Underground Sushi at Ainslie in Williamsburg

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The tri-level Italian favorite Ainslie located at 76 Ainslie Street in Williamsburg is now serving Underground Sushi.

The former Executive Sushi Chef from Koi, Nobuhiro Hamazaki, is bringing his newest pop-up concept, Underground Sushi, to the most unlikely of places this month.

Two vastly different menus will be available for guests to choose from, Italian comfort classics from Executive Chef John DeLucie and Japanese delights from Chef Nobuhiro Hamazaki.

COURTESY OF DARA POLLAK

The Menu

Underground Sushi’s menu is at Ainslie for ONE month 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

A variety of sushi rolls ranging from Spicy Salmon and Tuna Rolls to Avocado and Cucumber is on the menu. Along with an aptly named Ainslie Roll made with Prosciutto, Flame-Torched Mozzarella, Avocado, Crispy Onion, Jalapeno, Spicy Mayo, and Sweet Soy for a delicious fusion of Italian and Japanese cuisine.

COURTESY OF DARA POLLAK

About Chef Nobuhiro Hamazaki

Nobuhiro, otherwise known as Nobu’s passion for cooking, comes from his life-long fixation with Japanese flavors. He has worked in high-end restaurants in Tokyo, Europe, the Middle East, the Caribbean Islands, and the United States. 

Nobu started his journey in 1989 at Tokyo’s Kisoji, where he prepared traditional Japanese cuisine. In 1991 and 1994, he traveled to Italy and London and worked at Suntory as a sushi chef. By 1996, he trained local staff in Israel at the Nanban-Tei. 

The Chef’s Journey

Chef Nobuhiro Hamazaki American journey began at Shaab and Sushi Roku in Los Angeles. He served as head chef and then became executive chef at Tsunami, executive chef at Makai, and sushi chef at Koi in LA. In 2005, he took his chef expertise to Koi in New York City, where he was Executive Sushi Chef for 16 years. 

Currently, Nobu operates a Japanese catering company in the Big Apple. He brings his years of experience in fusion cuisine to expose people to mouthwatering Japanese dishes and is doing the same at his new pop-up at Ainslie.

This pop-up comes on the heels of South Village Hospitality Group’s AJ Bontempo, Sergio, and Mario Riva. The trio owns and operates Ainslie, Osteria Cotta, Follia, and Carroll Place. And is opening a massive new 19,000 square-foot sister location for Ainslie at 199 Bowery, which was once the home of Vandal. 

Underground Sushi will have a subterranean pop up there next.  Ainslie’s Lower East Side opening will come this Spring.

Underground Sushi is featured at Ainslie until March 22nd..

 

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