Perched along the Brooklyn Bridge Park waterfront, Kiwami offers the kind of omakase experience that feels elevated and intimate, but still casual enough to feel welcoming.
The restaurant’s minimalist sushi counter puts you face-to-face with the chef, creating an atmosphere where every detail, from the knife work to the presentation, becomes part of the meal itself. The warm wood interiors and simplistic aesthetic make Kiwami feel worlds away from the bustling streets outside. In fact, the day we stopped by, a torrential downpour pounded the pavement outside (the first of the summer), yet we barely noticed due to the bubble of serenity Kiwami’s interior creates. Yes, Kiwami is a luxury dining experience, but its relaxed atmosphere allows guests to focus on what they’re really there for: exceptional sushi.
Soft, warm wooden interior (By Kiwami)
Our 14-course tasting began with a trio of appetizers that beautifully set the tone for the evening. A delicate Kinmedai (golden eye snapper) paired with seaweed showcased the clean, pristine flavors that would define much of the meal. The Amadai with Hokkaido Kegani was unlike anything we’d had before. Crispy charcoal-grilled tilefish scales provided an unexpected crunch, while the sweet, delicate broth and hairy crab brought depth. Our favorite appetizer course was a BBQ eel topped with foie gras: a unique, buttery combination that offered some richness before getting into the clean, fresh fish courses.
The nigiri portion of the meal highlighted a carefully curated selection of seafood sourced from around the world. Kiwami excels in showcasing the distinct character of each fish. Several courses stood out among an already impressive lineup. The Hokkaido Uni (sea urchin) practically melted on the tongue, and their portions were generous. The Chutoro (medium fatty tuna) offered exactly the luxurious texture omakase frequenters hope for, and even the Hotate (scallop), sometimes texturally confusing, was fresh and naturally sweet.
Kisu Nigiri (By Kiwami)
One of the most memorable bites of the evening came at the end of the savory portion: a Negi Toro hand roll filled with minced fatty tuna, scallions, and oshinko. The contrast between the rich tuna and crisp pickled vegetables created a satisfying finish to the savory courses.
Dessert arrived in the form of a lava cheesecake. We’re suckers for a good cheesecake, and this one was torched to a velvety, melting texture that closed out the meal perfectly. Every course Kiwami served felt intentional. Brooklyn Heights’s dining scene is constantly, but Kiwami has already established itself as a standout destination for omakase. Between the pristine seafood, thoughtful pacing, and stunning waterfront location, it’s a restaurant well worth adding to your reservation list – we’re already planning our next trip to try their a la carte offerings!
Kiwami’s Chef demonstrates knife technique and displays fish quality (By Kiwami)
