night (in order to make it back home in time to watch a late football game) and there was no one there. tuna5. 8) Scallop: (see photo) Cooked with rice. There were a few with a dab of yuzu, such as the sea scallop, but most were plain so you can taste the flavor of the fish. The day before my RSVP they called again but just to confirm and also the day of they called to confirm too. Red Snapper18. We were literally the only people sitting in the restaurant for a good 30-40 minutes before the next party showed up. I was dining with my Mom and we usually have a lot to talk about but the dishes came one after another and with the restaurant etiquette, I didn't feel relaxed. This place serves amazing sushi.In NYC for a trip with the kids, we stopped at Kuruma after finding it on Yelp because it was halfway between our restaurant and the show we were seeing at 8pm. The restaurant is located at the end of a shopping center. It's on the soft side.Tamago- it's a egg custard that Jiro is famous for. I completely agree but I don't see it as a negativity-- if the pieces were any bigger, you wouldn't have the stomach to enjoy a full omakase meal. The table I was at was uneven and crooked. Being at a table had its downsides - my sushi was not prepared by the master chef (the egg guy from Jiro), but one of his apprentices; however, the fish and menu is the same.So lets first talk details. see the pics. Red snapper head, giant clam special, o-toro nigiri, and engawa nigiri with shiso are my pics. It balances out the fish perfectly bc they do only use a "dot" of rice. We told him none, we like pretty much everything and we were open to try anything. Not very decorative but the quality of the fish is amazing and the service is on par with any high-end sushi place. I don't know if it's because it was the weekend and they were booked or what, but I sure received more calls from this restaurant than I would normally expect. There's a good variety of fish and it comes with a bowl of rice, which was also delicious. As of 2007[update], advances in the testing system for contaminated clams have allowed geoduck harvesters to deliver live clams more consistently. However, I don't think my experience during the second visit justifies the $300 for total including tip and tax but with no sake.The rice pieces were about half the amount of normal sushi portions so it's not THAT much volume but the perfect balance of vinegar with the rice was masterfully executed. I guess an acoustic treatment, maybe some nice curtains, and a better lighting project would make it much cosier.When we got there, we were told we could not use our cellphones. After an order of $17 sake the courses began. - Halibut fin. I had a very nice experience, but my only issue was the rice. Research to date does indicate their presence.[9]. The largest quantities have come from Golden Bay in the South Island where 100 tonnes were harvested in one year. [1][2] The common name is derived from a Lushootseed (Nisqually) word gʷídəq.
It was very efficient and very friendly. it wasn't that great. We said no, since we wanted the full omakase experience. In either case, the portion of the shellfish used for nigiri is the outside "siphon" that extends out of the shell. Party of 4. We went all in and took a tour of nearly everything on the menu. Sushi Zo is still a great place for amazing sushi. My mom broke the restaurant rules and put some soy sauce on a couple dishes. With only sushi and green tea, our bill came out to $266 before tip. I don't know, but I can't think of any better.The final bill was over $300 for both of us, including the sake. We were, after all, the only customers!! The tuna was marvelously tender, and barely necessitated chewing. Not only is it well priced and affordable, the quality of the fish is really good! Giant Clam at Kuruma Zushi "I have been to the "best" places in NYC for sushi and I must say this place has to be within top 3 for me. Hubby went with the Sapporo Reserve.One of my favourite beers is Sapporo, and I was surprised that they served Sapporo Reserve, something I've never had before. The abalone had a satisfying crunchy texture, and the heat of the pepper was lovely. He says, "Good choice." I know a few other people have mentioned this as well, but if you ask them to slow down, they respect your request.
Chuu-toro followed, and we were given two pieces each instead of one. The rice was consistently barely warm, and the fish at room temperature, which is perfect - I find temperatures are often overlooked at other restaurants.I think it's important to note that the sushi chefs will put whatever necessary on top of the sushi and give you instructions to either dip in soy or not to. Together we had 4 mugs of Kirin and some green tea; the total came out to about 220 before tip. Butterfish -13. It almost became comical each time the dish came and we were told " no soy sauce". I do feel like I paid for what I got, which is saying a lot when you paid close to $200 for one meal. Here I was. We would have preferred it crisped, like places in the SF Bay area prepare it. (There were many others but I really cannot remember. Nice and salty with a slimy texture. Shimaji15. It was a memorable evening for both of us and we never experienced any negative attitude, even though we lingered long after they started to close.
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