Some liquor is available, but the waiters don’t know much about it. THE CROWD Mostly adults in couples or groups. The sushi bar is a comfortable spot to watch the chef and enjoy a meal. Seating for 60 includes two windowside tables that are modified versions of the traditional pillows-around-a-table plan there’s a space under the table to dangle one’s legs. “I love this place,” said one woman as she left on a recent evening. They tend to hug the somewhat shy owners when they leave and they heap praise on the chef. But in a sign of how welcome decent Japanese food is in the area, Murasaki has enthusiastic customers. Food can come out in waves, and the waiters can’t always explain what’s on the menu. Still, there’s little poetry in the restaurant’s pacing or service. Murasaki is named after Murasaki Shikibu, the woman credited with writing one of the world’s first novels, in the 11th century. Order it with a side of ice cream as a hedge. Tempura banana slices were delicious one time and less so the next because the banana itself wasn’t sweet enough. Japanese restaurants don’t usually focus on dessert, but Murasaki’s green tea mochi sweet little rice buns filled with ice cream is worth ordering. But chicken teriyaki was slightly rubbery and bland, and the toro steak which should have been a highlight was underwhelming. Shrimp and vegetable tempura tasted fresh and lacked any of the used oil taste that so often creeps into that dish. The negimaki and salmon teriyaki were both successful, with sweet but not cloying sauces. Gyoza were also well rendered, with a bit of crispiness to the outside and nicely seasoned meat inside.Įntrees were less consistent. The shumai were soft little balls, steamed to a wonderful consistency. The edamame easily popped out of their shells in my mouth, with just the right amount of sea salt on the outside to spike their taste. But adult palates are likely to want stronger flavors in their broth.Īppetizers were some of the best choices. Udon and soba noodle soups are fun for children and pleasant enough. The spider roll’s crab was grease-free and tasty, and the crunchy lettuce included in the mix was a lovely textural and flavor contrast. The Philly roll, composed of salmon, cream cheese and scallions, was well balanced, with the three tastes complementing one another well. Surprisingly, Americanized rolls are what Murasaki does best. But little of the rest stands out a measure, in part, of how the bar has been raised for Japanese food in and around the county. The toro in particular was melt-in-the-mouth tender, and the cooked eel sushi was a sweet and savory pleasure. Murasaki’s sushi is fresh and the chefs have a nice way with the knife. Now there’s another, just over the Tappan Zee Bridge. Westchester residents have some strong Japanese choices these days (most notably Sushi Nanase in White Plains). Nothing else that night or in subsequent visits rose to the level of that experience, but I’m glad to have Murasaki in the area’s dining mix. I could have stopped right there and been satisfied. ![]() ![]() Crispy at the edges, soft in the center and intensely flavorful, the dish was a delight. The nasu shigiyaki grilled eggplant with miso came as half the whole vegetable, sliced vertically and cooked to a beautiful deep purple. ![]() I KNEW I was in for more than the typical suburban experience with Japanese food at Murasaki, a year-old restaurant in Nyack, when the waiter set down our first appetizer.
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