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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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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giant clam sushi

  • November 6, 2020

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