[image]
[title]Sushi young gun John Daley earned his fish-slicing stripes at highfliers Masa, 15 East and Tokyo’s renowned Sukeroku. On June 11th, the chef—whose devotion to the craft is spelled out in knuckle tats for “rice” and “fish”—rolls out his first solo venture, an 11-seat omakase restaurant, serving innovative nigiri and small plates. In addition to edomae, the traditionalist style of nigiri that calls for minimal accoutrements, the chef tops slivers of tuna and jackfish—sourced from Japan’s prestigious Tsukiji and Honshu markets—with artful foams and gelées. For his tasting menu, Daley will also present composed dishes like a pork belly chawanmushi (egg custard), toro tartare with tuna chicharróns, and California uni with roe and ponzu foam—all served on plates kiln-fired by Brooklyn ceramicist Helen Levi. 91 Clinton St between Delancey and Rivington Sts (917-734-5857)