Kosaka
Japanese Sushi · New York · Michelin One Star · Chef Yoshihiko Kousaka
One-Michelin-star Japanese omakase in West Village (2024 Guide). Omakase-only dining. Menu includes seasonal otsumami (small plates), sashimi, 12 pieces of nigiri sushi (including hand roll), soup, and dessert. Sushi bar (12-seat L-shaped counter) $250-275, Table seating (separate room) $225-250. Edomae-style sushi prepared by Chef Masatomo Soma (current head chef) and founder Chef Yoshihiko Kousaka (Michelin-starred for 10+ years). Fresh fish flown in daily from Japan's Tsukiji Market, plus local sourcing. Signature: toro scallion hand roll with pickled radish, sea eel from Nagasaki, scallops from Hokkaido, kinmedai (golden eye snapper) from Chiba. Slightly warm rice, minimally embellished fish with subtle surprises (shiso leaf, yuzu kosho). Intimate, tranquil, classic Japanese design with soft piano music. Reservations via Tock or phone, credit card required. 48-hour advance cancellation notice required or $150 charge per person. Attentive, personalized pacing at counter (no synchronized service). Casual dress code accepted. Sushi bar recommended over tables (watch chefs prepare each piece, more interaction, +$25 worth it per reviews).
220 W 13th St, New York, NY 10011, New York
- One Michelin Star
Menu
Dishes
- Japanese Sea Bass (250) — Shiso leaf beneath for subtle aromatics
- Bluefin Tuna (250) — Premium tuna nigiri
- Miso Soup (250) — Traditional miso soup
- Toro with Caviar (Add-on) (50) — Bluefin toro tartare with caviar supplement. Source: kosakanyc.com
- Firefly Squid (250) — Seasonal delicacy from Japan
- Kinmedai (250) — Golden eye snapper from Chiba with yuzu koshō
- Giant Clam (250) — Rare preparation
- Seasonal Sashimi (250) — Daily-selected raw fish course
- Hokkaido Uni Platter — Premium sea urchin from Hokkaido. Source: kosakanyc.com
- Nagasaki Sea Eel — Anago from Nagasaki. Source: kosakanyc.com
Wines
- Kubota Manju Sake (28) — Premium Niigata sake. Source: kosakanyc.com
- Dassai 50 Junmai Daiginjo • Glass (32) — Premium sake from Yamaguchi
Tasting Menu
- Omakase (Sushi Bar) (265) — 12-seat L-shaped counter. Seasonal otsumami (small plates), sashimi, 12 pieces of nigiri sushi (including toro scallion hand roll with pickled radish), soup, dessert. Edomae-style. Fresh fish daily from Tsukiji Market Japan. Signature: sea eel from Nagasaki, scallops from Hokkaido, kinmedai from Chiba. Watch chefs prepare each piece. Reservations via Tock or phone.
- Premium Omakase Upgrade (75) — Supplement to include A5 Wagyu and seasonal truffle
- Omakase (Table Seating) (238) — Separate room table seating. Same menu as sushi bar: seasonal otsumami, sashimi, 12 pieces nigiri, soup, dessert.
- Table Omakase (270)
- Sushi Bar Omakase (295)
Phone: +1 212-727-1709
Related restaurants
- Award-winning restaurants in New York
- More from chef Yoshihiko Kousaka
- Sushi Nakazawa — New York (1 Michelin stars)
- Sushidokoro Kiraku — Tokyo (1 Michelin stars)
- Noda — New York (1 Michelin stars)
- Hayakawa — atlanta (1 Michelin stars)
- Edomae Sushi Hanabusa — Tokyo (1 Michelin stars)