NIKO


“Everyone’s meal ends on a sweet note here with a complimentary serving of mochi, in green tea and strawberry flavors that night. Despite touches like this that are very much on trend, there is a certain timelessness to the new Niko, and not just because of the living tradition of the sushi bar. Close your eyes and hear the hum of the crowd and you could be back at Honmura An before it shuttered, or better yet, back in the Soho of 15+ years ago, when it was a genuinely cool, exciting place to be.”

Gastro Chic

Gastro Chic at Niko // Talking Sushi Etiquette

This is a great place to brush up on your knowledge of sushi etiquette, if you have ever taken Corson’s class on the subject. For one thing, it’s relatively easy to get a prime seat at the sushi bar, since much of the fashionably dressed crowd is here for the scene in the dining room. Then let Sawatari and two other sushi chefs easily dish out as much omakase sushi as you can eat.

There was no need for wasabi or soy sauce, since he prepared each piece of fish with the appropriate amount of both, even adding a sprinkling of fleur de sel to the diver scallop.

It is also key to eat with your hands. Our chef picked up on this and started packing the rice for each piece more loosely, as it is done in Japan, which really highlighted its slightly crumbly texture and beautiful perfume.

Source: Gastro Chic