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Address and Contact Information
Address: 620-622 E 6th St, New York, NY 10009
Website: https://www.barmiller.com/
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Reservations: opentable.com
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Bar Miller
Bar Miller. Open Menu Close Menu. Home · About · Eat · Drink · Gift Cards · FAQs · Contact Us. RESERVATIONS. 620 E 6th St New York, NY 10009. Contact Us.
Bar Miller – New York – a MICHELIN Guide Restaurant
This diminutive counter with just a handful of seats favors personality over minimalism, with bold colors, custom ceramics and an unmistakably relaxed …
Bar Miller Restaurant – New York, NY | OpenTable
Nestled in an intimate space in the East Village, Bar Miller is the showcase omakase restaurant from the sushi concept Rosella. Just a few blocks away, …
Reviews
Andy Hsu
One of the best and most unique omakase experiences in the city! We absolutely love Rosella so we really wanted to try Bar Miller. Jeff and James are incredible. Such a friendly and cozy experience. Everything’s locally sourced, and as far as I know, they’re the only ones doing that in the omakase/sushi space. But as far as the fish, it tastes as good as anything flown in from Japan; you’d never guess the fish are all sourced from the east coast. Can’t wait to come back!
… moreTyler A.
My wife and I had a wonderfully memorable night at Bar Miller with Chef James and TJ as our host/server. Have never felt more welcome at an upscale place. Great food, service, ambiance, playlist, and people. Definitely recommend if you’re in the area craving something unique!
… moreChris Curry
We had a birthday dinner here and it was incredible. Not only the food but the service was exceptional. The flavor pairings were perfect. The list of what they served is below with some notes. I would highly recommend this place. The host was so friendly and knowledgeable. He guided us to a Sake that paired well with the food. There is a pairing where they give you different Sake and wine through the meal. He genuinely wanted to help us find what we liked.
Oyster strawberry
Arctic char sashimi. Strawberries
Little clams chowder. Roasted and crispy sun chokes. Gouda clams. Like razor clams. Little salty. But not tooo much. So good. Clams not chewy.
Stripped bass ceviche. Wine lemon grass sauce. So light and citrus taste. Vibrant
Pickled strawberries to cleans palate between sushi
Sushi:
Porgy
Trout from Hudson valley. Smoke applewood
Spanish mackerel from North Carolina
Bluefin tuna from North Carolina
Fatty cut of same tuna taste comparison is really interesting
Amberjack from California . Sunflower seeds. Citrus taste
Torch seared main uni. Which is Urchin. If you haven’t had it’s worth trying
South Carolina shrimp. Crispy shallots shrimp chili oil. This is not too spicy
Main mussels poached glazed in it’s own cooking juice
Tuna tartar. Chip made from fish. Chip is salty and pairs well with the tuna. In roe.
Chowanmushi sable fish
Toasted barley ice cream with caviar. Crazy good combination.
If you found this helpful follow me. I don’t give many 5* because I reserve that for the very best in food, service and experience. I try to be quick to the most important stuff, the food. Then add notes about the rest. Enjoy!
… moreOyster strawberry
Arctic char sashimi. Strawberries
Little clams chowder. Roasted and crispy sun chokes. Gouda clams. Like razor clams. Little salty. But not tooo much. So good. Clams not chewy.
Stripped bass ceviche. Wine lemon grass sauce. So light and citrus taste. Vibrant
Pickled strawberries to cleans palate between sushi
Sushi:
Porgy
Trout from Hudson valley. Smoke applewood
Spanish mackerel from North Carolina
Bluefin tuna from North Carolina
Fatty cut of same tuna taste comparison is really interesting
Amberjack from California . Sunflower seeds. Citrus taste
Torch seared main uni. Which is Urchin. If you haven’t had it’s worth trying
South Carolina shrimp. Crispy shallots shrimp chili oil. This is not too spicy
Main mussels poached glazed in it’s own cooking juice
Tuna tartar. Chip made from fish. Chip is salty and pairs well with the tuna. In roe.
