Ushiwakamaru in New York City proudly upholds the revered tradition of Edomae sushi, a culinary art form originating in Edo (modern-day Tokyo) during the 19th century. Embracing the centuries-old techniques of marinating raw fish in soy sauce, salt, vinegar, and kelp curing, Ushiwakamaru attracts sushi enthusiasts globally, including celebrities and discerning connoisseurs.
Chef Hideo Kuribara, hailing from Japan's Gunma Prefecture, brings a wealth of experience garnered from Tokyo's esteemed Kintaro Sushi and Chinzanso New York, culminating in his Michelin-starred culinary prowess. Ushiwakamaru's 16-piece Omakase menu, curated by Chef Hideo, showcases his expertise with delicacies such as kelp-cured flounder and the famed negitoro roll, a cherished creation passed down through generations.
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