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KOSAKA is located on a charming Greenwich Village street, bringing the serenity and allure of a Tokyo sushi restaurant to Manhattan. KOSAKA provides a unique combination of extraordinary food and an elegant appearance which fully embodies the Japanese Edomae Style. As a Michelin star chef for the past fifteen consecutive years, chef Yoshihiko Kousaka is also a traditionalist in his preparation of sushi. He focuses on the seasonal assortment of exotic fishes flown in daily from Japan and sourced locally and he changes his offerings daily based on what is available at the fish market, both domestically and internationally.
Sushi bar offering a high-end, multicourse “chef’s choice” menu in a simple 18-seat space.
Address and Contact Information
Address: 220 W 13th St, New York, NY 10011
Phone: (212) 727-1709
Website: http://kosakanyc.com/
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Reviews
Ethan Fixell
Everything is fantastic: the food, the service and the sake. Some of the freshest and most delicious sushi I had this year. Really appreciated the warm service as well. I would gladly return if it just wasn’t so darn expensive. There are other omakase restaurants in New York City that now offer a similar experience at a much lower price point (easily half of what Kosaka charges). Plus, you must pay up front when you make the reservation. Additionally, it’s worth mentioning that this is a very small client restaurant. Not good for loud/large celebrations. Totally fine by me — but just worth mentioning.
… moreChristian Morales
While the presence of high-quality sushi, particularly Omakase, is widespread in New York City today, Kosaka distinguishes itself through several key attributes. The restaurant’s fundamental mastery of flavor profiles and technical execution is exceptional. This is complemented by an impeccable service standard, meticulous attention to detail, and a deliberate focus on optimizing the customer’s overall experience throughout the meal. Though the cost is commensurate with its status—as is expected of a Michelin-starred sushi establishment—dining at Kosaka represents a truly worthwhile experience. Furthermore, the opportunity to attend the occasional private events hosted here adds another layer of unique value. Sincere appreciation is extended to the entire staff for a magnificent evening
… moreRose Brutkiewicz
Very cozy omakase in the west village! Liked every dish except for the egg soup — it tasted like egg mixed with water.
Served did a great job of explaining every course. Left feeling full but not stuffed (although I was hungry a few hours later).
Great omakase spot but for the price, I think you could find better value.
… moreServed did a great job of explaining every course. Left feeling full but not stuffed (although I was hungry a few hours later).
Great omakase spot but for the price, I think you could find better value.
Linh Clark
I don’t usually eat raw fish. But my partner convinced me to try it out. And surprisingly they are so tasty. They don’t smell fishy at all. Service was attentive and the space is cozy. Would highly recommended!
… morePatrick K
I eat omakase a lot and I’m really starting to believe that it’s not necessary to pay over 300 in nyc because of the options available. Although Kosaka comes in just u see 300 its a good use case. Can one sushiya be 3x better than the avg 100 option available? Possible, but it’s really difficult. Is that o-toro nigiri 3x better than any other place? Unlikely. Kosaka is a Michelin star sushiya with a very experienced chef soma steering the ship. What sets it apart: the appetizers, some creative dishes (the one with monk liver was amazing) and the service which was fine dining level and expected with a 1 star rating. The space is also very chic with dramatic lighting and a gorgeous sushi counter bar. So a very satisfying experience with excellent food quality but 3x better than your standard $100 options? Well, that’s up to you but I’d probably choose a cheaper spot and put t at extra money toward a better bottle of wine or sake. Verdict: will not return based on value only.
… moreLouise DeMartin
I love it here!!! We did the sushi omakase and the sake tasting. The sake tasting was so cool and they explained each one and even gave us a print out of each sake and their descriptions. The sakes also came in the most beautiful cups I’ve ever seen! The service here was better than anything I’ve experienced in a long time if ever. Highly recommend trying this place – fun for a special occasion!
