Blue Ribbon Sushi
119 Sullivan St, SoHo, NY
Looking for the perfect downtown sushi spot to take people when you’re not the one paying the bill? Blue Ribbon is your joint. This slick, modern restaurant is one of New York City’s signature sushi establishments. I love the anonymous exterior, which signals that the food speaks for itself. It’s a great place to go for a late dinner (they’re open until two in the morning), but avoid it during prime time Thursday and weekend nights because it gets really packed. I’ve always had great meals here but I’ve also noticed that the prices just keep going up. To conquer this generous menu, you really don’t want to hold back, so prepare yourself for eighty to ninety dollars a head if you’re really hungry. As we discussed in the beginning, the perfect place to go when you don’t have to pay.
Food Rundown:
Kanpachi Usuzukuri (Thinly Sliced Amberjack with Yuzu Pepper)
Please order this. This might be the best thing on the menu. Thin slices of raw amberjack with tasty yuzu pepper. Enjoy.
Gyu Tataki (Seared Filet Mignon with Garlic Sauce)
Another mouthwatering dish, this one goes in the “can’t miss” category.
Saikyoyaki Entree (Broiled Miso Cured Black Cod)
My dad’s favorite thing to order at a high end sushi establishment, I think his favorite black cod ever comes courtesy of Nobu. This one is solid but not out of this world. It could use a little more miso glaze. Still, this is pretty damn good. Is it worth the thirty dollar price tag? Probably not.
Rock Shrimp Tempura
Can’t really go wrong with tempura…but for eighteen dollars, this is another one you can skip. Get more raw fish dish or, if they have it on special, the blue crab tempura which is only available in season.
Spicy Scallop & Smelt Roe (Special Maki Roll)
Scallop rolls are usually hit or miss – sometimes they can be a slimy mess. This one was not only a hit, but a Jason Giambi walk off home run (in the rain).
Sashimi Platter
The yellowtail and tuna are my favorite of the sashimi. Nice large chunks of fresh fish.
Green Tea Ice Cream
Not my style, but my brother demanded I put it in here because its a great way to put the finishing touches on a serious fish feast.
