Saburi
Contact Info:
Address: 168 Lexington Avenue
City: New York, NY
Zip: 10016
map: View the Map
Phone: (212) 481-7766
Email: mikasaburi@mac.com
Website: homepage.mac.com/mikasaburi/rest.html
Food Info:
Cuisine:
Japanese
2nd Cuisine:
Chinese
Takeout:
Yes
Delivery:
Yes
Payment:
Amex Visa Mastercard
Cititour Review:
Sometimes it's worth a shot to pick a restaurant on the spot. Walk right it and let the adventure begin. This is how I came upon Saburi, a Japanese-Chinese fusion restaurant in an area of town known more for Indian restaurants. Saburi has a simple elegance about it. I was treated quite warmly by the staff even though the clientele is mostly Asian. They took the time to help me navigate the menu and informed me that the chef, Jun Cui, studied under "The Iron Chef," Chin Kenichi. Cui's handiwork with the food is quite evident. It is as breathtaking to look at as enjoyable to eat. The style is called Wafu-Chuuka, a healthier form of cooking that I'm told is quite popular in Japan at the moment. The menu includes steamed and pan fried dumplings, assorted soups in clear broths as well as noodle and seafood dishes, including marinated jellyfish and cucumber. I enjoyed a dish called Maguro Poki ($6.95); tiny cubes of raw tuna coated in a sesame-soy glaze atop a bed of red onions with sesame seeds sprinkled on top. It is simple and quite delicious. So are the sea scallops with broccoli in an oyster sauce ($11.95). Slices of raw garlic give this colorful dish added flavor. Then there is the Karubi BBQ ($8.25), which I didn't try, but wished I had, when I saw it come out of the kitchen. It's a thin slab of beef rib that's marinated in a sweet soy sauce. I did, however, enjoy a nice glass of Sake. I think the name was Happy Fortune, something we are all hoping for. And was amazed at the large cylinders of homemade sake on the bar, including one that I was told is as potent as tequila. It's made with shark fin, peanuts and some sort of little fish that my waitress, striking a Popeye pose, said would make me strong! For dessert, I devoured the almond tofu (which has more of a pudding consistency) in a simply syrup topped with bits of fresh kiwi and strawberry. Saburi is a breath of fresh air. And with the only other location in Japan, it makes me glad I live in New York.
Review By: Sam Sayegh
Location:
Comments:
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