Kintsugi, 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 which experience is chosen, Chef Chen always includes some of his imaginative starters with exciting flavor combinations: Spanish Mackeral lightly smoked and served with grated green apple, representing “the Big Apple”; Ankimo, monkfish liver topped with a piece of Narazuke (melon pickled in sake lees); and his signature Amadai, tilefish with crispy scales and accompanied by baby corn and shishito pepper, which remains constant.
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.
The nigiri portion of the meal is followed by Chef Chen’s signature Grilled Black Cod with soy-cured egg yolk rice donburi; a handroll, made with tuna tartare with minced tuna and scallop; and Unagi, freshwater eel that is sourced from Maine, delivered live to the restaurant, and fileted in-house.
Seasonal desserts rotate, with an emphasis on Tamago (pictured below), which is lightly sugared and torched for guests to enjoy warm.
Also offered is a broad selection of ice cream imported from Japan such as traditional Japanese flavors of Hojicha and Black Sesame ice cream.
“At Kintsugi Omakase, 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
Non-reserved seating is done on a first-come-first-serve basis. Also, please note that all reservations require deposits. Deposits will be returned once the full bill is paid in the restaurant.