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Fushimi
Modern Japanese Cuisine & Lounge
Williamsburg 475 Driggs Avenue
718-963-2555
Fushimi
The Art Of Dining
I am going to start this article off by presenting the
The specially designed menu for the New York Optimist first, as words to begin
with might not do.
On a Breezy summer evening in Williamsburg, I met up with a friend who is a very fantastic fashion designer and artist to take this culinary journey with me.
We started with
Gazpacho: Chilled with tomato, red bell peppers, cucumber, red onions, garlic & Jalapeno. With toasted garlic baguette
Fushimi fuses traditional Japanese food with inventive French-inspired nouvelle cuisine and this is partly why this restaurant is my favorite when it comes to lunching and dining on the freshest selection of sushi and custom made rolls that I have had the pleasure of experiencing in my career as a food writer.
The Art Of Dining
I am going to start this article off by presenting the
The specially designed menu for the New York Optimist first, as words to begin
with might not do.
On a Breezy summer evening in Williamsburg, I met up with a friend who is a very fantastic fashion designer and artist to take this culinary journey with me.
We started with
Gazpacho: Chilled with tomato, red bell peppers, cucumber, red onions, garlic & Jalapeno. With toasted garlic baguette
Fushimi fuses traditional Japanese food with inventive French-inspired nouvelle cuisine and this is partly why this restaurant is my favorite when it comes to lunching and dining on the freshest selection of sushi and custom made rolls that I have had the pleasure of experiencing in my career as a food writer.
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The Gazpacho was like a wake-up call and set the tone for the rest of this menu which just gets better and better.
Pistachio & Herb Crusted Lamb: Pistachio puree, balsamic aioli, basil infused oil
I am a lover of savory meats and do try to keep my monthly intake of these delicious selections to a minimum but suffice it to say that not only was this Lamb buttery and delicious but the presentation of this dish was interstellar. Like all food served at this highly aesthetic restaurant, they approach everything from interior design to the dishware silverware and even the paper wrapped insignia chopsticks presented in a clever arrangement of each item as if it was not for eating but for more of an artistic statement.
Carpaccio di Pulpo: Thin slices of braised octopus, lemon zest, olive oil, Maldon sea salt,
Cucumber, mango, French beans & tomato con casse. Honey whole grain mustard.
Pistachio & Herb Crusted Lamb: Pistachio puree, balsamic aioli, basil infused oil
I am a lover of savory meats and do try to keep my monthly intake of these delicious selections to a minimum but suffice it to say that not only was this Lamb buttery and delicious but the presentation of this dish was interstellar. Like all food served at this highly aesthetic restaurant, they approach everything from interior design to the dishware silverware and even the paper wrapped insignia chopsticks presented in a clever arrangement of each item as if it was not for eating but for more of an artistic statement.
Carpaccio di Pulpo: Thin slices of braised octopus, lemon zest, olive oil, Maldon sea salt,
Cucumber, mango, French beans & tomato con casse. Honey whole grain mustard.
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I have been a fan of these tasty sea creatures since I was a young boy, usually sampling them in a marinara Italian tomato sauce on the holidays cooked together with calamari in the sauce.
This has always been one of my favorite dishes. At Fushimi Williamsburg Chef Chul Kee Ko brings this dish to a whole new level as he does with all the food on this spectacular menu.
This was a menu designed for 2 but my beautiful guest was a strict vegetarian,
Not to worry the menu was adjusted for her and there were all kinds of vegetarian options for her.
She mentioned that she often came to Fushimi for the avocado rolls anyway.
Chilled Lobster: Grilled squash, carrot confit, tomato, lobster cream sauce.
Did Chef Ko know I was a huge fan of lobster?
I bet he did not know that this evening would be the highlight of my summer
based on this glorious culinary experience and menu.
Miso Chilean Sea Bass: baked with Asian slaw with honey roasted peanuts & sesame seeds.
Lobster with Uni Mousse & Potato au Gratin: sauteed with spring market vegetables, topped with uni mousse, panko & parmesan crusted roasted garlic, mashed potato with cheddar cheese
After this amazing dish I was satiated beyond my wildest restaurant dreams and I have had many of them.
Have you ever dreamed about food or have you been hungry for that midnight snack and the images of your favorite foods start dancing about in your mind’ well this meal would culminate all my images of my favorite foods and present them to me in real life.
If I were to guess these servings will have equaled up to close to a pound of fresh succulent lobster
I could not fit one more drop of food even if I tried, but there was one more entree chef Ko had in store for me - remember my guest was not sharing any of these treasures with me so I was on my own and did not mind in the least although I tried several times to convince her to come back to the dark side luke’
This has always been one of my favorite dishes. At Fushimi Williamsburg Chef Chul Kee Ko brings this dish to a whole new level as he does with all the food on this spectacular menu.
