Sushi Zen
This restaurant is closed!
Contact Info:
Address: 57 W 46th St (bet. 5th & 6th Aves)
City: New York, NY
Zip: 10036
map: View the Map
Phone: (212) 302-0707
Website: http://www.sushizen-ny.com/
Hours:
Monday-Friday 12pm-2:45pm
Monday-Friday 5:30pm-10pm
Saturday & Sundays 5pm-10pm
Food Info:
Menu: View the Menu
Cuisine:
Japanese
2nd Cuisine:
Sushi
Takeout:
Yes
Payment:
Accepts Credit Cards
Cititour Review:
Sushi Zen isn’t just a good sushi restaurant, it is a chance to feel like you are in Tokyo for a few hours, complete with Japanese men in business suits and pristine fish that is served so ideally that you might swear that this place was on the ginza, not right off Times Square.
The large, sleek restaurant is elegant and hushed, a welcome respite from the hustle and bustle outside. Say “domo arigato” for the warm towel you are handed, then begin the feast.
Corn Tempura is light and crunchy, with buttery kernels of corn. The dipping sauce, enlivened by fresh ginger and turnip, was salty and savory next to the positively sugary corn. A few leaves of minty perilla were thrown in there, fresh and herbal in the crisp coating.
Fried Duck Roll with Duck, Shiitake Mushroom and Ginkgo Nuts is comprised of a very crisp wrapper around juicy, earthy duck meat, mushrooms, and the sweet crunch of ginkgo nuts. The tangy hoisin and spicy mustard accents the duck, and it arrives piping hot, which brings the aromatic ginger of the roll to the forefront.
Don’t miss the classic sushi rolls, done traditionally and well. The fish is crisp and clean, the rice is sticky but not overdone, and the real wasabi is a far cry from the powdered stuff found in most Japanese restaurant. The spicy tuna and yellowtail scallion rolls are always winners.
Finish with a cup of warm, toasty green tea before heading back into the real world.
Sushi Zen combines gracious service with classic sushi and serene surroundings. It will cost you, but the ends justify the means. After all, it’s cheaper than a flight to Tokyo and just as delicious.
Review By: Sarah Spigelman