“Still the best service, freshest food & fastest delivery!” “The thai curry soup is also a must try, it's so good and full of flavor!” “Everyone is super friendly and welcoming.” "I've been to about 20-30 different sushi places on the island and I honestly like sumos the best. The fish is always good. I've never gotten a foul peice of seafood from sumos ever. "I don't usually write extensive reviews for chain restaurants, but feel the need to do so now. I have been to this location 3 or 4 times now. Most recently, I dined there tonight. My wife and I came here for…" "I absolutely love this place. The food is delicious, especially the hibachi vegetable, so yummy. It doesn't take long to be seated or for your waiter/waitress. It's a nice place to go with the family for…" The menu offers a large selection of Japanese dishes. Salads and vegetable appetizers range from $6 to $14 and include: grilled miso eggplant, crispy tuna tortilla and king crab salad with cucumber, crunch, red caviar and…

Tiffany PhillipsLove, love LOVE this place. I have brought numerous people here over the years (old location and new) and have never been let down. Even though the new place is We called at the last minute, were told if we could get there in ten minutes we could sit at the counter for omasake, chef's choice meal of the best sushi they have for the day. jiro dreams of sushi perthSo off we went. samurai sushi menu gulfportThey seated us immediately, served us beverages along with a small bowl of edamame and a biteful of shiso/dried shrimp...jiro dreams of sushi hackney picturehouse We have eaten here for years. sushi in suhl schweinfurt

It is really only sushi and it is exceptionally high quality. We almost always sit at the sushi bar and get the omakase. BTW, the omakase is a bargain compared to NYC. Traditional sushi of very high quality. No crazy rolls, just fresh fresh fish. Also the miso soup with clams was incredible. This restaurant serves the best cold soba noodles I have tried in the tri-state area. sushi conveyor belt oahuBeen to Japan at least 6 times. sushi grade tuna nashua nhI can say the quality of food here is very close to what I had in Tokyo & Osaka. Japanese price means it is slightly cheaper than NYC, better value and quality. We came twice already in the... After being used to the wonderful omakases in Asia by the likes of Hashida and Jiro, it was nice to find Azuma Sushi in Westchester's traditional omakase style.

For its price - $50 per person, I thought it was a great deal for about 16 pieces of sushi. The chef served the sushi piece by piece at the sushi bar.... This restaurant feels like a hidden gem in Hartsdale. You walk in, right past the chef preparing the sushi and are seated. Service is good, place always has people in it. I love the bento box meals personally, they give you a little of everything. This is great sushi in a very unassuming location. I was blown away by the standard and quality of the sushi. The menu is small and simple and mostly Omakase in varying sizes; a lucky dip of sushi! The plate that came out for $35 was exceptional - a good selection of favorites and new flavors. I've had a lot... Reading the reviews below I have to wonder if I went to the wrong restaurant. Because the Azuma we went to (based on reviews) could never garner such high acclaim. On to my review:An authentic sushi establishment would have Japanese staple basics ie: Hijiki. No self-respecting Japanese restaurant would sell a Sushi/Sashimi entree with a California roll....

The owner's passionate attention to retaining the highest standards of Tokyo style sushi preparation and presentation are a put-off to some, but to the loyalists it's why they come. You will find varieties of carefully selected flash-dried fish flown in from Tokyo you can mostly find in more expensive restaurants in New York City. This is not the place to... Have eaten at Azuma dozens of times over the years and still haven't had anything less than a great experience-the sushi and sashimi are as fresh as possible and the restaurant is cozy-enjoy! of 213results12345NextDidn't find what you were looking for?magnifying glassThe food philosophy in my house for everyday cooking is, "Take good food and do as little as possible to it."Even though we're busy people, Boyfriend and I eat dinner together pretty much every night. The only way we could possibly pull this off is by preparing meals that take 20 to 40 minutes at the most. The philosophy that we cook by helps: Take quality ingredients;

add nothing more than salt, pepper, olive oil or butter, and perhaps a handful of herbs; High quality ingredients don't have to be anything crazy. Most of the time, it's a fresh piece of fish bought from the fish market on the walk home from the subway, or a few chicken thighs from the Halal section of the grocery store, or a plump eggplant from the produce stand, or a couple of cage-free eggs from the little organic market around the corner.We'll pair whatever we cook with a salad, bread and cheese, or another vegetable cooked in the same way: olive oil, salt, pepper—sometimes black pepper, sometimes red pepper flakes, what we call pepperoncino—maybe a bit of parsley, basil, garlic. Depending on what the main ingredient is, we'll pop it under the broiler or toss it on a grill pan, or do some other one-step cooking.At least once a week, we do something more involved, like braise some pork. Two weeks ago, Boyfriend braised a rabbit, which fed the two of us three meals each. Last week I cobbled together a vegetable lasagna on Sunday so that later in the week, when I knew we'd both be busy, whoever got home first could pop it in the oven for an hour and be done with the cooking.

