Walking down the stretch of 5th street from 3rd avenue to 2nd avenue, past all the unassuming homes, you could tell as soon we came upon Jewel Bako. The smooth exterior, with the glass at the base of the wall gave a hint of the calm, elegant restaurant inside. Entering the restaurant caused a moment of disorientation, as the restaurant is divided into two distinct mirrored halves, almost two separate, though identical restaurants.
The sushi was expertly prepared, exceedingly fresh, and quite delicious.
Appetizers:
Toro Tartare- Not quite the itty bitty chunks of tuna that one is used to in tuna tartare, this appetizer had a mushy consistency, which unappealing, until combined with a sliver of the crispy rice paper. It was almost uncanny how much the small piece of crispiness changed the texture and the taste of dish, from slightly bearable to pretty good.
Mushrooms -
Omakase (in order of descending yumminess):
Toro Tuna- smooth and good
Skin-seared black bass- smokey, flavorful, with a slight crunch
King Salmon - rich, buttery
Sweet shrimp- I’m not usually a fan of this kind of sushi, but it was yummy
Sea Eel- not nearly as good as the eel from Tsukiji in Japan, but pretty damn tasty anyways
Mackeral- mixed with sesame seed & stuff, covered with a Shiso leaf; didn’t look all the appetizing, but was tasty with all the ingredients mixed in
Live scallop- again, not usually a fan, but smooth and yummy too
Tuna
Squid- slightly chewy, but crisp at the same time, in a good way
3 types of hamachi- I normally like yellowtail, but this was the lease impressive sushi of the omakase, even if there were three different types.
Dessert:
green tea cheesecake- a bit heavy
chocolate mousse- good
lychee sorbet on a slice of kiwi- light, subtle, and refreshing (my favorite dessert)
Final thoughts: the decor unique, the chinaware unusual, the service a bit overwhelmingly attentive, and the sushi delectable - some of the best I’ve ever had.
239 E. Fifth St/btwn 2nd & 3rd Ave., New York , NY 10003, (212) 979-1012