The Unusual Japanese Cooking of Chez Sardine


Maki Tempura — a deep fried, nori-wrapped roll filled with shrimp and avocado — is one of Chez Sardine’s unusual izakaya offerings.

Chez Sardine is the fifth link in the Little Wisco chain, radiating outward from the statue of General Sheridan in the West Village’s Sheridan Square. The place promotes itself as an izakaya, or Japanese gastropub, but if you compare it to Rockmeisha, a more normal izakaya on the other side of the square, you’ll notice several differences, which Fork in the Road won’t bother enumerating here. The point is that Chez Sardine does some pretty weird and sometimes fascinating stuff. Here are some of the offerings, from its smallish menu.

Read the entire Counter Culture review here.

Breakfast Pancakes features buttermilk silver dollars scattered with salmon roe, fish tartare, and yogurt, like something you might find on IHOP’s menu.

Foie Gras & Smoked Cheddar Grilled Cheese — the name pretty much says it all, but make them bring you more napkins before you bite into it.

Miso-Maple Salmon Head may be the most Japanese thing on the menu, and quite delicious.

And then there’s the sushi: Beef Tongue With Ponzu & Jalapeno (left) and Spanish Mackerel With Leeks & Potatoes