Kushi Japanese Fusion's tuna foie gras, served with a homemade honey mustard and an eel truffle oil sauce. (Dec. 1, 2012) (Credit: Randee Daddona)
Eric Wu is a raw-fish craftsman -- cutting, rolling and plating with artistry and elan. Like his business partner, Jason Chen, with whom he also owns Onsen in Oakdale, he's a guy with great people skills. Even if you've only been to his unassuming little strip mall spot
Kushi Japanese Fusion
once, you're treated as a regular -- both by Wu and the rest of the cheerful crew. Dinner...
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