Chef Naoki Takahashi is pairing sushi with special aromatic sauces at SushiNao in Chelsea. White ponzu with shiso gets brushed onto Sea Bream; Onion-ginger on Scallops; and Yuzo lemon with cilantro on Fluke. Yellowtail carpaccio in Yuzo soy with jalapeño provides a hint of spice. There are four different multi-course sushi menus available with fish sourced from Japan: Taste ($24), Delight ($34), Pleasure ($44) and Bliss ($54), each includes edamame, daily carpaccio (raw), nigiri sushi and handrolls. An a la carte menu is also available including late-night options. For dessert, there’s mochi ice cream in flavors like matcha, black sesame and coconut. The space is meant to evoke a Japanese Village that looks onto an outdoor zen garden.
- Thomas Rafael