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New York, NY 10017 (map this)
T: 212-355-3557
www.takesushi.com
WHAT:
Japanese “kappo” restaurant. Fine cuisine in a traditional, yet less formal setting.
WHY:
The owner owns a seafood import/export business, which means he's able to acquire superb quality fish for the restaurant. Attracts a predominately Japanese clientele.
For over 35 years, Robin Kawada has been wearing two hats. One as an international seafood importer/exporter and the second as owner of Takesushi, a Midtown East Japanese restaurant. Arriving at Fulton Fish Market every morning at 5am, ensures that Takesushi is serving the freshest fish available.
Mr. Kawada says it's important to him to serve the best seafood available, yet keep the prices accessible. During the day, Takesushi features a daily Kaiseki (Japanese multi-course lunch) for only $12.00. At both dinner and lunch, they serve Kushiage. Kushi meaning bamboo skewers and age, which translates into fried dish.
While the menu includes the usual sushi bar fare, they have an array of far more interesting selections like salt-cured sea urchin, monkfish liver with spicy ponzu, and fluke fin. In addition, there's the list of daily specials.
End the meal with a castella cake, a Japanese sponge cake. It's from the famous cake shop in Nagasaki, Fukusaya. The shop dates back to 1624, when the Portuguese first introduced the cake to Japan.
The restaurant is fairly small, so we recommend getting a reservation. If possible, sit at the sushi bar. Since the clientele is mostly Japanese, and lots are Takesushi regulars customers, you can see what those-in-the-know order.
So, where does a fish importer/exporter/sushi restaurant owner eat sushi when he's not at his own place? Click here to see his recommendations.
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