sushi online brooklyn
We couldn't find the page you were looking for. This is either because:There is an error in the URL entered into your web browser. Please check the URL and try again.The page you are looking for has been moved or deleted.You can return to our homepage by clicking here, or you can try searching for the content you are seeking by clicking here.Sushi Tokyo (627 Kings Hwy, Brooklyn, NY)When the holiday is over and all you want is an excuse to keep eating... The Fish Is First-Rate and traditional. From Toro, Fresh Sea Urchin in The Shell; Spanish mackerel to Monkfish liver, there are few other places in Brooklyn where you can find the sheer variety of fish that iron chef offers. Also, a customer can enjoy 40 different kinds of creative rolls along with well-known rolls. Besides offering some of the best sushi, iron chef also features a selection of tasty and filling tempura dishes, delicious soups and a range of traditional main dishes.
- CLICK TO ENLARGE - Log In using Facebook accountMon - Thurs:11:00 AM - 10:30 PMFriday:11:00 AM - 11:30 PMSat & Sun:12:00 PM - 10:30 PM (between 8th Ave & Broadway) Write us a review on yelp! “A great Asian fusion restaurant! Love the cocktail drinks so I really enjoy happy hour! The food is delicious too. My favorite dishes include the miso marinated black cod, the galbi (marinated beef short ribs), the pork belly bun sliders and the rock shrimp tempura. A lot of great dishes and excellent service. I will be a repeat customer! Excited you’re in the area.” “This is the best Ramen I have ever tasted. The stock is just at the right consistency and not watery, has a smoky flavor and the grilled pork adds a beautiful taste and gives the ramen a well rounded finish of taste and texture. The bamboo shoots are firm and the noodles are well cooked but not mushy, making them easier to pile onto your spoon and enjoy the taste. The vegetables are super fresh and a flash of fresh ginger gives both texture and bite to the broth.
Will go back to try the other items on the menu but the ramen is a truly remarkable experience.” “We visited this restaurant this evening, we had beef noodle soup, Norikoh ramen, pork buns and cheesecake tempura. They all are delicious. My wife and I are from Taiwan, my wife did not try pork bun before because she didn’t like fatty and greasy pork belly. This is the first time my wife tried pork bun. She said it is great! The pork is tender and soft, just delicious! Beef noodle soup, great, Taiwanese style! Beef is soft and tasty! I just love it. We both love cheesecake tempura, quite interesting, out layer is crispy, inner layer is so cheesy! Service is without a doubt great! Will visit again for sure.” “My assistant and I eat here about twice a week and every time we go we are more impressed. First off, The food is FRESH, well presented and tasty. The owners and staff TRULY care about their clients..we always get such a nice greeting and feel like we are friends with everyone there.
The staff is friendly and the decor is clean and bright. Don’t miss this restaurant when you are shopping in Fifth Avenue!”
where to buy sushi rice nyc “Delicious pork gyoza handmade dumplings and Taiwanese style pork buns are very authentic!
what sushi rolls are gluten freeI’d love to try their house made beef noodle soup next time!” “Just checked out this spot around the corner from my office. Until recently it was a date Chinese/Japanese restaurant but has transformed into a sleek and modern Asian fusion (in the good sense) haven. The vegetarian miso ramen is amazing! Also the manager Jason is super cool and the rest of the staff seems on point as well.” “The service was excellent and the staff seemed very knowledgeable about the not only the menu but the history and tradition behind traditional Japanese cooking.
Considering they just opened this week I was impressed with how well they had it together. I’ll be back next time I’m in NY.”Before he became the proprietor of the popular Williamsburg restaurant Okonomi, the chef Yuji Haraguchi worked for nearly a decade in the Japanese wholesale seafood industry, moving fish from Japan to high-end sushi restaurants, primarily in New York and Boston. It was in that job that he first noticed a paradox in the American market for sushi-grade fish: the freshest seafood was the stuff living in domestic waters, the striped bass and mackerel, fluke and flounder that could be caught in the Atlantic and consumed far more efficiently than anything he imported from Tokyo, which travelled thousands of miles before reaching diners’ plates. But the vast majority of Japanese restaurants relied on imported seafood, in part because they could trust Japanese fishmongers to handle their catch carefully, preventing the kind of bruised or nicked flesh that is a deal breaker for chefs preparing fish raw.
