Press
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.
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.
At this Lower East Side omakase restaurant from chefs Mark Garcia and Evan Zagha, the menu includes a dozen pieces of nigiri and four plates for $160. Eleven of the eatery's 26 seats are reserved for those who want cocktails and bites, and don't want to order off the full menu.
