spot in the the Golden Egg dish of uni, roe, and egg came.

Boston, MA
In 2008, Tim Cushman shocked the food world when his small 40-seat sushi restaurant in a random part of Boston by South Station was named Best New Restaurant in the country by the NY Times. That same year, I went there on my birthday, and was totally out of my league, especially when they brought out the foie gras nigiri with cocoa pulp and sake at the end of the meal. I actually nearly fainted, because I wasn't used to the flavor combination. And yet -- whenever I could afford to -- I kept coming back. Cushman -- who famously has no formal training, but acted as a restaurant consultant for many years before hatching this masterpiece -- can and still does bring it with nearly everything he serves, from the tea-brined chicken thighs to the spiced chile oil-drizzled hamachi tartare. If you don't opt for the 17-course tasting menu, and go a la carte, you still have to get the nigiri. I DARE YOU.

Los Angeles, CA
After 2011's devastating tsunami slowed business at his six-seat spot in Japan, chef Hiro Naruke was brought to America by a trio of LA lawyers who'd started obsessing over the itamae's sushi-touch years before during their visits to Tokyo. A seat at Hiro's downtown spot is a 20-course, intimate omakase experience that starts with small appetizers and dives into edomae-style sushi with delicately vinegared rice and aged or cured delicate fish cuts.

Los Angeles, CA
Imagine you're one of the most beloved sushi chefs in LA: you've had a restaurant for two decades, you helped bring raw fish to a city that's embraced it, and, now that you've hit retirement age, you want to slow down. You pass your restaurant, Sushi Ike, on to your disciples, and take a deserved break. until everyone realizes that your disciples just aren't making mouth-orgasms the way you were, and convince you to open this tiny, hole-in-the-wall, absolutely incredible omakase joint, where you can once again serve up your signature seared salmon ("Do not put the rice down! Put it right in your mouth! Now!"), your unbelievably textured octopus, and the freshest. uh. everything from the sea that you can get your hands on. You've imagined Sushi Kamagure Ike aka mecca. Yes, it's that good.


The 21 Best Sushi Spots in America

Sushi. It's what for dinner. And lunch, especially if you're in a rush at Whole Foods. But who in this great land of ours makes the best sushi? The freshest & most mouthwatering maki? The heaven-approved hand rolls? Well, in order to find out, we spent a lot of time dipping and eating everywhere from strange strip malls in Pasadena to the stranger side roads of downtown Boston, plus many spots in between. We paid particular attention to the places closest to the water, and those that care more about giving you seasonal, changing menus of fish you can get locally than just giving you the same thing over and over. Not that we're really complaining, Whole Foods.

So pick up your chopsticks, tuck in your napkin, and slurp down our picks for the best sushi spots across America.

Chicago, IL
Arami was an instant hit when it opened in Chicago in 2010, drawing patrons in with its tranquil skylit back room and, more importantly, well-executed, traditionally rooted sushi that could swim (figuratively speaking, the fish is generally no longer alive) with anyone's. Since then chefs have changed, but the level of excellence hasn't. Like many elite places, reserving yourself the omakase is most likely to lead you to a transcendent experience, but going a la carte will still leave you quite pleased with specialty sashimi options like hamachi with mushroom and truffle oil. Pro tip: if you have any annoying vegan friends, their yasai (that means vegetable!) creations like eggplant with peanut red miso dressing will likely keep them quiet. You may even find yourself wanting to steal some.

Santa Barbara, CA
Located on Santa Barbara's bustling State St., Arigato's all about sushi as art. This is a place where something as simple as sashimi looks like it was plated at the Louvre, where even things as simple as salmon are adorned with gorgonzola sauce and dill. That's to say nothing of the not-sushi dishes like a plate of broiled scallops, shiitakes, and crab piled on sushi rice and lit on fire. Everything here's a gorgeous spectacle. But spectacle's worthless if the fish isn't perfect. Lucky for you, it is.

Portland, OR
This Northeast sushi spot melds Portlandia style with traditional sushi, tapping local beers with Asian influences and hosting pairing dinners with local breweries. While their menu doesn't stick strictly to what sushi purists would like, even their funkier rolls, like a spicy tuna & tempura shishito pepper number, don't go overboard. They also boast an omasake that's a bargain compared to options in larger cities on this list.

