Take Sushi

 

Chef Susumu Wada makes terrific sushi at his Financial District spot. A starter platter offering eight textures and tastes includes succulent barbecued duck, nimono-style lotus root simmered in dashi, and sweet barbecue eel wrapped in egg. For sashimi, squid is sliced into delicate faux soba noodles and draped over aromatic shiitake, oyster and enoki mushrooms with a dab of fresh ginger. A Western-style maki wraps shaved beef strip loin around asparagus and haddock. Sushi includes buttery uni and thinly sliced mirugai with savoury shiso–ume plum paste.