Kurumazushi — Restaurant in New York

Believe it or not, but Sushi in New York City actually predates the 2010s. The Omakase wasn’t served for the first time at Sushi Nakazawa after all.

For many long-time New Yorkers, the history of sushi is centered around a few midtown sushiya that have served this city strong since the 1980s (and before).

Hatsuhana. Sushi Zen. Sushi Den. Nippon.

But it's almost impossible to tell the Big Apple Sushi Story (future kid's book) without mentioning the 45 year old Kurumazushi. 45 years isn't nothing - for instance, my brother was born in 1977 and he's old as dirt.

But the most impressive part about Kurumazushi?

Same Itamae since day 1.

Toshihiro Uezo moved to New York City in 1972, and opened Kurumazushi in a different midtown location 5 years later.

Despite two moves and a shift to the second floor of an office building, by all accounts the same hospitality Omotenashi (hospitality) and quality exists today as it did then.

I had the fortune of sitting with Uezo-san in the middle of the day.

Most of my reviews are during the dinner hour, but I was more than happy to join a friend at literally 11:30am (it’s five o’clock somewhere, right fellas?).

And actually, some would even suggest that Kurumazushi is known for it’s lunch; that’s because business people, in New York for doing business things, found it incredibly convenient. And it’s still the case; reservations, even at 11:30, were difficult.

We sat at the sushi counter with Uezo-san and his apprentice. Though Kurumazushi isn’t large – it occupies the second floor of a commercial office building – there are tables as well.

Kurumazushi does have an Omakase option, but there is no price break at lunch – it’s about $300 for 16 courses as my NYC Omakase list will tell you. If spending $300 for ~90 minutes during the middle of the day isn’t your thing – as it wasn’t for us – consider that there are ways to order fantastic, seasonal sushi a far more reasonable rate.

We elected to go with the $80, “Sushi Plate”, a seasonal combination of nine nigiri and a makizushi (negitoro on the day we dined), served in two plates.

The beauty of nigiri is often in its simplicity, and the Chu Toro pictured on my blog is a great example of that. No extra toppings, a little shoyu applied, just the neta formed to the shape of the vinegered rice (as it should be).

The Sushi Plate features popular year-round Neta like Maguro, Uni and Ikura, but it also had Botan Ebi, an autumn speciality, though unfortunately no tempura heads served as is often custom.

My first visit to Kurumazushi was long overdue, but it won’t be my last. Every part of the meal – from the location, to the itamae, to the no-frills sushi, expertly prepared at an understandably-higher price point – screams throwback.

Despite the fact that the midday rice put me to sleep during hours of afternoon meetings that could have just been an email, this was worth...

Do not go. We have been to many high end restaurants in NY (11 Madison, Per Se, Daniel, Bouley, etc.), so believe me when I say that the price was beyond ridiculous for what we got for Omakase. We went there last night looking for a good place for some sushi. We sat by the main chef at the counter. He asked if we wanted to start with sashimi (as many do) and we said sure. There was a lot of fish served. We then went on to having sushi. I agree with the other review of the rice not being very good. It was too undercooked and not well marinated. The sushi pieces were good, but his style was not to put soy on them. (I didn't have an issue with that, more of a comment). He would mention the next few pieces that he was serving as though they are part of the "regular" omakase - something like, we will switch to sushi after the crab, shrimp, and abalone. Then, with the sushi, the fish kept coming. I was wondering if he would pause to say that the standard omakese had been completed. He didn't really do that. At some point, we mentioned how full we were. Let me just say that for the price we paid, we could have gone to Masa! No joke! We felt robbed. While he was very nice, we felt like he was trying to sneak in expensive pieces without being clear. It felt like he was being sneaky. I will never go back. There are way too many better sushi...

I have been to this place, twice.... It is the last time I will go there: a total disgrace. The worst sushi rice I have ever tasted. I go to Japan regularly and have been eating sushi for thirty years. My first time at Kurumazushi was a great experience (the place was nearly empty, no sign in the street, and the food exceptional) but that was 15 years ago...

It was expensive then but what is charged is now outrageous because the quality is no longer there. You can't charge prices like this when you use undercooked rice for your sushi. One of the pieces broke and fell off as I was eating it. The fish was soso, some excellent, some just bland.

Sushi should be expensive, it takes years of training for someone to be able to make good sushi. You get something for your money, not in this place.

To finish I was served something that was more of a thick soup, than a green tea. I guess the owner wants to make money. Go to other places, this...