… moreAnnabel Kim
Kosaka was the best omakase restaurant in NYC I have tried
Not only chef Yosi was great, the staff was very professional and attentive.
Food was amazing from the dishes that come out before the sushi pieces to all the sushi pieces
Lived the whole experience
… moreNot only chef Yosi was great, the staff was very professional and attentive.
Food was amazing from the dishes that come out before the sushi pieces to all the sushi pieces
Lived the whole experience
JunQi Zhai
Had a great counter-space omakase experience at Kosaka. The interior was dark and cozy, with a good blend of modern and traditional aesthetics. Service was wonderful and everyone was attentive and kind. The ingredients and fish were super fresh, with the toro, scallop, and uni being standouts. The seared salmon was a surprise hit; super soft and buttery, but with a strong smoky aroma. The reason I’m only giving 4 stars is that for a 14 course omakase, it is 1) very overpriced especially given that uni isn’t even part of the main set and had to be ordered separately (at $45/piece), and 2) pacing felt rushed and service only lasted 1.5hrs when other similar omakase establishments average closer to 2.5hrs. The quality is there, but the value may not be up to par. Having said that, I still had a great time and was a delicious meal!
… moreSamantha D’Avella
I came here on a Friday night with reservations at the chef’s table. There is no obvious sign outside the restaurant but we found it nonetheless. Although we showed up about 10 minutes early, our seats were ready and waiting for us.
The service started fairly quickly. We enjoyed a citrusey sake. I highly recommend it and could have had several glasses. The time between each plate was perfectly timed. I enjoyed watching the talented chef’s work their magic. They even took the time to explain where each piece came from. The wait staff was attentive and ready to help when necessary. Although the food was top notch, I would say that the service is what made the night for us.
Would highly recommend and am looking forward to returning next time I am in NYC.
… moreThe service started fairly quickly. We enjoyed a citrusey sake. I highly recommend it and could have had several glasses. The time between each plate was perfectly timed. I enjoyed watching the talented chef’s work their magic. They even took the time to explain where each piece came from. The wait staff was attentive and ready to help when necessary. Although the food was top notch, I would say that the service is what made the night for us.
Would highly recommend and am looking forward to returning next time I am in NYC.
Scott Goodson
At Kosaka, the sushi chefs perform with theatrical intensity – precision cuts, sudden commentary, silence. Drama disguised as dinner under the spotlight.
Most of what arrives is truly sublime. Tuna, sea bream, uni rendered with that Japanese attention where technique disappears and only essence remains. But some pieces put on the brakes mid-melody. An exotic fish whose charms elude me, textures that don’t quite sing. Lovers of the more adventurous fish will find these delightful too. I found them instructive about my own limitations.
The curious thing: I’ve returned numerous times. And yet no flicker of recognition from the staff. No subtle nod acknowledging previous omakase journeys undertaken together.
Strange, for an establishment built on the intimacy of the sushi counter, where chef and diner presumably share something beyond transaction. Perhaps I haven’t crossed whatever invisible threshold grants you a place in their mental registry.
The fish, when it’s good, remains extraordinary. But I attend now as I would any performance: appreciative, observant, and anonymous.
… moreMost of what arrives is truly sublime. Tuna, sea bream, uni rendered with that Japanese attention where technique disappears and only essence remains. But some pieces put on the brakes mid-melody. An exotic fish whose charms elude me, textures that don’t quite sing. Lovers of the more adventurous fish will find these delightful too. I found them instructive about my own limitations.
The curious thing: I’ve returned numerous times. And yet no flicker of recognition from the staff. No subtle nod acknowledging previous omakase journeys undertaken together.
Strange, for an establishment built on the intimacy of the sushi counter, where chef and diner presumably share something beyond transaction. Perhaps I haven’t crossed whatever invisible threshold grants you a place in their mental registry.
The fish, when it’s good, remains extraordinary. But I attend now as I would any performance: appreciative, observant, and anonymous.