154 W. 13th St., New York, NY, 10011
nr. Seventh Ave.
By tonywebb10014 on 10/21/2006
We went for the middle of the three tasting menu price levels of $85, $100, and $120. It was in every way superior to Nobu's equivalent offering - fresh ingredients, innovatively prepared, and plenty of variety - the selections just kept coming. The servers are knowledgable, helpful, unobstrusive, and entirly lacking in attitude. The dining room is sleekly modern. It is quiet and calming - not in any way a "scene."
By nyfoodlover on 8/5/2005
This place is perfect for summer. The food is light and delicate, the decor is cool and sleek and the cocktails are creative and delicious. Two standouts -- the yuzu pineapple margarita and believe it or not, the chicken. It's a little pricey, but overall, a great place.
By sjbst17 on 7/2/2005
The restaurant turned on their outdoor light for my husband and I as we'd called ahead. It was a holiday and there was a snow blizzard. Think tapas-style only asian fusion...We shared about 10-12 dishes or so. We delighted in all but one. We loved the contrasting flavors, textures, colors, tempuratures some literally melting in our mouths. Cocktails were tasty and strong! It's fun anticipation as the dishes progressively come out of the kitchen. Great place for a date. You'll have fun trying all the dishes together.
By vonross on 2/7/2005
If you love light meals and great cocktails like I do then SUMILE will be paradise for you. 13th Street between 5th & 6th has always been home to secret, undiscovered but great little discreet eateries and Sumile nobly lives up to and surpasses this tradition. They have the best duck I've ever had along with the freshest Kumamoto oysters in town. Stay away from the caviar and soba or you'll never leave the place! Plus in the best W. Village tradition you can run into some of the wackiest people at the bar late at night!
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.
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 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 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.
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.
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.