Kintsugi Omakase NYC, located on the fringes of SoHo, Tribeca and Hudson Square, creates an intimate 10-seat omakase experience that locals and visitors in a relaxed and understated setting. Under the direction of New York-based creative partners Ashe Yeung, a designer, and Tim Madrid, an Art Director, newly appointed Executive Chef Victor Chen (formerly of New York Sushi Ko) encompasses the name “kintsugi”—the Japanese art of putting broken pottery pieces back together with gold to embrace imperfection. Chef Chen facilitates this by removing much of the rigidity found in many omakase sushi experiences, and instead creating a refined yet laidback experience that focuses on care and passion.
Kintsugi is the perfect omakase destination for a date night, solo dining or catching up with old friends or family.
The Menu at Kintsugi
Edomae Style sushi is served at Kintsugi. Edomae (Edo is the old name for Tokyo and Mae literally means “in front,” as in waterfront) is a style of sushi that was invented in Tokyo about 200 years ago. Kintsugi applies the Edo-style sushi techniques of marination, aging, and smoking to bring out the umami flavors from seafood sourced all around the world.
Kintsugi’s intimate sushi counter seats 10 and serves three tiers of premium omakase which include seasonal appetizers and sushi:
- The Grand Street Classic, 10-courses
- The Soho Experience, 13-courses
- The Kintsugi Omakase, 16-courses
All tastings also include a sushi chef’s choice of handroll, gourmet miso soup, tamago, and seasonal dessert.
Regardless of the chosen experience, Chef Chen always includes his imaginative starters with exciting flavor combinations. He lightly smokes Spanish Mackerel and serves it with grated green apple, representing “the Big Apple.” He tops Ankimo, monkfish liver, with a piece of Narazuke (melon pickled in sake lees). His signature Amadai, tilefish with crispy scales, comes with baby corn and shishito pepper, remaining a constant on the menu.
The nigiri progression may feature selections such as: Seabream sourced from Greece; Toro Sarawa, the winter season Spanish Mackerel, that fishermen branded “Toro” to emphasize the extreme fat content; Keiji baby Salmon; and Nodoguro, blackthroat seaperch that is often referred to as the “Wagyu of the sea”.
Chef Chen’s signature Smoked Uni Nigiri, a blend of four uni varieties lightly smoked and served draped over rice wrapped in nori, is served nightly in each omakase tier.
After the nigiri portion of the meal, Chef Chen presents his signature Grilled Black Cod served over soy-cured egg yolk rice donburi. He crafts a handroll filled with tuna tartare, minced tuna, and scallop. Additionally, he offers Unagi, freshwater eel sourced from Maine, which is delivered live to the restaurant and filleted on-site.
The chef rotates seasonal desserts, focusing on Tamago, which they lightly sugar and torch for guests to enjoy warm.
The restaurant offers a broad selection of ice cream imported from Japan, including traditional flavors like Hojicha and Black Sesame.
“At Kintsugi Omakase NYC, we are committed to continuous improvement and innovation, with a relentless focus on delivering an exceptional culinary experience to our customers,” says Co-owner, Ashe Yeung. “Our establishment uniquely intertwines traditional Japanese craftsmanship with contemporary elements, featuring an exquisite fusion of Kintsugi pottery artistry, masterful sushi crafting, the traditional use of tenugui, and the vibrant essence of contemporary Japanese street art. This harmonious blend creates a singular, unparalleled dining experience, immersing our guests in a world where tradition meets modernity.”
Sake pairings are available for each omakase experience. The beverage menu also features a selection of Japanese spirits, including a selection of rare Japanese whisky and gin, as well as Japanese beer and wine.
Hours & Additional Information
Kintsugi Omakase NYC is open Monday-Sunday from 6-11pm. Closed on Wednesdays. Advanced reservations are highly recommended.
Guests receive non-reserved seating on a first-come, first-served basis. Also, please note that all reservations require deposits. The restaurant will return deposits once guests pay the full bill.