I had what struck me as a stunningly good meal here yesterday. Chef Derek Wilcox is getting great fish (mostly from Japan; some from here) and does great things with it. (Obligatory caveat that I have never been to Japan and know essentially nothing about sushi.)
Shoji at 69 Leonard
Posted 17 May 2018 - 11:56 PM
Care to share more? I went shortly after they reopened following Ichimura's departure and really liked it. At the time he wasn't sure whether he'd stay more than a few months, and no one writes about sushi on here, so I never posted about it. I liked his appetizers/otsumami more than the sushi. The amuse we received was a winking play on a California roll with king crab and avocado.
Posted 18 May 2018 - 12:30 AM
Posted 18 May 2018 - 01:11 AM
Posted 18 September 2018 - 07:59 PM
I am going next week. Good timing with the review, I imagine we won't be the only ones there!
Posted 18 September 2018 - 09:27 PM
That's too bad.
But very authentic
Posted 21 September 2018 - 04:40 AM
For whatever it's worth, I fully agree with Pete Wells's review today.
I had a very disappointingly only ok meal here a month or so back. The review definitely made me want to return but I must agree that a less than half full sushi bar in a drab room is a pretty uninspired setting (it didn’t help that my date’s only request was no abalone which he put in his reservation notes and the first course was abalone, which led to much scrambling). I guess it will not be half full anymore and I’d like to give it another go, but the price point makes it feel a bit high risk given my last experience.
Posted 27 September 2018 - 11:10 AM
Food was very good though I liked the small plates much better than the sushi. Rice was a bit warm for my tastes. Very Frenchette-y wine list (Jorge is good friends with Eidon I guess) but had a really good bottle of chenin (def in the natural style tho). I prefer omakase spots where everyone sits at once, we had the 6pm reservation and the meal started to drag once the later seatings got going. All in 2 hr 45 minutes is a bit long, The later seatings had nearly caught up to us by the time we left. I guess this is why most other sushi places have more than 1 sushi chef working at the bar.
Posted 28 September 2018 - 09:45 PM
Even ignoring that this was the most expensive sushi meal we had in many years (more so given the few items served), he is very, very, slow, and there were just too many missteps. Some excellent pieces though (sumi ika especially, and the unis of both coasts) and I liked his rice.