All Reader Reviews of...
154 W. 13th St., New York, NY, 10011
nr. Seventh Ave.
Great food and evening
By cyntseng on 10/4/2003
Not your usual Japanese restaurant, has an interesting menu. They serve tapas size dishes ($14 each for dishes and $7 each for dessert). With 3 of us,we did try a lot. The dishes in menu were listed by temperature, from cold , warm, to hot. Noteworthy were: kumamoto oysters, crab w/cavier, sashimi berramundi, poached hamachi, skate, and the steak. WE did not think the desserts were as outstanding as the dishes, we tried the top 5 from the menu (portions were not big), others we did not try were the ice creams and sorbets. Diners at next table raved about the sorbets. Just because our particular waiter gave us only minimum required service, does not mean the others are the same.
By jemange on 11/18/2003
for a superb experience, sensual and culinary, go to this place, the light, the decor, is superb, a mix of a chic Tibetan, meditative place, with intense tasting food, especially meat, and scallop dish...superb small portions, delicately perfumed and intense experience. don't expect to hold a conversation, acoustic is not a forte here, but a powerful experience. I highly recommend it.
Time to change your perception of value...
By schutd on 11/20/2003
The hardest part I had with this meal was walking away not completely stuffed. I think that's the standard of American eating. Value is perceived by portion size, and how many holes one's belt needs to be loosened after a meal. Say goodbye to that notion. Sumile offers a well rounded tasting menu of plates that generally run $14 each, give or take a few bucks. My wife and I shared 5 dishes, had a dessert each and a wonderful cold sake each. The plating was gorgeous, but the taste. THE TASTE! Every bite was from heaven. Every plate was excellent, but the shrimp in horseradish consomme and the duckbreast in fois gras mousse stood out as the favorites on this night, the egg custard a very close second. The desserts are all made in house. Recommend the Panna Cotta three ways, and the pistachio and almond gelatos are wonderful. I went home after this meal trying to justify the cost to fullness factor. Here I am two weeks later still dreaming of that meal. There's your value. I cant wait to go back.
Overpriced with small portions and long wait!
By annechimp on 1/23/2004
Horrendous! We went here on a double-date for our birthday. The service was slow, portions were TINY! One in our group waited an hour for his first course while the three of us had one or more plates served. No hot sake. And to top it off, they forgot to bring out our special birthday desserts, despite having it prearranged over the phone before we arrived! We would NEVER go back and you should never go!
Prepare to be entertained by your food...
By MackMan on 2/6/2004
Come early and prepare to stay for about two hours. Yes, Sumile blends with its surroundings; it is such a pleasant place nestled in the West Village of 13th street. On entering I was struck by the eligant simplicity of its décor. My wife had a delectible cold first course of crab with caviar and yuzu. I went with the Gulf shrimp in horseradish consommé. It was an unbelieveably perfect stack of shrimp hiding tomato pieces presented in a masterfully blended horseradish consommé. The duck with sake and foie gras mousse was my choice and my wife went to the Flatiron steak both of which were superb. The lobster was our final dish. The presentation in the individual plated tureens with doilies was most stylish. Do I need to say anything about the food? It was exceptional as was the rest of the dinner. The lobster meat was in a roe-sake sauce, but the soup that followed was most fascinating. It was made with pieces of lobster meat and a selection of items that left our palettes dazed. Expect to purchase three entrees per person and leave enough time to enjoy each course. Your will be glad you did.
amazing flavors and combinations
By mtnyc on 5/17/2004
Do one of the chef's tasting menus. My friends and I did the medium omakase ($100). Toro with burnt onion and green apple, duck breast in foie gras foam, tapioca with lemon foam and wasabi - 10 dishes plus extras from the chef. If you're going to fret amount the cost don't bother going. Great quality - amazing flavor combinations. Not a cheap evening but definitely worth it.
Sumile - Simply Stunning
By omotosando on 9/12/2004
I've eaten widely in New York, Los Angeles and Tokyo over the last year, but the meal I had last week at Sumile was the best -- and to boot, probably the biggest bargain in NYC. Some friends and I stumbled into Sumile early in the evening and found that the restaurant was offering a $35 three-course prix fixe meal until 7:00 p.m. (Everyone in the party must order the prix fixe meal, although not the same thing - for each course, there are three choices). First, the chef sent out a small amuse bouche of sashimi salad, which was sublime, the flavors melding perfectly. For appetizers, our party had oysters on the half shell and miso soup with mushrooms, both excellent (and the miso soup tasted nothing like the standard sushi bar stuff). For the main course, we chose skate wing, which was perfectly pan fried, and rounds of succulent chicken breast. The dessert we chose - chocolate hazelnut profiterroles -- was exquisite, and I am not usually either a hazelnut person or a profiterroles person. Coffee was included with the meal. This has got to be the best deal in NYC – run, don’t walk.
faux shojii ryorii
By stuysquare on 9/18/2004
shojii ryorii is an attempt at trad. Japa. tappaas without the textures and the 5 primary tastes. This rest. presents a tepid attempt via overpriced uninteresting dishes and served at the incorrect tempature. Service is petulant both at recept & table
By slatona on 1/22/2005
One of the most successively creative menus I've seen. Each dish seems to have graduated with honors from the experimental phase. I can't resist the duck. Even a simple green salad becomes transcendent. Subtle flavors heighten and never compete with the fish. Desserts are created on site, and must be tasted. Tempting selection of sake. The service never fails, but isn't pretentious or overbearing. The mood manages to be cool and warm, trendy andt cozy. Truly a unique combination of tastes and moods.
By Carol237 on 1/26/2005
Japan has many different kinds of cuisine, and I've sampled several of them,so I feel confident in saying that Sumile has food that captures the spirit of eating in Japan: fine, fresh ingredients that are combined in ways that appear simple only because they work. I've eaten at Sumile several times, and never been disappointed.
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