NYC FOODIE QUICK BITE: SUSHI SEKI BAR & OYSTERS
Everyone's favorite sushi joint, Sushi Seki, has opened an outpost on Restaurant Row, 46th Street between 9th and 8th. It's an extensive menu of your Japanese fare, and I stopped in recently and loved every bite. Start with some fresh oysters, then try Seki's Chawanmushi, it's superb.
Seared fatty tuna was incredible.
Of course the star at all Sushi Seki's is the amazing sushi. Their creative take is truly magical.
I'm so happy Seki has opened up in the Theater District, giving us a fabulous pre and post-theater option. A magical culinary adventure awaits.
Sushi Seki Bar & Oysters, Hell’s Kitchen, NYC
Disclaimer: I was invited as a guest to this establishment for a complimentary meal. All opinions expressed in this post are my own
The resounding success of Chef’s endeavors has since led to the opening of a Chelsea branch in 2014 and the newest, sprawling, flagship location in Hell’s Kitchen – “Sushi Seki Bar & Oysters” which debuted in the fall of 2015.
I was recently invited for an exclusive tasting event at the hands of Chef Seki, where I toured and sampled what this impressive brand new, bi-level space has to offer.
The main floor of Bar Seki is for those seeking a more casual experience. Its great for bar menus, pre and post theater bites as well as walk ins who can be seated at either several banquettes, the gorgeous communal table in the back or the chef’s table which offers “kappo-style” tasting menus.
The bar serves a delicious array of Japanese artisanal cocktails crafted by prominent mixologist Shingo Gokan as well as a full selection of premium wines and sakes overseen by the Beverage Director, Rick Zouad, and General Manager/Sake Sommelier, Yasuyuki Suzuki.
For those looking for a quieter, more intimate, sushi focused experience should head upstairs where there is a smaller sake and whiskey bar, three elegant, traditional tatami rooms and a 12- seater sushi bar along with a few tables for Omakase and more.
I highly recommend the “Omakase” which is what we were treated to where Chef Seki’s adept hands created a perfect symphony for our palates. We indulged in course after course of the freshest cuts of fish and seafood, fashioned with the utmost innovation and elegance.
The chef de cuisine at Sushi Seki is Edward Wijaya who works with Chef Seki to create the most interesting array of “Nuevo Japanese” dishes. Together they have combined elements of modern American fare with traditional Japanese techniques.
I think that the newest avatar of Sushi Seki might just be it’s finest and is definitely worth a visit. I, for one, cant wait to go back.
Here is some of what we ate:
Lychee Char Sui of Tuna Toro Marinated Squid w Quail Egg and Scallions Chu Toro (medium fatty tuna) Poached Lobster w/ Avocado and Nori Snow Crab w/ Cucumber and w/ Lobster Miso w/ Tamago topped Squid Uni Sea Eel Fluke w/ Truffle Oil and Micro Greens Butterfish w/ Yam and Lotus Salmon Belly w/ Spicy Sauce Salmon w/ Sautéed Tomato Avocado Tempura w/ Spicy Tuna Kimedai (Golden Eye Snapper) Saba w/ Goma Squid Swordtail Whitefish