Sushi Ya
NEW HYDE PARK
2311 Jericho Tpke
516-741-2288

GARDEN CITY
949 Franklin Ave
516-873-8818
www.sushiyagc.com



APPETIZERS
Hamachi Kama - broiled yellowtail collar
Dynamite - scallop, crabmeat, shiitake mushroom
baked on a half shell with Japanese mayonnaise
Arugula Tuna - tuna with arugula leaf & special sauce

SUSHI YA SPECIAL ROLLS
Andy Roll - spicy tuna, asparagus & crunchy
topped with avocado, red caviar & eel
Alliana Roll - spicy yellowtail, crunchy topped with
crunchy tuna in Kelly’s special sauce
UFO Roll - shrimp tempura, cucumber
topped with eel, avocado & red caviar

HOUSE SPECIALS
Chef’s Salad - tuna & yellowtail on a bed of green
salad drizzled with Eric’s special dressing
Marty’s Ungari Wrap - broiled eel, avocado wrapped
with rice paper with miso, plum & eel sauce
Kumamoto Oyster - 1/2 dozen Japanese
king oysters with chef’s special sauce
Blue Fin Ootoro - fatty blue fin tuna delicately
prepared to please your palate
Kobe Steak - kobe steak with garlic lemon vinegar sauce

ENTREES
Tri-Color Sashimi - 4 pieces of salmon,
4 pieces of tuna, 4 pieces of yellowtail
Sushi Ya Love Boat - assorted sushi & sashimi,
1 dragon roll, 1 spider roll & 1 California roll
Chicken & Beef Negimaki Combo
Chicken & Vegetable Tempura
Nagasaki - filet mignon & shrimp
Tonkatsu - breaded pork cutlet

Cuisine: Japanese & Hibachi
Avg. Check: $15-$25
Attire: Casual

If there is one downside the the opening of a second Sushi Ya, it is that owners Eric and Kelly Leong cannot be in two places at once. Husband and wife move through the dining room, stopping to chat with every patron. Eric occasionally disappears behind the sushi bar to craft an immaculate dish of sashimi or a roll combining unexpected tastes and textures using high quality ingredients.
He demonstrates his hibachi technique at one of the several semi-private tables in the spacious restaurant’s back room. Chefs perform while serving up specialty combinations like filet mignon and shrimp. Kumamoto oysters rack up frequent flier miles, fresh from Japan and touched with spicy sauce. Try usuzukuri, thinly sliced fluke in citrusy ponzu sauce. From the sushi bar comes house special blue fin otoro sashimi, buttery pale pink tuna belly that melts in your mouth. The couple unleashes their creativity on a list of special sushi rolls with options like the Alliana, named for loyal customers who love them. Finish with a healthy scoop of green tea or red bean ice cream.
A lounge like atmosphere takes over the long wooden bar after dinner. They offer an impressive wine list but specialize in sake, boasting a fine selection of hot and cold varieties. Come in a customer and leave a friend of the Leongs and their partner, Paul Chong. Do it often enough and you may find a roll on the menu named after you, too.
If Kelly and Eric are not hugging old friends at either Sushi Ya location, they may be found at their pan-Asian restaurant Matsulin, 131 West Montauk Highway, Hampton Bays, (631) 728-8838.

PRIVATE PARTIES; CATERING; TASTING DINNERS; FIXED PRICE DINNERS; COOKING DEMONSTRATIONS; SAKE THEME DINNERS; TAKE OUT & DELIVERY; HANDICAP ACCESSIBLE

RESERVATIONS
Suggested

CREDIT CARDS
All Major Cards

HOURS
Lunch
Mon - Fri 11:30 - 3
Saturday 1 - 3
Dinner
Mon - Thurs 5 - 10
Friday 5 - 11
Saturday 3 - 11
Sunday 3 - 9:30

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