Kara Cutruzzula

"With sushi savant Toshi Ueki at the helm, this long-established sushi temple is a must-visit for raw fish-lovers. With a menu boasting sushi and an expansive cold sake list ranging from “steely and savoury” to “bone dry”, this SoHo standby is known as one of the best sushi places outside of Japan for good reason."

New York Magazine

"Silky hamachi tataki (yellowtail topped with a quail egg) is a standout."

New York Magazine

"Supremely fresh, delicately spiced sashimi."

New York Magazine

"Supremely fresh, delicately spiced sushi."

Hg2

"Take a seat at the fish-tailed sushi bar or in one of the compact honey-colored wooden booths, and leave yourself in the hands of Blue Ribbon’s white-capped sushi chefs for velvety slices of fluke sashimi."

Rebecca Dolan

"A block from the original Blue Ribbon, this sushi outpost consistently delivers on its citywide reputation as one of the best sushi spots. The menu is packed with seriously high-quality sushi picks and is a purist's haven (don't expect mayonnaise-drowned rolls here)."

Rebecca Dolan

"A block from the original Blue Ribbon, this sushi outpost consistently delivers on its citywide reputation as one of the best sushi spots. The menu is packed with seriously high-quality sashimi and is a purist's haven (don't expect mayonnaise-drowned rolls here)."

GrandLife

"Located on the same SoHo block as the original Blue Ribbon, this top-rated jewel in the Blue Ribbon family offers fresh seafood flown in daily from both the Atlantic and Pacific, as well as from the Sea of Japan. The seafood is then artistically crafted into some of the best sushi in the city."

GrandLife

"Located on the same SoHo block as the original Blue Ribbon, this top-rated jewel in the Blue Ribbon family offers fresh seafood flown in daily from both the Atlantic and Pacific, as well as from the Sea of Japan. The seafood is then artistically crafted into some of the best sushi in the city. The dragon rolls are our favorite."