>In Hawaii, ono = delicious. In New York, Ono = deliciously scene-y sushi bar

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The moment you walk into Ono in the Hotel Gansevoort, you know you’re in New York (or maybe LA – it’s owned by the same management group as Asia de Cuba). The room is dimly lit and has that red velvet supperclub feel. The hostess tells you to let her know when your entire party has arrived.

The upside of Ono was that they aren’t purists when it comes to sushi and they do serve a number of grilled robata items – a life saver for someone who doesn’t eat “real” sushi.

We ordered a raft of appetizers and sushi items from kobe filet and grilled asparagus, Japanese yam and mushroom robata to rock shrimp tempura served in a red Chinese takeout container to a dragon roll with tempura shrimp and California roll. The pieces range from $4-7 each and from $3-18 for the robata, according to the Web site. At those prices, it’s a good thing the food is so good.

The bar has that issue that all sushi bars seems to have – no one knows what, if any, wine goes with sushi. Knowing that I wanted white, I opted for the Sancerre – a grassy white from France, which was later followed by a glass of Chardonnay. I’m usually a Kirin with sushi gal, but having started with wine, I had to stay the course.

All in all, Ono is indeed ono.

Ono (at the Hotel Gansevoort)
18 9th Avenue
New York, NY

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