THIS RESTAURANT IS CLOSED Ten Sushi

THIS RESTAURANT IS CLOSED Ten Sushi Restaurant Review:

Chef-restaurateur-architect Michael Huynh scored a hit with his Bao 111 then soon opened his dream of a Pan-Asian sushi house across the street. But where his first-born is a streamlined, sexy, packed house, his newer spot is done up in a vaguely Asian-country style. The design elements---panels of bamboo strips, crimson facade, and plain wood tables---never really come together, and so far the kitchen suffers from the same problem. It doesn’t say much for Nobu London, which is where chef Martin Swift was previously. The food is fine for casual snacking---the tasting plates are the Asian equivalent of nachos and quesadillas. Shrimp tempura (more like Red Lobster fried crustaceans) in a Vietnamese chili-garlic sauce, little lamb chops that taste more of pepper than the advertised lemongrass, and seductive guava-yuzu ceviche are perfect for bar-hopping East Villagers. So the restaurant is completely out of line charging a dollar more than Nobu for the famous miso-glazed black cod (and it’s not even half as well-prepared). And you’d do best to avoid the sushi altogether. Overcooked rice renders nori soggy before maki even hit the table; it’s a waste of perfectly good fish. Maybe Five Sushi would have been a more apropos name.