San Francisco, CA
First off, they have a really cool mural which tells you how to eat sushi. Second off, it's somewhat crazy that, for all the amazing Asian food, sushi has long been a weakness in SF's culinarily fortified defenses. Well, ICHI, from Tim and Erin Archuleta, solves that. It keeps the SF ethos in mind with the sustainable, seasonal menu, but doesn't skimp on anything delicious. If you are smart, you'll start by heading to the NI Bar in the back for izakaya and cocktails, and then get the omakase chef's choice (one of the best omakase deals in town). Wees slim.

New York, NY
Separated by a glass wall from David Bouley's TriBeCa restaurant, Ichimura at Brushstroke boasts two Michelin stars -- only two other NYC spots have that -- and a trio of stars from the Tye. Chef Eiji Ichimura, who helms the tiny omakase counter, prepares his fish edomae-style, meaning they're cured and aged, the way sushi always was until the early 1800s, so every bite has an extra bite of umami than what you're used to. But, then again, you're probably not used to anything quite as tasty as this.

Chicago, IL
Proving he has quite the track record in place, long before he left Arami, B.K. Park, the sushi-wizard who used to be at Arami, also departed this Wicker Park spot that's been a Chicago staple for over a decade. Mirai is a dimly lit, sexy spot with a menu of traditional sushi mingling with unique picks, and chef Jun Ishikawa wields a light touch to delicate dishes like Ika Uni Ae, tender, thin squid slices served in a sweet, creamy sea urchin sauce.

Portland, ME
After working the NYC restaurant scene, Masa Miyake moved with his family to Portland and its far cheaper start-up costs. The Japan-born chef turned his expertise to local bounty, creating an uniquely Maine experience with options like the truffle oil-touched lobster, crab & scallop hamayaki that's all from nearby waters. The chef has even taken it so far as to open Miyake Farms, so diners know exactly from where that yolky spot in the the Golden Egg dish of uni, roe, and egg came.

Boston, MA
In 2008, Tim Cushman shocked the food world when his small 40-seat sushi restaurant in a random part of Boston by South Station was named Best New Restaurant in the country by the NY Times. That same year, I went there on my birthday, and was totally out of my league, especially when they brought out the foie gras nigiri with cocoa pulp and sake at the end of the meal. I actually nearly fainted, because I wasn't used to the flavor combination. And yet -- whenever I could afford to -- I kept coming back. Cushman -- who famously has no formal training, but acted as a restaurant consultant for many years before hatching this masterpiece -- can and still does bring it with nearly everything he serves, from the tea-brined chicken thighs to the spiced chile oil-drizzled hamachi tartare. If you don't opt for the 17-course tasting menu, and go a la carte, you still have to get the nigiri. I DARE YOU.

Los Angeles, CA
After 2011's devastating tsunami slowed business at his six-seat spot in Japan, chef Hiro Naruke was brought to America by a trio of LA lawyers who'd started obsessing over the itamae's sushi-touch years before during their visits to Tokyo. A seat at Hiro's downtown spot is a 20-course, intimate omakase experience that starts with small appetizers and dives into edomae-style sushi with delicately vinegared rice and aged or cured delicate fish cuts.

Los Angeles, CA
Imagine you're one of the most beloved sushi chefs in LA: you've had a restaurant for two decades, you helped bring raw fish to a city that's embraced it, and, now that you've hit retirement age, you want to slow down. You pass your restaurant, Sushi Ike, on to your disciples, and take a deserved break. until everyone realizes that your disciples just aren't making mouth-orgasms the way you were, and convince you to open this tiny, hole-in-the-wall, absolutely incredible omakase joint, where you can once again serve up your signature seared salmon ("Do not put the rice down! Put it right in your mouth! Now!"), your unbelievably textured octopus, and the freshest. uh. everything from the sea that you can get your hands on. You've imagined Sushi Kamagure Ike aka mecca. Yes, it's that good.


The 21 Best Sushi Spots in America

Sushi. It's what for dinner. And lunch, especially if you're in a rush at Whole Foods. But who in this great land of ours makes the best sushi? The freshest & most mouthwatering maki? The heaven-approved hand rolls? Well, in order to find out, we spent a lot of time dipping and eating everywhere from strange strip malls in Pasadena to the stranger side roads of downtown Boston, plus many spots in between. We paid particular attention to the places closest to the water, and those that care more about giving you seasonal, changing menus of fish you can get locally than just giving you the same thing over and over. Not that we're really complaining, Whole Foods.

So pick up your chopsticks, tuck in your napkin, and slurp down our picks for the best sushi spots across America.

