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Experience Sushi of Gari’s signature “omakase” at its finest. The chef chooses from many innovative sushi creations all of which you are sure to enjoy. All of the chef’s creations are creative and unique yet also exquisitely prepared.

Chef Gari has been preparing sushi since the age of nineteen when he was drawn to the artistic nature of sushi as a young boy in Tokyo. At Sushi of Gari, he still holds the same passion for sushi and promises that your meal will be distinctive and inventive.

Gari, Chef and Owner

Gari initially came to the United States in June 1978 in order to help a friend with the opening of a new Japanese restaurant in New York City. Subsequently, he worked as a Sushi Chef for several Japanese restaurants in NYC. During this period, while working, Gari observed many diners eating sushi in undesirable manner. He found that customers used too much soy sauce. In fact, they dipped whole pieces of sushi in the soy sauce, which caused them to taste nothing but the sauce instead of the delicate succulent sushi pieces. Gari wanted diners to enjoy the fresh taste of the fish as well as the delicate sushi rice instead of the soy sauce, so he tried explaining to his customers the better way to eat sushi, with little success.

Next, he decided to create his own brand of sauce to put directly on the sushi during the preparation stage. This meant that customers were saved the trouble of gauging the amount of sauce needed for each piece of sushi. In addition they would truly enjoy the taste of each sushi piece, which was prepared with the perfect amount of sauce, thereby experiencing the true taste of sushi. Having eaten at various restaurants in New York, Gari determined that he could create a variety of sauces that would go well with sushi in a similar pattern to world’s other cuisines such as French and Italian.

In January 1997, Gari decided to finally open his own restaurant, Sushi of Gari, on the Upper East Side of Manhattan. His main focus continues to be his desire to serve his sushi with the original sauce and toppings he has created. These sauces only serve to enhance the sensitive taste and flavor of each morsel of fish. Since 1997, Gari’s influence has grown as he has opened three more restaurants, two in Manhattan and one in Tokyo.

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Shrimp Shumai

Chirashi—Variety of seafood on a bed of seasoned rice

Yellowtail and Scallion Roll

Duck Salad—Jalapeno plum vinaigrette

Spicy Shrimp Tempura Roll

Fatty Tuna and Scallion Roll

Not in our delivery zone? Please visit our other Sushi of Gari location in Manhattan:

Sushi of Gari – Midtown West

347 W. 46TH ST. (46th & 8th)

(212) 957-0046

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