![]() The let-down factor is all the more aggravating when it’s not a server guiding you through the ordering process, but a $43 billion delivery industry that’s sometimes trying to change your mind on where to eat in the first place. Such offerings raise the question: What type of joy can you feel when a chic venue relocates their omakase from a transportive environment to your tiny studio where the steam heater makes a weird percussive noise every 13 minutes? While indulging in high-end takeout, I experienced serious doses of “Was that really Whole Foods sushi?,” a fishy pill to swallow after having paid oodles for something that looked like it jostled around like a cheap pizza during delivery. Among those dabbling in the haute delivery sphere are Nami Nori, a West Village temaki spot that might offer some of the city’s best takeout sushi Maki Kosaka, a Flatiron restaurant that charges a lot for impressive but imperfect rolls and Muse, a delivery-only concept that bills itself as “Michelin-star sushi to go,” even though it has not earned such an accolade. Those exorbitant boxes have since disappeared, but a collection of mid-tier sushi-yas are now selling, alongside more affordable offerings, $100-plus takeout omakases. Perhaps the most egregious example was when Masa started hawking $800 raw fish boxes early on in the pandemic, and managed to attract a serious wait list in doing so. Much of it is not.Īs COVID-19 continues to keep folks away from restaurants, New York’s booming omakase institutions - venues where a meal involves 12 to 20 individual courses of sushi - are adapting their pricey luxuries to at-home eating. Welcome to the world of expensive takeout sushi. ![]() ![]() A toro caviar hand roll from Maki Kosaka.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |