Miyabi II Asian Fusion — Restaurant in New York

I'm always on the hunt for good asian food in Staten Island, so I was excited to visit this place based off the great reviews. Initially, when I tasted the Salmon Sushi, I had high hopes for the rest of the menu items. Unfortunately, Miyabi did fall a little short of my expectations after a few bites of the Beef Pad Ke Mao.

Food: I ordered Plum wine, Agedashi tofu, Salmon and tuna sushi a la carte, Beef Pad Ke Mao, and Deep fried green tea ice cream.

Plum Wine: When you first take a sip of the plum wine, it taste decent. You get hints of sweet plum but there was a slight sour after taste just lingering.

Agedashi Tofu: The broth for this Agedashi tofu was spot on, it was fragrant, flavorful, and pack with umami. The tofu was soft, lightly seasoned, and had a wonderful crispy exterior. Although I did enjoy this appetizer I felt it lacked some grated daikon on top and a bit more of the broth would have gone a long way.

Salmon and Tuna Sushi: Both the Salmon and Tuna tasted great, both were fresh, rich in flavor, and just melted away in my mouth. The rice however offered a different story, The rice didn't hold well, tasted a bit stale, and dry.

Beef Pad Ke Mao: I ordered this dish after I ordered my sushi but somehow this dish arrived at least 2 minutes before the sushi. It is impressive when an establishment offers quick services, but this arrived suspiciously too quick. The dish was overall lackluster, the noodles were overcooked, stuck clumped up together, and the sauce didn't provide any excitement. The beef was tender but also very chewy, I found myself pulling some pieces apart with my hand and noticed the inside was a little underdone. Some of the noodles were cold while others were hot and same with the beef.

Deep Fried Green Tea Ice Cream: What's not to love about a ball of ice cream deep fried in a light layer of tempura batter. I wish they would had let the ice cream fry a little bit longer to melt the inside a bit more and to completely cook the batter.

Service: It was just me and 2 other guest. The waitress was a little slow because her attention was captivated by what she was watching on the tv. I wasn't offered water when I sat down, nor when I ordered my food, but the other guest did get water. Although the food arrived at my table within minutes of me ordering, I found it a bit odd for the Pad Ke Mao. Makes me fee as if it was maybe left by another guest, they reheated and served it to me.

Decor: Well lit, nothing fancy but offers a cozy feeling. The bathroom has was clean and smelled nice but the flashing lights were giving me a headache.

Price: I felt like some of the dishes were slightly overpriced for the quality they provided.

Overall I gave this place a 3 out of 5. If I were to come back it would be for the Agedashi Tofu and the...

Miyabi has pretty good food and the sushi is not bad. I have tried a lot of sushi in Staten Island, these guys are higher on my list. The have always been good in my experience as well.

Why the 4 star and not 5? *1 Non of the staff speak Japanese

That’s a fairly minor point considering how they named it Asian Fusion instead of just “Japanese” or “Tokyo”. Sooo many places say they are Japanese but are the furthest and from that you can be. However their menu subheadings is translated into Japanese (more on that in point 2) so there is a feel like they are trying to give the idea of a Japanese style restaurant.

2* The menu is not translated correctly

The menu has Japanese next to the big subheadings, which I think is more of a decoration to make the customer feel like it’s more authentic, however the customers who care about authenticity (me) will notice right away the poor translations. I spotted at least two translation errors.

Error one is next to “Salad” it says “スープ” (suupu) which means soup. The correct translation would be サラダ (sarada)

Translation error two is next to the starters section. It says “とりあえず” (toriaezu) which I guess can be translated to starters, but it has a different feel to it. Toriaezu is more like when you have here in the west beer and pretzels or peanuts. This actually would come before the appetizers. In Japan many shops would give a very small plate of some kind of snack (some would charge for this, others wouldn’t, in the US I definitely wouldn’t charge for that unless you are super upscale). That would be more like toriaezu. In Chinese restaurants they sometimes give you those noodle crackers when you sit down and some tea, that is a good example of toriaezu. A better translation for appetizers could be アペタイザー (pronounces almost...

Very pleasantly surprised by this small sushi restaurant in SI. I have been craving Santa Barbara Uni for awhile and I definitely did not want to go into the city or Brooklyn. I was thrilled to find that this restaurant had both Uni and Toro! The Uni is fresh with a sweet buttery aftertaste (we went on a Monday evening). Yumm. As you can tell from the pics, we ordered one piece each to try before ordering a few more Uni pieces after we realized it was FRESH (old Uni is so uck) ! We also ordered the toro belly which melted in my mouth. It was ssooo good. I usually find Oh-toro to be a bit too fatty for my preference but their toro belly is between an Oh-toro and Chu toro which is PERFECT for me. I also enjoyed the Madai and the ebi shrimp head! The Ebi was a little too mushy for my preference. Each sushi had just enough rice and vinegar was not overpowering or taking away from the fish. I am not sure why some of the reviews complain there is too little rice. If you want rice order it on the side? Sushi is not suppose to have too much rice!!! We also order the Staten Island roll which was fairly good but too filling for me. Service was excellent and the workers picking up the phone were very nice as well. I certainly will be back to try the other items on their menu. I did not enjoy the smoked salmon (taste like costco smoked salmon) and wagu (recommendation to make this last as it was served cold and needed a little more torching). I would also recommend a quick torching on the madai pieces to give the skin an extra char. Otherwise excellent fish...