Sushi Sho
Restaurant, 3 E 41st St, New York, NY
VeganScore 90 · 6 vegan main dishes
Menu
Mains
- Shiitake — Tomato Vegan
- Pickled Local Vegetables Bettara Zuke Vegan
- Pickled Yellow Peach Vegan
- Pickled Peach Vegan
- Pickled Cherry Tomato Vegan
- Ohagi Vegan
- Iwashi Kasugo Dai — Biwa masu
- Sujiko — 7 Tsubu gai
- Kobashira — Hamaguri clam
- Vinegared Oyster — Simmered Oyster
- Ankimo Sushi — Bafun sea urchin
- Seared Golden Eye Snapper's Skin
- Red Sea Urchin From Ehime
- Red Sea Urchin From Yura
- O Toro — OHAGI
- Aged Toro Roll — Batteira
- Nodoguro — Umi Unagi
- Konoshiro Izushi Roll
- Oyster Ruibe — Apple Kanpyo roll
- Vinegared Hokkaido Oyster — Wild motashi mushroom
- Hon Ara — Saw-edged Perch
- Kinme Dai — Golden eye snapper
- Vinegared Sardine — Wrapped in local vegetables
- Suzuki Matsumae Zuke — Branzino
- Simmered Spear Squid Stuffed With Sushi Rice
- Steamed Minced Cherry Stone Clam Cake
- Shinko — Baby Gizzard Shad
- Katsuo Tataki — Smoked Bonito
- Pickled Sugar Snap Wrapped In Dried Bonito
- Kisu — Japanese Whiting
- Dried Herring Roe With Dried Mullet Roe
- Blue Fin Tuna Of Chu Bo — Toro zuke
- Fermented Grouper And Herring By Izushi
- Monkfish Liver With Pickled Watermelon
- Awabi — Steamed Black Abaione
- Smoked Pickled Daikon With Rice Cheese
- Tara — Black Cod
- Steamed Black Abalone — Steamed Purple Sea urchin from Santa Barbara
- Isaki — Japanese Grunt
- Golden Eye Snapper
- Kasugodai — Baby red snapper
- Simmered Spear Squid Stuffed With Squid Egg
- Steamed Minced Lobster With Lobster Broth
- Shime Aji — Horse mackerel
- Katsuo — Smoked bonito
- Pickled Local Cucumbers Wrapped In Dried Bonito
- Chubou ChuToro
- Red Sea Urchin From Kyushu
- Fermented Herring And Salmon By Izushi
- Aged Chubou Toro Roll
- Boiled Hair Crab With Vinegared Egg Yolk
- Cooked Black Cod From Santa Barbara
- Mixture Of Aged Squid And Fresh Squid
- Blue Fin Tuna Aged Soy Marinated Shimofuri
- Fermented Sea Urchin And Herring By Izushi
- Iwashi — Seki Saba / Aji
- Kan Nuki — Kisu / Tsukimi Ikura
- Black Abalone — Tsubu gai / kobashira
- Hotaru Ika — Seared Golden eye snapper's skin
- Purple Sea Urchin From Aomori Daisen
- Chiai Gishi — Chu Toro / Suna zuri
- Sagoshi — Baby Spanish mackerel
- Steamed Blue Crab Egg Custard
- Aji — Vinegared horse mackerel
- Tokishirazu Salmon
- Steamed Kobashira With Cucumber Roll
- Seki Saba — Sujiko
- Tsubu Gai
- Steamed Black Awabi — Abalone
- Purple Sea Urchin From Santa Barbara
- Hota Red Sea Urchin From Kumamoto Japan
- Ankimo
- Ika Uni Kyu Roll
Starters
- Dried Bonito And Kombu Kelp Broth — Ichiban Dashi
Desserts
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