Terrific Takeout: Mizu Sushi Inaugural Feature Our Coverage Sponsored by Fresh Origins
Owner David Sunarto (center) with the top two of four of his sushi chefs
You must order the Tropical Salmon! And the Evans Roll!
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Do you know how difficult it is to find a fantastic sushi spot in Manhattan where the owner is there and personally cares about every last detail? We look for that kind of owner regardless of the discipline, but if we are going to be consuming raw fish we want to make sure we are working with someone that has the level of commitment to quality that is going to make the experience enjoyable for you.
We went back in our records and believe we have not featured any sushi place at all anywhere in four years, and to our memory the only one that was featured more than once ever was Geisha, by the Serafina team (and Geisha served The Peachy Deegan cocktail.)
Sony Pictures further inspired us to find great sushi since we reviewed East Side Sushi earlier this year:
Drumroll please! If you liked that movie, you will like Mizu!
You know we like to eat what looks good to us in the movies/television hence our column Red Carpet Cuisine (which will only include previously featured businesses that are the best of the best-Veniero's started this column with their eclairs:
Meet David Sunarto, above, the owner of Mizu Sushi along with equal owner and business partner Darsono Wijaya. They both hail from Indonesia, and David came to New York in 2000. Mizu means water in Japanese, and David tells us he is loyal to two seafood vendors THAT DELIVER EVERY DAY, MONDAY THROUGH FRIDAY! All sauces of Mizu Sushi are made on premises, and the salmon they serve is farm raised. We are extremely picky about sushi and most other cuisine that is not "meat and potatoes" which is Peachy's natural state of being.
We began with the Exotic Green Salad; avid readers know the green salad component of the review regardless of the type of cuisine is required, and Mizu crafts an impressive salad. Mixed greens and cut mango dictated that less is more along with cucumber and tomato slices. They were careful to put the dressing on the side per our request: ginger, which is composed of ginger of course, white onion, and citrus (orange, lemon, grapefruit) and it is all-natural. Mizu is known to be both Japanese and Thai though David tells us the breakdown is 85% Japanese, 15% Thai. Peachy Deegan was interested in trying 100% Japanese off the menu.
Under Hot Appetizers, we selected the shrimp and vegetable tempura, which was light and bright. There is great depth on the Mizu menu. Vegetables inside can include: sweet potato, eggplant, zucchini and mushroom and the Tempura Sauce is Japanese Mirin, Dikon and Ginger. Of course, Peachy liked the shrimp the best here.
Under the Sushi Bar Appetizer section, we chose the Spicy Tuna Gyoza, which we understand is a best seller. In this concoction, a spicy tuna dumpling takes a dip in guacamole offering a Mexican flare and sweet spicy sauce is drizzled around it. Tobiko (fish eggs) accentuate the top.
David has definitely come up with some fun names, which adds to our enjoyment. We love great names.
Meet Fire Fire, one of their signature rolls! The presentation is absolutely gorgeous and the layers of spice are really refreshing. Fire Fighters, you should really like this one! Spicy crunchy tuna and seaweed salad is topped with spicy crunchy salmon and jalapeno, announcing Mizu's pronounced creativity.
Also food does taste better when we hear Ed Sheeran in the background (he is an artist on fire). If you know Peachy you know she literally mostly listens to Rod Stewart but when the Grammys roll around, she reviews the album. Ed is one of two artists that has been on the last 2 years of this album (Taylor Swift is the other from our memory).
The hits kept coming, and this one in particular was Peachy's favorite: Tropical Salmon. Lobster Salad and mango are rolled with salmon and yuzu (this is citrus) mizu sauce. The flavor combination was succulent, brilliant and absolutely bursting with fresh healthy flavor that you'll love. Also, it's gorgeous, darling.
Another winner by Mizu is PINK!
That's its name as well as its hue. John-Claude Hallak, this one's for you!
Found under signature rolls, Pink boasts tuna, avocado, cucumber, tobiko, spicy mayo and pink soy paper. That's dikon in the center (not spaghetti-we know we have a lot of Italians reading!). This incarnation is less spicy but still flavored well, allowing the fish flavor to emanate through the dish.
So yes, we were entirely pleased with their sushi.
What else can David and Mizu do?
Under Mizu Bento, you can meet Salmon Taiyaki, a lovely grilled salmon sensation joined by healthy vegetables that will appeal to all that like cooked fish.
They also excel at the Honey Wasabi Tuna Steak.
Honey Miso Wasabi Sauce enhances the Tuna Steak which is high quality, and remember they make all their sauces on premises fresh. Overall the color balance in these dishes is off-the-charts excellent and most competitive, and the arrangement is phenomenal. The beauty in just looking at each dish is a further achievement of David reaching the culmination of his American Dream.
We do not know the customer of Mizu named Evans, but we do know that this person has great taste. This is the Evans roll.
This was our second favorite! We LOVE LOVE LOVE LOVE LOVE KING CRAB and we do not see it often enough on anyone's Manhattan dinner menu. Here it is!
King crab with avocado and mango inside and creamy avocado and salmon on top will simply wow you and you must try this, with a lovely caviar accent as well.
The final firework of Mizu Sushi was the Lobster Tempura. Lobster, spicy mayo, cucumber, soy paper and tobiko were just delicious.
Mizu is Terrific Takeout!
We look forward to seeing what they do next.
