New York | Sushi Sho (1)

The white moonlight I've been longing for these past 4 years🌙 has finally made a return visit. She's finally come to taste the New York version of Sushi Sho. 🌟 Back when Chef Nakazawa was in Honolulu, I was incredibly fortunate to secure a spot for his omakase sushi experience half a year in advance. After that unforgettable meal in Hawaii, I was convinced it was the most amazing sushi I'd ever had, surpassing anything New York had to offer. For a long time, it held the top spot in my heart for the best sushi in North America 1️⃣. 🌟When the New York version of Sushi Sho opened, there were mixed reviews, so I was on the fence. But finally, this past Saturday, I went. 🥢It's clear that the spring menu was meticulously designed. The creativity of the ingredients, their perfect pairings, freshness, and the perfect acidity of the sushi rice were all top-notch. No wonder she's my white moonlight. 🍣The most stunning moment was when the two layers of cherry salmon trout melted gently in my mouth. The clean, crisp fat was like spring water sprinkled with cherry blossoms, refreshing my taste buds. 🐙The two large pieces of monkfish liver were more generous than the tamago (egg omelet) at other places. They glided over my palate like velvet, an incredibly satisfying experience. 🦑The squid roe stuffed inside the squid was sticky and smooth, reminiscent of sweet and fragrant glutinous rice balls, leaving a lasting impression. 🐚The male and female scallop livers were tender and soft, definitely the must-try seasonal delicacy this spring. #NewYork 🌃