Another stronghold in the Bromberg brothers' exceptional local restaurant federation, Blue Ribbon Sushi successfully conquers the raw fish niche with chef Toshi Ueki behind the bar. That's the sushi bar, of course, the best place to grab a seat in either the SoHo or Park Slope locations -- both equally hip and, consequently, equally packed -- for a taste of
omakase (chef's choice). But whether it's the conventional spicy tuna, the specialty Blue Ribbon roll (featuring lobster and black caviar) or another choice from the extensive menu of soups, appetizers, maki, sashimi and a rotating variety of daily specials, rest assured that some of the freshest catches from the Atlantic, Pacific and Sea of Japan will be beautifully presented for your palatal enjoyment. The excellent sake selection sweetens the pot.
The high point of the meal is always sushi and sashimi. ... And unfettered by tradition, [the sushi chefs] create unusual special platters filled with whatever happens to be best that day."
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The New York TimesThe New York Times: ** (very good)
Zagat 2012: 26 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
The Village Voice: Recommended
Beer, wine and sake available. Serving lunch, dinner and late-night daily.
Another stronghold in the Bromberg brothers' exceptional local restaurant federation, Blue Ribbon Sushi successfully conquers the raw fish niche with chef Toshi Ueki behind the bar. That's the sushi bar, of course, the best place to grab a seat in either the SoHo or Park Slope locations -- both equally hip and, consequently, equally packed -- for a taste of
omakase (chef's choice). But whether it's the conventional spicy tuna, the specialty Blue Ribbon roll (featuring lobster and black caviar) or another choice from the extensive menu of soups, appetizers, maki, sashimi and a rotating variety of daily specials, rest assured that some of the freshest catches from the Atlantic, Pacific and Sea of Japan will be beautifully presented for your palatal enjoyment. The excellent sake selection sweetens the pot.
The high point of the meal is always sushi and sashimi. ... And unfettered by tradition, [the sushi chefs] create unusual special platters filled with whatever happens to be best that day."
-
The New York TimesThe New York Times: ** (very good)
Zagat 2012: 26 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
The Village Voice: Recommended
Beer, wine and sake available. Serving lunch, dinner and late-night daily.