My Restaurants

Where I Eat

Behind the Scenes

Chef Koji Kagawa reviews  at post.venue.name
"ハモの刺身が美味すぎました! この水槽のハモを頂きました❤️"
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Chef Koji Kagawa reviews  at post.venue.name
"しばらく 焼肉デイ!"
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Chef Koji Kagawa reviews  at post.venue.name
"しばらく 焼肉デイ!"
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Chef Koji Kagawa reviews  at post.venue.name
"しばらく 焼肉デイ!"
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Chef Koji Kagawa reviews  at post.venue.name
"低糖質ダイエットの終焉"
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From My Menu

Chef Paula DaSilva reviews Cinnamon oxtail gyoza at SUSHISAMBA West Village NYC
$$$ | South American | Japanese
West Village
"Oxtail is too underused and scary for the average person to try, but this part of the cow is so tender and flavorful when cooked properly. I love the way Michael fills the wontons and gives it a nice crunchy texture by quickly sautéing them."
Chef Fernando Navas reviews Moqueca mista at SUSHISAMBA West Village NYC
$$$ | South American | Japanese
West Village
"As an alumni of the restaurant, I have to pay tribute to this incredible dish. It's one that I crave at least every season; especially in the colder months. Moqueca is a true dish from Bahia, Brazil with a succulent sauce made from shrimp/lobster stock, dende oil and coconut milk with fresh seafood. Ask for a splash of lime juice and an extra side of rice."