If the weather has been particularly hot, or if we are suddenly busy and late to come home from work, we'll grab a package of smoked salmon and a baguette from the market and pair it with a salad and a bottle of wine. We eat well daily, and healthfully, and it actually takes less time and effort&mdashmuch less time and effort—than it would to prepare food that's unhealthy. That's the one thing I wish I could convey to people who want to improve their eating habits. It takes minimal effort to stir up together two omelets and a baked sweet potato, or a lay out a few ounces of smoked salmon on bread with sliced cucumbers, tomatoes, and onions and a lentil salad. This blog post might be titled, "The Review that Never Got Written: Yakitori Totto." I've had all these photographs hanging around for a week now and have been focusing so intently on other things that I just haven't written much about the restaurant. Yakitori Totto is a yakitori restaurant, a Japanese style of street foods, mostly grilled meats on sticks.

Each piece costs somewhere around $2-$4, so a small group of people can try literally dozens of items.Yakitori Totto is chicken-centric, and the prize piece on any chicken is the oyster, which is not the anus exactly, as many people assume, but is a small piece of dark meat attached to the thigh and backbone (see diagram).Rather than give a play-by-play review, I'd like to just share some photos and say Yakitori Totto was very good. The atmosphere is casual, and prices are flexible, as you can order heavily or lightly. I have no complaints, and I could nit-pick if it were a restaurant with loftier aspirations, but it's not. There's a tradition that says a bride and groom are supposed to save the top tier of their wedding cake and eat it on their first anniversary.Last week, two of my closest friends celebrated their one-year anniversary. Their cake was swaddled in seven layers of plastic wrap and aluminum foil at their bride's mother's house. A few days before their anniversary, I got this email:"Ok, so i just got a crazy idea, and i'll understand if it's too last minute for y'alls but here it is: G and I are running out to L.I. tonight to pick up the year-old frozen cake.

I thought maybe you'd like to come along and we can have dinner at Azuma." She added, "You of course might have already planned out your evening, which I totally understand. But you're totes invited to ours after for year-old cake anyways. I had been to Azuma once or twice before with my mother, who lives around the corner from the bride's mother.It's not the most amazing restaurant by any means, but for that area, a suburban neighborhood, it's one of the more interesting places to nosh.Azuma is your standard Japanese-with-a-touch-of-Asian-fusion restaurant, the kind of place that could have focused just on Japanese food, or just on sushi, or just on specialty rolls, but for its location and clientele. I imagine Azuma attracting an adventurous eater who lives nearby, but who also needs to convince his mother, wife, kids, or father-in-law — who happen to shutter at the thought of eating raw fish — to dine out with him. I imagine a middle-aged man who is enamored with the idea of eating a bright purple nugget of yellow tail side-by-side with warm banana, but whose wife demands, "What am I going to eat there?"

Maybe he replies, "Honey, they have chicken teriyaki!" ($13) the most prominently displayed non-sushi dinner on the menu. The first time I went to Azuma three or four years ago, I remember it vividly because it was my introduction to scallops served raw. Giant sea scallops are by far my favorite seafood, and a major part of my love for them has to do with texture. So to slurp at their buttery flesh, doused in a light and clear sauce, adorned with a streak of seaweed salad (another food that I swoon over) flecked with red pepper, and served in the shallow bed of a saucer-sized scallop shell was memorable. Ever since that experience, I have been on the hunt for a restaurant item that features raw scallops: ceviche, sushi, on the half shell.My mother on that visit ordered a special roll called something like "snowy mountain," if I recall. It was your standard California roll buried in a haystack of shredded coconut and panko, which stuck to the roll via Japanese mayo..On this most recent visit, a few of us shared a couple of things.

The special tuna pizza, hastily designed, was a mess and a disaster in flavor profile: a Styrofoam matzoh-like flatbread, layers of sliced avocado, imitation crab meat shredded and piled atop and smothered in some kind of deep red barbecue sauce, with a scallion chiffonade garnish, which would not be its saving grace no matter how deftly sliced. Much better, though surprisingly bland, were two special rolls not on the online menu. One, called "spicy girl," featuring salmon, lacked any spice or heat. The other, a tuna and banana roll, could have hit the mark, but seemed unseasoned, as if the vinegar had been left out of the rice. As I've become more attuned to sushi, I've slowly moved away from using wasabi and soy sauce to seek out the delicate essence of fish and other ingredients. However, these rolls needed something to punch them up. And, I did not eat the cake..Azuma Sushi Asian Fusion252 BroadwayGreenlawn, New York One of my birthday presents this year, from two of my very generous friends (thanks, guys), is a four-month Microbrewed Beer of the Month Club membership.