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Snack on Stephen Starr’s sushi at the New York Botanical Garden this month

Written by
Rheanna O’Neil Bellomo

Immerse yourself in Japanese culture at New York Botanical Garden, where heavyweight restaurateur Stephen Starr (Morimoto, Budakkan) is launching a pop-up sushi shop alongside a new Kiku Japanese Garden exhibit. Beginning Friday, Oct. 3 at the Garden Terrace Café, find hand rolls, ramen bowls and mochi ice cream from 11am–6pm on Fridays, Saturdays and Sundays through Oct. 26—plus Columbus Day.

RECOMMENDED: Read our full New York Botanical Garden guide

An ode to hanami (the Japanese custom of appreciating flowers), the spot is surrounded by multi-colored chrysanthemums trained to grow in a series of intricate shapes. Stroll through the blossom-lined walkways after loading up on yellowtail sashimi ($8) with marinated onion, crispy veggie tempura ($9) and poached-chicken ramen bowls ($13). Or stay put and sip sake through the afternoon—we won’t tell. 

Take a look at the full menu:

Sushi and Sashimi
Tuna with jalapeño relish and white onion, $9
Yellowtail with sliced jalapeño and chili, $ 7
Shrimp with sweet soy, cilantro and onion, $5
Red snapper with sesame soy sauce and kelp, $8
Salmon with sweet soy reduction, roasted tomato and Tabasco, $7
Exotic yellowtail with ponzu-marinated onion and itogaki dried bonito, $8

Maki Rolls
Spicy tuna, $8
Tuna and shiso, $8
Eel and avocado, $6
California, $9
Shrimp tempura, $10
Yellowtail and scallion, $6
Spicy Yellowtail, $10
Salmon and avocado, $6
Cucumber, $5
Avocado, $5 

Chef’s carpaccio selection with yuzu soy, hot oil and shiso, $12
Soba noodles with ginger, wasabi and shoyu dipping sauce, $8
Sesame chicken with cucumbers and radish, $9
Pork gyoza with sesame-ginger dipping sauce, $9
Edamame, $5
Tempura prawns with spicy ponzu, $13
Seasonal vegetable tempura with daikon soy, $9

Tataki tuna with seaweed salad, avocado and yuzu ponzu, $18
Chirashi bowl with assorted fish, pickled vegetables and sushi rice, $16
Ramen bowl with poached chicken and green onion, $13
Seared Snake River Farms sirloin with wasabi fried rice, sake-sautéed mushrooms and shiso butter, $21

Express Bento
Miso-glazed Chilean seabass, $22
Tamari-braised beef short ribs, $19 

Yuzu meringue tart: yuzu custard with raspberries, $6
Mochi ice cream, $5

Written by Ashley Cox

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