Behind the Swinging Doors: A Look Inside the Kitchen at Blue Ribbon Sushi Izakaya

What goes on behind the kitchen doors at Blue Ribbon Sushi Izakaya?
Jane Bruce

A sushi chef at Blue Ribbon Sushi Izakaya prepares salmon for sushi.

Blue Ribbon Sushi Izakaya is one of many (13, to be exact) restaurants in the Blue Ribbon family, all owned by the Bromberg brothers, Bruce and Eric. Opened in 2012 on the Lower East Side of Manhattan, Izakaya features a small bar area with booths and another large open dining room with long wooden tables. The sushi bar is on the northern wall, and the kitchen is behind that.

Click here to see Behind the Swinging Doors: A Look Inside the Kitchen at Blue Ribbon Sushi Izakaya (Slideshow).

We stopped in at 1:03 p.m. on a Monday to check out how things looked in the kitchen. While the restaurant is open for lunch, it was slow when we stopped by, and the kitchen was busy preparing for an event that evening. The staff had just finished family meal, and from what we could see the dish was something with carrots. 

On one side of the kitchen a line cook worked on dishes for the small handful of people in the restaurant, while another cook prepped mini-burgers for the evening’s event. At the sushi bar, two sushi chefs were slicing huge salmon fillets. And though we're sure it might look a bit different in the middle of a busy dinner service, the environment throughout the kitchen was quiet and peaceful.

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