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.