Tanoshi Sushi in New York City
The neon “Open” sign on Tanoshi Sushi's window beckons sushi enthusiasts who line up for a sought-after spot at the 10-seater sushi bar. Classically trained in Tokyo’s ritzy Ginza district, Chef Toshio Oguma focuses on perfecting the simplest details. He brushes house-made nikiri (soy sauce, sake, dashi, and mirin) on sushi that may include Kyushu Island mackerel and cherry blossom amberjack, and he makes his sushi rice with akazu (red vinegar). At Tanoshi Sushi, the fluke is cured in kelp, the pickled kohada is gracefully braided, and the scored squid is a handsome display of knife skills. Let the restaurant know a week in advance to set you up with the double omakase. You'll be glad you did.
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