beautiful photos!
Thanks! Hard to take a bad one - the lighting is great in there, and the fish was so beautiful!
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Guess I should think about lunch; your pictures have given me an appetite! Wondering, how warm was the rice?
A little warmer than body temperature. I don’t like the rice too cold, but it holds together better when it’s cooler, and (since I was picking up the nigiri with my hands) I kept worrying I would drop grains all over the place.
Wow!! New York pricing sure is steep!! USD 150 for ONLY one Otsumami and 8 Nigiris!
Comparable Sushi-ya here in Toronto, run by a Japanese master sushi chef ( one of his disciples just received a Michelin 1* for his spin-off restaurant ) offers a luncheon special for ONLY CAD 75!!
5 Otsumami including Lobster Chawamushi. Shrimp Tempura, simmered fish dish…etc. Neta for the nigiri include Toro, Ikura, Uni, Shima-aji, Botan Ebi…etc.
Come on up! Pay this northern neighbour a visit!! 
Yes, I’m sure few will be surprised to learn that New York City, and even more so Manhattan, and even more so Soho, is expensive. Ikumi’s chef also has a Michelin star.
My lunch was 12 nigiri, as noted in my description. There were a few I couldn’t photograph because they were handed to me, “nori taco” style, like the Hokkaido uni and the sardine. All of the fish you listed were included except for ikura (which was available as a supplement to the soba). But of course I’d be happy to try sushi in…Toronto? Is that where you are? I don’t doubt that the whole city is a lot cheaper than mine.
OIC! My bad! Makes a lot of difference then!!
Yes, a 30% difference! To be honest, I couldn’t have eaten much more than I did. More appetizers would have cut into my enjoyment of the nigiri, although I do love chawanmushi. A lot!
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, what a delectable racket
n.b. a sushi fan no doubt, I just chortle over the fact that half of what composes modern sushi is a common starch + vinegar, and the other half a piece of raw fish.
But It’s all about the presentation, right? Whereas El Bulli and WD~50 were the occidental culinary world’s analogs to hands-on art museums, sushiya fit the bill for the east.
I’ll say that dining at wd -50 was one the most costly, yet also one of the most memorable meals I’ve had in the city. Annisa comes in second, and an extensive lunch at Yasuda while the man was still around third. The nigiri were absolutely perfect.
I saw Calvin Trillin at Annisa, and I am going to mention that any time someone brings up the name of the restaurant.
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after college one of the reasons I accepted an offer was to attend a three week corporate training program in kansas city.
That’s devotion!
wd-50: memorable, yes. A favorite meal, no. Let’s just say that it wasn’t my engineered popcorn cup of tea.
I still miss Annisa, a place we went a # of times for celebratory meals. Chef Anita Lo was always on point.
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The wife of a friend of mine works at the New Yorker. She told me Calvin Trillin told her to call him “Bud.” I was so jealous.
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I’m jealous by proxy.
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Same.
Does the magic also work if you’ve always called him “Bud” behind his back?
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Was looking for something and found this predecessor thread I had forgotten about, so linking it here for continuity (or ocd, potayto potahto).
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Daughter Sue and I walked down to Claro on 3rd Ave (Brooklyn) for a late lunch on Sunday. Fixed price 3 course brunch all very good, interesting drinks too and mezcal pairings (we didnt bite on the latter). Very veg friendly, interesting and effective mix of ingredients and flavors. Sue’s main course short rib mole bowl was particularly delicious. We definitely want to return to sample their dinner menu (currently, like the brunch, a tasting menu with multi options) Very nice servers and vibe
Chilaquiles negros
Tostada de atun with oranges, pasilla viniagrette , avocado and chicharron
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