Experience Omakase

A culinary experience honoring Japanese tradition

Restaurant

At Kissaki we believe in honoring and sharing traditional Japanese cuisine with the world.

Our restaurant is designed to take diners on a culinary expedition through their senses. We welcome you into the warmth of Kissaki for a unique experience at our 16 seat counter. The restaurant roots itself in omakase sushi and kaiseki tradition and bases its dishes in mindful sourcing, seasonality, and quality.

Executive Chef Mark Garcia draws from his rich experience to cultivate a communal counter where everyone feels at home. Our team will uphold the highest standard of service, knowledge, and hospitality.

Bowery & Columbus

Our 16 seat Omakase bar at Bowery creates a borderless dining experience, connecting guests directly with the chefs preparing and curating the tasting experience.

Our Columbus location is open for a 13 of 16-course every day from 5 PM-10 PM, with our last reservation at 9:30 PM. We are open for lunch service Saturday and Sunday from 12 PM-3 PM.

Hamptons

Our Hamptons Omakase bar is open for dining at our counter, as well as our outdoor veranda. Our outside patio is also available for take out seating.

Pickup and Delivery are available from our Hamptons location from 3:30pm to 10pm, 7 days a week, and open for dining at 5pm.

Executive Team
Executive Chef Partner

Mark Garcia

Kissaki is headed by Executive Chef Partner Mark Garcia and Head Chef Tetsu Yagi. This dynamic duo brings over 20+ years of master craftsmanship in the art of Sushi, Sashimi, Nigri, Makimono, and Kaeski. Their love of Japanese cuisine, tradition, and culture can be felt in every meal and piece they create. Chef Mark and Chef Tetsu will teleport guests to a unique and timeless dining experience.

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Head Sushi Chef at Bowery

Tetsu Yagi

Kyoto born Tetsu Yagi was an economics major that dreamed of being a sushi chef, one who could combine a classical Japanese culinary sensibility with that of the modern demands of New York City’s denizens. Yagi’s culinary interests led him to join in the opening of MEGU in 2004, where he developed his style. In 2007, Yagi joined the team of the renowned New York City restaurant NOBU. Yagi’s unyielding devotion to Japanese culture and cuisine led him to return several times to his hometown Kyoto where he explored the intricacies of Kyoto Kaiseki cuisine.

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Assistant Sushi Chef

Andrea Martinez

Kissaki is headed by Executive Chef Partner Mark Garcia and Executive Chef Tetsu Yagi. This dynamic duo brings over 20+ years of master craftsmanship in the art of Sushi, Sashimi, Nigri, Makimono, and Kaeski. Their love of Japanese cuisine, tradition, and culture can be felt in every meal and piece they create. Chef Mark and Chef Tetsu will teleport guests to a unique and timeless dining experience.

Find out more

Executive Team

Kissaki is headed by Executive Chef Partner Mark Garcia and Head Chef Tetsu Yagi. This dynamic duo brings over 20+ years of master craftsmanship in the art of Sushi, Sashimi, Nigri, Makimono, and Kaeski. Their love of Japanese cuisine, tradition, and culture can be felt in every meal and piece they create. Chef Mark and Chef Tetsu will teleport guests to a unique and timeless dining experience.

Find out more