There’s an abundance of superb Japanese restaurants offering omakase in New York City.
In the heart of Miami Beach’s culinary scene, there’s a place where dining transcends mere sustenance; it becomes an immersive journey into the world of omakase. Queen Omakase, nestled discreetly in Queen Miami Beach, offers an experience that’s as unique as it is unforgettable, curated by master chefs who weave magic with every dish.
ย Kintsugi Omakase NYC, a sleek chefโs counter-style sushi โatelierโ in lower Soho, recently upped their game by bringing on Chef Victor of Sushi Ko. To find out what the buzz was about, we stopped by this week to sample their new menu, which changes with the seasons for the freshest ingredients.ย
Chef Victor follows the traditional edomae (referencing the style originating from Edo Bay) style of sushi-making, but puts a modern twist on his art. He uses non-traditional, non-Japanese ingredients to flavor some of his dishes, and his close relationship with NYC fishmongers allows him to source the freshest, finest seafood available. The difference is palpable – one bite of Kintsugiโs Hokkaido Ikura (salmon roe) or uni and itโs clear how high-quality the ingredients are.ย
In addition to technique and ingredient excellence, Kintsugi Omakase stands out by its use of seasonal ingredients. Typical of new Nordic or farm-to-table style restaurants, Kintsugi brings flavors of the month to sushi, where most establishments would stick to the tried-and-true traditions. Since itโs autumn, our dishes featured a green apple puree paired with a smoked Sawara and apple cider, baby corn with crispy fried fish, and other winter seafood delicacies.ย
When I asked Chef Victor what his favorite season of ingredients was, he told us โfall and winter, because they have the weirdest items.โ Weird as they may be, he prepared them to perfection – half the dishes were items Iโd never heard of, and Iโm a sushi aficionado. Host Ko told us they aim to โtake your palate on an adventure youโve never been on before.โ This delectable adventure featured a codfish sperm sac (winter only), crispy fried Amadai (tilefish) with its scales (dubbed by Chef Victor as natural fish and chips), a pickled fish similar to the herring popular in northern Europe, and barracuda.ย
.ย ย 
In addition to the sushi tasting, each menu option includes a handroll, the best miso soup youโve ever tried, bruleed tamago, and a dessert (the current one is black sesame and ginger ice cream – a scoop of each). Finishing off the meal with these comforting plates was the perfect way to wind down from the experiential tasting. We also highly recommend the restaurantโs singular cocktail: a yuzu and violet syrup enhanced sake. Iโd come back for this item alone; clearly the team at Kintsugi has the expertise to open a successful bar, if they wanted!
Dining at Kinstugi Omakase NYC is an experience that canโt be missed if youโre a foodie in this city. Their 10-person dining room, carefully designed by creative partners Ashe Yeung and Tim Madrid, feels intimate and sophisticated. But definitely not stuffy – Chef Victorโs lighthearted jokes and sarcastic commentary make you instantly comfortable with him, and we enjoyed hearing his descriptions of his craft while watching him expertly assemble each mouthwatering bite. We canโt wait to come back. Book your reservation at Kintsugi here ASAP!
The event happens September 15-16 so get your tickets now
Earlier this year, we got to check out Plan Do Seeโs famous Bubusan and Azabu New York. On Saturday, we went back to Azabu for their premier dining experience. The bottom level of the restaurant boasts a world-class Omakase experience: The Den. Nestled into a quiet street in Hudson Square, the New York location of Azabu Sushi draws inspiration from its wildly successful Miami counterpart while bringing in elements of New York charm.ย
It boasts a new name, new menu, and new space: Azabu New York aims to transport guests to Tokyoโs Azabu neighborhood, known today for its laid-back, chic vibe but originally as a hub for merchants and traders.ย
The interior of Azabu New Yorkโs space is inspired by Buddhist and Shinto aesthetic qualities, with calming, simple decor, a hidden sliding-door entrance, and Noguchi lamps. Architect Ian Bentley of NOISE was the creative mind behind the new design. The Den emulates Buddhist design and Azabu captures Shinto elements, with its soft blonde wood counters and touches of cobalt blue.ย
We stopped by their happy hour launch a few months ago to sample some cocktails and excellently crafted nigiri, and learn more about the revamped Azabuโs mission. Sake, white wine, and red wine were served in beautifully designed cups as guests attending the launch settled into the clean, cozy space. We loved that happy hour, and were highly anticipating the opening of The Den, their second concept location of the Michelin-starred omakase speakeasy inside Azabu Miami Beach.
Our meal at The Den was an expertly crafted experience, led by Chef Toshihide Terado, who has over 20 years of culinary experience across the globe. The meal consisted of a series of appetizers, a toro tasting, chefโs choice seasonal nigiri, and finished off with miso soup and dessert. We started off with a carafe of Suijin Junmai sake, which was served in ornamental aluminum cups designed to conduct and maintain the temperature of the drink. It was the refreshing palate cleanser I craved and kept reaching for throughout the meal.
The few courses were a delish spread of crab salad, a mackerel preparation, squid and mantis shrimp. Each was bursting with flavor, both sweet and savory, and watching the careful creation of each dish took eating it to the next level. The nigiri portion of the Omakase began with a toro tasting: Akami (lean tuna), Chu-toro (medium fatty tuna), O-toro (fatty tuna) came out prepared with real wasabi, soy sauce, and sudachi (japanese lime). We had about 4 more pieces of nigiri which all blew me away, but my favorite was the Sanma which is also a type of mackerel. We wrapped up the meal with my favorite course of the night: uni rice topped with salmon roe and more firm uni. Decadent, creamy, and briny, this dish combined two of my favorite seafood items into one delicious flavor profile carried by the rice. After those amazing courses, we had some light and fluffy japanese omlette, comforting miso soup, and finished off the meal with the most juicy melon Iโve ever had.ย
Eating at The Den is an experience that treats all the senses, and itโs clear to see why the original Miami location earned a Michelin star. I loved all the dishes and the Chefโs explanations, and canโt wait to try more of Azabu New Yorkโs offerings.