sushizen-ny.com - SUSHIZEN

Success! Domain sushizen-ny.com was analyzed on Saturday 03. December 2016!

DomainsData.org: SUSHIZEN

Title:

SUSHIZEN
Age:

17 years old
Alexa Rank:

9,608,036
Total Sites Linking In (Alexa):

45
Domain's IP Country:

United States
Status Code:

OK
IP Address:

143.95.248.221
Description:
Keywords:

sushizen-ny.com Whois Information:

1.

Domain Name:

sushizen-ny.com
2.

Domain Age:

17 years old
3.

Name Server 1:

ns1.dove.arvixe.com
4.

Name Server 2:

ns2.dove.arvixe.com
5.

Created:

Tuesday 29. December 1998
6.

Expires:

Friday 29. December 2017
7.

Domain Registrar:

godaddy.com, LLC

Website Important Html Tags:

TAG
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Sticking to our roots of origin. Today we find sushi rolls everywhere; it can be purchased at any grocery store. From Dragon rolls to Godzilla rolls, the combination of ingredients and sauces are endless. So popular, that one may believe that Sushi simply means rolls. Some may say that the trend is a mockery to the Japanese Cuisine, as the term Sushi has been stretched and used so abundantly as a marketing tool, and can no longer see the point of categorizing it as sushi. We see things from a different perspective. We believe it is a spotlight or a dropped pin on our cultural cuisine. It is natural to see trends grow and evolve to a new genre. We are also not worried about saturation in the market making sushi bland and generic simply because, we are in an age where the more we see generalization and exaggeration; the more we give birth to connoisseurs who seek the originals, the roots and we believe that is our purpose; to satisfy the connoisseurs. Our guests over the past few years have greatly grown with deep knowledge and understanding in the connection of food and culture, have a wide range of flavor palates, and values minimalism and simplicity. We provide them with the highest standards of quality, and discipline to tradition. Sticking to our roots of origin and preserving the Umami of each piece we serve. Sushi is not just about presentation; it is the best way to appreciate true flavor.The act of âUmamiâ can only be accomplished by âminimal human additivesâ releasing the natural flavors within each individual ingredient, harmonizing perfectly when it touches your tongue. These characteristics cannot be accomplished by adding sauces & creams; in fact the next time you have a chance to eat a modern roll at a trending spot, try eating the fish, rice by itself. You will notice that there are no flavors, some may even taste bad. The sauce is there for one purpose, to cloak the quality of flavor of what you are truly eating with what the sauce perceives you in believing what you are consuming.For guests who have never dined with us before, I highly recommend dining at our Sushi Counter. The best time to eat sushi is when it is Made To Order. The moment we place the sushi on the plate, is the moment in which sushi can be truly understood.
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Chef Suzuki has been sharing his expert advice on how to clean and sanitize fresh fish sent in ice and live fish safely. There are few chefs in New York City who have as deep an understanding of this subject. Fish that is directly from the sea or river is fresh, but if the chef does not know how to prepare it, it is not safe to eat. In some case, sushi chef needs to freeze to kill harmful parasites. Last two and half years, Chef Suzuki contributed his knowledge and philosophy of Japanese cooking skills and hygiene management to about thirty top chefs of NY's most acclaimed restaurants. On hygiene management, he focused on differences of parasite and/or bacteria in river and ocean and how to clean up fish as well as personal hygiene management. For the Japanese cooking skills, he introduced varieties of Japanese knives and its use. Moreover, he demonstrated how to use Tofu, Tukemono pickles, âNabeâ hot pot, Kombu seaweed and how to clean up fish while it is alive.Chef Suzuki takes an intellectual, spiritual and scientific approach to cooking, as evidenced by his presentation of a master class at the James Beard House about the subtle and important distinctions in pairing particular raw fish with specific vinegars, a pairing that is as sophisticated ( is not more so) than the pairing of food and wine. The result is the harmony of umami, the fifth sense of taste, a savory meaty flavor that is hard to define. Umami can be achieved through the right mix of ingredients. "Honestly, the reason why I started to do the voluntary work of sharing my knowledge is that I wanted to expand the understanding of the Japanese culture and tradition in NY, in the meantime, I wanted to give something back to NY for my appreciation for my successful business. If my knowledge and skills could be of any help improving the culinary industry, NY which I love the most will be growing its culinary industry to the higher level," Chef Suzuki stated.Chef Suzuki began his career at the age of 19, under the guidance of Master Chef Nakanori in Tokyo. Originally, he wanted to be a Buddhist monk because he enjoyed studying philosophy (and still does ) but instead he applied his philosophy to his study of Japanese cuisine. For ten years, Suzuki studied the concept and history of the Edo style of sushi, the modern style that was developed in Edo period in the mid 18th Century. Suzuki then went on to practice the skills of ikezukuri, a form of sashimi presentation where live fish is prepared swiftly and presented to the guest while still alive.The Zen "è³" in the restaurant's name, an originally Buddhist tenet, refers to health consciousness and is also the name for Japanese plates, personal table and chopsticks. This double meaning is highlighted in the combination of health and the aesthetic presentation in Japanese culinary art that makes eating a fulfilling culture experience. As he hoped it would be, the clientele became more accustomed to raw fish, Chef Suzuki was able to transition to the true passion. Now at a location that opened in 2000, Suzuki has returned to his root in the traditional Edo style sushi. The best way to experience Sushi Zen is by sitting at the sushi bar. When Suzuki prepares omakase for you, he takes responsibility for your health, happiness and satisfaction.TSushi is essentially designed with intent to magnify the natural qualities of various ingredients by combining them with delicately flavored rice. In order to maximize the flavor and brighten and pull out the characteristics of each fish or vegetable that is placed on top of sushi rice, it is very important that rice, vinegar, soy sauce, wasabi and fish come together very quickly in chefâs hand and that sushi is served instantly to at guest. Forget whatever you know about Japanese cuisine. Sushi Zen will take you to new heights of flavor, beauty and originality. A pioneer in introducing sushi to New York, he opened his first iteration of Sushi Zen in 1984, when many Americans â even the most adventurous eaters â had not yet tried raw fish.

sushizen-ny.com IP Information:

1.

Ip Address:

143.95.248.221
2.

Country:

United States
3.

Status Code:

OK
4.

Region Name:

California
5.

City Name:

Los Angeles
6.

Zip Code:

90014
7.

Speed test:

40.0 ms

sushizen-ny.com Alexa Information:

5 Websites linking to sushizen-ny.com:
about.com
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opentable.com

Websites related to sushizen-ny.com:
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Top Keywords from Search Engines:
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Site Screenshots:

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Google Ranking Screenshots:

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The position for keyword SUSHIZEN is: 5
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