Sushi Sho

Here are three unique and unconventional aspects of Sushi Sho in New York:

1. Unique Aging and Preservation Techniques in Omakase Courses
Many courses at Sushi Sho feature fish that has undergone special aging or unique preservation processes, such as the "Zuke" course with akami marinated in a distinctive way. This technique enhances flavors and textures beyond typical sushi preparations.

2. Two-Part Menu Structure with Omakase and Extensive Okonomi
Sushi Sho offers a two-part dining experience: the chef's choice Omakase followed by an extensive Okonomi (a la carte) menu with over 20 options. Diners can order as many Okonomi dishes as they want, allowing for a highly personalized and extended meal. This can lead to pacing challenges, which the restaurant addresses by providing a separate tea ceremony room for dessert and green tea, hosted by the chef’s daughter.

3. Innovative Rice Program and Seasonal Specialty Focus
The restaurant’s rice program is notable for fermenting rice into a creamy, cheese-like consistency, which is rare in sushi dining. Additionally, Sushi Sho eschews common luxury ingredients like black caviar or excess toro in favor of seasonal specialties with funkier flavors, such as simmered hamaguri clams. This emphasis on unique seasonal ingredients and innovative rice preparation distinguishes the dining experience.

These elements combine to create a sushi experience that is both deeply traditional and refreshingly unconventional.

The most honored or signature ingredients at Sushi Sho in New York, a Michelin-starred restaurant led by Chef Keiji Nakazawa, are:

• Aged Fish: Various fish are aged for weeks or months to develop deeper, more complex flavors, a hallmark technique at Sushi Sho that elevates traditional sushi taste profiles.

• Fermented and Pickled Ingredients: Shellfish, vegetables, and other components are fermented and pickled for extended periods, sometimes years, adding unique umami and acidity that balance the sushi courses.

• Seasoned Sushi Rice: The rice is treated with great reverence and carefully seasoned to complement the wide range of aged and fermented fish, ensuring harmony in each bite.

• Soy-Cured Egg: Although noted from the sister Sushi Sho in Stockholm, the soy-cured egg is a signature ingredient that exemplifies the restaurant’s approach to umami-rich, carefully crafted components and is likely influential in the NYC menu style.

These ingredients are used in a signature omakase progression that ebbs and flows with a dazzling variety of fish, shellfish, and vegetables, all prepared with aging, fermentation, and pickling techniques to create a unique and immersive sushi experience. The meticulous treatment of rice and the interplay of aged and fermented flavors define the restaurant’s innovative yet traditional approach.