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KOSAKA
Omakase Sushi
A twelve-seat counter in a hushed room where Chef Masatomo Soma works with unhurried precision, letting each piece of fish—rosy seabass, golden-eyed snapper from Chiba—speak for itself, though never without a quiet flourish: shiso leaf, yuzu koshō, the kind of restraint that reads as generosity.
- Michelin Guide
- 1 Star
- Vogue
- 2026 · A Definitive Guide to the Best Omakase in New York City