Forbes Best US Restaurant – 15 – Kuruma Zushi – New York, NY
Forbes Best US Restaurant – 15 – Kuruma Zushi – New York, NY
Address
2nd floor
New York, NY 10017
Tel: 212.317.2802
Fax: 212.317.2803
Directions
- From Grand Central Station:
- Walk out the west doors and head north on Vanderbilt Ave. to 47th Street. Take a left and walk a block and a half. We’re located on your right on the north side of 47th street, between 5th and Madison.
- From Rockefeller Center Station:
- Walk south to 47th street. Take a left and walk through the Diamond District and across 5th Ave. Our door will be on your left.
Hours
Open daily except for Sundays. Closed on major holidays.
Lunch hours are 11:30am to 2:00pm.
Dinner hours are 5:30pm to 10:00pm.
Kurumazushi is also closed for about a week around both the winter holidays and Independence Day, as our head chef, Mr. Uezu returns to Japan to visit family.
Menu for Kuruma Zushi
Appetizers
Usuzukuri
Very thin sliced fluke with ponzu sauce
- 25.00
Nama Uni
Fresh sea urchin sashimi
- 25.00
Ankimo
Monk fish liver pate with ponzu sauce
- 20.00
- 10.00
Sunomono
Assorted fresh fish & shellfish with speical sweet & sour sauce
- 15.00
Nuta
Fresh tuna and seaweed with a sweet & sour miso sauce
- 15.00
Ikura Oroshi
Salmon roe with grated japanese radish garnish
- 12.00
Nameko Oroshi
Nameko mushrooms with grated japanese radish garnish
- 12.00
Oshinko Moriawase
Assorted pickled vegetables
- 8.00
Special Appetizers
Toro Caviar
Very fatty tuna tartare with russian beluga caviar & scallions
- 150.00
- 200.00
Marinated Russian King Crab
Russian king crab with speical vinegar sauce
- 100.00
- 25.00
Soup
- 3.00
Nameko Wan
Japanese soybean paste soup with nameko mushrooms
- 4.00
Dinner Sets
| Starting At | 90.00 |
|---|
Sashimi Dinner
Appetizer, soup, assorted sashimi plate, small sushi plate, and ice cream
| Starting At | 90.00 |
|---|
Kurumazushi Dinner
Appetizer, soup, assorted sashimi plate, assorted sushi plate, and ice cream
| Starting At | 140.00 |
|---|
Chirashi Dinner
Soup, assorted fish & vegetables over a bowl of sushi rice, and ice cream
| Starting At | 200.00 |
|---|
Omakase Course
Chef’s selection of sushi and sashimi
Dinner Combinations
| Starting At | 70.00 |
|---|
| Starting At | 80.00 |
|---|
A La Carte – Sushi / Sashimi
- 6.00
Fluke Fin
- 7.00
Squid Tentacles
- 4.00
- 7.00
- 7.00
- 10.00
- 7.00
Surf Clam
Yellow Clam
Baby Scallop
- 12.00
- 7.00
Smelt Roe
- 7.00
Herring Roe
With kelp
- 8.00
Herring Roe
- 8.00
- 7.00
King Crab Legs
- 20.00
Crab Stick
- 4.00
Spicy Topping Set
A special dipping sauce for your sushi
- 5.00
A La Carte – Sushi / Sashimi From Japan
Yellowtail Tuna
| Belly | 10.00 |
|---|---|
| Regular | 7.00 |
Japanese Red Snapper
| Belly | 10.00 |
|---|---|
| Regular | 7.00 |
Japanese Bonito
- 12.00
Japanese Aji
- 10.00
Japanese Sardine
- 10.00
Kuruma Shrimp
Tiger prawn
A La Carte – Rolls
Salmon Skin
| Hand | 7.00 |
|---|---|
| Cut | 9.00 |
| Hand | 7.00 |
|---|---|
| Cut | 9.50 |
| Hand | 11.00 |
|---|---|
| Cut | 13.00 |
Fatty Tuna W/scallions
| Hand | 10.00 |
|---|---|
| Cut | 12.00 |
| Hand | 9.50 |
|---|---|
| Cut | 11.00 |
| Hand | 13.00 |
|---|---|
| Cut | 16.00 |
| Hand | 8.50 |
|---|---|
| Cut | 11.00 |
Pickled Daikon Radish
| Hand | 7.00 |
|---|---|
| Cut | 9.00 |
Cucumber
| Cut | 8.50 |
|---|---|
| Hand | 7.00 |
Plum Paste
W/shiso
| Cut | 9.00 |
|---|---|
| Hand | 7.00 |
Natto
| Hand | 7.00 |
|---|---|
| Cut | 9.00 |
Kanpyo
| Hand | 7.50 |
|---|---|
| Cut | 10.00 |
Kuruma
California
| Hand | 12.00 |
|---|---|
| Cut | 14.00 |
Dessert
Yokan
Japanese traditional red bean cake
- 6.00
Fresh Seasonal Fruit
Please ask your server for the day’s selection
- 7.00
Our Story
Head Chef, Toshihiro Uezu
Mr. Uezu was born shortly after World War II on Christmas Eve, 1946 in Ogaki, Gifu Prefecture, Japan. In 1965 he moved to Tokyo with aspirations of becoming a sushi chef, and quickly found work as an apprentice at the original Kurumazushi Restaurant in Shinbashi district, near the world famous Tsukiji Fish Market.
Meanwhile in New York City in 1971, the venerable Japanese Restaurant Saito was in the process of rebuilding after a tragic fire, and looking to add a traditional sushi bar to the new restaurant. Mr. Uezu’s growing reputation made it all the way to Madame Saito, and she recruited him to make the move across the Pacific to head up the new sushi bar. So in 1972 Mr. Uezu accepted and headed to America.
After three years at Saito, Mr. Uezu was approached in 1975 for the position of head chef at Takesushi, and once again he accepted.
With his American dream becoming a reality, Mr. Uezu left Takesushi in 1977 to found his own restaurant at 48th and Madison as head chef and part owner. In an homage to his past, he named the new restaurant Kurumazushi after the restaurant in Tokyo that first taught him the trade. In 1984, Kurumazushi moved to 56th Street, between 5th and 6th Avenues. And in 1996, it moved again to its current location on 47th Street between 5th and Madison.
For 38 years, Mr. Uezu has been serving some of the finest sushi in America, long before it became the trendy and popular food that it is today. We welcome you to reserve a seat at the bar, and enjoy the finest sushi and sashimi you’ll find at the experienced hands of our head chef, Toshihiro Uezu.
Our Restaurant
The Kurumazushi Restaurant is a traditionally-styled Japanese sushi restaurant, centered around the sushi bar. In addition, we have a small wet bar, as well as a small dining room for a little more subdued experience. We also have a Japanese-style washitsu room that can be reserved in advance for the ultimate in private dining.
