Luxe of the Day: $1000 Sushi

We at G Luxe are die-hard sushi fans. And we don't mean no stupid California rolls. Actually, we really don't like rolls at all preferring either nigiri style sushi or simply sashimi. There are very few things on earth more luscious than a bite of lightly seared toro. However, if you are a fan of the roll and have at least a seven-figure net worth - this is food for the balance sheet rich, not the income statement rich - you should consider ordering the High Roller roll next time you're in NYC. Created by Koi restaurant located at 40 W. 40th in New York, the roll is made as follows as described in New York Magazine:

1.) Using Hudson Valley Foie Gras we will marinade the foie and poach the foie in the sauterne. It is then formed into a torchon (Shape) to the roll.
2.) After the roll is made.. Langoustine (A sweet succulent Lobster) is cut into sashimi and placed on the outside of the roll.
3.) Saffron/Vanilla bean butter will be drawn and brushed over the lobster.
4.) The roll is then encrusted with the caviar
5.) White Alba truffles are shaved table side (By the Chef)
6.) 100 year balsamic is then drizzled over the top

Good thing we didn't find out about this dish over the weekend during our trip to NYC or else we may be been a grand poorer today. Go to nymag.com to read more.

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