A New Sushi House 寿司屋 at Manhattan

choi

Ligaya Mishan, Sushi That Delight in the Details; In Tanoshi's modest setting, there is no need for chopsticks or soy sauce. New York Times, Jan 23, 2013 (in the column Hungry City).
http://www.nytimes.com/2013/01/2 ... pper-east-side.html

Note:
(a) Tanoshi
http://tanoshisushinyc.com/

Take note of "Web Hosting by PowWeb< Tanoshi Sushi NYC 寿司屋の楽しい >" at the lower right corner of the hiome page.
(i) tanoshii 楽しい 【たのしい】 (adj): "enjoyable; fun"

Again, two "i" means a long vowel for "i." Do not pronounce "i" twice (but Americans do not know, so presumably the owner drops teh second "i."
(ii) owner: Toshio OGUMA, whose surname is 小熊.

kuma 熊 【くま】 (n): "bear"   

(b) another sushi restaurant Morimoto:

Masaharu MORIMOTO  森本 正治
http://en.wikipedia.org/wiki/Masaharu_Morimoto
("opening his own Morimoto restaurant in Philadelphia in 2001 [still there]. He now has a Morimoto restaurant in Chelsea in New York City")

(c) omakase  お任せ
http://en.wikipedia.org/wiki/Omakase
(i) makasu 任す 【まかす】 (vt): "to entrust; to leave to a person
<彼は重大な使命を任された。 He was given an important mission>"
(ii) Sometimes written in kanji 御, the "o" is honorific (showing respect; otherwise no meaning).

(d) The restaurant review mentions "salmon with a flicker of sancho pepper."
(i) Sichuan pepper  花椒
http://en.wikipedia.org/wiki/Sichuan_pepper
(derived from at least two species of the global genus Zanthoxylum, including Z simulans and Z bungeanum; section 1 Names: Korean sancho (산초, 山椒) refers to a different if related species (Z schinifolium))
(ii) サンショウ
http://ja.wikipedia.org/wiki/%E3 ... 7%E3%83%A7%E3%82%A6
(山椒; 学名：Zanthoxylum piperitum)

In conclusions, the peppers of Sichuan, Korea and Japan are of different species 種 in the same genus 屬.

(e) There is no kanji for ikura.

roe
http://en.wikipedia.org/wiki/Roe
(section 1.1.5 Japan: ikura, with a photo of that in a bowl "ikuradon")

donburi 丼 【どんぶり(P); どん】 (n): "(1) (どんぶり only) porcelain bowl (2) (abbr[ievated as "don"]) (See 丼物) bowl of rice with food on top"

(f)
(i) kani miso
* kani 蟹 【かに】 (n): "crab"
* miso 味噌 【みそ】 (n): "(1) miso; bean paste; (2) (See 手前味噌・てまえみそ) key (main) point; good part (of something)"
(ii) akazu 赤酢 【あかず】 (n): "{food} red vinegar made from fermented sake lees" 
* A photo:
http://www.kome-hacco.com/blog/2009/03/post_53.html
pronounced "sanshō."
* akai 赤い 【あかい】 (adj): "red"
* su 酢 【す】 (n): "vinegar"

(g) The review referrs to "hamachi that comes draped with a cherry-blossom leaf, which you are instructed to peel off and sniff (but not eat)."
(i) hamachi ハマチ 【はまち】 (n): "(See 鰤) hamachi; young Japanese amberjack; young yellowtail"
(ii) Japanese amberjack
http://en.wikipedia.org/wiki/Japanese_amberjack
(Seriola quinqueradiata; native to the northwest Pacific Ocean, from Japan to Hawaii and Baja California; greatly appreciated in Japan, where it is called hamachi or buri 鰤)
(iii) cherry-blossom leaf:

"Luvky Wang nyc," Being in Kyoto without leaving NYC. Ten course Kaiseki dinner, 懐石 at Kyo Ya. May 23, 2012 (blog).
http://luckywangnyc.blogspot.com/2012_05_23_archive.html
(photo 10's caption: "Nimono - eighth course poached sweet snapper with cherry blossom leaf in spring onion soy milk sauce")

In the photo the whitish fish is underneath, and peeking out from, the leaf.
* nimono  煮物
http://en.wikipedia.org/wiki/Nimono
* niru 煮る【にる】 (v): "to boil; to simmer"
* mono 物【もの】 (n): "thing"

(h)
(i) For Kewpie mayonnaise, see mayonnaise
http://en.wikipedia.org/wiki/Mayonnaise
("Kewpie (QP) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo. It is made with egg yolks instead of whole eggs, and the vinegar is a proprietary blend containing apple and malt vinegars")
(ii) Kewpie doll
http://en.wikipedia.org/wiki/Kewpie_doll
(based on illustrations by [American] Rose O'Neill that appeared in Ladies' Home Journal in 1909; section 1 History)
(iii) toro とろ (n): "fatty tuna meat (esp. belly, an expensive cut)"