Chicago, IL
Arami was an instant hit when it opened in Chicago in 2010, drawing patrons in with its tranquil skylit back room and, more importantly, well-executed, traditionally rooted sushi that could swim (figuratively speaking, the fish is generally no longer alive) with anyone's. Since then chefs have changed, but the level of excellence hasn't. Like many elite places, reserving yourself the omakase is most likely to lead you to a transcendent experience, but going a la carte will still leave you quite pleased with specialty sashimi options like hamachi with mushroom and truffle oil. Pro tip: if you have any annoying vegan friends, their yasai (that means vegetable!) creations like eggplant with peanut red miso dressing will likely keep them quiet. You may even find yourself wanting to steal some.

Santa Barbara, CA
Located on Santa Barbara's bustling State St., Arigato's all about sushi as art. This is a place where something as simple as sashimi looks like it was plated at the Louvre, where even things as simple as salmon are adorned with gorgonzola sauce and dill. That's to say nothing of the not-sushi dishes like a plate of broiled scallops, shiitakes, and crab piled on sushi rice and lit on fire. Everything here's a gorgeous spectacle. But spectacle's worthless if the fish isn't perfect. Lucky for you, it is.

Portland, OR
This Northeast sushi spot melds Portlandia style with traditional sushi, tapping local beers with Asian influences and hosting pairing dinners with local breweries. While their menu doesn't stick strictly to what sushi purists would like, even their funkier rolls, like a spicy tuna & tempura shishito pepper number, don't go overboard. They also boast an omasake that's a bargain compared to options in larger cities on this list.

San Francisco, CA
First off, they have a really cool mural which tells you how to eat sushi. Second off, it's somewhat crazy that, for all the amazing Asian food, sushi has long been a weakness in SF's culinarily fortified defenses. Well, ICHI, from Tim and Erin Archuleta, solves that. It keeps the SF ethos in mind with the sustainable, seasonal menu, but doesn't skimp on anything delicious. If you are smart, you'll start by heading to the NI Bar in the back for izakaya and cocktails, and then get the omakase chef's choice (one of the best omakase deals in town). Wees slim.

New York, NY
Separated by a glass wall from David Bouley's TriBeCa restaurant, Ichimura at Brushstroke boasts two Michelin stars -- only two other NYC spots have that -- and a trio of stars from the Tye. Chef Eiji Ichimura, who helms the tiny omakase counter, prepares his fish edomae-style, meaning they're cured and aged, the way sushi always was until the early 1800s, so every bite has an extra bite of umami than what you're used to. But, then again, you're probably not used to anything quite as tasty as this.

Chicago, IL
Proving he has quite the track record in place, long before he left Arami, B.K. Park, the sushi-wizard who used to be at Arami, also departed this Wicker Park spot that's been a Chicago staple for over a decade. Mirai is a dimly lit, sexy spot with a menu of traditional sushi mingling with unique picks, and chef Jun Ishikawa wields a light touch to delicate dishes like Ika Uni Ae, tender, thin squid slices served in a sweet, creamy sea urchin sauce.

Portland, ME
After working the NYC restaurant scene, Masa Miyake moved with his family to Portland and its far cheaper start-up costs. The Japan-born chef turned his expertise to local bounty, creating an uniquely Maine experience with options like the truffle oil-touched lobster, crab & scallop hamayaki that's all from nearby waters. The chef has even taken it so far as to open Miyake Farms, so diners know exactly from where that yolky spot in the the Golden Egg dish of uni, roe, and egg came.

Boston, MA
In 2008, Tim Cushman shocked the food world when his small 40-seat sushi restaurant in a random part of Boston by South Station was named Best New Restaurant in the country by the NY Times. That same year, I went there on my birthday, and was totally out of my league, especially when they brought out the foie gras nigiri with cocoa pulp and sake at the end of the meal. I actually nearly fainted, because I wasn't used to the flavor combination. And yet -- whenever I could afford to -- I kept coming back. Cushman -- who famously has no formal training, but acted as a restaurant consultant for many years before hatching this masterpiece -- can and still does bring it with nearly everything he serves, from the tea-brined chicken thighs to the spiced chile oil-drizzled hamachi tartare. If you don't opt for the 17-course tasting menu, and go a la carte, you still have to get the nigiri. I DARE YOU.

Los Angeles, CA
After 2011's devastating tsunami slowed business at his six-seat spot in Japan, chef Hiro Naruke was brought to America by a trio of LA lawyers who'd started obsessing over the itamae's sushi-touch years before during their visits to Tokyo. A seat at Hiro's downtown spot is a 20-course, intimate omakase experience that starts with small appetizers and dives into edomae-style sushi with delicately vinegared rice and aged or cured delicate fish cuts.

