The 10 best sushi restaurants on Long Island: Eat here now
Sushi has rocketed in popularity across Long Island. Even high-end steakhouses, the favorites of so many Nassau and Suffolk residents, have given uncooked fish and colorful rolls such prominence on their menus that "& Sushi" could be a surname. Here are 10 stand-out destinations for sushi and sashimi; some of the finest seafood you'll find between Great Neck and Montauk.
Toku Modern Asian(Credit: Jin Lee)
Toku Modern Asian, Manhasset: The biggest jewel in the Americana shopping center is Toku, from the polished onyx bar to the 19th century wooden bells. Creative, contemporary and consistent, Toku offers superior raw fish and does a delightful job with the cooked, too. Recommended: all raw tuna, hamachi jalapeno, traditional sushi, sushi rolls, toro tartare, lobster taco (pictured), fluke tiradito, lobster with ginger and scallion, steamed pork buns, steamed sea bass rolls, Kurobuta pork gyoza, shishito pepper salad, edamame dumplings, and chilled udon noodles with peanut sauce.
Octopus carpaccio is served at Toku Modern Asian in Manhasset.
Arata Sushi(Credit: Newsday / Rebecca Cooney)
Arata Sushi, Syosset: Jimmy Lian, a veteran of the Nobu dynasty, prepares remarkable Asian-fusion dishes and exemplary sushi at this small spot, for years the address of Tsubo. Lapidary precision, clean flavors and an artful style mark Lian's specialties. Recommended: the ''invincible sandwich'' made with salmon (pictured), maguro tuna ''invictus'' (with wasabi-daikon dressing, chicken and shrimp shumai), ceviche-filled fish tacos, ramen, and especially omakase -- the chef's choice of seafood -- which may include fluke with onion salsa, white tuna with salsa verde, yellowtail with yuzu-jalapeno seasoning.
Omakase, a chef's choice plate, is served at Arata Sushi in Syosset.
Koiso(Credit: Jin Lee)
Koiso, Carle Place: Kyoko and Kikumatsu Mitsumori are the mom and pop who own this old-school Japanese restaurant. Kikumatsu buys much of his own hopping-fresh local fish in Freeport, then expertly slices it with skills honed over 40 years. He's not interested in putting out innovative rolls, and your best bets here are the simplest: nigirizushi, sashimi, chirashi. Kyoko is responsible for the cooked menu, including huge homemade gyoza, ramen and donburi (rice bowls). (Pictured: A sushi platter.)
Homemade pan-fried dumplings, known as gyoza, are served at Koiso in Carle Place.
Nagashima(Credit: Yvonne Albinowski)
Nagashima, Jericho: No bells and whistles (or flashing lights or orchids or banana leaves) at Nagashima, just impeccably fresh, immaculately sliced fish on properly seasoned rice. Sit at the sushi bar and chef-owner Makoto Kobayashi will explain the difference in taste between summer fluke and winter fluke. He'll break out the fresh wasabi and use a sharkskin paddle to grate it, and expound on the finer points of sake. Drink (and eat) it all in. (Pictured: Fermented soybeans served with tuna, scallions, and rice.)
The chirashi bowl-- assorted sashimi (raw fish) vegetables and other colorful ingredients over vinegared sushi rice-- is served at Nagashima in Jericho.
Kashi(Credit: Yvonne Albinowski)
Kashi, Syosset: The three branches of Kashi share splashy decor, brisk service and an upbeat mood. The Rockville Centre spot adds hibachi fare, but the basic attraction at all of them is the combination of Asian-fusion dishes and uncooked fish. Recommended: sashimi and sushi (notably yellowtail, Spanish mackerel, sweet shrimp, amber jack and red clam); tuna tartare; assorted, less-complicated sushi rolls; Kumamoto oysters; chu-chu lobster salad; miso black cod; tuna pizza; and soba and udon noodles. Other locations at 222 Sunrise Hwy., Rockville Centre, 516-442-7600; and 343 Jericho Tpke., Syosset, 516-864-0900. (Pictured: Nigirizushi and sashimi platter.)
The Takayama sushi roll is served at Kashi in Syosset.
Ginza(Credit: Newsday / Rebecca Cooney)
Ginza, Massapequa: Imposing, dramatic, whimsical, stylized -- Ginza makes a vivid impression. The big, colorful establishment also offers exceptional fish from Tokyo's Tsukiji Market, as well as the lush local catch. Savory cooked fare, too. Recommended: fluke usuzukuri, yellowtail jalapeno, toro tuna tartare, madai or Japanese snapper, horse mackerel, fatty and medium-fatty tuna, familiar nigirizushi, vibrant sushi rolls, miso black cod, seaweed salad and the chef's selection from Tsukiji. (Pictured: A vegetarian sushi roll called the Mama Buddha, made with sun-dried tomatoes, mixed greens, cucumber, avocado and soy paper, topped with yuzu miso dressing.)
Omakase is a specialty at Ginza sushi restaurant in Massapequa.
Domo Sushi(Credit: Bruce Gilbert)
Domo Sushi, East Setauket: At this colorful contemporary sushi spot, chef-owner Ken Ming continues to turn out fare that sparkles. A South American influence informs such items as yellowtail tiradito with jalapeno and cilantro (pictured), as well as salmon ceviche featuring carrot, guava and orange. Ming's chirashi is fresh, simple and flawless. His ornate dynamite roll, with escolar, jalapeno, tuna, yellowtail and salmon, is finished with a citrusy lemon-yuzu miso sauce that both unifies and punctuates.
The Dynamite Roll is one of the specialties served at Domo Sushi in East Setauket.
Be-Ju Sashimi & Sake Bar(Credit: Yana Paskova)
Be-Ju Sashimi & Sake Bar, Melville: Be-Ju has a serene, earth-tone dining room inside the buoyant Jewel restaurant. (Pictured: Lobster roll sushi.)
Sushi of blue-fin tuna is served at Be-Ju Sashimi & Sake Bar in Melville.
Hana, Port Washington: Opposite the railroad station, Hana arrives. Bright, streamlined, roomy, full of blond wood and clean lines, it represents a dramatic overhaul at this address. Everything is new. If the budget allows, go for the luxurious chef's choice of dishes, or omakase (pictured), a market-driven, multi-course showcase. Also recommended: the "blue skin" mackerel trio, Japanese red snapper, amberjack and striped bass. And the kitchen sends out fine cooked fare, such as the highest grade Kobe beef, crisp-skinned duck, and roasted lobster.
Yellowtail topped with jalapeno is served at Hana in Port Washington.
Taka(Credit: Newsday / Erica Marcus)
Taka, Westbury: To fully appreciate chef-owner Taka Yamaguchi's artistry, settle in at the sushi bar and ask for the omakase, chef's choice. Depending on season (and whim), you might be served marinated mackerel, Arctic char, Spanish mackerel topped with ginger and scallion (pictured), yellowtail sushi with its own little belt of shiso leaf, fluke, toro (belly tuna) so fatty it was pink, or raw sweet shrimp.