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Following in the footsteps of other Sushi Lab locations, the latest Sushi Lab in East Village focuses on a memorable dining experience where the guests will embark on an incredible culinary journey for the senses with an innovative omakase menu featuring fresh truffle, caviar, and A5 Wagyu.
A mouthwatering duo of Kanpachi (amber jack) and Ankimo (monkfish liver) is served in savory truffle ponzu for an explosion of flavors in your mouth. The chopped bluefin toro tartare is topped with ikura, and to be spread on top of ciabatta toast. The black code is cured in miso for two days and topped with caviar.
Getting back to the sushi train, the smoked Sawara (king fish) is topped with micro wasabi and sesame. The sea scallop has a buttery flavor, and complemented by shiitake mushroom and truffle. The golden eye snapper has a chewy texture, and accompanied by yuzu kosho and grated ginger.
The jewels of the sea, the Hokkaido Uni and crab sit side by side, and topped with Kaluga caviar and Sakura gold flake. The fan favorite Otoro, or fatty tuna, is topped with a generous portion of shaved truffle. The beautifully wrapped Flounder and micro chive is the perfect bite for your palate.
From sea to land, the A5 Wagyu Lolipop is the perfect bite of heaven. The crispy sushi rice cake is wrapped in seared A5 Wagyu with pickled wasabi. The Kuruma Ebi, or boiled Japanese tiger prawn, is extremely tender with a touch of house made shoyu. To wrap up this incredible journey is Tamago, a signature custard with wild honey, sweet shrimp, and yamaimo.