Sushi of Gari
Tired of watching customers slathering soy sauce on his sushi, thereby destroying the delicate interplay of flavors, chef Masatoshi “Gari” Sugio came up with a novel concept of infusing his rolls with soy sauce during preparation—and that’s just the beginning. The fish is marinated in sake, spiked in tofu mayonnaise, and singed with a blowtorch. Avant-garde perhaps, but undeniably delicious. Although you can’t go wrong with the fried oyster or tuna scallion rolls, it’s the omakase, or chef’s choice, where Gari really shines. Sushi of Gari's Theater District locale and unassuming, no-frills atmosphere make it ideal for a casual bite before catching a show.
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From Food & Wine , SEP 2005
Among his 130 radical inventions: tai salad (Japanese red snapper with microgreens, pine nuts and a lotus-root chip); sautéed foie gras with balsamic mousse; bluefin toro with ponzu mousse; marinated tuna with pine nuts on fried nori; marinated tuna with tofu sauce; squid with shiso flowers....MORE