Sushi Sho was one of the best Michelin experiences I’ve ever had. Since no pictures are allowed, I’ll try to transmit my impressions the best way I can.
First, the space is impressive, with a beautiful half-hexagonal (that’s the best way I can define) wooden counter, high ceilings and beautiful furniture. It was probably the most suntuous restaurant I’ve been to after RyuGin in Tokyo.
Right off the bat you realize Sushi Sho doesn’t want to just mimic high-end Tokyo sushiyas and provide a more classical 3-star experience in a way with a very present and detail-focused service. I think that great service in Japan usually has to do with hospitality but here, besides that, though there isn’t a particularly large staff they are highly professional and can make themselfes present just a moment before you realize you need assistance – and this is from water refilling to just popping up precisely when the chef is placing the nigiri or course and translating whatever he’s saying. This reminded me much more of a classic exquisite service at a french 3-star restaurant than Tokyo Sushiyas but I liked it.
On the food, frankly everything was a hit and I had some of the best sushi pieces ever at Sushi Sho. Otsumami was creative and very flavorful, not giving in to western palate in any way and also not just repeating the usual bites you would get at a classic sushiya in Tokyo.
One thing I think is worth having in mind though is that the shorter Omakase is definitely not enough food and isn’t even supposed to be. So be prepare to spend quite a bit more to be satisfied.
by voabarros
2 Comments
Want to try this next time I’m in NY. Is it hard to make reservations? Any tips?
I’m curious about the notion of a menu purposefully not being sufficient to satisfy. At a restaurant of this level, that seems odd to me, but would love to be educated