Signature

In 1997 Chef Masatoshi “Gari” Sugio opened the first Sushi of Gari and introduced New Yorkers to a new way to enjoy sushi. With the Gari style, no longer was soy sauce the only accompaniment, and in order to get guests to fully enjoy the fish chef added elements of surprise that came in the way of a sauce or other type of topping. Single-handedly Chef Gari revolutionized sushi eating in New York, which earned him two stars from The New York Times, and countless other accolades. To this day Sushi of Gari remains one of the most celebrated sushi restaurant brands in the United States.

Yaki Salmon (Seared marinated Salmon Belly)

Zuke Kinme Dai (Golden Eyed Snapper marinated with Dashi Soy topped with fried Mekabu Seaweed)

Yaki Toro (Seared Blue Fin Fatty Tuna with Garlic Ginger Sauce)

Gindara Misozuke (Seared Black Cod Fish marinated with Miso Garlic)

Kohada Rakkyo (Silver Shad with Rakkyo, the Japanese Échalote, Shiso Leaf, and Sésame Seeds on the top)

Nama Saba Goma (Fresh Mackerel topped with Sesame Soy Sauce)

Yariika Uni Sauce (blow-torched Fresh Squid with Sea Urchin Sauce)

Zuwaigani Uni (Blow-torched Shabu Shabu Style Snow Crab topped with Sea Urchin Sauce)

Nama Hotate Caviar (Fresh Scallope with Oscietre Gold Caviar)

Botan Ebi Yuzu (Botan, the Japanese Jumbo Sweet Shrimp with Yuzu Citrus Miso Sauce)

Hirame Truffle (Blow-torched Fresh Fluke topped with Sweet Onion Sauce, Porched Quail's Egg, Sliced Black Truffle with White Truffle Oil)

Tai Salad (Japanese Red Snapper topped with Seasoned Baby Green, Roasted Pine Nuts, and Crispy Lotus Root with hint of Wasabi Olive Oil)

Maguro Tofu (Lean Blue Fin Tuna topped with Creamy Tofu Puree)

Salmon Yaki Tomato (Fresh Salmon topped with Sweet Onion Sauce and Seared Tomato)

Unagi Avocado (Chopped Eel, Cucumber mixed with Crunchy Tempura Flakes, bed on thily sliced Avocado and Sesame Seeds on the top)

Sagoshi Kinoko Special (Blow-torched Spanish Mackerel with Creamy Mushrooms Sauce)

Shimaaji Jalapeño (Shimaaji Fish topped with Jalapeño Sauce)

Chu-Toro Ponzu (Medium Belly part of Blue Fin Tuna topped with grated Daikon Radish with Ponzu Sauce)

Yukimasu (Snow Trout topped with Apple Sauce)

Nodoguro Lemon Salt (Rosy Seabass with Lemon Salt)

Lobster (Marinated Lobster with Mojio Sea Salt)

Gari's Special (8 pieces of Gari's Signature Sushi Sampler)

Omakase Sushi (12 pieces of Gari's Signature Sushi)