Chowanmushi sable fish
Toasted barley ice cream with caviar. Crazy good combination.
If you found this helpful follow me. I don’t give many 5* because I reserve that for the very best in food, service and experience. I try to be quick to the most important stuff, the food. Then add notes about the rest. Enjoy!
Indie
The most amazing experience!
Every dish was a flavor explosion – my taste buds were on cloud nine.
The wine and sake pairings were spot-on, like they knew exactly what my palate needed with each bite!
Gorgeous interior, intimate space and the service from Baxter our waiter and James the phenomenal chef were fantastic. If you’re looking for a memorable dining adventure you won’t be disappointed!
… moreEvery dish was a flavor explosion – my taste buds were on cloud nine.
The wine and sake pairings were spot-on, like they knew exactly what my palate needed with each bite!
Gorgeous interior, intimate space and the service from Baxter our waiter and James the phenomenal chef were fantastic. If you’re looking for a memorable dining adventure you won’t be disappointed!
Scott Goodson
Smokiness. That is the first word, and it will not be the last.
It enters everything here, the food, which carries dimensions of smokiness the way a good novel carries subtext, present even when you’re not looking for it. The sake, too, recommended by our waiter with the authority of someone who has tasted his way through the list and emerged with an opinion. The sake arrived smoky and sure of itself, in a room that could double as a coffee shop: intimate, unhurried, the kind of place where you might just as easily linger over a pour-over as a piece of nigiri.
But this is not a coffee shop. The food shines brighter than that. Brighter, certainly, than the ornamental donuts one encounters in the lesser establishments of this city, those pastries posed in windows like small frosted lies. Here, everything is meant.
When we entered, the place was full. And yet we did not see a soul we knew. This is the paradox of very small restaurants done very well, eight seats can feel like a packed theater, depending on who is sitting in them. First impression: a very pleasant place to be. The kind of space that welcomes you by not trying too hard to welcome you.
Curiosity is a form of hunger, and I had been hungry.
I was interested, most of all, in the two Texan sushi chefs, forged in the Austin kitchens of Uchi and Uchiko, restaurants that taught a generation of Americans that sushi could be reimagined without being insulted.
They brought that sensibility north, to Alphabet City, and did something no one else in New York had quite done: they made an omakase entirely from American waters. Hudson Valley rice. Connecticut soy sauce. Fish from Montauk. The passport, for once, stays in the drawer.
And on and on. That is the quality of Bar Miller, the “on and on” of it. Each course arrives and you think yes, and? and the answer is always yes, and this. Smoked uni in chawanmushi. The nigiri unfolds like a conversation between two people who have known each other long enough to be honest. Some pieces are quiet. Some assert themselves.
The Michelin people, who understand stars better than they understand magic, have given Bar Miller one. It is a place that earns its star the way the best places do, not by reaching for it, but by being so completely itself that the star simply arrives, like a guest who has heard good things and wanted to see for himself.
… moreIt enters everything here, the food, which carries dimensions of smokiness the way a good novel carries subtext, present even when you’re not looking for it. The sake, too, recommended by our waiter with the authority of someone who has tasted his way through the list and emerged with an opinion. The sake arrived smoky and sure of itself, in a room that could double as a coffee shop: intimate, unhurried, the kind of place where you might just as easily linger over a pour-over as a piece of nigiri.
But this is not a coffee shop. The food shines brighter than that. Brighter, certainly, than the ornamental donuts one encounters in the lesser establishments of this city, those pastries posed in windows like small frosted lies. Here, everything is meant.
When we entered, the place was full. And yet we did not see a soul we knew. This is the paradox of very small restaurants done very well, eight seats can feel like a packed theater, depending on who is sitting in them. First impression: a very pleasant place to be. The kind of space that welcomes you by not trying too hard to welcome you.
