The ornate Ginza sushi and sashimi platter features

The ornate Ginza sushi and sashimi platter features such delicacies as blue fin tuna belly, sea urchin and baby yellowtail. (April 21, 2012) Photo Credit: Johnny Simon

Ginza startles and tantalizes, from the dramatic decor on through sumptuous sushi and inventive dishes. (Tuna tortilla or teriyaki-glazed, Kobe-beef meatballs, anyone?)

Ginza in Massapequa. (April 21, 2012)
Photo Credit: Johnny Simon

Ginza in Massapequa. (April 21, 2012)

The dramatic floor-to-ceiling windows in Ginza's dining room
Photo Credit: Johnny Simon

The dramatic floor-to-ceiling windows in Ginza's dining room provide plenty of natural light. (April 12, 2012)

Head sushi Chef Patrick Yam of Ginza in
Photo Credit: Johnny Simon

Head sushi Chef Patrick Yam of Ginza in Massapequa (April 21, 2012)

The dining room at Ginza restaurant in Massapequa.
Photo Credit: Johnny Simon

The dining room at Ginza restaurant in Massapequa. (April 12, 2012)

The tender Kobe beef meatballs, served with a
Photo Credit: Johnny Simon

The tender Kobe beef meatballs, served with a honey dipping sauce, are a popular Ginza appetizer. (April 21, 2012)

The ornate Ginza sushi and sashimi platter features
Photo Credit: Johnny Simon

The ornate Ginza sushi and sashimi platter features such delicacies as blue fin tuna belly, sea urchin and baby yellowtail. (April 21, 2012)

The tuna tortilla: thinly sliced tuna with avocado,
Photo Credit: Johnny Simon

The tuna tortilla: thinly sliced tuna with avocado, jalapeno and spicy mayo atop a crispy tortilla. (April 21, 2012)

Head sushi Chef Patrick Yam of Ginza restaurant
Photo Credit: Johnny Simon

Head sushi Chef Patrick Yam of Ginza restaurant in Massapequa assembles the ornately presented sushi and sahimi platter, featuring fish from Tokyo's Tsukiji fish market. (April 21, 2012)

Sushi and sashimi platter at Ginza in Massapequa.
Photo Credit: Newsday/Peter M. Gianotti

Sushi and sashimi platter at Ginza in Massapequa. (Apr. 2012)

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