©KANPAI 2006 - Website by leppdesign Appetizers - Soup & Salad - Entrees - Sushi A La Carte - Lunch - Beverages & Desserts Sushi A La Carte Two pieces per order Six pieces per order Fatty Tuna (seasonal) M.P Blue Fin Tuna M.P Burdock root roll 3.75 Gourd strip roll 3.75 Sour Plum roll 3.50 Pickle Radish roll 3.50 California roll - Regular 4.75 California roll without Caviar 4.25 California roll with King Crab 6.75 King Crab roll 5.50 Spicy Tuna roll 4.75 Yellow Tail roll 4.95 Spicy Yellow Tail roll 5.75 Orange Clam (seasonal) M.P. Spicy Salmon roll 4.75 Salmon Skin roll 3.95 Shrimp Tempura roll 5.75 Flying Fish Roe w/q egg 4.95 One piece per order Soft Shell Crab hand roll 4.50 California hand roll 4.50 Spicy Tuna hand roll 4.50 Yellow Tail hand roll 4.50 Salmon hand roll 4.25 Salmon Skin hand roll 3.95 Eel hand roll 5.50 Natto hand roll 4.00

Five, Six or Eight Pieces per Order Dragon roll - kanikama, cucumber, avocado, roe, eel 10.75 Samurai roll - king crab, avocado, cucumber, roe, eel 12.75 Lollipop roll - cucumber, tuna, flounder, crab, salmon, roe 12.75 Rainbow roll - tuna, flounder, salmon, crab, avocado, roe 10.50 Geisha roll - shrimp, tempura, cucumber, roe in spicy sauce 6.75 Spider roll - soft shell crab, cucumber, roe in spicy sauce 8.50 Alaskan roll - king crab, smoked salmon, roe 7.50 Dynamite roll - yellow tail, asparagus, roe in spicy sauce 7.50 Kanpai roll - tuna, salmon, avocado, roe, scallion 6.95 Sakura roll - mackerel, tuna, salmon, cucumber, scallion 6.95 Tunacado roll - tuna, avocado 5.75 Philly roll - smoked salmon, cucumber, cream cheese, roe 6.75 Chesapeake roll - backed seasoned MD blue crab meat roll 7.95 Iguana roll - avocado, shitake, mushroom, asparagus 7.95 Fire roll - salmon, avocado, cucumber, roe, spicy sauce 10.75

Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Appetizers - Soup & Salad - Entrees - Sushi A La Carte - Lunch - Beverages & Desserts For the albums, see Omakase (Dan the Automator album) and Omakase (Electric Company album). Omakase (Japanese: お任せ Hepburn: o-makase?) is a Japanese phrase that means "I'll leave it up to you" (from Japanese "to entrust" (任せる makaseru?)).play sushi cat online In American English, the expression is used by patrons at sushi restaurants to leave the selection to the chef, as opposed to ordering à la carte.sushi in london bridge[2] The chef will generally present a series of plates, beginning with the lightest fare and proceeding to the heaviest dishes.sushi delivery menu singapore

[3] The phrase is not exclusive to service of raw fish with rice, and can incorporate grilling, simmering, or other cooking techniques as well. Customers ordering omakase style expect the chef to be innovative and surprising in the selection of dishes, and the meal can be likened to an artistic performance by the chef.[5] Ordering omakase can be a gamble, but the customer typically receives the highest-quality fish available at a lower cost than if it had been ordered à la carte.sushi to go potsdamLucky Dragon RollSweet Heart Rollplay sushi cat 3 online Vegetable TempuraChicken KatsuShrimp Teriyakihow to cook sushi rice in a pot to Fancy Sushi & Grill Japanese Restaurantsushi in north york delivery

Located at 251 3rd St., Neptune Beach, FL 32266, our restaurant offers a wide array of authentic Japanese food, such as Hibachi Vegetable, Shrimp Tempura, Chicken Katsu, Sushi & Sashimi Combo, California Roll, Phoenix Roll. Try our delicious food and service today. Come in for a Japanese Lunch Special or during evenings for a delicious Japanese style dinner. You can also online order your favorite Japanese food for take out. If you have any suggestion to our food or service, please go to the customer feedback page and leave us your suggestion or review. We will respond to your suggestion as soon as possible. Mon. - Thurs. 11:00 am - 10:00 pm Fri. & Sat. 11:00 am - 11:00 pm Sunday 12:00 noon - 10:00 pmIt was thrilling news for raw fish and rice fanatics when Sushi Nakazawa expanded in February. Though by most standards it's still a tiny restaurant—a 10-seat counter and a back dining room with 10 tables—on the other side of a gauzy curtain there’s a brand-new lounge where you can walk in without a reservation and pop some nigiri a la carte. 

