Blue Ribbon Sushi — Restaurant in New York

not sure whats going on of late but the last 3 trips i made here within 2 months has been questionable. ordered the horse mackerel plate where they fry the bones after, the tail part was near inedible and luckily i was the one that ate it instead of the clients i brought. was that just because it was lunch time? no excuse. just last night the nodoguro was tasteless... the texture of the fish is already not the best to begin with but at least have some flavor. the botan ebi... once again luckily i picked the right shrimp that wasnt properly deveined instead of my guests. you guys might need find out where the fish handlers stand with their commitments. ive experienced from other places where they hate on the customers for no good reason other than they look down on us. i was a regular of 15 east when masato ran the show, yasuda's before that til he left. went to iso;s way back and thru it when daigo and nobu ran the show but the experience of disrespect happened there that i am mentioning from the chefs(nobu's underling, which might possibly reflect nobu's sentiment itself). straighten this out pls... not too many ala carte places left imo worth going to anymore. i have ichimura up the block from me at uchu but its hard bringing women to eat the amt of food he serves for his omakase, same at most omakase places that are top echelon. i can go on but real sushi at the basest shouldnt have such careless handling as to leave bones, scales or veins(uni and shrimp) all experienced in past and present trips.

went again just before christmas bring a friend from chicago. this could possibly be the last time. sayori was bland and i can say consistently a hit or miss item to order, kinmedai is hard to make bad but there was a problem with the skin... it was very rigid unlike any other times before or at other top end sushi joints. buri , shima aji, katsuo were good. didnt appreciate the waitress trying to push the nogoduro when just a week prior i had ordered it for a disappointing result. i easily spend 200 per person when coming here over the last 15+ years, there was a stretch when i would do it 1-2 times a week but all thats coming to an end. time to find another place where they...

Toro Tataki A tremendous way to start off your meal, the tuna belly appetizer comes with a quail egg on top. Everything is better with an egg on top.

Kanpachi Usuzukuri A classic, must order dish, simply made up of thinly sliced amberjack in an amazing yuzu pepper sauce. Do it.

Kai Moriawase Sunomono Another one of our favorite starters to share, this is an assortment of clams of in all shapes and sizes, swimming in an addicting vinegar sauce.

Live Scallop Sashimi Raw scallops, sliced and probably still a little bit alive until you eat the sh

Soft Shell Crab If it's in season and on the specials menu, this is required ordering. Speaking of the specials menu, that's an area from which you should do a significant amount of ordering.

Karai Sakana Blue Ribbon Sushi's signature spicy seafood soup. On a cold night, this thing hits the spot. Their miso soups are great too.

Saikyoyaki Entrée When going big at a sushi restaurant in NYC, you go for the black cod. Blue Ribbon's is broiled and served in miso sauce, as are pretty much all the rest of them on menus across the world. Either way, it's stellar. And expensive.

Special Rolls Our go-to's and favorites: Dragon Roll with Eel, Avocado and Radish. Spicy Crab Roll with Blue Crab and Shiso. Sake Kawa with Crispy Salmon Skin and Cucumber. Kaki Fri, the fried oyster roll.

Sashimi Deluxe 18 pieces of their finest fish. Forget the sushi platter, go sashimi and go deluxe.

Blue Ribbon Platter This thing arrives at the table like bottle service with a sparkler. So much to look at. So much to see. It's like SimCity, made out of fish. Trust us, you'll have plenty to eat. And for $150, you better.

Green Tea Ice Cream End your sushi meal proper and finish with a scoop of delicious green...

I came to Blue Ribbon Sushi about two years ago and had an amazing experience — a big sushi platter that cost around $200 and felt well worth it. I recently went back for a quick date night, and while the food was still good, the prices have gotten insanely high. I know inflation is real, but this felt pretty extreme.

We ordered the crispy rice with spicy tuna, the Hamachi Serrano, two pieces of otoro sushi, the Unadon, plus one basic bottle of hot sake. The total came out to about $180 including tip, which honestly blew my mind given how little food we actually got.

The otoro sushi especially was disappointing — each piece was around $18, and the slice of fish on top was tiny. It didn’t taste bad, but for that price, I expected something more memorable. Overall, the food was decent but definitely not worth what we paid — and I left still feeling hungry.

On the positive side, the service was excellent. The staff was super attentive and managed to seat us last minute even though the place was fully booked. The restaurant itself is small, cozy, and great for a date night, but I’d just say be prepared to spend a lot more than you’d expect.

In short, the food is fine, the vibe is nice, but the prices are over the top for what you get. I wouldn’t recommend it for a casual dinner unless you’re...