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6.4.2004

Sushi of Gari

Better than Nobu's. Definitely.

We sat at the sushi bar and got the omakase, and Gari himself made and served us a neverending stream of singular pieces atop balls of perfect sushi rice. When asked what was in each, he would invariably respond, "Sushi." There was, I think:

• A cool slab of salmon resting under a broiled tomato sprinkled with bread crumbs.
• Lightly fried garfish, sprinkled with pepper and salt.
• Toro chopped up and mixed with oshinko, the Japanese pickle.
• Uni, just-broiled
• Snapper(?) grilled for a few seconds with a dollop of black sesame sauce
• Minced unagi balanced on a wedge of avocado.
• Foie gras, marinated and coarsely chopped and wrapped in seaweed.
• Barely seared hamachi topped with a creamy dot of uni sauce with perhaps a drop of coconut milk.

This is about half of what we had. There was too much good food to remember. We sat next to a woman who had been eating there once or twice a week for seven and a half years, ever since the restaurant opens. She admitted that she didn't even bother eating sushi anywhere else any longer. "It's completely spoiled me," she said.

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