Popular sushi from left, tuna, kombu kelp cured fluke and vinegar cured horse mackerel.
1372 York Ave., (bet. 73rd & 74th Sts.), New York, NY 10021
TEL: 646-727-9056 | Mon-Sat: 6-10 pm
Online, a buzz is building about a small sushi restaurant on the Upper Eastside. Neither a neon-clad corner take-out nor a lacquered temple to traditional Japanese aesthetic, this place offers something unexpected. Inspired by the restaurants that line the streets surrounding Tokyo’s famous Tsukiji fish market, Tanoshi Sushi has just ten seats around a single bar. Bits of menu are scrawled on the insides of scallop shells. The only other adornment on the brick walls is a large wooden bowl used to season sushi rice. It is the place an aficionado visits to indulge in the expert execution of sushi with no other distraction. Sushi chef Toshio practices an Edomae preparation of fish mastered since his teenage apprenticeship in Japan. Developed before refrigeration, preservation is at the heart of Edomae sushi. Chef Toshio follows authentic Edomae style fish preparation methods that were developed before refrigeration. “Sushi is more than fresh, raw, fish over rice. The fish is prepared in advance using masterful methods to pull out the best flavor and texture,” says Mr. Ang, owner of the restaurant. Here rice plays an equal, if not more important role, to fish. Its cooking takes humidity into account, it is seasoned with akazu (red vinegar), its final configuration is so delicate that diners are encouraged to eat with their hands. Omakase is the best way to enjoy this unique experience.
The Assortment of Sashimi appetizer showcases the day’s freshest catch in five two-piece combinations.
With a single counter ensconced in a narrow passage, Tanoshi replicates the authentic sushi vendor atmosphere around the world famous Tsukiji fish market area.
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