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There are marvels here: the kabocha dumpling is baby lobster and pureed Japanese pumpkin in a balsamic glaze garnished with some sort of flash-fried sage or mint. The New York steak, served as sushi-sized pieces in a tangy teriyaki sauce, is buttery and tender and perfectly done. And enough sushi is here to warrant a Greenpeace visit.
Photo by Amy TheiligZipangu is empty. There are two people at the sushi bar, two tables with customers in the restaurant, and not a soul in the lounge. This could have something to do with the fact that the flat-screen TV on the wall is showing... More »
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