Photos by Zachary Feldman, the Village Voice A sampling of Uma Temakeria's hand rolls
Over the course of several decades, expat and enthusiast restaurateurs have sought to introduce a multitude of Japanese dining trends and cooking styles to New Yorkers. There are the sushi temples with eponymous itamae (chefs) like Ichimura, Yasuda, and Nakazawa. There are countless Americanized sushi joints trading in cream cheese–filled Philadelphia rolls. There are izakayas and kaiseki restaurants, and there are dish-and-ingredient-specific outlets like Katsuya (gloriously crunchy pork and chicken cutlets). There are green tea destinations like MatchaBar. And there are sushi derivatives that staked a claim in the convenience market; purveyors devoted to conveyor belt sushi, rice balls, and rice burgers have all set up shop, to varying results.