Great meal at last week Marlow. Epic meal at WD for Valentine's. Will write about them soon. But finally went to the new (-ish) sushi place in the hood tonight and: O. My. God. Sushi UO. 151 Rivington. Chef (what do you say? Sushi master?) was previously at 15 East, and Masa before that. Had several of the best things I've ever eaten. Divine. Highly recommended.
Yes. want to hear more....!
ok, have a bizz dinner and was gonna do Ushiwakamura (sp?) on Houston maybe need to change......do tell of wd50, i will get there in April
Then I asked, "do you have raw shrimp brain?" (oh, by the way, we're not talking about those shrimps they serve at cocktail parties. We're talking about these long muthafuckers that have a mild, buttery taste and texture when devoured raw)
David looked at me with shiny eyes. "Girl after my own heart!"
That's right, people. If you want raw shrimp brain - go to UO sushi. Go and slurp out the green gooey mess to your heart's pleasure. I like to stick my tongue in there to get all the good stuff out, and squeeze that head nice and tight and suck.
Oh baby!! Raw shrimp brain....I want that!!--seriously....
sdb
i love that shit too, in Galicia on wine tour no one was eating it so I had all the heads
((this was on Eater 3 days ago, and he was at Morimotto, and in Japan under a master)) When LES sushi spot Sushi Uo opened four months ago, it had two main points of distinction. First, it was hidden away on the first floor of an apartment building on 151 Rivington and had ambiance to spare for a sushi spot. And two, its "sushi master" was a 23 year-old white dude. Well it was fun while it lasted. Word comes from the Twitter and a hostess confirms that said 23 year old chef, David Bouhadana has left the restaurant. The reason for the split is unclear. It could be that owners want someone with more experience under their belt, but reps say he left for "other opportunities" (perhaps he's off writing his book). The new chef trained at 15 East.
· All Coverage of Sushi Uo [~ENY~]
Your Eater post makes sense Skinny. I know they were closed recently and just reopened. The new chef is also a very young "white dude." He clearly knows his stuff. Fish is A+ I think (although you've had more experience than me.) The room is great, with a real secret spot LES vibe. (But not punk rock - very posh in a limited budget sort of way.)
The only wrinkle was a bit of tension between management / front of the house and the sushi bar. Makes sense given how new the chef is. They are maybe still getting comfortable with each other. I think the manager didn't think plates were coming out fast enough and that created a small bit of tension on the floor. I didn't care, but if your guests are really uptight about such things (like waiting a few minutes more than you might really want to wait) then maybe that's a consideration. In all other ways I *really* recommend. Will be very curious what you have to say.
Chef thought Thursdays would be the only live uni days. He had 4 different kinds when we went. 6 different kinds of tuna (2 different o toros - both of which were the best I've ever had.) Plus you could do a special live tasting with live uni, octopus, giant clam, and one other thing I can't remember. And everybody in the room was getting those huge shrimp.
Not sure if they take reservations, but you should probably try since it's a very small room. 212 677 5470
We were at the bar. I don't think you would notice the tension bt/wn manager and chef if you were at a table. It was really great.
Double true
gonna stick w/ Ushi for this bizz dinner, hope to try one day
weve eaten there twice so far. Once I just asked for the chef to make the decisions. It really is great. we talked to the young white dude and it seemed he was the one who opened the restaurant with a woman who designed it and that he didnt replace anyone. Maybe he just didnt let on to that detail.
Ushi?? Yes its great!!
We've been back to UO Sushi a few times. I really can't recommend it enough. This place rocks. The uni is ridiculously good. Had 3 different kinds last night (giant 3 full bite servings of each one) for $15. Maine, Japan, and San Diego. Each one was better than anything I've eaten anywhere else.
linda lets go, date nite
Is all I could think after going there was,"I want go back!"
I could go for that and a big Kirin right now.
YUM...I got drunk enough to invite the Brown Sisters to Bar Masa after a friends art opening, what a treat to have those two lovely woman next to me.....we tasted my fav cooked foods and salads and than ate the spring japan fish selection, INSANE.....UO is my next bizz dinner for sure, thanks for the shot Jim
OK JIM UO
got a 4 top for May 5th, 10pm w/ austrian winemakers
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- jim 2-19-2010 2:39 am
- b. 2-19-2010 2:47 am [add a comment]
Yes. want to hear more....!
- Michelle S 2-19-2010 4:22 am [add a comment]
ok, have a bizz dinner and was gonna do Ushiwakamura (sp?) on Houston maybe need to change......do tell of wd50, i will get there in April
- Skinny 2-19-2010 10:29 am [add a comment]
Then I asked, "do you have raw shrimp brain?" (oh, by the way, we're not talking about those shrimps they serve at cocktail parties. We're talking about these long muthafuckers that have a mild, buttery taste and texture when devoured raw)
David looked at me with shiny eyes. "Girl after my own heart!"