Curiosity is a form of hunger, and I had been hungry.
I was interested, most of all, in the two Texan sushi chefs, forged in the Austin kitchens of Uchi and Uchiko, restaurants that taught a generation of Americans that sushi could be reimagined without being insulted.
They brought that sensibility north, to Alphabet City, and did something no one else in New York had quite done: they made an omakase entirely from American waters. Hudson Valley rice. Connecticut soy sauce. Fish from Montauk. The passport, for once, stays in the drawer.
And on and on. That is the quality of Bar Miller, the “on and on” of it. Each course arrives and you think yes, and? and the answer is always yes, and this. Smoked uni in chawanmushi. The nigiri unfolds like a conversation between two people who have known each other long enough to be honest. Some pieces are quiet. Some assert themselves.
The Michelin people, who understand stars better than they understand magic, have given Bar Miller one. It is a place that earns its star the way the best places do, not by reaching for it, but by being so completely itself that the star simply arrives, like a guest who has heard good things and wanted to see for himself.
Alice C
What a wonderful experience we had at Bar Miller! This is a meal that pushes the boundaries of what omakase can be, all while maintaining a respect for the environment. The creativity shines through in every dish – we had wagyu from Connecticut, bluefish from Montauk, along with more traditional bites such as raw bass, shrimp and trout, all served (deliciously) on rice sourced locally from New York.
Chef James told us, “Our goal with each bite is to make you forget the previous bite,” and it absolutely worked.
I’ve been to and loved many traditional omakase restaurants in the city – Sushi Nakazawa, Omakase Room by Mitsu. This may be a different experience, but no less phenomenal – intimate, relaxed, and very New York.
P.S. Don’t sleep on the mazemen, which is a menu add-on! It’s not “needed” – the omakase is wonderfully paced and very filling, but we ordered it anyways thinking we could take any leftovers home and ended up eating it all in three minutes.
… moreChef James told us, “Our goal with each bite is to make you forget the previous bite,” and it absolutely worked.
I’ve been to and loved many traditional omakase restaurants in the city – Sushi Nakazawa, Omakase Room by Mitsu. This may be a different experience, but no less phenomenal – intimate, relaxed, and very New York.
P.S. Don’t sleep on the mazemen, which is a menu add-on! It’s not “needed” – the omakase is wonderfully paced and very filling, but we ordered it anyways thinking we could take any leftovers home and ended up eating it all in three minutes.
Stephen Chung
elevated food but extremely cozy. i love how much the team optimizes for local ingredients
some of my favs were the shrimp, mussels, and tartare chip
cant wait to come back!
… moresome of my favs were the shrimp, mussels, and tartare chip
cant wait to come back!
Eric Taylor
It was hard to find the doorway to Bar Miller, but we were warmly welcomed once we found our way in. This omakase experience is like being in someone’s apartment—chatty, conversational, friendly. The food is inventive, with interesting flavor profiles (lots of pickled dishes, fruits, smoked sauces). The fish is top quality. If you have a question, ask the chef and he’ll talk you through, even how the dish came to be. The dessert—barley ice cream with maple and caviar—was perfect. A very sweet way to spend 2 hours!
… moreMATEO MOK
A beautiful experience that unfolded over a couple magical hours. Local, sustainable, deep, complex food, wine, and sake. Every element had a story that the chefs and server were able to detail in depth. Some surprising and delightful moments. Intimate, down-to-earth, unpretentious atmosphere. Beautiful decor, ceramicware, food, and a crisp, thoughtful attention to detail Thank you Baxter and Chefs Jeff and James!
… moreAlex Bonine
Absolutely wonderful! Every dish was delicious, served on beautiful, colorful ceramics at an elegant eight-person sushi bar. The drink pairings were fun and funky, mainly sake but mixing in surprises. Also, this was one of the few sushi tasting menus we left completely full.
… more