Though Fushimi Modern Japanese Cuisine & Lounge's menu and daily specials board boast French-inspired fusion food, its sushi is deeply rooted in tradition?and this combination has earned its dishes Zagat ratings and a Michelin recommendation. Chefs may reinterpret the presentation of Japanese staples?such as the tuna sashimi, which they set on broad leaves next to bean-sprout-entangled roe?but they still stay true to traditional flavors. By contrast, cooked fusion entrees tend to incorporate the unconventional, such as the tuna burger with spicy aioli, available on the weekend brunch menu, and the mushroom risotto made with black rice (a dish praised by New York Magazine in their critics' pick review.)
At all locations, the decor also melds old and new. At the bar at the Staten Island location, crimson light filters through a canopy of metallic foliage, casting a moody aura across Buddhist statuettes imported from Asia. The neon-lit Williamsburg location has a sleeker feel, its booths nestled in large circular openings that bring to mind subway tunnels or the oversized portholes of Paul Bunyan's mythical submarine. In Bay Ridge, the stateliness of traditional chandeliers contrasts with the bold colors of wall-sized photographs.
Teppan Bar & Grill's owner and chef cut his culinary teeth in Japan, and then practiced as a sushi chef in Manhattan. His talents pervade the kitchen, which prepares fresh cuts of filet mignon, lobster tails, and Chilean sea bass. To promote aesthetic appeal, the decor in which he and his team operate features large, clean windows and absolutely no waiters dressed as clowns. Within, an upscale atmosphere spreads across two stories, where plush leather bar seats provide up-close views to sushi making and drink mixing. In the dining area, the same seats offer access to table-embedded grills, while outside, cars sit idly in the restaurant's free parking area.
Honshu Lounge owner and executive sushi chef tucks fresh seafood and veggies into rolls in ways that are pleasing to both the eyes and the tongue. He wraps the Honshu roll—stuffed with yellowtail, avocado, tuna, and salmon—in a sheet of special seaweed that’s marbled with white and green, and sprinkles vibrant-red tobiko onto the White Pearl roll’s pale salmon. Orange dollops of spicy sauce pop against the slices of green avocado that sit atop the Dynamite roll, and the Red Phoenix roll is known to spontaneously burst into flames before re-rolling its shrimp-tempura center.
The interior of the eatery is also infused with pops of color, from the traditional Japanese kimono in golden and violet hues to the blue lights that illuminate the sushi bar. Strings of holiday lights and the occasional mistletoe dangle above tables decorated with stir-fried noodles and steaks glazed in teriyaki sauce.
Home of New Jersey’s best Sushi House. We are located in the Iron Bound Section of Newark. Here at the Sushi House of Newark, we specialize in the finest of Japanese Cuisine. Sushi House of Newark values your appreciation for a delicious meal and carries out tremendous efforts to meet your standards. We believe in freshness
Merging Japanese and Italian cuisine might seem odd, but according to The New York Times and New York Magazine, it’s a combination that works. Restaurateur Barbara Matsumura teams up with executive chef Haru to craft this unusual menu, which accompanies its traditional sushi and sashimi selections with such fusion dishes as hamachi carpaccio, spicy crab and tobiko pizza, and green-tea ravioli stuffed with lobster. The restaurant’s design is the brainchild of interior designer Masa Kaneko, who marries slate, stone, and light-colored wood into three distinct dining areas. Diners can have quiet conversations at intimate booths or join groups of friends at standalone tables. A separate lounge with a backlit waterfall invites lingering with a full bar, which includes an international wine list and multiple draft beers. Natsumi also tempers wasabi spice with 20 sake varieties, including those infused with fruit in-house.
Rosanjin is named in honor of one of Japan's most celebrated potters, Roasanjin Kitaoji, so it's fitting that each course of the restaurant’s signature kaseiki dinner arrives to tables in an asymmetrical ceramic bowl. Traditional kaseiki meals follow an elaborate, stylized progression, and the chefs at Rosanjin carefully time the intervals between the eight small courses of the set menu. All the chefs at this Michelin-Star bistro have been classically trained in Kyoto, and their dedication to the execution of the kaseiki meal reflects their education. They cook each of the eight courses to order, culminating in a dining experience that can last more than two hours. The textures and presentation vary, with sashimi, fish broth, and rice balls.
There are just a handful of tables in Rosanjin's uber-chic dining room, imbuing the space with an intimate air. Within the minimalist space, owner Jungjin Park often pours hot cups of sake and chats with guests.