"They just started Omakase a couple weeks ago and it’s fantastic. Andy the sushi chef (doesn’t work on Tuesdays FYI) started us with a bite of spicy tuna on crispy rice with an avocado on top and that set the stage for what came next. We got: a 10 piece sashimi and sushi platter which was decent, standard fair—followed by the black cod, which was incredibly soft and buttery, and paired perfectly with the miso glaze paste. This was a highlight and my only regret is not taking a photo before devouring it to bits. Reminded me of butterfish in Hawaii. Finally, we got the Omakase. This was the main act of the night. 5 perfectly prepped pieces of perfection, starting (from bottom to top) with tuna topped with crispy onion, salmon topped with tomato and caviar, yellow tail topped with jalapeño and fried anchovies, salmon belly topped with mushroom and green tobiko (by far our favorite), and seared scallop with a smokey sauce. I think the move here is to go for entrees outside of your strike zone, versus the typical go to rolls. Get the black cod, get the omakase, and go home satisfied. Spreading the good word about this (not so) hidden gem in Greenpoint. Ask for Andy."
