Sushi Seki
New York, NY 10021-7700
Phone: (212) 371-0238
- Price:
- $$$
- Cross Street:
- Between 62nd Street and 63rd Street
- Directions:
- 4, 5, 6; N, R at 59th St
- Hours:
- Mon-Sat 5:30pm-2:30am
Editorial Review for Sushi Seki – by Allison Austin
The Scene
As at all of the other fiercely guarded sushi temples in the city, the sushi bar is fervently popular and always packed. Rightly so, as the restaurant bothers little with refining its decor, instead putting its efforts and money into sourcing seriously impressive fish. The dimly lit dining room in back is popular with walk-ins, and service is quick and can be a bit harried, but is always friendly.
The Food
The sashimi and sushi here can knock you out. Otoro tuna, gorgeously marbled with fat, is captivating; hamachi sashimi, topped by the chef with a whisper of sea salt and a barely there squeeze of lemon, creates eye-rolling pleasure. Those who choose an omakase (chef's choice) menu will be happily surprised with accents of jalapeno or swaths of homemade sauce cleverly accenting rolls and sushi alike. But purists are rewarded as well, with some of the city's best sea urchin and abalone.
Editorial content is independent of paid advertisers. Any expenses are paid for by Citysearch.
Insider Tips
Know Before You GoThe omakase menus allow the sushi chef to prepare bite after bite of the freshest fish in the restaurant, often giving each piece a special accent. Sushi omakase starts at $40; sushi and sashimi starts at $60.
The ExtrasAlthough sushi is the draw here, the kitchen also offers more traditional Japanese food, including teriyaki chicken and beef, and assorted appetizers including gyoza, tempura and yakitori.
User Reviews for Sushi Seki
08/15/2008 Posted by rocksandscissors
the sushi here is great and they open very late. The service and chefs gives you great attention. great place
Pros: sushi
07/02/2008 Posted by chiway
Throughout the meal I endured the culinary mediocrity with patience and hopeful anticipation. What was I waiting for? The bill. I was hopeful that I had found a place where fresh fish was available at a discounted price. I mean, any half knowledgeable sushi eater could recognize the shortcomings of the Chinese sushi chefs at Sushi Seki, chefs who clearly lack the technical ability, culinary expertise, and talent to compose great sushi. So if this is the case, the only explanation for how busy Seki was, must be that good fish was made available at great prices to compensate for poor cooking ability. The bill was 600 for 3 people. We did drink a lot, but omakase was still 95 per person before tax and tip. 95/person for sushi that had rice that was insufficiently moist, where grains of rice felt separated and hard, removing any sense of textual uniformity, failing to properly complement the soft texture of the fish. 95/person for sushi that was cut haphazardly, without the care and attention of slicing delicately at the proper angles on and around the fish to enhance the softness of the flesh (the most horrendous example of a lack of good knife work was the toro which had sinews allowed to be left running through the flesh making it tough and chewy; can you believe I had to spiit out a piece of toro?!). 95/person for sushi that at times were seasoned in such a way as to completely smother the taste and complexion of what, on its own, would have been a wonderful piece of fish. For instance, tuna sushi drenched in black bean sauce, sauteed onions, and garlic chips was an overwhelming insult to the palate. The only highlight of the meal was the californian uni sushi. Sweet and fresh, the uni was really enjoyable. However, it was far from enough to save this meal from being a bitter, wallet-injuring disappointment. After getting the bill, I looked around at the packed restaurant and felt like Will Ferrel in Zoolander. "Am I taking CRAZY PILLS?!?!"
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