Los Angeles, CA
Imagine you're one of the most beloved sushi chefs in LA: you've had a restaurant for two decades, you helped bring raw fish to a city that's embraced it, and, now that you've hit retirement age, you want to slow down. You pass your restaurant, Sushi Ike, on to your disciples, and take a deserved break. until everyone realizes that your disciples just aren't making mouth-orgasms the way you were, and convince you to open this tiny, hole-in-the-wall, absolutely incredible omakase joint, where you can once again serve up your signature seared salmon ("Do not put the rice down! Put it right in your mouth! Now!"), your unbelievably textured octopus, and the freshest. uh. everything from the sea that you can get your hands on. You've imagined Sushi Kamagure Ike aka mecca. Yes, it's that good.


The 21 Best Sushi Spots in America

Sushi. It's what for dinner. And lunch, especially if you're in a rush at Whole Foods. But who in this great land of ours makes the best sushi? The freshest & most mouthwatering maki? The heaven-approved hand rolls? Well, in order to find out, we spent a lot of time dipping and eating everywhere from strange strip malls in Pasadena to the stranger side roads of downtown Boston, plus many spots in between. We paid particular attention to the places closest to the water, and those that care more about giving you seasonal, changing menus of fish you can get locally than just giving you the same thing over and over. Not that we're really complaining, Whole Foods.

So pick up your chopsticks, tuck in your napkin, and slurp down our picks for the best sushi spots across America.

Chicago, IL
Arami was an instant hit when it opened in Chicago in 2010, drawing patrons in with its tranquil skylit back room and, more importantly, well-executed, traditionally rooted sushi that could swim (figuratively speaking, the fish is generally no longer alive) with anyone's. Since then chefs have changed, but the level of excellence hasn't. Like many elite places, reserving yourself the omakase is most likely to lead you to a transcendent experience, but going a la carte will still leave you quite pleased with specialty sashimi options like hamachi with mushroom and truffle oil. Pro tip: if you have any annoying vegan friends, their yasai (that means vegetable!) creations like eggplant with peanut red miso dressing will likely keep them quiet. You may even find yourself wanting to steal some.

Santa Barbara, CA
Located on Santa Barbara's bustling State St., Arigato's all about sushi as art. This is a place where something as simple as sashimi looks like it was plated at the Louvre, where even things as simple as salmon are adorned with gorgonzola sauce and dill. That's to say nothing of the not-sushi dishes like a plate of broiled scallops, shiitakes, and crab piled on sushi rice and lit on fire. Everything here's a gorgeous spectacle. But spectacle's worthless if the fish isn't perfect. Lucky for you, it is.

Portland, OR
This Northeast sushi spot melds Portlandia style with traditional sushi, tapping local beers with Asian influences and hosting pairing dinners with local breweries. While their menu doesn't stick strictly to what sushi purists would like, even their funkier rolls, like a spicy tuna & tempura shishito pepper number, don't go overboard. They also boast an omasake that's a bargain compared to options in larger cities on this list.

San Francisco, CA
First off, they have a really cool mural which tells you how to eat sushi. Second off, it's somewhat crazy that, for all the amazing Asian food, sushi has long been a weakness in SF's culinarily fortified defenses. Well, ICHI, from Tim and Erin Archuleta, solves that. It keeps the SF ethos in mind with the sustainable, seasonal menu, but doesn't skimp on anything delicious. If you are smart, you'll start by heading to the NI Bar in the back for izakaya and cocktails, and then get the omakase chef's choice (one of the best omakase deals in town). Wees slim.

New York, NY
Separated by a glass wall from David Bouley's TriBeCa restaurant, Ichimura at Brushstroke boasts two Michelin stars -- only two other NYC spots have that -- and a trio of stars from the Tye. Chef Eiji Ichimura, who helms the tiny omakase counter, prepares his fish edomae-style, meaning they're cured and aged, the way sushi always was until the early 1800s, so every bite has an extra bite of umami than what you're used to. But, then again, you're probably not used to anything quite as tasty as this.

Chicago, IL
Proving he has quite the track record in place, long before he left Arami, B.K. Park, the sushi-wizard who used to be at Arami, also departed this Wicker Park spot that's been a Chicago staple for over a decade. Mirai is a dimly lit, sexy spot with a menu of traditional sushi mingling with unique picks, and chef Jun Ishikawa wields a light touch to delicate dishes like Ika Uni Ae, tender, thin squid slices served in a sweet, creamy sea urchin sauce.