This was a menu designed for 2 but my beautiful guest was a strict vegetarian,
Not to worry the menu was adjusted for her and there were all kinds of vegetarian options for her.
She mentioned that she often came to Fushimi for the avocado rolls anyway.
Chilled Lobster: Grilled squash, carrot confit, tomato, lobster cream sauce.
Did Chef Ko know I was a huge fan of lobster?
I bet he did not know that this evening would be the highlight of my summer
based on this glorious culinary experience and menu.
Miso Chilean Sea Bass: baked with Asian slaw with honey roasted peanuts & sesame seeds.
Lobster with Uni Mousse & Potato au Gratin: sauteed with spring market vegetables, topped with uni mousse, panko & parmesan crusted roasted garlic, mashed potato with cheddar cheese
After this amazing dish I was satiated beyond my wildest restaurant dreams and I have had many of them.
Have you ever dreamed about food or have you been hungry for that midnight snack and the images of your favorite foods start dancing about in your mind’ well this meal would culminate all my images of my favorite foods and present them to me in real life.
If I were to guess these servings will have equaled up to close to a pound of fresh succulent lobster
I could not fit one more drop of food even if I tried, but there was one more entree chef Ko had in store for me - remember my guest was not sharing any of these treasures with me so I was on my own and did not mind in the least although I tried several times to convince her to come back to the dark side luke’
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New Style Sushi & Maki: Tuna, salmon, uni, Kumamoto oyster, king crab & macadamia coconut shrimp roll.
Although I was filled with joy with everything I had experienced and had no room left for even the pearl that may have been in the oyster, I could not help myself but eat the last entree.
All the dishes were served and presented as art, colorful and tasteful but this last presentation was like being in some strange food hallucination from the mind of Walt Disney himself.
5 separate selections each one more bizarre and colorful than the most intricate surrealist painting you have ever seen. Each one distinctive flavorful and creative.
The meal was finished and I sat there with a smile that could have lit a small town.
Jeremy the maitre d’ was there every step of the way a gentleman and a scholar tending to our every culinary desire and explaining and outlining what was in store for us he and our beautiful server and believe me all employees at Fushimi are absolutely beautiful and exotic in every sense of the word. I sat at the bar just before leaving and had a sake with the bartender a young lady from Mongolia (flawless of course) and was surprised to have a quick word with the Chef Ko who came to greet me a goodnight.
How Chef Ko?
How did you do it?
All these creative delicious dishes which seemed to veer off in so many different ethnic directions than your traditional Sushi restaurant. Soft spoken and fun he said, John, I have been a chef all over the world and have cooked many foods from many ethnic backgrounds professionally. This is why they chose me to work here at Fushimi for my mastery of culinary delights. With a smile he shook my hand and headed back towards the kitchen through this huge wonderland for adults. I will always come back to Fushimi when it’s time for treating oneself to the best food the world has to offer. I have to thank Matt for arranging this incredible experience and Jeremy for being such a gracious host, as well as of course the very talented Chef Ko for making my culinary dreams come true.
Although I was filled with joy with everything I had experienced and had no room left for even the pearl that may have been in the oyster, I could not help myself but eat the last entree.
All the dishes were served and presented as art, colorful and tasteful but this last presentation was like being in some strange food hallucination from the mind of Walt Disney himself.
5 separate selections each one more bizarre and colorful than the most intricate surrealist painting you have ever seen. Each one distinctive flavorful and creative.
The meal was finished and I sat there with a smile that could have lit a small town.
Jeremy the maitre d’ was there every step of the way a gentleman and a scholar tending to our every culinary desire and explaining and outlining what was in store for us he and our beautiful server and believe me all employees at Fushimi are absolutely beautiful and exotic in every sense of the word. I sat at the bar just before leaving and had a sake with the bartender a young lady from Mongolia (flawless of course) and was surprised to have a quick word with the Chef Ko who came to greet me a goodnight.
How Chef Ko?
How did you do it?
All these creative delicious dishes which seemed to veer off in so many different ethnic directions than your traditional Sushi restaurant. Soft spoken and fun he said, John, I have been a chef all over the world and have cooked many foods from many ethnic backgrounds professionally. This is why they chose me to work here at Fushimi for my mastery of culinary delights. With a smile he shook my hand and headed back towards the kitchen through this huge wonderland for adults. I will always come back to Fushimi when it’s time for treating oneself to the best food the world has to offer. I have to thank Matt for arranging this incredible experience and Jeremy for being such a gracious host, as well as of course the very talented Chef Ko for making my culinary dreams come true.
