Creating successful fusion fare is a largely a process of trial and error, much like early skydivers’ attempts to figure out what to stuff their backpacks with. Call in the experts with today’s Groupon to Ngi Japanese Fusion in Brooklyn. Choose between the following options:
- For $28, you get a Japanese meal for two (up to a $77 total value). The meal for two includes the following:
- Two salads or appetizers (up to a $24 value)
- Two entrees or four sushi rolls (up to a $48 value)
- Two soft drinks (a $5 value)
- For $48, you get a Japanese meal for four (up to a $138 total value). The meal for four includes the following:
- Four salads or soups (up to a $32 value)
- Four entrees or eight sushi rolls (up to a $96 value)
- Four soft drinks (a $10 value)
Ngi Japanese Fusion’s genre-bending menu sends traditional dishes from the Land of the Rising Sun on globetrotting expeditions with ingredients such as jicama, endive, and brandy butter sauce. Meals jump into hyper-drive with warm duck or crabmeat atop salads flush with organic greens, or the brochette—five-spice beef or chicken skewer-grilled and sunbathing beside a kiddie pool of peanut sauce like a maniacal Mr. Peanut. The chef’s specialty rolls festoon classic sushi with fusion flair, such as the Deux Sea roll, with spicy king crab and lobster blooming with jicama and avocado, or the Four Season, where spicy crunchy tuna and tobiko scallions tower over red-snapper tempura and crabmeat. Seafood dominates the dinner menu with entrees such as the Red Sea, a mélange of scallops, shrimp, and lobster tail seared in butter, sautéed in a sauvignon blanc, and served by a waterlogged ancient-Egyptian army, and the oven-roasted sea bass served with spicy Japanese XO sauce and a parsley potato puree.
NGI Japanese Fusion
Tradition takes an experimental turn at Ngi Japanese Fusion, where chefs have set Japanese staples alongside jicama, ravioli, chowder, brandy butter sauce, crab bisque, and other creative fixings. Using fresh, organic ingredients and seafood that's delivered daily, they turn out filets and curry pots and craft exotic maki rolls with sweet potato tempura, asparagus, avocado, salmon, shrimp, and crab. The restaurant's contemporary space beautifully complements the chef's efforts—slick white seating, dark wood tables, a tiled bar glowing with neon blue lights, and glimmering silver tassels dangling between booths all give the décor a futuristic flare and diners a conversation starter as they sneak bites from other tables' plates.