Blue Ribbon Sushi

Blue Ribbon Sushi sits at 119 Sullivan Street in SoHo, a cedar-clad room built around a walnut sushi bar with additional tables in the back. The restaurant began as a collaboration between Bruce and Eric Bromberg and sushi master Toshi Ueki, and the menu centers on Edomae-style sushi made with fish flown in daily from the Sea of Japan as well as the Atlantic and Pacific oceans.

The restaurant falls into the upscale price tier, and reservations are taken by phone rather than through an online system, so calling ahead remains the way to secure a seat at the counter or a table. The kitchen keeps long hours seven days a week, opening at noon and running past midnight on most nights, which makes it workable for both an early dinner and a late-night meal after other plans wrap up.

Guests can expect a straightforward sushi-bar format: fresh fish presented with attention to ingredient quality, set in a compact, unpretentious room rather than a formal omakase theater. Specific seat counts and current à la carte or tasting menu pricing are not listed here, so anyone planning a visit, especially for a group or a specific seat at the bar, should confirm details directly with the restaurant when calling to reserve.