What? Yeah, someone actually said that to me last night. First, I don't have big eyes. Second (and perhaps related), they ignore me in Asia.
This is what happens when you have one too many Japanese beers on a beautiful evening on the rooftop deck at Perry's: There's a stretch for connections to all things Asian. Like the menu...there's a Japanese touch, although most of it is nouvelle American. They have pretty decent sushi and the crowd is always lovely. This evening there was a group of Norwegians. They're really beautiful people. Seriously. (I digress.) It's a great place to go even if you just want drinks. They have an extensive beer and wine menu and the service is very friendly.
But if it's food you want, check out my "review" of their mussels here. Also, here's what starchefs.com says about Perry's very talented sushi chef, Noriaki Yasutake:
Noriaki Yasutake, the inventive sushi chef at Perry’s, was inspired to follow a culinary path by his father, a sushi chef who owned and operated the family restaurant in Fukuoka City, Japan. At 18, Yasutake came to the US to pursue his training and continue honing his craft as a sushi chef by working for his uncle at Matsuba in Bethesda, Maryland. From there Yasutake went on to work in New York with mentor sushi chefs Haruo Ohbu at Inagiku Restaurant and Hiroshi Nakahara at Bond Street Sushi. Yasutake took home second place in the World Sushi Olympics in London this October with his Fish and Chips Roll, a dish that expresses his evolving style. The Roll is built from a crispy tempura batter intensely flavored with dashi, rolled in fragrant shiso and nori and topped with a quenelle of fluke tartare. The roll is garnished with a wasabi tartar sauce, sweetened with pickled ginger rather than the traditional chopped cornichons. For an extra crunch Yasutake garnishes the roll with two impossibly thin and crisp potato fries.