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Jan 28, 2011 06:30 PM

Inase Report

Had another great meal at the sushi bar at Inase tonight.

Started with shiokara because theirs is good and I love it. Goes great with beer.

Ordered the sushi special set. Was served in pairs of two all with their own tare

Fluke & Fluke Fin---Very fresh and the fluke fin was nice and crunchy

Sayori w ginger & Aji with thinly sliced red onion--Amazingly good

Ama-ebi & Kohada-- The ama ebi from Maine was very fresh and a good solid kohada.

O-toro & soy marinated Maguro--Both stellar, the maguro had an amazing texture

Uni & Ikura--Uni from San Diego was top quality, the Ikura was marinated in house and good but it isn't the season.

Bonus piece Kazunoko (herring roe)--I had has this only once before many years ago. Amazingly good, the konbu really came through in the piece and I had to order another.

Afterwards I was served the fried sayori skeleton and head along with some tamago. I love this, so i was in heaven

Negi Toro roll--Usually this is a scraps roll of the toro but there were good chunks of the fish in it.

A wonderful meal that I would recommend to all on the UES. Just make sure they know you prefer Japanese style sushi.

1586 1st Ave, New York, NY 10028

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  1. I'm a big fan of Inase as well. Very simple, very friendly and very fresh sashimi. Quite an under rated gem.

    1586 1st Ave, New York, NY 10028

    1 Reply
    1. re: bigmackdaddy

      If you are near by, I highly recommend going soon and getting that Kazunoko. If you like roe this is amazing

    2. Just this evening I was suggesting to a friend who lives on the UES to check out Inase...I think you mean "sayori", which is needlefish and a hikarimono that might be paired with aji...."Zuke", which is marinated maguro, is usually served when fresh tuna is not available. Little surprising this would be served as part of a set on a Friday night. Usually served at lunch or on day when fish market is closed. But you can't go wrong with o-toro.

      1 Reply
      1. re: Silverjay

        Silveryjay, you are correct on the sayori. I misinterpreted a bit.

        The zuke was up my alley though. I normally am not a maguro fan but the zuke was much more complex to me.

      2. Had some excellent shirako tempura with green tea salt here yesterday. Very nicely done. The ikura here is in top form too. It's in season and his prep is top notch. Hokkaido scallops were extremely sweet with a great mouth feel.

        1 Reply
        1. re: MVNYC

          I've alway found shirako an engaging autumn/winter progression ...
          Oct/Nov ... tight coils grilled and finished w/ a touch of salt
          Dec ... tempura
          Jan ... when those sacs balloon, sake mushi.