That's right, people. If you want raw shrimp brain - go to UO sushi. Go and slurp out the green gooey mess to your heart's pleasure. I like to stick my tongue in there to get all the good stuff out, and squeeze that head nice and tight and suck.
- Skinny 2-19-2010 10:32 am [add a comment]
Oh baby!! Raw shrimp brain....I want that!!--seriously....
sdb
- Michelle S 2-19-2010 5:57 pm [add a comment]
i love that shit too, in Galicia on wine tour no one was eating it so I had all the heads
- Skinny 2-20-2010 11:19 am [add a comment]
((this was on Eater 3 days ago, and he was at Morimotto, and in Japan under a master)) When LES sushi spot Sushi Uo opened four months ago, it had two main points of distinction. First, it was hidden away on the first floor of an apartment building on 151 Rivington and had ambiance to spare for a sushi spot. And two, its "sushi master" was a 23 year-old white dude. Well it was fun while it lasted. Word comes from the Twitter and a hostess confirms that said 23 year old chef, David Bouhadana has left the restaurant. The reason for the split is unclear. It could be that owners want someone with more experience under their belt, but reps say he left for "other opportunities" (perhaps he's off writing his book). The new chef trained at 15 East.
· All Coverage of Sushi Uo [~ENY~]
- Skinny 2-19-2010 10:41 am [add a comment]
Your Eater post makes sense Skinny. I know they were closed recently and just reopened. The new chef is also a very young "white dude." He clearly knows his stuff. Fish is A+ I think (although you've had more experience than me.) The room is great, with a real secret spot LES vibe. (But not punk rock - very posh in a limited budget sort of way.)
The only wrinkle was a bit of tension between management / front of the house and the sushi bar. Makes sense given how new the chef is. They are maybe still getting comfortable with each other. I think the manager didn't think plates were coming out fast enough and that created a small bit of tension on the floor. I didn't care, but if your guests are really uptight about such things (like waiting a few minutes more than you might really want to wait) then maybe that's a consideration. In all other ways I *really* recommend. Will be very curious what you have to say.
Chef thought Thursdays would be the only live uni days. He had 4 different kinds when we went. 6 different kinds of tuna (2 different o toros - both of which were the best I've ever had.) Plus you could do a special live tasting with live uni, octopus, giant clam, and one other thing I can't remember. And everybody in the room was getting those huge shrimp.
Not sure if they take reservations, but you should probably try since it's a very small room. 212 677 5470
- jim 2-20-2010 4:29 pm [add a comment]
We were at the bar. I don't think you would notice the tension bt/wn manager and chef if you were at a table. It was really great.
- b. 2-20-2010 8:33 pm [add a comment]
Double true
- jim 2-20-2010 8:48 pm [add a comment]
gonna stick w/ Ushi for this bizz dinner, hope to try one day
- Skinny 2-22-2010 12:31 pm [add a comment]
weve eaten there twice so far. Once I just asked for the chef to make the decisions. It really is great. we talked to the young white dude and it seemed he was the one who opened the restaurant with a woman who designed it and that he didnt replace anyone. Maybe he just didnt let on to that detail.
- ken 3-01-2010 3:53 pm [add a comment]
Ushi?? Yes its great!!
- Skinny 3-01-2010 4:13 pm [add a comment]
We've been back to UO Sushi a few times. I really can't recommend it enough. This place rocks. The uni is ridiculously good. Had 3 different kinds last night (giant 3 full bite servings of each one) for $15. Maine, Japan, and San Diego. Each one was better than anything I've eaten anywhere else.
- jim 4-10-2010 1:34 am [add a comment]
linda lets go, date nite
- Skinny 4-10-2010 12:44 pm [add a comment]
Is all I could think after going there was,"I want go back!"
- sarah 4-13-2010 6:01 am [add a comment]
- jim 4-16-2010 10:14 pm [add a comment]
I could go for that and a big Kirin right now.
- steve 4-17-2010 4:32 am [add a comment]
YUM...I got drunk enough to invite the Brown Sisters to Bar Masa after a friends art opening, what a treat to have those two lovely woman next to me.....we tasted my fav cooked foods and salads and than ate the spring japan fish selection, INSANE.....UO is my next bizz dinner for sure, thanks for the shot Jim
- Skinny 4-17-2010 3:46 pm [add a comment]
OK JIM UO
got a 4 top for May 5th, 10pm w/ austrian winemakers
- Skinny 4-28-2010 9:02 pm [add a comment]