From Our Editors
Kurumazushi Restaurant: A User’s Guide
Critically Acclaimed Sushi | Venerable Chef | Market-Price Omakase | Fish Imported from Japan
- Starter: fresh sea urchin sashimi
- Lunch: chirashi special, featuring sushi rice topped with assorted sashimi
- Dinner: sushi dinner, which includes an appetizer, soup, small sashimi plate, assorted sushi plate, and ice cream
- Omakase: the chef's choice of sushi and sashimi
Who's in the Kitchen? Chef Toshihiro Uezu established Kurumazushi in 1977, long before the popularity of sushi skyrocketed in America. He named his restaurant in honor of the one in Tokyo where he first learned his craft. Today he’s become a living legend among sushi fans, thanks to his pioneering vision and the consistent quality of his cuisine.
Where to Sit: Pull up a chair at the sushi bar and watch Chef Uezu put on a show. Other than the view of the chef at work, it doesn't really matter where you sit because the food is the real star. In fact, New York magazine once called Kurumazushi a "gloriously sceneless temple of toro."
When to Go: Plan to visit when your piggy bank is full. Meals here are expensive, with the omakase option starting at $300 based on market prices.
Ingredient Origins: Chef Uezu imports fish directly from Japan, meaning many of the selections are incredibly fresh and extremely rare in the United States. It's a system that led Zagat reviewers to tout the chef's work as "ethereal, next-level" sushi.
- The restaurant can be a bit difficult to find. Only a small sign written in Japanese gives its hiding spot away. Once you spot it, get on the elevator and take it to the second floor.
- Kurumazushi closes for about a week around the winter holidays and Independence Day. During these times, Chef Uezu heads back to his native Japan.
Omakase: chef-selected multicourse dinner, typically focusing on sushi. The word can be approximately translated as "I trust you"—a sign of confidence in the chef's craft.