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Sushi Sennin
Our Master Chef Matsu brings the flavors of Japan to you at Sushi SEN-NIN. Using only the freshest ingredients, Matsu crafts dishes with artfully balanced flavors that transport your palate to the distant shores of Japan as fishermen haul in the day’s catch. Our spicy tuna carpaccio delivers crisp, creamy flavors with a touch of spice that evenly blends together in the tender texture of expertly shaped thin slices of maguro with our famous spicy sauce. Or if you prefer an avian alternative, sample traditionally prepared free range chicken, skewered and seasoned lightly to enhance the naturally succulent flavors of organic poultry. Experience it all at our sushi and yakitori bar.
AMBIENCE
Enhance your dining experience by having your meal in our traditional Japanese tatami rooms, complete with bamboo flooring and privacy screens for a more discrete and personal experience with your guests and your meal. Whether you choose to indulge your senses in thinly sliced tender Kobe beef and its delicate flavors or take a dive into the one-of-a-kind Chilean sea bass prepared with SEN-NIN spices that highlight its flavors with incomparable boldness and conviction, this in an experience you wouldn’t want to miss.
Sushi Yasuda
Everything is made from scratch and changes daily. Yasuda has a great sensitivity for the nuances of every fish he handles. Depending on the season and the temperature of the waters in the Saganoseki sea, Yasuda will have seki-saba, a rare kind of mackeral from Japan, and a technically identical fish from the Atlantic. Since he has determined that the texture of the rare Japanese variety is more suited to thin slices, he will reserve it for an usuzukuri preparation (paper-thin slices of fish without rice) and uses the Atlantic version for sushi (fish with rice) which calls for thicker cuts. But Yasuda is not interested in variety and virtuosity for the sake of showing off or overwhelming his customers. His breadth and depth of knowledge and his phenomenal skills are strictly at the service of creating a fulfilling, meaningful meal. There are no wasted or gratuitous gestures.
Monster Sushi
Sushi Of Gari
Masatoshi “Gari” Sugio
Gari became a Sushi Chef in Japan at the age of 19 because he was very drawn to the artistic and culinary world of sushi. For several years he worked as a Sushi Chef in Tokyo.
June 1978
Gari initially came to the United States to help a friend with the opening of a new Japanese restaurant in New York City. Subsequently, he worked as a Sushi Chef for several Japanese restaurants in NYC.
During this period, while working, Gari observed many of restaurant clientele eating sushi in undesirable manner. He found that customers used too much soy sauce. In fact, they dipped whole pieces of sushi in the soy sauce, which caused them to taste nothing but the sauce instead of the delicate succulent sushi pieces. Gari wanted diners to enjoy the fresh taste of the fish as well as the delicate sushi rice instead of the soy sauce, so he tried explaining to his customers the better way to eat sushi, with little success.
He decided to create his own brand of sauce to put directly on the sushi during the preparation stage. This meant that customers were saved the trouble of gauging the amount of sauce needed for each piece of sushi. In addition they would truly enjoy the taste of each sushi piece, which was prepared with the perfect amount of sauce, thereby experiencing the true taste of sushi. Having eaten at various restaurants in New York, Gari determined that he could create a variety of sauces that would go well with sushi in a similar pattern to world’s other cuisines such as French and Italian.
January 1997
Gari decided to finally open his own restaurant, “Sushi of Gari,” on the Upper Eastside of Manhattan. His main focus continues to be his desire to serve his sushi with the original sauce and toppings he has created. These sauces only serve to enhance the sensitive taste and flavor of each morsel of fish.
July 2001
His second restaurant opened in Aoyama, Tokyo, Japan.
January 2005
“Gari,” his third restaurant, opened on the Upper Westside of Manhattan.
November 2006
“Sushi of Gari 46,” opened in the Theatre District of Manhattan.
SushiSamba
Haru Sushi
Haru is a modern Japanese restaurant group known for its ample portions and striking designs. With nine high-profile restaurants in New York and elsewhere, Haru serves inventive Japanese cuisine ranging from sushi, sashimi and creative salads to signature dishes like carpaccios, ceviches, tartares, filet mignon, grilled spicy shrimp and specialty rolls. Haru also provides delivery and catering services and a vibrant bar scene
Bondst
BONDST, the sleek sushi restaurant and lounge and South Beach outpost of the famed Manhattan sushi restaurant, has been lauded by Zagat Miami as having “the best sushi tuna on the planet” and “fabulously creative sushi,” and is known for its health-conscious menu and some of the most memorable flavors in Miami. Famous house specialties include Chilean seabass skewers; spicy tuna rolls with chili mayonnaise; fresh sundried-tomato and avocado rolls with garlic ponzu oil and green tea salt; lobster tempura rolls with yellow tomato dressing and chive oil; and sesame crusted shrimp rolls with orange curry dijon.
Miami’s executive chef Mike Hiraga brilliantly executes the recipes and dishes created by BONDST New York’s executive chefs Hiroshi Nakahara and Linda Rodriguez. Hiraga has over 17 years of culinary experience. He has overseen South Florida’s most sought after sushi restaurants and has trained and worked along side such notorious chefs as Wolfgang Puck and David Bouley. His vast knowledge and experience have prepared him to become one of the top sushi chefs in the country. As Executive Chef of Hiro Yakka-San, he perfected his hot and cold signature appetizer style entrées. He utilizes both classical French influence with traditional Tokyo Japanese cuisine. With his eclectic palate and outstanding range of sushi knowledge, Chef Mike Hiraga is truly a master of his trade. His expertise is exemplified through the world-renowned BONDST Lounge menu and specialty items.