Ainslie is an Italian gem nestled at 76 Ainslie Street in Williamsburg. Prepare to be amazed as they unveil their latest addition—Underground Sushi. Journey with the renowned Nobuhiro Hamazaki, former Executive Sushi Chef of Koi and Nobu, as he transforms this Italian haven into a captivating pop-up sushi experience like no other. This month, expect the unexpected as the flavors of Italy merge seamlessly with the artistry of Japanese culinary mastery.
Two vastly different menus will be available for guests: Italian comfort classics from Executive Chef John DeLucie and Japanese delights from Chef Nobuhiro Hamazaki.
The Menu
Underground Sushi’s menu is at Ainslie for One month ONLY and includes:
- Spicy Tuna Crispy Rice
- Tuna and Salmon Tacos
- Truffle Avocado Crispy Rice
- Poke Tuna and Salmon Tartare on Wonton Tacos
- Salmon Ceviche and Tuna Tataki Sashimi for appetizers
Prepare your taste buds for an exquisite adventure through an eclectic sushi wonderland at Ainslie, from classic favorites like Spicy Salmon and Tuna Rolls to innovative creations like Avocado and Cucumber rolls. The menu offers a delightful array of options.
But the show’s true star is the one-of-a-kind Ainslie Roll, where Italian finesse meets Japanese flair. Picture this: Prosciutto, Flame-Torched Mozzarella, Avocado, Crispy Onion, and Jalapeno. It is drizzled with Spicy Mayo and Sweet Soy for a sensational fusion of flavors that will leave you craving more.
About Chef Nobuhiro Hamazaki
Nobuhiro, fondly known as Nobu, has dedicated his life to the art of cooking. And is driven by an unwavering passion for Japanese flavors. His culinary journey began in 1989 at Tokyo’s renowned Kisoji, where he honed his skills in crafting traditional Japanese cuisine.
Over the years, his talent and expertise have taken him on a global adventure. Where he worked in prestigious restaurants across Tokyo, Europe, the Middle East, the Caribbean Islands, and the United States. He ventured to Italy and London in 1991 and 1994, gracing Suntory with his sushi mastery.
By 1996, Nobu extended his culinary prowess. He imparts his knowledge to local staff at Nanban-Tei in Israel, leaving an indelible mark wherever he goes.
The Chef’s Journey
Embarking on an American culinary journey, Chef Nobuhiro Hamazaki’s ventures began at esteemed establishments like Shaab and Sushi Roku in Los Angeles. His remarkable talent led him through various prestigious roles. He started as head chef and later ascended to the executive chef position at Tsunami. And became executive chef at Makai and sushi chef at Koi in LA.
In 2005, he spread his expertise to the vibrant culinary scene of New York City. He took on the role of Executive Sushi Chef at Koi, where he left an indelible mark for an impressive 16 years.
Today, Nobu continues to delight taste buds in the Big Apple. He operates his Japanese catering company and shares his wealth of experience in fusion cuisine. He enjoys introducing people to mouthwatering Japanese delights. His latest venture, the captivating pop-up at Ainslie, showcases the delightful intersection of Italian and Japanese flavors. It will captivate guests with a gastronomic journey like no other.
This exciting pop-up collaboration comes alongside the creative minds of South Village Hospitality Group’s AJ Bontempo, Sergio, and Mario Riva. Who owns and manages popular establishments like Ainslie, Osteria Cotta, Follia, and Carroll Place.
Their culinary empire is set to expand further with the grand opening of a sprawling 19,000-square-foot sister location for Ainslie at 199 Bowery. A location previously known as the home of Vandal, promising even more unforgettable dining experiences in the bustling heart of the city.
Ainslie Bowery
Get ready for an exciting experience as Underground Sushi takes center stage with its subterranean pop-up. And that is not all. Brace yourself for Ainslie’s eagerly awaited Lower East Side opening, set to grace us with its presence this Spring. It is a culinary journey you will not want to miss.
