Arata Hawaiian Style SushiUnique Hawaiian style sushi in the Westfork Village, where aloha meets yee-haw. Arata Hawaiian Style Sushi Unique Hawaiian Style Sushi Bar located in the Westfork Village. 3090 Big Pine Drive (Meadow Village)In a year of exciting arrivals, unexpected departures and surprising transformations, our critics have selected the class of 2015: Long Island’s 100 essential restaurants. With 10 cuisine categories including Italian, small plates, Latin and steak houses, see which eateries are near you, and which are worth a drive. Just remember to bring an appetite, come to the table – and eat here now. fine diningThe 1770 House small platesAmerrickana Tapas & Bar seafoodArtie's South Shore Fish & Grill gastropubBBD's – Beers Burgers Desserts sushiBe-Ju Sashimi & Sake Bar cheap eatsBiscuits & Barbeque cheap eatsBosphorus Cafe Grill steak houseBryant & Cooper Steakhouse cheap eatsCook's Scratch Kitchen & Bakery

seafoodH20 Seafood & Sushi seafoodThe Jolly Fisherman & Steak House fine diningThe Lake House gastropubLeft Coast Kitchen & Cocktails asianMonsoon Steak & Sushi cheap eatsMorning Rose Cafe latinOaxaca Mexican Food Treasure steak houseThe Palm at The Huntting Inn steak housePeter Luger Steak House small platesPlancha Tapas and Wine Bar chineseRed Tiger Dumpling House small platesSalumi Tapas & Wine Bar gastropubSapsuckers Hops & Grub cheap eatsSmokin' Al's Famous BBQ Joint asianSouthern Spice Chettinad Cuisine small platesSpuntino Wine Bar and Italian Tapas fine diningStone Creek Inn cheap eatsSwingbellys Beachside BBQ steak houseTellers: An American Chophouse cheap eatsThomas's Ham & Eggery steak houseUnion Prime Steak & Sushi latinVerde Kitchen & Cocktails Interactive Editor: Polly Higgins | Production: Alison Bernicker, Saba Ali | Design: Matthew Cassella | Development: TC McCarthy, Adelaide Chen Reported by: Peter M. Gianotti, Erica Marcus, Joan Reminick |

Editor: Marjorie Robins | Photo Editor: Rebecca Cooney | Copy Editor: Estelle Lander Latest Cheap Eats reviews Who could resist mouth watering, silky smooth slices of shimmering,  fresh fish, lightly dipped in sublime mixture of soy sauce and wasabi, followed by a sliver of pink pickled ginger to cleanse the palate? And, now, at select establishments, there’s “omakase,” or chef’s choice, a culinary treat that will excite even the most jaded of palates. At Arata Sushi in Syosset, chef Jimmy Lian offers an omakase plate with various fish, such as tuna, salmon, yellowtail, whitefish and scallop, served either raw, slightly seared, or grilled, and paired with unique sauces, vegetables, and even fruit. Among Arata’s more popular creations are salmon with crisped Brussel sprouts and cilantro puree; yellowtail with Greek yogurt, artichoke and rosemary; and Maguro Invictus: spicy tuna avocado with edamame puree. Omakase, Lian says, is like a roller coaster: starting off light and easy and gradually getting more adventurous and daring.

“That’s why I mix a lot of different techniques of cooking and a lot of different flavors.” Though known for his sushi, Lian recommends tasting a medley of cooked and hot dishes, too, like the spicy tuna avocado crispy kale appetizer. “I like to mix sweet, salty and sour. I know it sounds adventurous, but it works.” Sushi, Sashimi and Morehappy sushi delivery sofia A relative newcomer to the Island is the two-year-old Be-Ju Sashimi & Sake Bar of Melville. sushi take out spokaneAs one might expect, there’s lot of sashimi (raw fish) and sushi (raw fish with rice), and very few hot items, says owner and chef Tom Schaudel. yo sushi voucher april 2013

The restaurant offers 35 different sakes, as well as an extensive selection of wines that pair well with sushi. Be-Ju’s signature sushi rolls come with different toppings and sauces, like herb pesto, black truffle vinaigrette, spicy red pepper mousse and flavored olive oils. If you dare to let the chef decide, you can opt for omakase. youda sushi games free onlineThough it’s situated in the perennially popular Jewel Restaurant, Be-Ju, “is a serene little Japanese enclave,” says Schaudel.  warung sushi online“It’s got a very Zen, Asian sensibility.”what sushi rolls are fully cooked Clockwise: Union Prime Steak & Sushi’s grilled octopus with hummus, capers and basil-infused oil.  sushi grade tuna steak recipe

Photo credit: Jay Brenner. Salmon sashimi with Brussel sprouts, both at Arata Sushi. Photo credits: Jefry Lian. An assorted sushi platter. Photo credit: Insignia Prime Steak & Sushi. Having opened his first Manhattan restaurant in 1994, renowned chef Nobu Matsuhisa now boasts three establishments in NYC, all serving an inventive cuisine influenced by the chef’s years living abroad in Peru. These days, many Japanese restaurants serve dishes like Nobu’s distinctive black cod with miso, yellowtail jalapeno and “new-style” (slightly cooked) sashimi, which were first created at Nobu, says Tracy Nieporent, the restaurants’ director of marketing. ”Nobu’s kind of the gold standard of new-style Japanese cuisine,” adds Nieporent. “It really set a trend that a lot of places have been trying to embrace.”Photo credits: Henry Hargreaves. For patrons who prefer a choice of turf with their surf, there’s Insignia of Smithtown, the newest steakhouse/sushi eatery in the Anthony Scotto portfolio, which includes Blackstone in Melville and Rare 650 in Syosset.

“It’s a traditional steakhouse at its core, but built in a modern way,” says general manager Emir Radoncic, noting the oversized space, outdoor dining patio and private rooms. The menu includes prime, dry-aged steaks and about a dozen specials, which change daily. Steaks and major fish are mainstays, but in summer and fall, the menu is tweaked to reflect the season. Insignia, says Radoncic, is one-of-a-kind in its corner of Long Island. “We have been greatly successful in becoming a celebration restaurant for Suffolk County.” The aim at the year-old Union Prime Steak & Sushi was to create a more friendly steakhouse, one that would offer, in addition to U.S. prime, 35-day-aged steaks, lots of fresh fish, says Joseph Zangri, an owner of the Great Neck eatery. The setting is a little more upscale than typical steakhouses, notes Zangri. “Very clean, very sleek, very cutting edge.” The menu changes seasonally. “We like to use as much local as we can: local fish;