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Fish sourced entirely from Japan and nigiri finished with little more than a brush of nikiri: this is a serious omakase counter tucked behind a cocktail bar on Warren Street. The chef moves without hurry, and the meal opens and closes with more creativity than the spare middle suggests, ending in an apple sorbet spiked with Yamazaki whisky. A Michelin star, and a room that feels like it belongs to regulars who never told anyone about it.
The awards strongest first
- Michelin Guide 1 Star
- Vogue A Definitive Guide to the Best Omakase in New York City
One number, weighted & current 89
How we scoreThe dishes from the writeups
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Hokkaido hairy crab with capellini
“Hokkaido hairy crab with capellini and shiso or snow trout marinated in koji for seven days are uniquely satisfying”
Michelin Guide -
Snow trout marinated in koji
“Hokkaido hairy crab with capellini and shiso or snow trout marinated in koji for seven days are uniquely satisfying”
Michelin Guide
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