Well, just a few days ago I told you about how good New York Restaurant Week was. Not sure if the sushi places around New York feel the same way this time. After today’s front-page New York Times expose about high mercury levels in at least twenty New York sushi places, I think people will be skeptical about eating Japanese food for a while. The good news is — reservations should be easier to get.
One of the places they named in the article as having high mercury levels in their tuna is Blue Ribbon Sushi in Soho, one of my favorite places. I always wonder how much damage an article can do to an established restaurant. What if this was just one bad shipment? One bad fish? Do people believe the chef and the food or will they stop going there because of the article?