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What: Kanoyama
Where: East Village, 175 2nd Avenue (Between 11th & 12th St)
Cuisine: Japanese
Keywords: Guaranteed fresh seafood, artful preparation, first-class without the rip.
Just a few streets shy of ‘Little Tokyo’ in the East Village (Between 10th and St. Marks Place between 2nd and 3rd Avenues) the elegant Kanoyama is removed from the college kids and tourists. Highly rated by Zagat and Michelin, this gem offers multiple choices of raw and exclusive seasonal fish from west and east coast sourced oysters to imported Bluefin Tuna from Japan (the largest and most expensive breed.) Kanoyama’s very informative website has photographs of nearly every dish on the menu with facts of when the fish is in season, the species, and its preparation. With exceptional melt-in-your mouth quality cuts, the restaurant’s commitment to its product is evident. Other varieties of Japanese kitchen-dishes include Gyoza, Teriyaki, and Tempuras are also offered.
While the restaurant doesn’t have the bells and whistles of the clubby West Village Sushi Samba, the space within is impeccably clean and serene.
Can’t-Miss Dishes: Asari Miso Soup, Fried Washington State Oysters, Housemade Gyoza, Chirashi and Omakase Dinners (Sushi/Sashimi.)
For more information, please visit : kanoyama.com
–Joseph Amella, Jr.