Portland, ME
After working the NYC restaurant scene, Masa Miyake moved with his family to Portland and its far cheaper start-up costs. The Japan-born chef turned his expertise to local bounty, creating an uniquely Maine experience with options like the truffle oil-touched lobster, crab & scallop hamayaki that's all from nearby waters. The chef has even taken it so far as to open Miyake Farms, so diners know exactly from where that yolky spot in the the Golden Egg dish of uni, roe, and egg came.

Boston, MA
In 2008, Tim Cushman shocked the food world when his small 40-seat sushi restaurant in a random part of Boston by South Station was named Best New Restaurant in the country by the NY Times. That same year, I went there on my birthday, and was totally out of my league, especially when they brought out the foie gras nigiri with cocoa pulp and sake at the end of the meal. I actually nearly fainted, because I wasn't used to the flavor combination. And yet -- whenever I could afford to -- I kept coming back. Cushman -- who famously has no formal training, but acted as a restaurant consultant for many years before hatching this masterpiece -- can and still does bring it with nearly everything he serves, from the tea-brined chicken thighs to the spiced chile oil-drizzled hamachi tartare. If you don't opt for the 17-course tasting menu, and go a la carte, you still have to get the nigiri. I DARE YOU.

Los Angeles, CA
After 2011's devastating tsunami slowed business at his six-seat spot in Japan, chef Hiro Naruke was brought to America by a trio of LA lawyers who'd started obsessing over the itamae's sushi-touch years before during their visits to Tokyo. A seat at Hiro's downtown spot is a 20-course, intimate omakase experience that starts with small appetizers and dives into edomae-style sushi with delicately vinegared rice and aged or cured delicate fish cuts.

Los Angeles, CA
Imagine you're one of the most beloved sushi chefs in LA: you've had a restaurant for two decades, you helped bring raw fish to a city that's embraced it, and, now that you've hit retirement age, you want to slow down. You pass your restaurant, Sushi Ike, on to your disciples, and take a deserved break. until everyone realizes that your disciples just aren't making mouth-orgasms the way you were, and convince you to open this tiny, hole-in-the-wall, absolutely incredible omakase joint, where you can once again serve up your signature seared salmon ("Do not put the rice down! Put it right in your mouth! Now!"), your unbelievably textured octopus, and the freshest. uh. everything from the sea that you can get your hands on. You've imagined Sushi Kamagure Ike aka mecca. Yes, it's that good.


The 21 Best Sushi Spots in America

Sushi. It's what for dinner. And lunch, especially if you're in a rush at Whole Foods. But who in this great land of ours makes the best sushi? The freshest & most mouthwatering maki? The heaven-approved hand rolls? Well, in order to find out, we spent a lot of time dipping and eating everywhere from strange strip malls in Pasadena to the stranger side roads of downtown Boston, plus many spots in between. We paid particular attention to the places closest to the water, and those that care more about giving you seasonal, changing menus of fish you can get locally than just giving you the same thing over and over. Not that we're really complaining, Whole Foods.

So pick up your chopsticks, tuck in your napkin, and slurp down our picks for the best sushi spots across America.

Chicago, IL
Arami was an instant hit when it opened in Chicago in 2010, drawing patrons in with its tranquil skylit back room and, more importantly, well-executed, traditionally rooted sushi that could swim (figuratively speaking, the fish is generally no longer alive) with anyone's. Since then chefs have changed, but the level of excellence hasn't. Like many elite places, reserving yourself the omakase is most likely to lead you to a transcendent experience, but going a la carte will still leave you quite pleased with specialty sashimi options like hamachi with mushroom and truffle oil. Pro tip: if you have any annoying vegan friends, their yasai (that means vegetable!) creations like eggplant with peanut red miso dressing will likely keep them quiet. You may even find yourself wanting to steal some.

Santa Barbara, CA
Located on Santa Barbara's bustling State St., Arigato's all about sushi as art. This is a place where something as simple as sashimi looks like it was plated at the Louvre, where even things as simple as salmon are adorned with gorgonzola sauce and dill. That's to say nothing of the not-sushi dishes like a plate of broiled scallops, shiitakes, and crab piled on sushi rice and lit on fire. Everything here's a gorgeous spectacle. But spectacle's worthless if the fish isn't perfect. Lucky for you, it is.

