Patrick W.
Yelp
TLDR: Took one for the team. Yes, it's a genuine omakase experience and it is worth going to. It's an awesome addition to the dining scene in Fort Lee. Make the trip before it's no longer your own little secret. Pricing is $120 for a small app, 12 pieces, hand roll, egg cake and dessert. Reasonably priced and most importantly, it delivered on a solid omakase. Plus, it is BYOB - so you can either save big on alcohol or seriously upgrade your drink.
While sitting in my office looking for a place to eat in this area - I came across Sushi Kai in my Yelp search. I wondered what is this new restaurant with a single review that appears to serve omakase. The pictures were enticing enough that I figured I'd give it a shot and booked it a week ago.
They clearly spent time on the interior. I felt like I was transported back to Asia. Tastefully modern, minimalist design and just a beautiful space. The menu is $120 which came with an appetizer, 12 pieces of nigiri, a temaki, tamago and a small dessert.
First was a small sashimi appetizer. Two slices of yellowtail with thai chilis and a brush of sauce on top. Two optional appetizers were offered, we opted for a scallop crudo at $35. Four slices of Hokkaido scallops topped with Santa Barbara sea urchin, kaluga caviar and a yuzu sauce. Nice and tender, creaminess from the sea urchin, briny caviar and just the right amount of acidity to bring it all together. Excellent.
The sushi began. First piece was fluke from Jeju, Korea. Second, a piece of Japanese red snapper with a light sear across the skin. This is not usually how madai is served but I'm liking how this is going. Especially because I have an affinity for torched sushi.
Third, a slice of striped jack - classic. Light, buttery, just the right amount of fat. Now followed great amberjack belly, this was also seared while preparing the red snapper. Chef took the time to explain that when the skin is removed from the belly, there are still some pieces of sinew which leads to a less desirable taste. The touch of fire fixes that problem, can't disagree there, Really tasty and unique.
Ora king salmon from New Zealand. This was so good, it just came apart so fluidly as you ate it. If I would describe this piece in one word, luscious. Next, sweet shrimp with grated bottarga on top.
Chef's "wow" piece came next. Hokkaido scallops which then he plopped a spoonful of something on top. At first i thought it was crab but then it looked too creamy. Butter? After a couple of sniffs.. truffle butter? The torch came out and you could smell the butter melt, truffle aroma, the scent of the light sear across the top of the scallops. This smelt like a great idea. Then a microplane, an unfolding of paper revealed black truffle. Score. A generous amount of black truffles was placed on top. You know how this tasted, eff'n delicious. Rich, indulgent and mouth-watering.
The torch wasn't returned to the same spot, leading me to believe it will be used again. Sure enough, it was. A quick flame over a slice of medium fatty tuna. It was refreshing to have this piece torched. Usually it's the very fatty tuna that's seared but to have the medium one gave a different feel. You have the contrast of the lean along with the fat. Personally I think this was better. Then the very fatty tuna with caviar across the top. Delectable.
A small rice bowl garnished with roasted seaweed and salmon roe. Then, sea urchin sushi wrapped with a strip seaweed. A delicate crispiness to capture that creamy sea urchin. Next a slice of eel, I feel the meal is coming to a close at this point.
Chef then prepared a hand roll with yellowtail and scallions. We opted for some extras. The signature Maguro Futo Maki. Basically this is a big sushi roll with three cuts of tuna. Lean, medium fatty and fatty tuna. There are some sprouts rolled in between which gives us nice herby finish to the contrasting tuna flavors. Saba, three thin slivers were layered and finished with a dash of ginger and scallion. Also really good. I ordered a piece of kinmedai but requested that it be seared. The smokiness along the skin with that lush mid-rare flesh. My final order was a spicy tuna hand roll. He creates the mix fresh, meaning it is not a tin of pre-mixed crap tuna, spicy mayonnaise and panko breadcrumbs. It's lean tuna mixed to order with the spicy mayo and a bit of scallion. Great.
The egg cake here is brûléed which is not something you see often. Dessert was a baby Japanese peach. Not sure if I've ever had this before but I dig it.
All-in-all, Sushi Kai was a terrific meal. The staff was friendly, knowledgeable and great to chat with. We have already decided we'll return. It's equally comparable to many of the upscale sushi bars in Manhattan. If you're warming up to omakase or have been to many - you'll enjoy your experience.
If you forget to purchase liquor beforehand, there are two liquor stores within walking distance. Go book your reservation - you're welcome!