Sushi Chain Bringing 2 New Restaurants to West Side By Gwynne Hogan | November 13, 2015 10:52am@gwynnefitz The sushi chain Haru plans on opening two new restaurants in Chelsea and Hell's Kitchen, according to paperwork filed with the community board. HELL'S KITCHEN — An upscale sushi chain with five Manhattan locations plans to open two more on the West Side, according to papers recently filed with Community Board 4.Haru, which is owned by the same operators as Benihana — where spatulas, onions and corny jokes fly freely — focuses on sushi, rather than grilled fare, and boasts menu items like sashimi ceviche with king crab, shrimp and octopus and grilled-beef scallion rolls.The company plans to open restaurants at 176 Eighth Ave. at West 19th Street and at 859 Ninth Ave. at West 56th Street, according to papers filed this week and in August.Haru already has five other Manhattan locations including in Gramercy Park, Times Square and Wall Street, while Benihana owns dozens of restaurants worldwide.

A representative of the restaurant did not return calls seeking a timeframe for the restaurants' openings. Haru Sushi & Hibachi Now Open at Morrell Plaza Restaurant Occupies 4,000 Square Feet at Levin-Managed Shopping Center PHILADELPHIA, Pa., Sept. 20, 2016 – Haru Sushi & Hibachi recently celebrated the grand opening of a 4,000-square-foot restaurant at Morrell Plaza in Philadelphia. The 103,250-square-foot shopping center – located directly on Frankford Avenue/Route 13 – is exclusively leased and managed by North Plainfield, N.J.-based Levin Management. “We are pleased to bring this exciting restaurant experience to Morrell Plaza,” said Barry Borsky, Levin’s leasing representative for the property. “With its authentic and extensive menu of traditional Japanese cuisine served in a comfortable atmosphere, Haru Sushi & Hibachi is an incredible amenity for the shopping center and a great addition to the area’s local restaurant landscape.” Haru Sushi & Hibachi features a varied menu of affordably priced and artistically crafted sushi as well as hibachi grill items.

Morrell Plaza represents the second Haru Sushi & Hibachi location for this operator. The original opened in Bensalem, Pa. Renovated and expanded in 2008, Morrell Plaza is anchored by a ShopRite supermarket and a Rite Aid drugstore. The center’s mix of national, regional and local tenants includes T-Mobile, Supercuts, Subway, Dunkin’ Donuts, Supreme Nails and Emperor’s Garden restaurant, among others. The property has a two-mile population of more than 63,000 with an average household income of $69,000. The daily traffic count is more than 36,000 vehicles per day on Route 13/Frankford Avenue. Available spaces at Morrell Plaza range from 1,200 to 6,000 square feet and include a 2,000-square-foot end-cap unit. For more than six decades, Levin Management Corporation has been a trusted single-source commercial real estate services provider for institutional and private owners. The firm helps its clients evaluate options, operate properties and create case-specific solutions to protect and improve asset value;

it has distinguished itself as a firm large enough to excel in assignments of any scale while continuing to employ a hands-on, proprietary approach in all of its activities. japanese delivery london n7Levin today maintains a diversified, retail-focused portfolio in the Northeast and Mid-Atlantic states, offering leasing, property management, accounting, construction management and marketing.sushi grade salmon arizona "So far I've been here twice. umi sushi menu san diegoI had two pretty good meals. sushi kan ottawa couponThe interior is a little fancier than the Applebee's in America. yo sushi voucher code

The wait staff dress better as well. They are friendly and happy to accommodate when…" "I've come to this place a few times to pick up items from their desserts section, in particular their honey fingers which are pieces of honey-drenched goodness in a moist cake form. yo sushi voucher 2012 "On my way to work, I stopped in one Saturday morning,,treated my staff to waffles, I tried a few different fruit topping waffles. play sushi cat 2 the great parade hackedThey were delicious, and I am not usually a fan of waffles. "These guys have waiting for a table down to a science. We had a 30 minute wait but just after we got our table we had our drinks and food served shortly after. The gravy was delicious, and the fish and chips…"Four Seasons Restaurant mulls move to 280 Park February 19, 2015 11:30AM

The Four Seasons Restaurant is contemplating a move to SL Green Realty and Vornado Realty Trust’s 43-story building at 280 Park Avenue, located between 48th and 49th streets. The restaurant — where a Pablo Picasso painting was removed last fall after a legal dispute — is currently located inside Aby Rosen’s Seagram Building at 99 East 52nd Street, according to the New York Observer. The restaurant is locked in a lease through July 2016, the website reported. Japanese restaurant Haru most recently occupied the 18,000-square-foot space at 280 Park Avenue. A spokesperson for Rosen’s RFR Realty told the Observer that “RFR is in contact with the tenant and in discussions regarding their lease, which expires in the summer of 2016.” [NYO] — Claire Moses Most people don’t think of Boston as a sushi destination, but they should because, well, the ocean. Tons of great local seafood equals tons of great local sushi, and our fresh-fish chefs use this massive palette to please your palate.

