The twenty-piece omakase menu doesn’t skimp on quality: Rice takes a bath in Japanese charcoal-purifed water, and fish is scrutinized for quality before being served.
“Crowded” is an understatement. Once inside, find what you’d imagine a wooden shack on the Japanese coast to be: strangely cozy and stocked with fresh fish of every variety.
Fish is flown in from Japan and listed by ocean of origin. It’s unpretentious and offers a healthy selection of fish-free options for vegetarians: natto (fermented beans) and yama gobo (baby burdock).
Appetizers (pork gyoza; submarine tartar with salmon, jalapeno, and mayo), soup specials, and a copious sushi platter for two prove why this place has been a Brooklyn institution since 1985.
Bypass the lines at Geido and mosey down Flatbush Avenue for equally satisfying sushi at Taro. Dark, wood fixtures and minimal design provide a moody backdrop for indulgences like toro tartar.
Precision and detail are Ushiwaka Maru’s modus operandi. Gourmands love it for the vinegar-laden sticky rice and unusual sazae (sea snails) and shiroebi (mini white shrimp).
At 15 East, the sushi is as clean-cut as the sleek, white interior. Try the omakase (“I’ll leave it to you”), for ten pieces of chef-selected sashimi. Tuna fiends can delight in a flight.
This comfy spot is as close to authentic Kyoto-style as you can get. Daily obanzai (tapas) is a must; the chirashi — a heaping bowl of sashimi, veggies, omelet, and rice — is one of the best around.
Tokyo-trained chef Eiji Ichimura churns out classic, Tokyo-style sushi. Bridging the gap between experimental and traditional, each meal is customized to the diner’s cravings.
Look past the fake bamboo and focus on what matters: affordable, high-quality sushi on Brooklyn’s Fifth Avenue. Go big with the Three Famous Sushi Platter, a combo of salmon, tuna, and yellowtail.
You have options at Bondst: a full sushi menu — four types of salmon, shellfish galore, platters that serve multiple diners — plus a plethora of cooked fare.
Chef Sho Boo’s tasting menus change based on the day’s finds — but it’s consistently delicious. Start with a toothsome bowl of plum salt-flecked edamame and leave the rest to her.
The folks at Kanoyama are a head above the rest, with specials like hamachi carpaccio with yuzu juice and sea salt, sea conch sashimi, and Tasmanian ocean trout.
The menu exists in the chef’s head, and you can watch him as he works. The majority of Kura’s fish is shipped straight from the motherland. Specialties include squid sashimi and giant clam.
Tanoshi bends traditional sushi to please contemporary tastes, but keeps its integrity with top-quality catch. Feeling lucky? Nab one of ten seats and indulge in an unforgettable omakase tasting menu.
Don’t let the electronic music and LCD lights distract you. Instead, focus on inventive rolls like the Wasabi (bursting with four types of caviar) and the Humble Bee (topped with mango).
