REVIEW

Kanoyama

Kanoyama has long been a favorite of sushi aficionados, beloved for its affordability and quality.  The breadth of its daily specials is formidable and, although the omakase is expensive, as is much of the menu's exotica, its combination platters are an excellent value.  The interior is simple rather than sumptuous, but the setting is nevertheless attractive, with bamboo flower arrangements and bookshelf displays of ceramics behind the counters.  In the adjacent sake/oyster bar, the wall is lined with sake cups and bowls.  It is an atmosphere that tends more toward conviviality than serenity, with hordes of eager diners congregating in the entryway. 

There is an excellent election of fresh oysters daily, which should not be overlooked.  The menu also has deftly-prepared cooked items which can form nice complement to a purely sushi dinner, including different kinds of tempura and a black cod marinated in saikyo miso.  Among the options for sushi, it is always worth exploring the daily specials, but Kanoyama consistently has worthy toro, anago and hotate.  In summertime, the ayu shioyaki is unsurpassed.

PHOTOGRAPHS

Read users' comments about this venue or post your own...

INFORMATION

East Village
175 Second Ave.
New York (at 11th St.)
212-777-5266
Mon-Sat, 5:30pm–12:00am; Sun, 5:00pm–11:00pm
    Nobuyuki Shikanai, Chef

    OTHER REVIEWS

    RECOMMENDED DISHES See All