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Home > Restaurants > Ushiwakamaru

Ushiwakamaru

Critic's Pick Critics' Pick

136 Houston St., New York, NY 10012 40.727812 -74.001619
nr. Sullivan St.  See Map | Subway Directions Hopstop Popup
212-228-4181 Send to Phone

  • Cuisine: Japanese/Sushi
  • Price Range: $$$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    10 out of 10

      |  

    4 Reviews | Write a Review

Photo by Konstantin Sergeyev

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Official Website

ushiwakamarunyc.com

Hours

Mon-Sat, 6pm-10:30pm; Sun, closed

Nearby Subway Stops

1 at Houston St.; C, E at Spring St.

Prices

$30-$70

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Dine at the Bar
  • Good for Groups
  • Open Kitchens / Watch the Chef

Alcohol

  • Beer and Wine Only
  • Sake and Soju

Reservations

Recommended

Profile

In 2003, after 10 years of running a sushi bar of the same name in Cliffside Park, NJ, chef Hideo Kuribara transported his business to West Houston Street, among bridge-and-tunnel bars and tourist-trap restaurants. Sushi in this neighborhood tends toward the monstrous sort dispensed by Yama and Tomoe, where huge floppy fish is the draw and sushi's all-important rice is an afterthought. For eschewing this, Ushiwakamaru stands out. The quality of its fish can't match that of big boys like Sushi Yasuda and Kuruma Zushi, but its low prices preclude comparison. The chef’s-choice assortment brings gorgeously fatty, pink toro, crunchy giant clam, and rich yellowtail atop fingers of properly warm vinegared rice. Kuribara also dabbles in unusual seafood such as sayori—often translated as needlefish—and shiroebi, tiny, creamy bone-white raw shrimp packed tightly together over rice; he snatches sazae, an uncommon Japanese shellfish served here as an appetizer, from a tank near the door and cooks it in its shell until it's tender and briny. The standard sushi bar décor—a long black lacquer counter displaying fish behind glass—doesn't hint at these exciting piscine wares, though the crowds inside do.

Recommended Dishes

Sazae, $12; sushi or sashimi assortment, starting at $70

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