Beyond Sushi — Restaurant in New York

In the heart of New York City, there lies a culinary sanctuary for the avant-garde, a place where the art of plant-based cuisine ascends to realms uncharted by the traditional palate. This haven, known as Beyond Sushi, stands as a beacon of innovation, challenging the very fabric of culinary norms with a flair that could only be described as revolutionary. As I, Anton Ego, ventured into this establishment, I was unprepared for the epiphany that awaited.

First, the Fried Chick'n bao - a masterpiece of textures and flavors so brilliantly executed that it demands a moment of silence upon its arrival. The buttermilk fried chick'n, a triumph of culinary artistry, is enveloped in a soft, pillowy bao, each bite a symphony of crunch and tenderness. The gojuchang, with its deep, fermented undertones, dances harmoniously with the bright zing of ginger and the warmth of sesame oil, crafting a tapestry of flavors so complex, so exhilarating, it borders on the sublime. The dark soy and Thai chili inject a bold, savory depth, punctuated by the sharp, refreshing tang of pickled red onions. Scallions and toasted sesame seeds lend a final touch, a whisper of freshness and texture that elevates this dish from mere food to art.

Yet, just when I thought the zenith of this culinary journey had been reached, the Purple Ube Cashew Cheesecake emerged, a vision in violet, an ode to the possibilities of plant-based desserts. This is not merely a cheesecake; it is a revelation. The base, a ginger cookie crust, provides a firm, spiced foundation that contrasts exquisitely with the creamy, dreamlike ube cashew blend. The hot chocolate fudge, a river of molten decadence, flows over the cheesecake, its richness cut by the zesty ginger cookie streusel. Each forkful is a flirtation with perfection, the fresh mint offering a final, cooling benediction that lingers on the palate, a tender reminder of the genius that is Beyond Sushi.

In a city that prides itself on culinary diversity, Beyond Sushi stands out not just as a restaurant, but as a beacon of innovation and sustainability. The Fried Chick'n bao and Purple Ube Cashew Cheesecake are but two examples of their genius, offering a glimpse into a future where plant-based cuisine is not merely an alternative, but a preference. It is here, in the unassuming guise of sushi beyond the ocean's bounty, that the future of culinary artistry is being written. And it...

Came back twice in one week for the first time in over three years (i.e. since the pandemic), because some friends and I wanted a vegan spot to eat at before or after a show nearby at NY City Center. I was pleasantly surprised at how much the menu has expanded since then. There are so many more sushi-type rolls, all with unique combinations and ingredients, and they were all so good.

I was so happy to have a Philadelphia roll again, which I haven't been able to have since going vegan, so this was quite the treat. And it tasted delicious! The Charred Avocado was also lovely and had a nice slight kick to it. But my favorite of the newer rolls I've tried is the Ube Crunch, one of their special rolls. Such a great combination of flavors and textures.

My only minor issue is that most of the rolls don't have much protein in them. Despite having two rolls each time I came recently, I ended up feeling hungry not too long after. The "zalmon" and "tuna" are concoctions made from tapioca and other starches (I asked), so while they may look like their fishy counterparts, they don't have anywhere near the same nutritional value ... and are probably highly processed foods anyway. I noticed some of the other non-sushi items (like the dumplings and many of the shared plate dishes) are more prominent in protein, but most of those I can't have because they have too much gluten. So while the sushi rolls are fun to eat and are delicious, they're not as filling.

Regardless, my non-vegan friends who came with me were happy with the food they had here, so that's a huge...

We came in just because it is so close to the hotel and we were starving. None of us in the group is vegan. When we looked at the menu and found NO MEAT, we were told it is a vegan restaurant! We started with a good laugh 😂 This was my very first time experience with vegan food. It was quite surprised me. First of all, the color of the Sushi looks very nice. The black rice is at the bottom part and the white rice is on the top part. Cucumber and avacardo are wrapped by two kinds of rice. The yellowish sauce is at the top of the Sushi. The color looks good without meat! Second, the taste is rich in one dish. We ordered dumpling. There were so many different ingredients in the dumpling. The mixed taste bursted in my mouth when my teeth broke the dumpling skin. I did not have this experience with meat. I am not vegan but I will give it another try for other dishes on the menu. There are three different kinds of Sake on the menu. We would like to try the Sake with good friends. When I asked the difference among the three, I did not get the good answer from the friendly waiter. This was a bit disappointed. This is a neat and cozy restaurant. The space is quite small. It is good for two max three people in the group. The table is so small. When our food came, we had to busy adjust the plates, the bowls, the glasses, and the bottle layout to fit the new dish. This was too busy and kind of interrupting the chatting in our group. In all, I like this unexpected NO...