Yuji Haraguchi has already established his love of seafood and ramen but his latest venture Okozushi is showing New York's sushi scene just how amazing Kyoto-style sushi can be. Unlike contemporary edomae-style sushi, Kyoto-style sushi places and emphasis on picked and cured fish. The use of pickled and cured fish not only introduces a new depth of flavor to the palette but also allows for a level of consistency of flavor that is harder to manage with fresh fish.
The decision to bring Kyoto-style sushi to New York came from Haraguchi's experiences eating in Kyoto, following the opening of his restaurant Lormier Kyoto. The new restaurant will also be one of the most low-cost omakase experiences in the city, ranging from $25, $35 and $45. The decision to serve at this price point came from Haraguchi's decision to offer a middle-ground option in New York's sushi scene that offered quality food at an affordable and reasonable price.
Image Credit: Liz Clayman