At Kissaki, Chef Mark Garcia brings his quirky and unconventional spin on sushi to lunch with dishes like the bluefin tuna with caviar, yuzu zest, and plum soy sauce; Buri, a type of Japanese yellowtail, served with soy sauce and pepper-infused butter; and broiled Kinmedai, a bright-red fish, served with a crispy, honey-infused radish garnish. Kissaki’s lunch menu features three sets: a $55, $85, and $125 option, each served with miso soup, nigiri, and a hand roll. Lunch service runs from 12 p.m. to 3 p.m., Tuesdays through Saturdays.
A sushi omakase restaurant is moving into the former Amato Opera House space. The fish and rice experts behind the menu are Mark Garcia, who was at Gaijin in Astoria, Queens, and Evan Zagha, who was at Brushstroke. Mr. Garcia will be doing the sushi, and Mr. Zagha will be in charge of the composed plates that will be part of a 16-dish tasting ($160). The restaurant will seat 26.nytimes.com
Kissaki — the anticipated new omakase restaurant from the popular chef behind former Astoria sushi bar Gaijin — opens today on the Lower East Side, at 319 Bowery, between First and Second Streets. Mark Garcia brings his quirky and unusual takes on sushi to his new restaurant in dishes like the bluefin tuna with caviar, yuzu zest, and plum soy sauce; Buri, a type of Japanese yellowtail, served with soy sauce and pepper-infused butter; and broiled Kinmedai, a bright-red fish, served with a crispy, honey-infused radish garnish. “I really want customers to come in here and have fun and have a laugh,” says Garcia. “I hope that comes across through my conversations with them.”ny.eater.com
Nestled in Lower East Side Manhattan, Kissaki is a recent addition to New York’s food scene. With a minimalistic sushi bar, the restaurant is home to traditional Japanese cuisine, particularly with its omakase dining experience which means guests pretty much leave themselves, and their meal, in the hands of the chef who artistically pulls it together in front of them. Alongside omakase, the restaurant also uses the kaiseki cooking method which is dedicated to harmony between the seasons and the food we eat. As a result, the menu focuses on all things fresh, local and seasonal and has featured the likes of fried eggplant and squash soup. The chefs also accommodate dietary restrictions, but fyi: the menus here do contain food allergens found in raw fish, shellfish, wheat, soy, diary, peanuts, tree nuts and eggs.