Description
This isn't your average sushi place. First of all, the décor has a delightfully ramshackle sensibility perfectly suited for the artsy East Village. Mismatched chairs sit around a large wooden table topped with a globe, surrounded by oil paintings, potted plants and all sorts of quirky bric-a-brac. It can get pretty crowded here, with big groups of in-the-know locals coming here for a diverse array of Japanese dishes. Start with appetizers like the tofu hot pot with kelp broth or the deep-fried shrimp cakes. The sushi offerings are pretty standard, as are the tempura and udon choices. Hearty entrees include an oven-roasted free-range chicken served with black sesame sauce, broiled eel with unagi sauce and a prime rib-eye served with butter. You can even cook shabu-shabu at your own table. Sorry, deal seekers; the restaurant is no longer BYOB, now serving a variety of Japanese beers and sake.—Keith Wagstaff
