The omakase is finally back at Brush Sushi Izakaya in Decatur after a brief hiatus—but it’s only offered on Friday and Saturday nights. The multi-course, chefs-choice sushi service was placed on hold while chef Jason Liang got his new Midtown fast-casual restaurant Momonoki up to speed on 8th Street. Liang now splits his time between the two restaurants. In addition to the retooled omakase, Brush is also offering DIY uni and otoro sushi services.
The retooled omakase
The $150 omakase begins with otsumani or small bites of Liang’s choosing followed by fifteen pieces of nigiri. The nigiri courses progress from lighter white fish and to fish with much stronger flavors, such as bluefin tuna or chub mackerel. A coursed beverage pairing of four to five sakes and wines is available for an additional $50.
Brush’s omakase is only offered at 7 p.m. on Friday and Saturday nights for no more than six people. Days and times could expand in the future. Reservations and payment for the omakase must be made at least two days in advance.
New uni and otoro services
Liang announced his two new sushi services via Instagram in July. The DIY uni—edible portion of a sea urchin (gonads)—and toro (fatty part of tuna) offerings are both available for dine-in or pre-ordered carry-out for assembly at home.
The $220 uni service includes a tray of Hokkaido sea urchins, four pieces of Maruyama nori—toasted with binchotan charcoal, sushi rice, wasabi, and Nikiri shoyu. The $150 otoro tartare service comes with 12 ounces of Japanese fatty tuna, four pieces of Maruyama nori, sushi rice, green onions, wasabi, and Nikiri shoyu.
Osstera caviar, a whole jar of marinated ikura, Mayurama nori, or freshly-grated wasabi can also be added to the order for an additional cost.
Sometime in August, not only I will return for omakase but also adding new things to the menu. We will offer a special DIY menu that you can pre-order a tray of Japanese uni, or otoro tartare along with some sushi rice, Maruyama nori, nikiri shoyu and you and your guests can make hand rolls, rice bowls or whatever you want. There will be options of condiments such as ikura, caviar, special salt, fresh wasabi...etc. Stay tune for more details.