On June 22, Kawaii restaurant Sushidelic hosted a private tasting. Japanese artist Sebastian Masuda created the restaurant’s concept. The menu blended traditional Japanese cuisine with inventive presentations and contemporary decor.
The restaurant had a sleek bar counter with a large, pink conveyor belt. Inside the kitchen, chefs placed elegant dishes onto the gadget. Guests took the plates off the belt and enjoyed the rich flavors. The meal was divided into six courses.
The macaron sushi featured green macaron, tuna, sushi rice, and edible gold flakes. It came with a variety of sauces in a flower presentation. The server told attendees to dip the handheld dish into the spicy mustard. Customers indulged in the sweet macaron and savory sushi rice. The Hamachi became an immaculate follow-up
The second dish contained hamachi, ponzu, micro radish greens, and truffle oil. The chefs arranged the elegant dish to look like a flower. The thinly-sliced hamachi looked like petals, while the greens represented the central disk. The waitress brought clear chopsticks as well. She suggested dipping the hamachi pieces into the soy sauce.
This created a delightful contrast. The squishy hamachi tasted sweet, while the smooth sauce had a salty flavor. The small radish greens crunched in attendees’ mouths. Customers laughed as they held the fish pieces between two chopsticks. The third course offered the most variety.
The Ape-Maki included four kinds of appetizer rolls. The California roll came with strips of pink crabcake and a yellow leaf. The salmon with salmon roe had shiny red orbs. It melted on customers’ tongues. The eel tamago roll had crunchy yellow stripes on top. The spicy tuna over crispy rice came with a spicy red pepper slice. The waitress said, “Dip it in whichever sauce feels right.” The next course incorporated a familiar culinary favorite.
The chefs topped shrimp tempura with shavings of in-season vegetables. Matcha and Yuzu salt sat in the plate’s adjacent shallow dish. The thick tempura slices tasted buttery. Inside, the meat was vibrant and white. The dish paired well with the brown eel sauce. The fifth course had the most innovative display.
The chirashi parfait contained mixed sashimi with marinated vegetables over pink rice. The waitress served it in a mini sundae glass. She suggested eating it with a shiny spoon. The dish had terrific contrast. While the sashimi slices tasted juicy, the vegetables tasted soft. Attendees indulged in the last course: dessert.
For the Yuzu look-alike sushi, the chefs topped a homemade Rice Krispies treat with a slice of yellow chocolate. A triangular piece of sake cheesecake sat next to it. The creamy frosting delighted attendees. The restaurant served liquor as well.
The sugar plum spritz contained plume wine, club soda, and limes. The matcha tea-tni had lemon-infused shochu, honey, matcha, and orange bitters. The lychee berry smash involved shochu, tonic, lychee, lemon, and blackberry. The ‘expresso yourself’ had expresso, shochu, vanilla, and gold sprinkles. Customers sipped mocktails as well.
The lavender limeade contained club soda, lavender syrup, and limes. The Moshi had bubbly Yuzu soda. Attendees chose from a long list of sakes, including Oka, Snow Angel, Brooklyn Kura, and Sparkling Peach. The restaurant had exciting decorations.
A large pink cat rotated from the ceiling. It had green eyes and eyelashes. Its pink tongue playfully stuck out. A blue cat with melted sushi on its head had a similar expression. A third, purple cat winked at customers. “The three cats hanging above the bar all have different personalities,” explained a waitress in an elaborate pink dress and headband.
The conveyor belt transported decorations around the bar and kitchen. Plastic hands of varying colors held QR codes. The codes discussed the future of sushi. A teddy bear with button eyes and multicolored fabric sat on a fascia plate. Another plate contained glittery headphones and an old-fashioned Gameboy. Bedazzled sushi rolls made trips around the belt as well. “The conveyor belt lasts four minutes,” said a bartender.
At the bar, a pastel pink rectangle showcased high-end liquor bottles. Above it, lights illuminated Sushidelic’s logo. A thin outline of lips surrounded the restaurant’s name, written in contemporary caps lock.
On June 28, Sushidelic will open to the public. Customers can find the restaurant at the intersections of Nolita, SoHo, and Chinatown. The large windows face the newly-renovated Rapkin Gayle Plaza. Guests will create reservations on the Resy app.
