After a memorable experience at Sugarfish in California, I couldn't help but try the one in New York, during my last visit. This place is not like just any sushi restaurant, it's the one and only Sugar Fish. It's not about the rolls, or the mayonnaise and sauces, it's about an equilibrium of flavors and textures... A blend of cold and hot... It's a culinary journey rarely found.
When I arrived here, I was not in the best of moods... but I left so happy, I could fly to the moon!
After trying my luck two consecutive times, 4pm was the only available time I could find a table.
A long rectangular corridor, low ceiling, fine brown wood, straight lines, soft lighting and an open kitchen at the end. Their welcoming staff make sure you enjoy your meal and leave happy.
Nozawa-style sushi is based on a commitment to the principles of quality and excellence. Quality means starting with the best fish every morning, with simplicity and balance used to accent the flavor and texture of the fish. Sushi should not be stringy, chewy, tough or fishy. Rice should be warm and loosely packed so it melts in the mouth.
At Sugarfish, the first experience is special. Each plate is served as soon as it is prepared. Hand rolls are eaten immediately while they are still crisp. Dishes that are sauced are not swamped in soy sauce. You cannot order extra salt, sauces or additional rice.
To best enjoy and understand the concept trust me, order the two menus and the nozawa, the same ones I ordered in California and fell in love with.
Trust me and enjoy the following:
- Organic Edamame
- Tuna Sashimi
- Albacore sushi
- Salmon sushi
- Yellowtail sushi
- Sea bass sushi
- Snapper sushi
- Toro hand roll
- Blue crab hand roll
The Nozawa:
- Organic Edamame
- Tuna Sashimi
- Albacore sushi
- Salmon sushi
- Snapper sushi
- Yellowtail sushi
- Sea bass sushi
- Toro hand roll
- Blue crab hand roll
- The daily special
The food is simply exquisite, surely one of the world's best Japanese sushi experiences.
Organic Edamame served very cold and ice chilled, crunchy with an end note of salt... Tuna Sashimi to start, raw tuna cut in small pieces on sour sauce. And the rolls started landing one after the other... it's not normal to have such a marvelous yet simple dinner for $30 only.
I had the best rice ever. It is not sticky and not sweet. The fish is out of this world and not stuck to the rice, a certain simplicity of taste, a majestic creation, a journey to Japan and back. The albacore is not to be missed! Oh my... there aren't words adequate to describe my feelings... the piece touches your tongue, tickles your taste buds and makes your brain want to scream in pleasure.
This is not simply food, this is Sugarfish madness, this is what real Japanese cuisine should be like.
I couldn't stop eating. I asked for the menu and ordered again. The hand rolls are a must try, a million times better than the Temaki rolls we are used to in our part of the world. And if you think you've had real scallops before, think again. Try the ones they have. Simple scallops rolled in crunchy seaweed and the same unique rice. This chef is an icon!
My favorite of them all: their Unagi! Believe me this is much more than food, this is pure food orgasm.
All of the above for a ridiculous $80! It's cheaper than fast food sushi in many other restaurants.
Once you eat Sugarfish, you won't be satisfied with any less ever again.
