TLDR: pretty good, would go back, tier below sho and yoshino
I decided to grab a resy after i saw a review on this sub claiming this place is better than Sho. Honestly, it’s really good, chef speaks great english too but too many inconsistencies and misses to put this in the top tier of NYC sushi with Sho and Yoshino.
Pluses: service was nice, neta was pretty good for the most part, really liked most of the otsumami as well. American sourced tuna was great too. Nodoguro was amazing and the best bite of the night.
Cons: The crab was really bad – extremely bitter. Uni is sourced from Santa Barbara – personally I’m not the biggest fan of uni even at the highest quality so lower quality uni just isn’t it.
Neutral: fishy kohada – i’m a fan but most won’t be.
From what I understand, they were planning to source from Ishikawa for most of their neta but thanks to TACO and tariffs it wasn’t financially viable. still a great experience and would recommend but doesn’t compare to the top tier NYC sushi rn. would rather go here than noz, icca, etc though.
by halfcastdota
2 Comments
Thanks for the review! I’m surprised they are fine with people taking photos of the nigiri. Mekumi was super strict about that in Kanazawa due to the delicate shari.
Did they say when Mekumi will re-open in Kanazawa?
What makes you say SB Uni is lower quality than Hokkaido? Many Japanese sushiyas would disagree. They are different and serve different purposes, but high quality SB uni is fantastic and I often prefer it to high quality Hokkaido uni in most preparations.