It's been over 15 years since Sugiyama was first given three stars by Ruth Reichl during her last year as a food critic for the New York Times. Since then, countless restaurants have come and go, but Sugiyama has remained a stationary institution, continuously opening the eyes of weary, critical New Yorkers to the traditional kaiseki cuisine of Japan.
All good things must come to an end, and it was a bittersweet dinner as we visited the restaurant before its closing at the end of May.
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| We trusted our waiter with a sake recommendation and he did not fail us! Sakizuke: Seasonal appetizer (monkfish liver) Zensai: Delicate arrangement of seasonal Japanese fish and vegetable |
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| Tukuri: Assorted sashimi Suimono: Seasonal clear soup Nimono: Seasonal vegetables cooked in light sauce |
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| Ishiyaki: Tenderloin served on hot stone Oshinogi: Oshisushi |
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| Shokuji: Home made rice with various vegetables, miso soup, and Japanese pickles Dessert: Grape fruit wine jelly with cream |
If you have the chance, visit soon and say your own goodbyes!
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