“My only minor gripe is that they only take cash or Amex; a triflingmatter all things considered though.” Accepts Credit Cards: Yes “It also comes with non-standard pieces like TORO (this piece alone is probably $8), scallop, squid, sweet shrimp.” “Top off your meal with the banana tempura, lighter than it sounds and a great end to a perfect sushi dinner.” Show more review highlights Sushi Para NYC is an exciting, new Japanese and Sushi restaurant in the Upper East Side. Our restaurant has been designed with high attention to detail to bring you an elegant and modern atmosphere, while still being… "I have never been so excited to review a sushi/hibachi place.. I ordered delivery and normally I would never order hibachi through delivery.. not only am I rating, I stopped half way through my meal to give…" "My wife and I came here for a rather on-the-fly dinner this past Friday, and even though it was a bit last-minute, making a reservation was easy enough.

That said, there are a number of areas to sit inside…" "The food was excellent, the service was good, the prices were good, and the space is gorgeous. Many reviews mention a no tipping policy. I don't know when that changed, but at the bottom of my bill were…"The best that the city’s restaurants have to offer: roast chicken, gnocchi, ramen, and more. They have very good appetizer menus. Must try their kaki furrai if you like oyster. Location is within walking distance from spring subway station. If you're looking for something classy and bougie, this is NOT the place! This is a casual ambiance with paper signage and no frills. It has the grit feel of the old traditional Village. However, it's the freshest, most delicious sushi and tofu buns around! Go early- I mean EARLY or be prepared to wait in line! Small place with not a lot of seating. The menu had some familiar names such as california rolls and tuna tar tar along with some unfamiliar names. We ordered three rolls, sake, and the tuna appetizer and it was very good.

The sushi melts in your mouth its so fresh!! The fish was not good and inside my rolls was fish mush, instead of a little slice-- the rolls were extremely poorly made, even falling apart. I doubt this is a real Japanese place Yes, 15 years later there is still a line before they open up. Absolute amazing place that is consistent with the quality for tens of years, worth every bite. A must, tuna tar tar, or a roll, can't find the same quality even in Japan!jiro dreams of sushi zing OK -- let's get one thing out of the way: this place is a dive. dziewczyna z sushi online lektor plI've been coming here for 20 years, and the decor hasn't changed. sushi tei jakarta dimana ajaBut that's OK -- nobody stands for 30 min in line for ambience. venta de sushi en copiapo

You come because Tomoe has some of the best (if not *the* best) fish in the city. Got this place recommended by a friend. Be prepared to que and que more if you are more than 2. They don't take a group larger than 5. Chef is fantastic, food is 6* and i went just happy home. One of the best in NYC! Amazing place and service. Show up at 5:00 pm sharp and have the best sushi in NYC. Great sushi, sashimi, tempura , gyoza etc washed down by Asahi and Sake in a totally authentic place Even if there is a line waiting it moves quickly A must visit if you're in Soho It's New Yorker's best kept secret sushi restaurant. And for the last 26 years it is. And on top of that - it is the highest gap between decor and food. And you can't make reservations. You have to stant in line in the cold of night. That's why I like it. That's why you shouldn't go - cause you'll...Tomoe SushiToday's hours1:00pm - 3:00pm, 5:00pm - 11:00pmThe Zagat Review There’s “often a line” to get into this longtime Village Japanese touted for its “massive slabs” of “mouthwatering” sushi;

“tiny”, “nothing-fancy” digs aside, they “do not skip on the quality.” Zagat reviews are compiled from individual user reviews. Tomoe Sushi 172 Thompson Street New York, New York 10012Address172 Thompson Street | You Might Also Like Don't get us wrong, when it comes to NYC sushi, Masa is great. And so is Yasuda. But, weirdly, there are, like, a LOT of other sushi places in NYC (weird, right?), and a LOT of also-great ones that don't get nearly the same kind of media love. These are those places, the 10 best under-the-radar sushi spots in NYC, all of which you won't find on ANY of the recent "best of" lists from NY Mag, Time Out, Eater, Gothamist, or Village Voice. Good news for raw fish lovers -- while this subterranean Japanese restaurant is known for an exquisite kaiseki tasting that requires a strict reservation, the top-notch sushi and sashimi are offered a la carte at any time. The ingredients change frequently, but the quality never wavers (expect the freshest Hokkaido octopus or Tasmanian salmon trout, for example).

