Kurumazushi in New York City
To find Kurumazushi, one has to journey up the flight of stairs of a nondescript office building, an experience reminiscent of chancing upon a great hole-in-the-wall in Tokyo. Chef Toshihiro Uezu has earned accolades in New York long before sushi restaurants dotted the city’s landscape. The jovial chef, who has been manning the counter there since 1977, offers an omakase menu of king crab, amberjack, bonito, and otoro rolls.
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