Sushi Azabu
428 Greenwich St
New York, NY 10013
(212) 274-0428
Official Site
The best sushi is often a combination of the freshest fish and rice cooked to perfection. New Yorkers are very fortunate to have a multitude of sushi restaurants that understand and deliver this perfect combination. One of that easily comes to mind is TriBeCa’s Sushi Azabu.
Located in the basement of another restaurant called Greenwich Grill, this Michelin starred sushi spot can be a bit challenging to find. There are no signs outside, but for sushi connoisseurs, the location is something you simply must know.
When you arrive, a person in the front wearing a headset with a mouthpiece will ask you which restaurant you are here for. After it’s determined that you are there for Sushi Azabu, your arrival is announced through their wireless ear and mouth piece, secret-agent style. You are then escorted through a packed dining room and into a staircase were the scent of fish is noticeable as soon you begin your descent.
As you enter the underground sushi haven, a soft light drops neatly on top of the glossy blond tables and immediately you notice that there is no music. This combined ambiance provides Sushi Azabu a peaceful and calm setting.
There is a strong presence of Japan throughout the restaurant. The interior is designed with bamboo ceilings, stone floorings, and bright red walls. A long brown leather bench stretches at almost the length of the space. A large Japanese goldfish print overlooks a natural oak sushi bar that can sit about eight guests. It is the preferred choice of seating by many patrons that consist mostly Japanese and local TriBeCans.
The sushi at Sushi Azabu is plain and simple—no frills just traditional Edomai style. Fish and rice brushed with soy sauce according to the chef. There are several set menus that are available, as well as sushi’s al la carte. If budget permits, I suggest going for the omakase menu at $100 per person. In this menu, there are several hot and raw dishes to go along with the sushi.
I’ve had the omakase here before. It began with a mouthwatering oceanic taste, with a little sour and sweet chopped giant oyster. Chilled and served in half shell garnished with fish roe, scallions and soy sauce, followed by assorted sashimi that melts in your mouth with every bite. This was a fine introduction to a great meal. My personal favorite was the tuna.
Omakase:
The following courses were the only two cook dishes in the omakase, the first one was the savory Grilled Fatty Tuna. Beautiful chunks soft and milky fatty tuna meat with a slight sweetness from the marinade. Egg Custard, or in Japanese, Chawanmushi was the other cooked dish. This is one of the only few Japanese dishes that a spoon is used. It was a really nice ‘in between’ filler.
The next and last course before the sushi was the Pickled Clams that has a slippery texture and a salty and sour taste. Then a brief intermission, as the sushi chef looks at his paper, planning each piece that he will be serving.
The sushi pieces is as follows: Amberjack, botan shrimp, fluke, flavorful fatty tuna, red snapper, eel, salmon (my choice; the chef will ask you what would you like), uni and tuna scallion roll. They were all high quality, clean and some of the freshest seafood I’ve ever had. The rice was cooked to perfection with a vinegary touch of flavor. It was masterfully compacted and served at room temperature. Each piece explodes with flavor in every bite.
Miso soup is served before the dessert and their version includes a head of a large prawn that is bountifully infused in the soup, creating an abundance of seafood flavor.
I can’t barely remember the desert I had at the end of my omakase since my focus is more on the sushi.I do remember that it’s was a semi sweet green tea ice cream .
I’ve had many visits at Sushi Azabu and each time is better than the last. The most recent one where I had the Koi course (10 pieces of sushi and a miso soup for $35) was magical. The fish was extra fresh. To add to the sushi, the Grilled Black Cod marinated in miso sauce was a delightful hot dish. The cod was properly grilled tasting moist and buttery.
Sushi Azabu’s food is matched with a two paged list of sake that is imported directly from Japan. There is a good variety of sake, available in either full or half bottle.
Reservations are a must, and they require guest to be on time. There seems to be an unofficial time limit of about two hours per seating especially by the bar on a busy night. But the staff assures guest that they are able to enjoy their dinner during that time. The servers are well trained and approachable. Service never falters and reliable from my different visits.
Consistency and simplicity is the trade mark of Sushi Azabu and for a restaurant at this caliber the prices are reasonable. The quality of ingredients that are used, the flawless execution combined with the techniques that are applied in each and every individual sushi ranks Sushi Azabu among the elite of sushi restaurant in New York City.
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