I have been very good friends with two NYC sushi chefs (Mr Fukuda and Taka Yoneyama in the West Village) for over 20 years. They both taught me to appreciate high-quality sushi. Currently, I also love the sushi at Fugakyu Sushi in Boston and Sushiden in NYC.
I had my first dinner tonight at Kiku and despite a few negative reviews, I have to say that this is some of the best quality fish that I have eaten.
I prefer traditional sushi and handrolls and Kiku did not disappoint. I ordered the Sesame Tuna appetizer, eight generous pieces of lightly seared raw tuna over a bed of thinly-sliced cucumbers and lettuce with a wonderful miso-ginger sauce. My main course was the following sushi (two pieces each) i: Kanji (Red Snapper), Hirame (Fluke), Suzuki (Striped Bass), Hamachi (Yellowtail, Amaebi (Sweet Shrimp, with the deep-fried heads) Uni (Sea Urchin) with Quail egg, Unagi (eel and cucumber handroll), and tamago (home-made.) Kiku’s sole brand of house cold sake Katana Extra Dry was actually very good and only $9 a bottle. My sushi bill is almost always around $100 and Kiku’s bill was $80 + tip. And because I was given an extra free excellent cerviche dish with my sushi, I left an extra $20 for the sushi chefs. I heartily recommend Kiku’s sushi.
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