The rice touching the bottom of the bowl was crisp and brown, as in a paella. The classic caipirinha is perfect they also have a bunch of flavored ones which are quite good and flavored with real fresh fruits, not syrups. None of them are watered down.
They happily tore through sprightly shumai dumplings, earthy miso soup with slender enoki mushrooms, and crunchy wakame seaweed salad dressed with aromatic sesame oil, rice wine vinegar and a little sugar. The drinks The drinks are all top notch. It also has a nice outdoor eating area for the warmer months. He owned a sushi restaurant in Lyndhurst before opening Nizi-Sushi in Rutherford in The staff The wait-staff I have had at Manu's have all been excellent. The items that I've had from the sushi menu have all been fantastic - even the veggie rolls which can usually be quite bland and Manu's veggie tower which was like a sushi Napoleon. Less successful were the spicy rolls, daubed with a surprisingly tame for a Korean-led kitchen hot mayo. It came with a long-handled metal spoon, making it easy to dig in without scorching the edge of my hand on the lip of the bowl. Imaginative menu, great food, excellent drinks The Food The menu at Manu's is an eclectic blend of Japanese, Latin and American cuisines with items like Manu's rolls which combine spicy tuna, fish roe, mango, shrimp tempura, melted mozarella and a drizzling of caramel sauce and spicy mayo. This makes for an interesting contextual mash-up: The classic caipirinha is perfect they also have a bunch of flavored ones which are quite good and flavored with real fresh fruits, not syrups. Much better were the traditional sushi assortments and chirashis—bowls of seasoned rice topped with raw fish. I quite enjoyed it, especially at the price. My Short Hills savants pronounced the udon perfectly textured and the dashi broth correctly seasoned, with a delicate fragrance and lush umami richness. The tapas portions are generous, and mostly very good quality the coconut-crusted scallops were average, however the grilled octopus was out of this world and served with a mixed green salad with vinaigrette that complemented the paprika and olive oil sauce of the octopus perfectly. Korean cuisine, on the other hand, is bolder in seasoning and uses garlic, green onions and Korean chili paste. The rice touching the bottom of the bowl was crisp and brown, as in a paella. My dining companions on another visit had spent three years in Tokyo, where they had immersed themselves in the local food culture. Altogether, a delicious and satisfying one-dish meal. I was won over by several of the special rolls I tasted in my visits, each composed of several kinds of fish: Midway through a meal we ate at the sushi bar, one of the sushi chefs handed me a tortilla chip shaped like an oversized bottle cap, laden with imitation crabmeat in spicy mayo. On one visit we received a complimentary saucer of steamed mussels when we sat down; on another, a saucer of hot rice porridge with chicken and bits of spinach. Over the bar hang flat-screen TVs showing sports. The black bowl arrived sizzling fiercely. None of them are watered down. They know the menu inside and out and will do their best to guide you based on what you like or what you may be restricted to eating.
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