NJ Dining: Sakura Bana (UPDATED)

Sakura Bana Restaurant
43 Franklin Ave
Ridgewood, NJ 07450
(201) 447-6525

(Original post May 23, 2006)

I’ve lived in the Northern NJ area for over a decade, but I was completely unaware that we had perhaps one of the most top-quality, Japanese-owned and managed sushi restaurants in the entire suburban NYC metro area, until I was recently introduced to the place by Christine Nunn, proprietor of Picnic Caterers in Emerson. Sakura Bana, which is now celebrating its 23rd year in business, is serving sushi and sashimi that you would have to pay two or three times the amount if you went into Manhattan to have at one of the top ten sushi restaurants, such as Sushi Yasuda, Kuruma Zushi, Nobu, BondSt, Blue Ribbon Sushi, or Sushisay (now on 71st street).

Chef Ken, beaming over his newly renovated restaurant.

Sakura Bana is run by Chef Ken, who leads a team of five Japanese sushi chefs that create some of the most incredible sushi creations you are going to find anywhere in the NY Metro area. In addition to the artful presentation, the fish is pristine and the variety is far more impressive then what you’d find at your typical, utility suburban sushi restaurant. Various grades of tuna are available, including chutoro, as well as kanpachi, suzuki and yellowtail belly, the list goes on. I’ll let the photos speak for themselves.

In Late 2006 Sakura Bana closed for an extensive 5 month renovation, which included expansion of the dining room, the sushi bar and the kitchen space. Its re-opening on May 15, 2007 was highly anticipated by its large crowd of loyal regulars, many of who refused to eat sushi anywhere else until Chef Ken sharpened his knife and opened for business again.

Ken-San preparing Spicy Tuna Wontons (2007)

Sakura Bana is the closest you will likely get to a real Tokyo sushi experience in Northern New Jersey. Click on the “Read the rest of this entry” link below for more.

A sushi boat being prepared by the newest addition to the Sakura Bana chef crew.

In 2007, the sushi bar underwent extensive renovations.

The boys at work.

Main Dining Room

Spicy Tuna Wontons (2007)

Spicy Tuna Wonton Closeup

Beef Tataki (2007)

Duck Salad (2007)

Zaru Soba (2007)

Glen Rock Roll (2007)

Amaebi with Anago (2007)

Caribbean Roll (2007)

Kobe Beef (2007)

Special Soft Shell Crab Roll (2007)

Lobster Roll (2007)

Futomaki (2007)

Sashimi Plate (2007)

2006 Photos Below

Caribbean Roll (2006) with Tuna and Mango.

Anago, egg sushi. Note that Sakura Bana uses real Wasabi rhizome, not horseradish with green food coloring.

Salmon Sashimi

Fried fish wonton appetizer, offered as “service”

Fresh, live Sea Urchin (Uni)

Amaebi, sweet shrimp (2006)

“Peter” Roll.

“Dynamite” roll.

Baby octopus appetizer

Fresh Fried Shrimp appetizer.

An assortment of nigiri sushi pieces: Toro, Chutoro, Kanpachi (Amberjack) and Tai (Red Snapper)

Oshitashi, a type of vinegared cooked cold spinach salad.

Live Lobster.

Live lobster, transformed into sashimi (click for video) The carapace (still moving) is removed from the plate and cooked into miso soup as a second course.

Lobster sashimi, closeup

Lobster Miso Soup (Half Portion)

“Special” (Omakase) Chirashi Sushi

Kanpachi (Amberjack) with Scallion (Negi)

Grilled Mirugai (Giant Clam) skewers

Dragon Roll

Fried Giant Prawn Head (cooked and removed from Omakase chirashi sushi platter)

Tuna / Avocado / Asparagus Sashimi Salad

Laurie Roll, California Roll with baked Scallop in a mayonnaise sauce on top.

Hot Okinawa, Spicy Tuna and Avocado with Tempura Flakes.

Eel Box

Tempura Shrimp (2010)

Special Roll (2010)

King Crab (2010)

Ken-San examines his Uni

Fried Fish/Mushroom Appetizer (2010)

Special Roll (2010)

Eel (2010)

Nigiri Sushi (2010)

Sashimi / Nigiri Sushi Plate (2010)

Fried Ebi (2010)

Mackerel (2010)

Nigiri Sushi (2010)