The craft in motion
From the first cut to the final flame.
Sixteen seconds at the counter, in the order the evening unfolds.
The show
A table that is also a stage.
A light goes on and the omakase begins: the first cut, nigiri shaped by hand, a little fire to finish. Each piece is made a few feet from you and handed across the moment it is ready.
Illustrative images.
Preparation
The work begins long before the first course.
Ingredients
What the season brings.
Six classic omakase ingredients, seen from as close as a seat at the counter.
Illustrative images, not a menu. Menus and ingredients change with season, availability and the chef's selection.
Bluefin tuna本鮪 
Sea urchin雲丹 
Fresh wasabi山葵 
Sushi riceシャリ 
Salmonサーモン 
Yuzu and shiso柚子・紫蘇
From Fukuoka to Manhattan
The chef is the experience.
Chef Hiroji Sawatari's approach begins with Japanese culinary tradition. His background in sushi and kaiseki sets the pace, restraint and precision of the table.
- Born
- Fukuoka, Japan
- Training
- Sushi · Kaiseki
- Table
- Times Square
The room
Through the red gates, to the counter.
For guests who book through this page