SUSHISAY
38 East 51st Street
(212) 755-1780

How do you choose a sushi restaurant? There seem to be three deciding factors. First and most important is the freshness of the fish. When your entire reputation rests upon the flavor of an item resting on a basically flavorless rice ball seasoned with a little vinegar, freshness is make or break for most sushi parlors. Second is selection. There is certain seasonal competition for the rarest of seafood and these usually go to the highest bidder — and the most expensive of restaurants. Third seems to be overall presentation — though there are fantastic sushi restaurants with very little in the way of décor, others create a spectacular setting for their spectacular food (and the prices are often spectacular as well.) Why the primer? Because, after Nobu, there are three or four candidates vying for New York’s top sushi honors, and one of them is Sushisay. Special appetizers include Salmon Caviar with grated Japanese white radish and steamed monkfish liver pate. Sashimi platters range from “regular” to “deluxe,” there’s a gorgeous Bento box of sushi, sashimi and special appetizers among any number of delightful a la carte and combination selections. Sushisay even serves its own exclusive brand of sake, called Junmai Sushisay — a pure “microbrew” sake made in very small quantities by hand. Though you can stop by for an appetizer or two, the entire dining experience at Sushisay is worth the premium cost and wait for a table.

by Regine Zamor

INAGIKU
111 East 49th Street (Between Lexington and Park Aves.)
212-355-0440
What becomes a legend most? When you’re at the Waldorf Astoria, it’s your very own elegant sushi restaurant adorning your façade like a jewel — recently renovated with a redesign by the renowned Adam Tihany. Inagiku Chef Haruo Ohbu serves up what he calls “new style Japanese cuisine” — which means Tuna Sashimi Three Ways (tartar with avocado, seared over daikon, minced with asparagus) and what is called a sashimi extravaganza — the freshest and most rare, served in a manner to make you wish you’d brought a camera. Sushi and sashimi of all kinds are also available a la carte. Other non-sushi signature dishes of the house include Eel Hakata — napoleons of barbecued eel layered with shitake and spinach, and Waygu beef served either as sushi, shabu shabue or as a steak. The drink of choice at Inagiku is a classic Bloody Mary with wasabi, but there’s also an extensive wine and sake list. Another wonderful Inagiku feature is the private tatami rooms — each classically styled dining room - for two, for four, for six or more, has a low table with a well underneath so that diners of any age may sit at upright at their meal while enjoying traditional Japanese service.

by: Regine Zamor

MASA
10 Columbus Circle, 4fl
New York, NY 10019
212-823-9800

Be prepared to have a lavish dinner, and drop a lavish price when you’re at Masa. The sophomore counterpart to Masa Takayama’s L.A. restaurant, this NY gem is impressive. Reservations are only taken on the first week of the month for the entire month, so you only get one shot to get into the exquisite restaurant. An alternative is the takeout next door, which can be a lot easier on the pockets, but if you’re looking for a unique culinary experience than you ought to sit at Masa’s bar. A dim lit table may not be worth the wait but watching the show-like techniques at the bar definitely is.