Makemake mākou e puhi i ka uhi i kahi mea huna maikaʻi, a ua loaʻa iā mākou kahi mea umami no ʻoe: Ma loko o ka Sanctuary Hotel ma waena o ke kaona he wahi sushi hou e kuhi hewa paha ʻoe no ka nānā ʻaʻahu inā ʻaʻole no ka uhi ʻana i ka ʻohe. Akā, mai kuhi hewa ʻoe: ʻO Sushi Lab, kahi i hoʻopaʻa ʻia ma waho o ke keʻena, lawelawe i kekahi o nā omakases kahaha loa, ʻoi aku ka maikaʻi a me ka awe-droppingly. A ʻaʻole like me nā wahi sushi aloha ʻē aʻe i loko o ke kūlanakauhale e noi ai ʻoe e kau i kou inoa i lalo no kahi papaʻaina a laila mau e kali i ʻelua hola, hiki iā ʻoe ke hopu i kahi reso. Eia ka mea e pono ai ʻoe e ʻike.
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Na Sushi LabʻO ka ʻāina sushi o NYC mai nā wahi laʻa e like me nā luakini a hiki i nā hui maki-a-sake. Hāʻule ʻo Sushi Lab ma kahi o ka waena, me kahi kiʻi hou o nā sushi kuʻuna i hoʻonohonoho ʻia i kahi hoʻonohonoho hoʻoikaika ʻia. Aia kahi papa ʻaina à la carte o nigiri, sashimi a me nā ʻōwili, akā ʻo ka pūlima $50 omakase ke kiʻi nui. ʻOiai ke poʻomanaʻo hoʻokolohua, ʻaʻole hui ʻia nā makana - akā, hoʻokomo ka papa kuhikuhi i nā meaʻai hou loa me nā ʻenehana hōʻikeʻike ʻepekema.
Na Sushi LabHoʻohana ʻia nā lako hale hana e like me nā beakers ma ke ʻano he kīʻaha, ʻoiai nā puhi puhi, nā mea ʻala i loko o nā kīʻaha aniani a me nā pahi ʻepekema pupule-sushi-scientist ʻē aʻe i hoʻonohonoho i ke ʻano no ka ʻai ʻana i kahi noho lālani mua i kahi hōʻike. ʻO Frankie Chen ka luna alakaʻi o Sushi Lab e ʻoki, ʻoki a ʻōwili i nā iʻa a me ka laiki ma ke ʻano loea. Mai kāhāhā inā loaʻa iā ʻoe kahi paipai ʻoluʻolu mai nā chef a i ʻole nā server e ʻai koke i kāu mau ʻāpana-ma mua o ka paʻi ʻana i nā kiʻi no Instagram-i hauʻoli ʻoe iā lākou i ke kūlana maikaʻi loa.
Hōʻike ka papa ʻaina à la carte i kekahi mau hana hoʻohiwahiwa, e like me toro tartare me ka avocado a me ka uni macaron, a ʻo ka nigiri a me ka sashimi no kēlā me kēia ʻāpana ke kumu kūʻai maikaʻi ʻia, aia ma $10 no ka pā aliʻi. Akā ʻo ka mea ʻoiaʻiʻo ʻo ka papa kuhikuhi omakase, kahi koho o kahi chef i ʻumi mau ʻāpana pūlima i lawelawe ʻia me ka sopa a me ka ʻōwili lima no kahi $50 kūpono loa.
Na Sushi LabHoʻomaka kāu ʻai ʻana me ka sopa miso uwahi (lawe ʻia i loko o ka beaker) ma mua o ka mālama ʻia ʻana iā ʻoe i kahi parade o nā nigiri hou loa me ka wili, ma ke ʻano o nā hui pūlima e like me ka tai snapper me ka pua cherry blossom jelly, ka huelo melemele māmā me ka lanahu ʻohe. ka paʻakai a me ka chives, scallop me truffled shiitake mushrooms, ʻili-sealed sea bream me crunchy rose petals, a me ka ʻoʻo momona me ka yuzu cream hou a me ka lemon zest. Inā makemake ʻoe e hoʻohui i kahi mea inu, hāʻawi ʻia ka cocktails i loko o nā ʻeke lab (aka Capri Sun-style packaging), a lawelawe ʻia ka sake e ke aniani a i ʻole ʻōmole, me ka pia a me nā waina plum.
ʻAʻole mākou i ʻakaʻaka i ka wā i ʻōlelo ai mākou hiki iā ʻoe ke kuhi hewa i ka ʻaoʻao o waho o Sushi Lab no ka nānā ʻana i ka ʻaʻahu: ʻOiaʻiʻo ia i loko o kahi i waiho mua ʻia ai ka papa concierge o ka hōkele. ʻEwalu wale nō mau malihini e noho ana i ka manawa, no laila, pili a pili ka ʻike, akā hiki paha iā ʻoe ke hana i hoa hou no ka mea e ʻai ana ʻoe mai ke kuʻekuʻe a me ke kuʻekuʻe. ʻO kahi hōʻailona neon ʻulaʻula wale nō me ka pua e kuhikuhi ana i ka ululāʻau ʻohe e hoʻolaha ana i ka hele ʻana o Sushi Lab, akā ke komo ʻoe i loko, e haʻalulu ana ka wahi liʻiliʻi me ka hana.
Inā makemake ʻoe iā ʻoe iho i ka sushi aficionado a i ʻole makemake wale i kahi meaʻai i hoʻomākaukau ʻia ʻaʻole e uhaʻi i ka panakō, manaʻo mākou e hoʻopaʻa inoa, stat. E like me nā mea huna a pau o NYC, manaʻo mākou ʻaʻole e noho lōʻihi ʻo Sushi Lab ma lalo o ka radar.
132 W. 47th St.; sushilab.nyc
