Thumbs Up for the New Chef at Ariyoshi
Yesterday the appetizers were tuna and salmon sashimi with avocado sauce (sort of a wasabi guacamole), small pieces of grilled mackerel, salmon tempura, and an eel sunomono over thinly sliced cucumbers. My main course was an excellent tatsuta age, fried chicken chunks with a ponzu sauce and grated daikon.
I asked the waitresses if something had changed recently. Yes, they said, there was a new chef. For 16 years he had his own midtown restaurant and decided to sell the business. He comes from a rice-growing and sake-producing region of Japan, and they tell me he's a real sake expert, so I think I'll have to make another dinner visit in the near future, when one can have a palaver with the chef, taste several sakes and order a bunch of small plates a la carte.
226 E. 53rd St. (between 2nd & 3rd Ave.)