Pressed sushi is another specialty, featuring firmly-packed rectangles of shiso and ginger-infused rice topped with buttery mackerel or soy-marinated salmon. Armed with primo ingredients like Santa Barbara uni and king salmon, sushi masters (and Masa alums!!!) George Ruan and Jack Wei have turned their unassuming 9th St storefront into an unassuming 9th St temple of raw fish that rivals the city’s big-name joints (minus the high-roller price tags). Don’t skip the namesake yuba dishes -- especially the sea urchin starter. Bypass the California roll-eating crowds and head straight to the wooden counter, which is presided over by a team of skilled fish slicers. From behind the bar, they dispense nigiri in its most traditional form -- mounds of tart, loosely-packed rice and slivers of fish amped up by a dabble of wasabi or a brush of citrus OR a brush of wasabi and a dabble of citrus. With an omakase that starts at just $45, dinner here is by far one of the best deals in town.

Courtesy of Tristan Wheelock The sushi bombs at this wood-clad Bushwick hangout are, well, bomb. The brainchild of Makoto Suzuki, who also owns Williamsburg’s Samurai Mama and Bozu, the hefty seaweed-less orbs come in creative combos like the Spicy McBomb (tuna, cucumber, spicy mayo, katafi) and the McLow (tuna, avocado, wasabi cream). You’ll also want an order (or seven) of the pork betty -- slices are cooked ‘til tender in a sake-soy mixture and then served with tiny dollops of wasabi cream. Cobble Hill and Long Island City This neighborhood standby is one of few places in NYC doling out Kyoto-style hako sushi, which is made by pressing layers of rice, minty shiso leaves, and fish into a box. The rectangular bites -- showcasing eel, grilled Spanish mackerel, or tuna -- are a must, while Hibino’s signature ultra-creamy tofu is a double-must. Don’t worry, there are no actual insects on the menu at this pint-sized gem helmed by Chef Sho Boo. Defying Japanese custom -- which once barred women from making sushi -- the Osaka native mastered the craft at Jewel Bako and Sushi Yasuda before opening her own 15-seat restaurant.

Here, the nigiri is punched up with house-made sauces and salts (think fluke slicked with wasabi pesto and snapper topped with plum jam). It may not boast the same brand name recognition as fellow Midtowners like Sushi Yasuda or Sushi of Gari, but this lesser known fish den certainly deserves some attention. Along with two pristine omakase options, Sushi Zen also dishes out three bluefin tuna specials, a luxe chirashi bowl, and, for thrill-seekers/Homer Simpson, a seasonal fugu (blowfish) sushi. This standby was around long before the East Village became New York City’s unofficial Japantown. Opened in 1984 by Bon Yagi -- the empire-builder behind Sobaya, Otafuku, and Sake Bar Decibel -- the neighborhood staple continues to rock out with its sashimi out, thanks to high-quality fish and affordable prices. The lunchtime platters are especially good deals. Sometimes, those sushi cravings call for regular old boring rolls. But OTHER times, they call for crazy, over-the-top, O, M, G rolls.

When you're dealing with the latter, this is the place to get ‘em -- the date night favorite doesn’t skimp on creativity when it comes to its specialty rolls (like the Bumble Bee, with spicy crab meat, cucumber, mango, or the Park Avenue, with tuna, salmon, radish sprouts), but Watawa also knows when to dial down the modernist accents. The sushi and sashimi assortments are refreshingly simple and rely solely on the freshness of the fish. Despite its no-frills environment, diners queue up daily to get their hands on Tomoe’s delicious rawness. The monster-sized pieces of sushi and sashimi, plus the skillfully assembled hand rolls (the spicy tuna in particular), are well worth the (also sometimes-monster) wait. Sign up here for our daily NYC email and be the first to get all the food/drink/fun New York has to offer. Patty Lee is a reporter and editor who has written for Zagat, Time Out New York, New York Daily News, and Cooking Channel. At all other times: an eater of desserts, aspiring world traveler, and proud Brooklynite.