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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.

KOSAKA offers sushi bar omakase for $250 per person and table omakase for $225 per person.

TEAM

HEAD CHEF YOSHIHIKO KOUSAKA

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.

CHEF SHINICHI INOUE

Shinichi Inoue trained in Japan as a sushi chef for 20 years in downtown Tokyo before he moved to New York for his next journey. Chef Inoue dedicated his entire life to the art of sushi.

He worked at KOSAKA at The Surf Club at Surfside, Florida as a head chef from 2020 to 2022, and he is anticipating his named restaurant “INOSHIN” opening in October 2024. INOSHIN will be located in the newly constructed residential Seaway at Surf Club Residences in Surfside, Florida.

FILM

PRESS

One MICHELIN Star: High quality cooking, worth a stop!

Chef Yoshihiko Kousaka is in control of this beloved sushiya, which offers a stellar omakase in an elegant setting. The dining room flaunts a classic Japanese sensibility—outfitted with a counter for 12, a few tables, soft piano music, as well as an attentive staff that enhance the overall experience.

Some counters like to keep everyone in sync, but Chef Kousaka is more flexible. It is certainly a rigorous balancing act, but he moves with confidence and skill. Fish is minimally embellished, relying instead on original sourcing and impeccable technique. Highlights include everything from red snapper and Japanese sea bass to wild winter yellowtail and firefly squid. Supplemental items, like king crab and ankimo, are also available and can augment your meal.

CONTACT

220 W 13th St, New York, NY 10011

info@kosakanyc.com

(212) 727-1709

Instagram: @kosaka_nyc