New York Sushi Ko - Tribeca Pop-Up

Church Street Tavern
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I first heard of New York Sushi Ko a year ago ago when I saw Instagram pics of a sushi chef blowtorching bluefin tuna skin until the rendered droplets of fat dripped onto the piece of toro tartare waiting below.

After I wiped the drool from my phone, I learned that the chef’s name was John Daley, a 6’1” American from New Jersey with awesome RICE and FISH knuckle tats.

With only 11 seats at Sushi Ko, I tried and failed a few times to snag a table so I gave up. Fast forward a year when my opportunity came up two weeks ago when my friend, Nina, mentioned Sushi Ko’s popup at Church Street Tavern, a restaurant right across my office.

Fate was knocking, and I was ready to answer.

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Rob's Chirashi Bday Dinner

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Last weekend, Rob and Jessica hosted Chirashi Night at their apartment for 16 guests to celebrate Rob’s birthday. After having many food adventures together in 2013, it was no surprise that they were flying in fresh fish from Catalina Offshore and preparing 16 bowls of heaven. I was skeptical about eating fish delivered from a website but after some research about the reputation and reviews of the website, I was sold. And, if anybody could pull off a successful chirashi night, it would be Rob and Jess.

The menu: ahi, maguro, chutoro, scottish salmon, escolar, hamachi, unagi, uni, avocado, masago, ikura, poached egg, and tamagoyaki over sushi rice.

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Sushi Nakazawa: The Apprentice Becomes a Master

Sushi Nakazawa
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My first meal of 2014 was at Sushi Nakazawa, a restaurant that I couldn't get a reservation for last year.

The early buzz was due in part to the fact that its head chef was Daisuke Nakazawa, the hard-working apprentice seeking perfection in the documentary, Jiro Dreams of Sushi.  In the film, he made over 200 tamagoyaki before getting a nod of approval by Jiro. That tireless commitment to exacting standards would translate well when Nakazawa made his American debut in 2011 at Shiro’s, a restaurant owned by a fellow Jiro apprentice. My friend Kevin recounted a positive experience and said that a flight to Seattle was warranted just to try the omakase.

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Bassanova Ramen vs. Ippudo

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“ps- I'm taking you to the best ramen place in the city this week- Bassanova on Mott (canal). it is blog worthy.”

I was curious to try this ramen for 2 reasons.

Reason 1:  This email came from Julia, a coworker who is your average picky eater. Her idea of chinese food is chicken lo mein, fried rice, and General Tso’s. 

Reason 2:  The chef, Keizo Shimamoto, has recently been in the news for his buzzworthy Ramen Burger which had a very long line during its Smorgasburg debut. After apprenticing with ramen masters, including Ivan Orkin, Keizo opened the original Bassanova in Tokyo to acclaim.

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