[αmεlισcrαcγ] bring out the best linen.

[Nicole Woon]

Tucked away in the basement of Tribeca's Greenwich Grill, a cozy sushi den known as Sushi Azabu operates 7 nights a week, serving traditional edomae sushi alongside small Japanese dishes. The intimate space houses a 9-seat chef's counter and 3 booth tables, so reservations are a must. 

70-80% of the fish served is imported 4 times a week directly from Japan. Sushi Azabu's unique blend of sushi rice is also imported directly from Japan, using the previous year's Komai harvest to avoid the overly-high water content associated with fresh harvests of rice. The house-made soy sauce is a sweetened and reduced Nikiri soy sauce infused overnight with mirin, kelp, and dried bonito shavings. 

The top-notch quality found in each ingredient extends to the staff; for instance, each sushi chef strives to deliver the perfect piece of nigiri by not only shaping and cutting the delicate mounds of rice and fish, but also personally lacquering each piece with just the right amount of soy sauce and wasabi for the ideal flavor balance. This great attention to detail is a testament to the care and authenticity that Sushi Azabu aims to embody.

Bakudan-Natto.

Fermented Soy Beans, Chopped Sashimi of the Day, Mountain Potato and Sushi Rice with Quail Egg on top.

{$8.00}

Koi Course.

Starter, 10 Nigiri (2 Tuna Akami, Salmon, Grilled Salmon, King Salmon, Amberjack, Snapper, Scallop, Shrimp, Fluke) and Miso Soup.

{$35.00}

Assorted Nigiri: Tamago, Unagi.
Egg custard, Freshwater eel.

{$2.00; $4.00}

Sushi Azabu; New York, NY.

--
Posted By Nicole Woon to αmεlισcrαcγ at 9/30/2012 09:00:00 AM