From simple nigiri, to elaborate maki, here are the 10 best spots to get your sushi fix in the Hub. What you’re getting: In season nigiri/sashimi, ceviche maki, and omakase The constantly rotating menu and elegant presentations keep Café Sushi devotees coming back early and often. For the adventurous, savor something exotic with anything in season (nigiri or sashimi) such as Aji (Japanese horse mackerel) or Kamasau (Japanese barracuda). The ceviche maki is a Latin/Japanese mashup with tako, shrimp, salmon, grape tomato, and avocado dazzled with lime juice. But since it's all about what’s new, the omakase tasting spree ensures you experience Chef Seizi Imura’s daily magic. What you’re getting: Spicy Caterpillar maki, Spicy Red Sox maki, and sushi & maki platter Avana ditches the frills for a straight-up sushi experience. Grab a spot at one of the sturdier tables and dive into Spicy Caterpillar maki, a unique combo of eel, avocado, spicy mayo, and eel sauce.

Or try the hometown celebration Spicy Red Sox maki with crabstick, spicy tuna, and “crunch.” Your best bet is to bring pals and get the gargantuan 58-piece sushi & maki platter loaded with specialty rolls (Salmon Cheese Avo maki) and exotic selections (Surf Clam). What you’re getting: Hamachi tartare, Red Dragon roll, and torched yellowtail Deep in the heart of the "Innovation District" is Empire, a formidable sushi destination chock full of traditional and contemporary Asian delicacies. In addition to classic maki and nigiri, Empire crafts deft signature items such as the Hamachi tartare roll with avocado and gobo, the Red Dragon roll with blue fin tuna, and torched yellowtail made crunchy by tempura bits and "rice crispies." Perfect pairing: the Rye Tai, a sipper created by industry legend Brother Cleve and fueled by Bulleit bourbon. What you’re getting: Sashimi taco trio, tuna belly, and set dinners For many moons, the Brookline fave "house of exquisite excellence" has been the go-to spot for all things sushi.

Reserve an official tatami room and rejoice in the sashimi taco trio, a flavor party of tuna, salmon, and lump crab meat in crispy gyoza skin shells. FuGaKyu also gets funky with seasonal sushi treats like tuna belly and foie gras with spicy daikon radish. Deciding is hard, so you might opt for a set dinner (mini kaiseki or the full six-course blowout) for the chef’s limited-edition creations. What you’re getting: Spicy Titanic roll, Boston unCommon roll, and Strawberry Fin Haru, Japanese for "spring," keeps bright seasonal flavors front and center on its ever-evolving menu. The extensive selection includes special rolls like Spicy Titanic, a revelation with salmon and caviar wrapped around spicy tuna. The Boston unCommon features crunchy spicy salmon combined with mango, black tobiko, and gold leaf (#fancy). However, the major fan favorite here is the Strawberry Fin: a sweet/spicy balancing act with yellowtail, scallops, jalapenos, wasabi tobiko, and strawberries. What you’re getting: Sushi pizza, Una-Avo Rolls, and sushi dinner

Itadaki, Boston’s only Izakaya restaurant, takes the Japanese gastropub theme to a new level with sharable plates, inventive rolls, and beautifully presented traditional platters. Start with a sushi pizza, a fried rice cake with seven different sashimi toppers (e.g. Itadaki spicy tuna, salmon tartare). Then ease into some rolls like Una-Avo (eel, avocado, eel sauce), spicy salmon, and tempura shrimp. For maximum effect, order the sushi dinner... the chef’s daily nigiri selection carefully composed just for you. What you’re getting: Sea urchin sushi, lobster tempura maki, The Maki, and The Coconut Sphere Another long-time local sushi stronghold, Chef Ting Yen’s Oishii balances old school, father-to-son training, with new school flavors. The broad a la carte slate boasts 12 tunas and 10 shellfish (for starters), and its sea urchin is pure art. For specialty rolls, The Maki incorporates asparagus, bonito flakes, and toro that get torched for some smoky mojo. A trip to Oishii is incomplete without The Coconut Sphere dessert, a literal sphere of coconut ice cream topped with coffee mousse, yuzu sherbet, and chocolate.

Flickr/ Jan Mark Holzer What you’re getting: House smoked Wagyu nigiri, Legs & Eggs, Scottish salmon, Kumamoto oysters, and one of everything else All of Boston's sushi lovers agree that Chef Tim Cushman’s O Ya is THE place for extravagant nigiri and sashimi. Just be sure to bring your wallet. This upscale splurge-fest aims for perfection in the house mmoked Wagyu nigiri hit with some yuzu soy, and the cheeky Legs & Eggs, a must-have bite with tiny Maine lobster legs, and Russian Ossetra caviar. In the sashimi realm, Scottish salmon melts in your mouth while the Kumamoto oysters with watermelon pearls satisfy your sweet tooth. What you’re getting: Pickings off the new menu each night Tucked inside Clio’s lounge is Boston’s other over-the-top sushi mecca courtesy of superstar Chef Ken Oringer. Sourcing locally and from Tokyo’s Tskuiji Market, the nightly changing menu includes wonders such as Smoked Uni Spoon crowned by quail egg yolk, and Shima Aji (Japanese Striped Jack) flavored with black sesame, goji, and citrus.