Bloomberg – When the first sushi stall opened in Tokyo in the 1820s, the dish became the epitome of affordable, casual street food.
Since then, sushi has become a staple in malls and airports around the world. There are an estimated 16,000 restaurants in the United States – an average increase of 3.6% year over year since 2017.According to marketing research firm IbisWorld.
Sushi restaurants are top-notch across the country, and for good reason. Elite chefs have mastered the art of serving raw and cured seafood to the highest standards, in a wide range of styles.. Some of them, like Yohei Matsuki of Sushi Ginza Onodera in Los Angeles, adhere to the traditional style of sushi making. Edema, which prioritizes seafood from all over Japan, especially Tokyo Bay. In New York, chef Nozomu Abe from Sushi Nose holds a license to import seafood directly from markets in Japan, rather than going through middlemen. As a result, their menu includes fish that you won’t find anywhere else in the city.
Each of these chefs goes to great lengths to serve the best seafood with other desirable ingredients., such as fresh wasabi root and sudachi from markets in Japan. All are expert artisans who personally prepare dishes for select customers.
Check out nine American restaurants with the best sushi experience you’ll find outside of Japan.
Sushi Nut, New York
Since opening four years ago on the Upper East Side, Sushi Nose has become the city’s premier sushi restaurant. What sets this restaurant apart from others in the region is that Five times a week, chef-owner Abe sources seafood directly from Tokyo’s Toyosu Market and Kyushu’s Nagahama Fish Market. No wonder the chef’s menu changes every day. Abe brings seasonal offerings such as sea cockles and sweet sea plaice, along with some signature dishes, smoked sashimi and anago (eel) nigiri with tare sauce.
Ica, New York
Ikka, with its eight seats, quietly opened in Tribeca in October 2021, headed by former Ginza Onodera restaurateur Chef Kazushige Suzuki. The chef has won accolades for signature dishes such as creamy, umami-rich abalone liver nigiri. The $400 meal comes with several small appetizers, including cold corn rice with Hokkaido crab as a starter before 12 pieces of nigiri. The chef adds Italian influences to his menu; There is also a pasta dish – for example, the silky capellini with hairy crab – which fits perfectly into the menu.
Sushi Ginza Onodera, Los Angeles
Ginza Onodera—one of the brand’s three American outlets in Tokyo—stands out as one of Los Angeles’ best experiences in a city lauded for its quality sushi restaurants. Chef Matsuki helms the 10-seat West Hollywood location, offering a 20-course menu featuring Toyosu Market seafood; Its progression on the menu varies according to the best fish of the day. Appetizers include about 12 pieces of nigiri, such as creamy monkfish liver cooked in red wine, gizzard shot, and sweet, succulent Hokkaido uni. Homemade miso soup is made with three types of fermented paste; Desserts are more indulgent than most sushi restaurants, with options like green tea-flavored panna cotta blancmange.
Sushi Show, Honolulu
Before Keiji Nakazawa moved to Honolulu, he was one of Japan’s most respected sushi masters at his original Sushi Show restaurant. Six years ago, he took over an elegant 10-seat Cypress counter at the Ritz-Carlton Residences in Waikiki and began adding Hawaiian twists to his dishes, many of which featured local seafood. Nakazawa offers dishes like seaweed-wrapped lambris cheeks (his version of the local pork dish, lau), toro tuna topped with Maui onions and pickled bamboo shoots instead of ginger. The $300 show’s extensive and unconventional chef’s menu mixes small appetizers with nigiri during the meal. A particular detail of Nagasawa’s attention: He prepares two batches of rice for various seafood dishes, one seasoned with white vinegar and a more intense version with red vinegar.
Yoshizumi Sushi, San Mateo, California
Sushi Yoshizumi has no sign on the facade. Locals know where it is, an old-fashioned eight-seater restaurant specializing in aged sushi run by eponymous owner Akira Yoshizumi. The chef, who charges $295 for his menu of about 21 courses, ages wild-caught seafood to intensify the flavor of the fish. He rests the fish for about four days and waits about two weeks before serving it, which is very tender. He serves appetizers like smoked bonito sashimi before moving on to 11 pieces of nigiri, which are currently made from abalone and pickled gizzard shad.
Sushi Kashiba, Seattle
To get one of the 12 locations at Sushi Kashiba, you have to be prepared to wait. Owner Shiro Kashiba trained under Jiro Ono of cult film fame Jiro Dreams of SushiAnd he does not accept reservations. The modest restaurant opened seven years ago, and its $160 menu features seafood from local Pacific Northwest waters, including Copper River salmon and fresh snapper shrimp and matsutake mushrooms. Another dish you’ll find on the Kashiba menu is black cod, which the chef acquired while working at Nico’s, his original Seattle restaurant, in the 1980s.
Morihiro, Los Angeles
A leading figure in the Los Angeles sushi scene, Chef Mori Onodera occupies a luxurious space. The $400 menu and 30 courses are punctuated with California produce and subtle Italian touches. toro tartar marinated in olive oil topped with pine nuts and caviar; Nigiri can include lesser-known options such as grunt, a soft, flaky fish with a soft, red candy-like flavor. For the more seasoned connoisseur, Morihiro is known for offering the pink and prickly Japanese delicacy Hoya, an ascidian with a distinctive, intensely salty flavor.
You’ll need a secret password to enter Hiden, the discreet and popular sushi bar Chef Shingo Akiguni and hidden inside a taco restaurant in Wynwood Restaurant Edo Lopez. Since opening four years ago, Hayden has served 14-course menus based on Japanese and American seafood. Entrees include an oyster with peach and cucumber mignonette sauce. A mix of nigiri – with traditional and fancy ingredients – from translucent icefish and gizzards to pinchotan-grilled anago with osetra caviar; The salt water eel is so perfect it melts in your mouth.
Sushi Taro, Washington
One of the pioneer Japanese restaurants in the United States, Sushi Toro has been around for nearly four decades. Owner Nobu Yamazaki and chef Masaya Kitayama bring the principles of kaiseki cuisine (Japan’s elite seasonal tasting menu) to a $250 10-course menu, served at a six-seat counter. A meal can begin with a crystal clear conger soup and seasoned sashimi, followed by wagyu shabu and customer favorites including nigiri, silver whiting and ivory king salmon. It is one of the few authentic menus in the country that offers a sense of traditional Japanese cuisine, wasoku.
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