THIS RESTAURANT IS CLOSED Geisha Table

THIS RESTAURANT IS CLOSED Geisha Table Restaurant Review:

A tiny gem of a restaurant, with an izakaya-type menu and a focus on quality sushi, Geisha Table offers an intimate setting for the sort of Japanese cuisine usually found at larger “designer” restaurants. The team of four executive chefs behind the counter says it all, harmoniously preparing dishes that reflect their training under toques at other top establishments in the city and the cuisines of their native countries, with the influence of chef Eric Ripert of Le Bernardin (part of the original Japanese fusion team at the first Geisha) apparent in their finesse and presentation. On the à la carte menu, small plates range from signature sushi rolls to yakitoris (try the Australian Kobe filet mignon), tempuras and tiraditos, while entrées might include pan-roasted wild striped bass. But we recommend letting executive chef Richard Lee orchestrate your meal, where he can demonstrate his sushi expertise with, perhaps, live scallops from Maine or silky uni from California, complemented by cooked delicacies that on a given night might be lamb or pork belly accented with gold leaf. Be sure that the tuna truffle sandwich on sesame “toast” is included. Sakés are equally refined, with tempting daily specials. For dessert, we like the mochi three ways. Geisha Table encourages exploration in both food and beverage, as its diminutive size allows patrons seated at the sushi bar to converse with the chefs, or with other guests (to compare notes) when dining at the communal table.