Address: Blue Ribbon Sushi Bar & Grill, Columbus Hotel, 308 W. 58th Street, New York
Website: www.blueribbonrestaurants.com
Related: Sushiden, Sushi Gin, Sushi Kashiwaya, Sushi Sei, Inakaya, Kanizen
Blue Ribbon Sushi Bar & Grill is highly rated by fellow bloggers and the Zagat. Long queues are often seen at the Soho brasserie location. Those who prefer a quieter enviornment and avoid queues, this is a great option for you! Blue Ribbon group is a collaboration between Bruce & Eric Bromberg and sushi master, Toshi Ueki, accumulating over 20 years experience in the restaurant business. With multiple successes under the Blue ribbon empire across town, Blue Ribbon Sushi Bar & Grill offers a “truely authentic” Japanese experience to diners, along with Japanese sushi chefs and servers.
The Space sits 115, which is the largest out of 5 Blue Ribbon eateries. Blue Ribbon Sushi Bar & Grill features a typical modern Japanese interior, using wood and colour accents to freshen up the space and give a cozy feel. This location is especially popular with office folk in the area or a quick meal before a flight.
Food at Blue Ribbon Sushi Bar & Grill was just as good and scrumptious (vs SoHo brasserie and sushi Bar), featuring most of Blue Ribbon’s famous classics, daily specials and extremely fresh Sushi and Sashimi! Desserts though not bad, were nothing memorable or distinctive.
Very reasonable prices for high quality Japanese. Definitely cheaper than the equivalent in Hong Kong. Portions and menu was also very on trend with today’s “lighter” eating habits, while not forgetting the variety and “nom-factor” of their dishes.
Consistently good and my must-eat place everytime visiting the city! Open till 2 am, making it perfect for pre-party drinks and bites! So Why Not!?
Aji Sashimi (bottom left corner)
- Fresh and sweet Sashimi paired with giner and scallion to give it a slight kick.
- Fair portion and sliced thickness for sashimi.
Engawa/Fluke Fin Sashimi (bottom left corner)
- Very creamy and sweet fish.
- Also sliced to just the right thickness.
Anago/ Japanese Sea Eel Sushi (bottom right corner)
- Sweet and slightly charred, grilled Anago.
- Soft and melt in your mouth, with the perfect amount of Eel sauce painted on top.
- My all time favorite!
(Shiro ebi) Tiny white Shrimp Sushi
- Extremely fresh creamy and sweet.
- Unique and tasty, and definitely not fishy!
- A great new Sushi to try for the adventurous!
Toshi special (bottom right)
- Salty and crunchy salmon skin. Very unique and fun roll.
Spicy lobster roll (top right)
- Shrimp roll mixed in to add crunchyness and texture. Not too spicy. But not that special. Could do with some shiso to upgrade the roll.
Sake/ Salmon Tataki with Quail egg
- Creamy, fresh and finely diced salmon with crispy scallion mixed in.
- Customizable to own tastes with wasabi!
- Quail egg yolk also adds creaminess without being overly rich.
Rock Shrimp Tempura
- Extremely light and creamy wasabi mayonnaise that is not too spicy or “wasabi-y”.
- Wasabi flavor pairs perfectly with the crispy and sweet shrimps.
- Comes hot and freshly fried, thin batter, meaty-bouncy shrimp.
- Such addictive golden nuggets of joy!
Ebi Shiu Mai
- Homemade shrimp dumplings.
- Very thin dumpling skin with fresh and bouncy filling.
- A refreshing dish that you could tell was homemade.
Chocolate Bruno with Green tea Ice Cream
- Thin base with a dense chocolate ganache mousse, topped with sesame powder.
- Bruno was not too sweet with great chocolate taste.
- Green tea ice cream was also very creamy and not icy, carrying heaps of matcha flavor. Homemade and delicious!
- A classic combination of Japanese dessert flavors.
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