This wouldn’t be a big deal at every sushi bar in town, but Nakazawa, which opened in 2013 to instant acclaim, is an infuriatingly difficult reservation to land. It's a bit like when the cast of Hamilton did impromptu outdoor performances for those people who didn't win the day's ticket lottery. A flight of sea urchin at Sushi Nakazawa's new lounge includes pieces from Maine, Santa Barbara, and Hokkaido.The lounge menu is limited to some rolls and a few nigiri flights, but really no one heaves their Ferragamo wallets over to Nakazawa for limitless options. They go for the genius of 38-year-old sushi chef Daisuke Nakazawa, who studied under Jiro Ono in Tokyo for a decade and made an appearance in the documentary Jiro Dreams of Sushi. Nakazawa builds 21-piece sushi omakases here with joy and precision, using hay smoke, seasonings, and a rainbow of temperatures to overlay all kinds of delicious special effects.The backlit bar at Nakazawa's lounge, a new addition to the sushi bar. 

And for anyone who’s tried and failed to get a seat for dinner, the lounge can be an introduction to Nakazawa’s style. Though you can’t get the omakase, you can order a few of the delicious three-piece flights a la carte, the very same plates people are eating next door. There’s a trilogy of Atlantic bluefin tuna in which the fishy star grows progressively fattier. Sea urchin glisten in exquisite triplicate, each piece pulled from a different ocean, jiggling gleefully on a mound of rice. The lounge also serves maki in small, neatly rolled bites filled with scallop and yuzu kosho—a casual reconfiguration of Nakazawa’s more glamorous scallop nigiri—or sweet eel, or fatty tuna slapped with chili.  New to the menu: maki made with scallop and yuzu kosho, a reconfiguration of the sushi bar's fantastic scallop nigiri. When you need to take care of yourself, and spontaneously celebrate something small, the lounge could be a good place to go. Order a glass of Champagne and a plate of wild salmon, and one piece will be especially mellow, gently smoked over hay.

You’ll hear the broody strumming of classical guitar on the speakers, and the thwacks of heels on tile as your server appears and vanishes like a cat. All of the servers are in suits, moving quickly and elegantly behind counters and curtains—when you need someone, it can be impossible to get some attention. So after a few bites, feel free to move along to a faster, less expensive dinner somewhere else.The additional new space in the West Village was a destination for leather goods before the restaurant’s owner, Alessandro Borgognone, took it over in January, adding a deep gray marble bar and soft suede banquettes. The room is pretty in a cool, geometric kind of way and you could certainly get comfortable and build out a big dinner by ordering some rolls and one of each of the flights, but you’d be cobbling together a very poor imitation of the omakase, which plays out with so many more carefully ordered moving parts. Besides, the low lounge tables are a little too small, cramping the style of the food and drinks, and simply not ideal for a two-hour meal.

Gently smoked coho salmon at Sushi Nakazawa's new lounge, where you order a few flights of fish a la carte.Borgognone says that he designed the space so that diners at the restaurant could have a comfortable, spendy place to wait for their tables (previously they were asked to wait by the wall, or worse, outside). The beauty of sushi-making is not a part of the experience here. In the lounge, there will be no feisty, live shrimp hopping off the cutting board. And the golden strip of finely structured tamago, the sweet, Japanese-style omelet that Nakazawa mastered in Jiro Dreams of Sushi (in a tearful scene that brought him to Borgognone’s attention) is not available. For a brush with that kind of eggy fame, you'll have to make a reservation after all. The lounge opened to make diners more comfortable while they wait for their table, but it's also a good place to have a whiskey cocktail after dinner, or to sip Champagne with a flight of fish.Sushi Nakazawa is at 23 Commerce Street (West Village);

+.Rating: Two stars (Very good) What to Order: There is maki, which is, just as you’d expect, significantly better than the maki you pick up for lunch at Whole Foods. Go with the scallop and yuzu if you’re in the mood for it, but otherwise stick to the more exciting flights that show off Nakazawa’s precision: three pieces of salmon ($22), tuna ($25), sea urchin ($28), or silver fish ($20) nigiri.Who’s Next to You: Thirtysomething couples dressed up for a birthday; a large French-speaking family from SoHo with their weirdly well-behaved small children, waiting for their table; a couple from L.A. in ripped denim and vegan leather, possibly too young for the bottle service they are ordering.Soundtrack: Classical guitar, high heels clicking on tiled floor, and the soft laughter of rich people.Outside Sushi Nakazawa in the West Village. A flight of bluefin tuna from the Atlantic Ocean gets progressively fattier. For a taste of the restaurant's most famous pieces of sushi, you'll have to make a reservation at the sushi bar.