Don't Miss The MIKU Sushi Pop-Up at Tony's At The Jhouse

About a year ago I was invited to a press event at Tony’s at the J House in Greenwich, Connecticut which I covered for CTBites here. So when we were recently invited back to experience the new Miku Sushi Pop-up I was delighted. 

The owners of MIKU SUSHI K Dong, and Chef Steve Chen, have created a special partnership with Tony Capasso, managing partner at Tony’s at the J House, to launch an all-new “elevated” sushi bar at the upscale steakhouse.

The MIKU x Tony’s pop-up is led by Executive Chef Joe Liu, former head sushi chef at Tao and Masa in Manhattan. The special menu features many of MIKU signature rolls as well as two new rolls, exclusive to Tony’s. The Tony Roll is made with bluefin toro, avocado, scallion and spicy lobster salad, and J House Roll with king salmon, avocado, wasabi sesame and spicy yellowtail. 

The nigiri a la carte list includes fish from the famous Tokyo fish market like shima aji, maidai, kanpachi, hamachi, and eel, all delivered fresh from Japan daily. This list of thinly sliced raw or cooked fish layered atop a mound of vinegary rice is also served with toppings that patrons won’t find at MIKU. 

For those not familiar with Miku, it just might be the best sushi around. We started with the Toro Tartare, with soy, lemon zest and caviar, was so finely minced that it was as delicate as it was aromatic. The Uni Toast was rich yet light. Creamy, buttery and sweet, this uni had none of the brininess that often accompanies it. Those not traditionally fans of uni might want to give one this a try. (The Japanese delicacy varies based on region, freshness and gender.)

We thoroughly enjoyed The Sushi Sashimi Deluxe (above) - an assortment of wild blue fin tuna, King salmon, Kanpachi (baby yellowtail), Shima Aji, Japanese Red snapper, Rainbow trout. This is, without a doubt, some of the best around. Soy sauce is purely optional here. Do yourself a favor and at least sample a couple of pieces without.

MIKU at Tony’s is an absolute run don’t walk. The sushi is sublime and not to be missed. As of now, Miku plans on remaining at the J House through October. Come for the sushi, stay for the gorgeous setting and the experience.

For those who’ve never been to the JHouse, diners can opt to dine inside socially distanced, in the spacious,stately dining room – masculine yet romantic – with its deep earthy tones, plush seating that includes oversized leather banquettes on the perimeter, persimmon-hued chandeliers and elegant citrus trees that punctuate the scene. A modern bar area creates a dramatic scene with its vibrant, colorful lighting that highlights the impressive selection of alcohol, featuring many rare and exclusive varieties. 

We’d be remiss not to encourage you to dine en plein air. Prepare to be awed because the open air dining is easily one of the most beautiful and romantic settings in the area. Lush greenery surrounds you at every turn. A clever system of trellises and heating units overhead that allow the outdoor spaces to be used for most of the year. The large leather couches seen inside are carried through to the outside along the outer walls. The elegant white cloths are also brought outside without a hint of pretention, offering a soft juxtaposition to the metalwork overhead and the flannel-colored slate underfoot. To the right of the bar a low concrete and brick wall features a soothing waterfall accented with vibrant potted greens and large hurricanes with oversized white candles.

As an end-note we’d like to thank Tony for sharing some of his steak house fare where 

the meatball isn’t an appetizer but a larger than life experience that could feed a small army. This giant 1 pound ball made from pork, veal, beef, topped with Parmigiano-Regiano and served with ricotta in a tomato basil sauce is a show-stopping ball of high drama. We also enjoyed the Pappardelle Bolognese made from beef, pork and veal as well as the gnocchi served with a black truffle cream sauce.  

We came in to experience a few pieces of sushi, not expecting a full-on last supper type of meal, but Tony generously offered a feast which continued with a plate of Crab legs, Oreganata style. The decadent legs brimmed with flavors of lemon, parsley and garlic and buttery breadcrumbs and an 18 ounce bone-in New York Strip commanded the plate it came in on along with Brussels sprouts made with shallots, pancetta and honey and Charred Broccoli with Parmesan and red pepper flakes. Somehow we managed to make the entire large bowl of Truffle fries completely disappear. We did pretty well with the Zucchino, a decadent treat made with a vanilla crème Anglaise, chocolate espresso mousse and toasted almonds… because no matter how full you are, there’s always a little space for the sweet stuff.

About 

 “Right this way my friend” it reads at the entranceway of Tony’s, an Italian Steakhouse & Bar located in the stunning J House boutique hotel in Greenwich, Connecticut. The greeting is genuine and the man behind the sentiment is veteran Maître d’ / Restaurateur, Tony Capasso. No stranger to the Greenwich dining scene, this truly unique talent brings over 25 years of fine dining experience to Tony’s. Tony’s is an old-school steak house at its core, wrapped in an urban design aesthetic and with genuine hospitality at the forefront.

MIKU SUSHI (mikugreenwich.com) opened in early May 2019, at 68 Greenwich Avenue. The menu offers gourmet style soups, salads, hot/cold appetizers, sushi and sashimi, rolls, assorted platters, cooked dishes, hibachi, tempura, and teriyaki, stir-fried udon or soba, ramen, and sides. MIKU highly skilled chefs only use the best quality ingredients, including fish from the world-famous Tokyo Fish Market in Japan. MIKU also has an award-winning sister restaurant in Scarsdale, New York, Kumo (kumoscarsdale.com). mikugreenwich.com