Haraguchi recalls once visiting the commercial fish pier in Boston to see if any of the day’s catch was suitable for his high-end sashimi-restaurant clients. He found fish that was “gorgeous” and as fresh as can be, but, as he put it to me recently, “the fishermen were standing on top of the fish!” Witnessing this gap between the quality and potential of U.S.-caught fish, on the one hand, and the fastidiousness of Japanese handling practices, on the other, gave Haraguchi the seeds of an idea for a new kind of fish market, one that would import only the Japanese methods, while relying on seafood caught domestically. This August, he opened such a shop, Osakana, a tiny establishment located just a few blocks away from Okonomi, where he has long been serving East Coast seafood specialties, from Maine-sourced uni to line-caught ocean bluefish. (Becky Cooper recently wrote about the restaurant, which on weeknights becomes Yuji Ramen, for Tables for Two.) The store, which was funded through a Kickstarter campaign in July, follows in the footsteps of other New York businesses like Mermaid’s Garden, Greenpoint Fish and Lobster Company, and Sea 2 Table as part of a micro movement to celebrate the region’s fish supply.
But Osakana is, as far as I know, the first such New York business to fuse a locavore seafood ethos with the techniques and philosophy of Japanese cooking. The store, which also offers classes in sushi making, knife skills, and fish-handling practices, defines itself as a “Japanese fish market and education center,” with a mission to “revive the city’s connection with its neighboring ocean.” Stepping into Haraguchi’s white-tiled shop, one can immediately see the difference between Osakana’s approach and that of a conventional American seafood store. Instead of a big, sloppy ice counter displaying several dozen varieties of fish, one is greeted by a single humidity-controlled display case lined with patterned tenugui cloth, with a small selection of whole and filleted species laid out neatly on mismatched ceramic plates. (Wet ice, Haraguchi believes, is a vector for the bacteria that can contaminate raw fish.) Haraguchi sources fish from the Japanese-owned Nishimaru fish company, in Greenpoint, Brooklyn, working with the mongers there to insure that fish are well handled.
He favors buying whole fish over pre-portioned fillets. To insure that scales and flesh never touch, the shop uses two sets of cutting boards–one for breaking down the incoming whole animals, a second for fine slicing. The offerings change daily, in accordance with whatever is freshest. The sashimi-grade selections at Osakana, regardless of species, are priced at a flat—and steep—thirty dollars a pound. Sourcing whatever is available locally, and at peak freshness, means departing from the bread-and-butter selection of salmon, shrimp, and tuna that dominates both American seafood shops and sushi restaurants. Osakana does procure small amounts of wild-caught tuna and Alaskan sockeye salmon, but on my first visit to the shop I was surprised to see, front and center, a humble porgy—a silvery, plate-sized fish that lives in the waters of New York and New Jersey. The American porgy’s Japanese cousin, madai, is considered “the congratulations” fish, served at weddings and graduations and often priced at more than fifty dollars a pound.
But in the United States it typically sells for less than five dollars a pound, and is more likely to appear at Chinatown holes-in-the-wall than at fine-dining establishments. At Osakana, I watched Haraguchi’s manager and fish cutter, Luke Davin, gingerly slice a skin-on fillet that had been treated with the yubiki method—a spritz of scalding saltwater to tighten and sterilize the skin. Also available that day was engawa, a cut of summer flounder taken from the fringes of the fillet, and presented in Osakana’s display case in clean, tight coils. Engawa, too, is a delicacy in Japan, sometimes more esteemed than bluefin toro. In America, the only time I’ve come across it was out fishing on New York sport-fishing boats, where it’s typically sliced off and used for bait. On those same boats, I have seen many a dogfish shark bludgeoned and tossed into the sea, dead. Osakana offers that same dogfish, marinated in one of Haraguchi’s sauces, for twenty dollars a pound. At Osakana, like at Okonomi, Haraguchi is guided by the Japanese virtue of mottainai, or aversion to waste.
By buying less than thirty pounds of fish a day, he is able to get around the U.S.D.A.’s “First In First Out” rule, which mandates that all food stores sell their oldest products first. His goal is to move the entirety of each morning’s purchases the same day. (Fish bones are boiled down into ramen stock, which customers can purchase in the store, or learn how to make in the shop’s ramen classes.) This is a kind of thrift and transparency that the average American seafood consumer has mostly learned to live without. As I have written in my book “American Catch,” even outside of the sushi-restaurant supply chain, the vast majority of fish eaten in the U.S. is imported, often from farms in Asia. The organization Oceana has found that around a third of seafood sold in the U.S. is mislabelled, an alarming figure that indicates just how detached Americans have become from the seafood on their plates. With Osakana, Haraguchi has carved out a small space for himself outside the system.