Sushi Deli Doing Omakase and Summer Hiatus
"Some customers come in and now ask for 'chef's choice'," chats Kushi. "It's like little tastes, like tapas-style. I like to do monkfish liver, king crab and oyster. We also get needle fish, red snapper and aji (Japanese Mackerel) flown in ever Thursday from Japan. Live shellfish like clams from Maine and baby abalone from the west coast are very popular."
The Japanese market inside which the sushi bar is situated will stay open during Kushi's brief hiatus. If you ask me, it sounds like a no-brainer to stop back in when the sushi bar reopens on July 7. Kushi's sure to bring back inspiration from overseas and put it on your plate, just the way he likes it.