Mari

What’s the Best Sushi in NYC? | Eater NY

"Tired of eating bluefin tuna three or more ways, I found Mari to be a refreshing outlier: chef Sungchul Shim (Kochi) focuses on more sustainable bigeye and often presents it in inventive formats — for example a single piece atop a spicy tuna roll topped with crispy potato crisps. Mari tears up the traditional sushi envelope with a cross between Japanese temaki and Korean kimbap: scallops dressed with makgeolli vinaigrette, mackerel with black vinegar jelly, soy-braised galbi wraps, rice seasoned with aromatic sesame oil and daikon instead of sushi vinegar, and every meal ending with a heart bowl of chicken guk-su noodle soup. Cost: $135." - Robert Sietsema