Experts' Choice Award Blue Ribbon Sushi Izakaya
7 expert reviews
“Silky smooth chicken liver mousse is enriched with butter, cream, sake and miso—and served with sweet toasted challah from Blue Ribbon Bakery.”
– Time Out
Zagat "“First-class” fish in “creative and classic” combos makes for “dazzling” sushi at these Japanese “go-tos” by the brothers Bromberg." Full review
Michelin Guide "The hearty menu offers nigiri such as Kindai akamai, along with plenty of cooked tastes, like braised strips of tender tripe in tamari butter; sesame-glazed pork meatball kushi-yaki."
New York Magazine Critic's Pick
"The menu of high-caliber sushi and a lengthy list of kitchen dishes brings together elements from more than one other Blue Ribbon concept, and it mostly succeeds."
The Infatuation "The room reeks of hotel restaurant, but they’ve done a good job at minimizing the hoteliness and making the restaurant feel warm and friendly. " Full review
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Our advice is to order a lot and make sure to cover all the important stuff – fried chicken, fried rice, skewers, chicken liver mousse and – wait for it – cold vegetables.
Village Voice Best of NYC
"Eric and Bruce Bromberg's take on the traditional after-work pub is a sight fancier than most izakayas you might encounter in Japan." Full review
New York Times "It helps to be eating with an entourage. The cluttered menu spans four pages and a sheet of specials. General rule: the smaller the dish, the better." Full review
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