The newest Sushi Seki in New York City’s Hell's Kitchen has just launched its healthy express lunch menu.
The perfect place for an upscale sushi lunch, you’ll have all of your bases covered with the new Teishoku menu, with a choice of Yuzu Miso Cod; deep fried pork cutlet with Tonkatsu sauce; or chicken teriyaki. They’re served with miso soup, crispy fried tofu with Haccho Miso sauce; tamago; pickles; seasonal fruit; Ebi Shinjo with Dashi broth (fried chopped shrimps, scallops, and shitake mushroom); grilled eggplant, and short-grain rice.
“I personally enjoy the Teishoku lunch and wanted to share this classic Japanese lunch concept with our guests so they may enjoy a nutritionally balanced, high quality lunch, giving them energy for the rest of the day,” said chef Seki, who prefers to go by his last name only.
Teishoku is a Japanese term that means “pre-set meal” chosen by the chef, a nutritionally balanced meal of soup for hydration, a protein, rice as a carbohydrate, and house made pickles, which are good for digestion.
During our visit, we were invited to sit at the chef’s counter, but the dining room behind us was so beautiful, I kept swiveling around and looking back over my shoulder.
My attention was quickly drawn back to what landed in front of us, an oyster and Sashimi platter consisting of Kumamoto oysters with kabosu-soy (Japanese green citrus from Kyushu, Japan that tastes like key-lime); Montauk pearls topped with ponzu, Momiji oroshi & scallions; Blue Fin akami atop pan seared tofu; iki hirame (live-cured fluke) wrapped with Japanese cucumber, shiso, and ume (plum) sauce; and seared King salmon belly with zuke ikura. Zuke, we learned, means marinated or infused, which is what they did to both salmon belly and salmon roe in Sake-soy, overnight.
Then came the Sushi Omakase of the day, Botan shrimp; kinmedai (Golden Eye Snapper) with kabosu-soy; Blue Fin chu toro with fresh wasabi-soy; fresh King salmon with onion sauce and tomato sauté; and fluke with shiso tempura.
Like a dream come true for a sober woman, in place of its renowned sake, I was given a green tea menu, with elaborate descriptions and a pouring presentation to match. In some cases, the prices matched too… I swiveled my small $14 cup around like it was Cognac, but, as the waiter pointed out, you can’t create a second cup of cognac with hot water.
For dessert, we enjoyed green tea brulee, red bean mochi, and poached apple.
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