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The best sushi restaurants on Long Island. (Credit: Sarah Stacke)

The best sushi restaurants on Long Island.

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.

Arata Sushi

Arata Sushi, Syosset: Jimmy Lian, a veteran of
(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
(Credit: Steven Sunshine)

Omakase, a chef's choice plate, is served at Arata Sushi in Syosset.

Kenta

Kenta, Melville: East meets west with flair at
(Credit: Sarah Stacke)

Kenta, Melville: East meets west with flair at Kenta, the newest sushi-sashimi star in increasingly tuna-packed Melville. It succeeded Nisen 110 here, and significantly improved both the cooked and uncooked choices under executive chef Jason Lee. Recommended: the day's special sashimi or sushi, which could be whole horse mackerel, impeccably arranged and backlit, or Kona kampachi, lustrous baby yellowtail from Hawaii; fatty tuna; sweet-and-spicy jumbo prawns; fried oysters; organic chicken; and, yes, burrata with avocado toast. (Pictured: The Del Mar special roll made with fatty tuna and scallion on the inside and scallop with black and red tobiko on the outside.)

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The Dark Knight special roll at Kenta in
(Credit: Sarah Stacke)

The Dark Knight special roll at Kenta in Melville has spicy white tuna, jalepeno and crunch on the inside with salmon, avocado, spicy mango sauce, eel sauce and tobiko on the outside.

Toku Modern Asian

Toku Modern Asian, Manhasset: The biggest jewel in
(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
(Credit: Jin Lee)

Octopus carpaccio is served at Toku Modern Asian in Manhasset.

Koiso

Koiso, Carle Place: Kyoko and Kikumatsu Mitsumori are
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(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
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(Credit: Jin Lee)

Homemade pan-fried dumplings, known as gyoza, are served at Koiso in Carle Place.

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Nagashima

Nagashima, Jericho: No bells and whistles (or flashing
(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
(Credit: Nicole Horton)

The chirashi bowl-- assorted sashimi (raw fish) vegetables and other colorful ingredients over vinegared sushi rice-- is served at Nagashima in Jericho.

Kashi

Kashi, Syosset: The three branches of Kashi share
(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
(Credit: Yvonne Albinowski)

The Takayama sushi roll is served at Kashi in Syosset.

Ginza

Ginza, Massapequa: Imposing, dramatic, whimsical, stylized -- 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.)

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At Ginza sushi restaurant in Massapequa, the Ginza
(Credit: Johnny Simon)

At Ginza sushi restaurant in Massapequa, the Ginza sushi and sashimi platter features such delicacies as blue fin tuna belly, sea urchin and baby yellowtail.

Domo Sushi

Domo Sushi, East Setauket: At this colorful contemporary
(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
(Credit: Bruce Gilbert)

The Dynamite Roll is one of the specialties served at Domo Sushi in East Setauket.

Be-Ju Sashimi & Sake Bar

Be-Ju Sashimi & Sake Bar, Melville: Be-Ju opened
(Credit: Yana Paskova)

Be-Ju Sashimi & Sake Bar, Melville: Be-Ju opened last year as the game-changer of sushi restaurants, Long Island's first and only four-star Japanese restaurant. It's a serene, earth-tone dining room inside the buoyant Jewel restaurant. Tom Schaudel oversees the kitchen; Shigeki Uchiyama and Chee Chew Mun are the main chefs. Almost everything is terrific. Recommended: o-toro and chu-toro (fatty and medium-fatty tuna), steamed monkfish liver with sea urchin and ponzu sauce, shrimp and sea urchin risotto, tuna tataki with black truffle vinaigrette, and the extraordinary chef's tasting. (Pictured: Lobster roll sushi.)

Sushi of blue-fin tuna is served at Be-Ju
(Credit: Yana Paskova)

Sushi of blue-fin tuna is served at Be-Ju Sashimi & Sake Bar in Melville.

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Taka

Taka, Westbury: To fully appreciate chef-owner Taka Yamaguchi's
(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.

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