Portland, OR
This Northeast sushi spot melds Portlandia style with traditional sushi, tapping local beers with Asian influences and hosting pairing dinners with local breweries. While their menu doesn't stick strictly to what sushi purists would like, even their funkier rolls, like a spicy tuna & tempura shishito pepper number, don't go overboard. They also boast an omasake that's a bargain compared to options in larger cities on this list.

San Francisco, CA
First off, they have a really cool mural which tells you how to eat sushi. Second off, it's somewhat crazy that, for all the amazing Asian food, sushi has long been a weakness in SF's culinarily fortified defenses. Well, ICHI, from Tim and Erin Archuleta, solves that. It keeps the SF ethos in mind with the sustainable, seasonal menu, but doesn't skimp on anything delicious. If you are smart, you'll start by heading to the NI Bar in the back for izakaya and cocktails, and then get the omakase chef's choice (one of the best omakase deals in town). Wees slim.

New York, NY
Separated by a glass wall from David Bouley's TriBeCa restaurant, Ichimura at Brushstroke boasts two Michelin stars -- only two other NYC spots have that -- and a trio of stars from the Tye. Chef Eiji Ichimura, who helms the tiny omakase counter, prepares his fish edomae-style, meaning they're cured and aged, the way sushi always was until the early 1800s, so every bite has an extra bite of umami than what you're used to. But, then again, you're probably not used to anything quite as tasty as this.

Chicago, IL
Proving he has quite the track record in place, long before he left Arami, B.K. Park, the sushi-wizard who used to be at Arami, also departed this Wicker Park spot that's been a Chicago staple for over a decade. Mirai is a dimly lit, sexy spot with a menu of traditional sushi mingling with unique picks, and chef Jun Ishikawa wields a light touch to delicate dishes like Ika Uni Ae, tender, thin squid slices served in a sweet, creamy sea urchin sauce.

Portland, ME
After working the NYC restaurant scene, Masa Miyake moved with his family to Portland and its far cheaper start-up costs. The Japan-born chef turned his expertise to local bounty, creating an uniquely Maine experience with options like the truffle oil-touched lobster, crab & scallop hamayaki that's all from nearby waters. The chef has even taken it so far as to open Miyake Farms, so diners know exactly from where that yolky spot in the the Golden Egg dish of uni, roe, and egg came.

Boston, MA
In 2008, Tim Cushman shocked the food world when his small 40-seat sushi restaurant in a random part of Boston by South Station was named Best New Restaurant in the country by the NY Times. That same year, I went there on my birthday, and was totally out of my league, especially when they brought out the foie gras nigiri with cocoa pulp and sake at the end of the meal. I actually nearly fainted, because I wasn't used to the flavor combination. And yet -- whenever I could afford to -- I kept coming back. Cushman -- who famously has no formal training, but acted as a restaurant consultant for many years before hatching this masterpiece -- can and still does bring it with nearly everything he serves, from the tea-brined chicken thighs to the spiced chile oil-drizzled hamachi tartare. If you don't opt for the 17-course tasting menu, and go a la carte, you still have to get the nigiri. I DARE YOU.

Los Angeles, CA
After 2011's devastating tsunami slowed business at his six-seat spot in Japan, chef Hiro Naruke was brought to America by a trio of LA lawyers who'd started obsessing over the itamae's sushi-touch years before during their visits to Tokyo. A seat at Hiro's downtown spot is a 20-course, intimate omakase experience that starts with small appetizers and dives into edomae-style sushi with delicately vinegared rice and aged or cured delicate fish cuts.

Los Angeles, CA
Imagine you're one of the most beloved sushi chefs in LA: you've had a restaurant for two decades, you helped bring raw fish to a city that's embraced it, and, now that you've hit retirement age, you want to slow down. You pass your restaurant, Sushi Ike, on to your disciples, and take a deserved break. until everyone realizes that your disciples just aren't making mouth-orgasms the way you were, and convince you to open this tiny, hole-in-the-wall, absolutely incredible omakase joint, where you can once again serve up your signature seared salmon ("Do not put the rice down! Put it right in your mouth! Now!"), your unbelievably textured octopus, and the freshest. uh. everything from the sea that you can get your hands on. You've imagined Sushi Kamagure Ike aka mecca. Yes, it's that good.


Kyk die video: Chef Nakazawa From Jiro Dreams of Sushi Movie Has His Own Restaurant Now. The New York Times (Oktober 2021).