Sushi of Gari Tribeca

Sushi Of Gari Tribeca Review - Tribeca - New York - The Infatuation

"Is it really necessary for us to review another outpost of Sushi Of Gari considering our love for this place is well documented? Probably not. However, we just dropped a truck load of cash at the Tribeca outpost, so we’re definitely going to need a review out of this deal. Apologies if we sound like a broken record here, but, when it comes to omakase in NYC, Gari remains one of the best. And speaking of the much maligned sushi scene of NYC, it can actually be pretty damn impressive. If you’re rich. For us, there are few culinary pleasures in life that exceed sushi bar swagging at Gari, watching an old master fish sculptor slice up some heavenly creations destined for our bellies. Sushi at Gari isn’t simple, and it certainly ain’t cheap, but the inventive ideas they come up with are on par with intricate entrees at a five star restaurant, all executed on a small pieces of raw fish. We only do it once in a blue moon, because if we went as much as we wanted to, we’d be broke. While we’ll always hold Gari in high regard, the quality of their newer reproductions has been slipping a bit. While we were sad to see strange, pre-packaged Gari sushi available down in The Plaza Food Court, we were less bummed about its recent Tribeca annex. After all, it makes sense. Fishing in the sea of deep pockets is smart money. Unfortunately, this Gari location is our least favorite yet. The downstairs dining room is completely sterile, and while the upstairs sushi bar is serving up their signature deliciousness, it just doesn’t feel the same. That, and the toilet isn’t as high tech as the one on the UES. We’ve come to expect greatness not only from your fish, Gari, but from your toilets. Photo Credit: Gandhu & Sarah on Flickr Food Rundown Omakase Sure, there’s a whole menu of rolls, sushi and sashimi, but the only way to go here is omakase. We come back time and time again for the sushi fluke with quail egg, the salmon in onion sauce with torched tomato tartare, the diced sea eel with avocado, the sliced big clam in basil, and tuna topped with tofu. Once all is said and done, if you do it right, the final bill should run you in the $120 a pop range. And it’s worth it." - Andrew Steinthal