An American-styled sushi restaurant highlighting local, sustainable seafood with regionally focused wine lists.

The owners are Jeff Miller and Yoni Lang, formerly chefs at the James Beard Award-winning Uchiko in Austin, Texas. The restaurant, designed by Anna Polonsky, has a large central bar, seating just 10 for a 15- to 18-course tasting menu ($150 including tip). There is also outdoor seating for 20. The natural aesthetic design exemplifies a reinterpretation of traditional Japanese design drawing inspiration from tatami rooms which serve as study, living, or sleeping rooms in Japanese culture. 

The menu emphasizes regionally sourced and sustainable fish, served as part of omakase and a la carte option, with dishes such as albacore sashimi with ponzu, clams in uni butter, shrimp kimchi rolls and spicy lobster rolls. 

Ideal For

Counter dining, sustainable sushi

Signature Dishes

Cucumbers in creme fraiche with homemade mint togarashi; amberjack ceviche with melon, fried shallots and chili-citrus fish sauce; laksa with spicy shrimp-coconut broth served with rice noodles; salmon-avocado roll with fermented fresno chilis and shiso and king crab legs served with sunchoke puree and horseradish.

Signature Drinks

Beverages include small batch, and sustainable wine, cider, and beer, highlighting selections from the team’s hometown regions including New York, Northern California, Texas, and Louisiana. A variety of sake is also available, sourced mostly from Japan, with a few local brewers like Brooklyn Kura and Kato Sake Works.