Geisha
You may think sushi is sushi — on just about every menu you’ll comfortably find the traditional california, spicy tuna or shrimp tempura roll. So what makes the sushi at Geisha so sensational? Firstly, the fish. Geisha uses premium quality fiddies, so the flavor of the fish alone speaks for itself. But combine that with highly innovative sushi Chef Pham who uses a combination of traditional and new sushi techniques, and you get rolls such as the White Tuna Crunch Roll — a mix of diced white tuna with a spicy sauce , asparagus, scallion and potato crunch {sort of like a matchstick fry}. He then wraps these ingredients in Hawaiian white tuna and avocado. Yum! Or try something from the non-sushi menu which was constructed as a collaboration between Executive Chef Michael Vernon and four-star chef Eric Ripert of Le Bernardin. The ‘Eggs Benedict’ with soft-poached quail egg, smoked tuna, urchin-truffle hollandaise, fresh black truffle sounds pretty darn good.
The Skim: I’d be happy with a good plate of sushi alone, but when you can settle into plush banquets, with cool backlight Japanese art dimly lighting the room and a garage-door sized open window on the second floor of the restaurant, Geisha makes sipping on saketini’s and savoring sushi on a lovely summer’s night, that much more enjoyable. {33 East 61 Street, btw Madison & Park}
8.ate@eight 