04/27/08

Awesome food

by felivis

The food is outstanding and extremely fresh. Romantic and enjoyable atmosphere. I highly recommend this restaurant for a special night out.

• Pros: food is outstanding
• Cons: topless breastfeeding at window booth

04/10/08

Not Worth It

by D1089

I have lived in Park Slope for a few years and I finally decided to give this place a try. I was really, really disappointed.

The waitress was rude and the service was really slow even though there was only one other occupied table in the restaurant. The soup I ordered had very fresh vegetables in it but it was otherwise tasteless. My companion ordered a sushi platter and he said the fish was fresh but not worth the expensive price we paid. The dessert, on the other hand, was the best I've ever tasted so that saved the evening from being a total disaster.

The decor is great, really beautiful but I would have preferred to have an all around great meal especially for the prices. I have eaten at Yamato, 168 7th Avenue in Brooklyn, several times and it has always been so delicious. If you are looking for great sushi I would suggest going there instead.

• Pros: nice interior
• Cons: not worth it

02/14/08

Disappointingly uncreative omakase

by josu

I am ashamed of myself. I listened to some friends who had raved about Blue Ribbon Sushi's omakase even though my gut told me this place might be a tourist trap. Our server was gentle and polite, but our $50 omakase ruined our night. What I thought would be a many-small-course meal turned out to be a mediocre sushi-sashimi deluxe platter that was no better than any sushi eatery's in Brooklyn. A large 20-something-piece platter arrived at our table not even five minutes after we placed our order. Although the aji-on-the-fishbone and uni were fresh, the rest of the cuts were uncreative, standard, and quite small. I've never had to chew maguro so much in my life. And I was surprised that nigiri-sushi dominated the sashimi in both quantity and quality. My understanding of omakase (in both Japan and NYC) is that the chef uses his creative license with the freshest ingredients to bring his guests a unique, eclectic, personal dining experience. The fact that salmon sashimi was on my platter made me cringe. And although I enjoyed the perfectly crisp fried aji fishbones at the end of the meal, it was not the taste in my mouth I wanted to walk away with. Maybe we made the mistake by choosing to sit in one of the simple wooden booths as opposed to the sushi bar. Or maybe the mistake was their's, rushing out a premeditated omakase order that should be cherished by a chef in order to turn over tables. I should have trusted my gut.

• Pros: Setting & service
• Cons: omakase