It has been 40-50 years since sushi was first introduced to New York City.  Originally offered in small establishments catering to the Japanese business traveler, it instantly became widely popular, as these travelers brought along their American acquaintances, wishing to introduce them to this traditional Japanese food. And suddenly the phrase "Have you ever eaten RAW fish?", became the challenge of the day. Within 10 years numerous restaurants had sprung up all over town and the traditional offerings became highly influenced and Americanized in this new environment. Cuisine, like technology and fashion, continues to develop and change along with the times. From the first Tekkamaki, to the creation of the 'California' in 1983, to the present day additions of the Rainbow, Dragon, and Spider, New Yorkers have definitely been "on a roll". Recently fancy sauces and outrageous presentations (gold flakes, tempura crisps, cream cheese, jalapeños, etc) have been added to the mix. In 2012 all kinds of items are being combined with the basic fish and rice, not to mention the ultimate sacrilege; deep fried sushi.  Chef Toshio arrived in NYC in the midst of all those exciting changes and was happy to use his classical training in a more contemporary way. So he jumped right in and began to experiment with these new possibilities and expanded his traditional sushi repertoire. He willingly indulged his customers' (sometimes bizarre) requests for previously unimaginable ingredient combinations. However, at one point he began to fear the loss of the classic sushi tradition, it's humble roots and it's elegant simplicity of taste and presentation. This return to the essence of sushi is the basis of the Tanoshi philosophy. Chef Toshio wants to bring back classical sushi, which uses surprisingly few, but absolutely pristine, ingredients. His recipe is simple; place the finest fresh fish atop  warm lightly seasoned loosely packed rice, and garnish it with just a touch of soy. This "loose" sushi breaks apart easily in the mouth allowing all of the textures and flavors to meld, producing a truly delectable and memorable sushi experience. To  enhance the sensuality of this experience and increase your enjoyment, Chef Toshio encourages all of his customers to eat his sushi their fingers, as chopstick use with loose sushi can be inefficient. Please come enjoy Chef Toshio's sushi at TANOSHI !!        

寿司屋の楽しい 

 最初の本格的な寿司専門店が、NYに出来てから４０年がたちました。この40年の間、寿司は大変、進化しました。テクノロジーやファションの様に。鉄火巻きから、カリフォルニアロール、スパイシーツナロール、レインボーロール、スパイダーロール、そして、今ファンシーなソースや金箔が寿司の上へと。多種多様なものがコンバインされました。 この寿司屋の楽しいでは、この素晴らしい寿司の進化と共に、もう一度シンプルな寿司を見つめ直して見たいと思います。 温故知新