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Akashi

Restaurants, Japanese
 (Photograph: Brent Herrig)
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Photograph: Brent HerrigKohada at Akashi
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Photograph: Brent HerrigMurasaki uni at Akashi
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Photograph: Brent HerrigMackerel at Akashi
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Photograph: Brent HerrigMiyazaki beef at Akashi
 (Photograph: Brent Herrig)
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Photograph: Brent HerrigTamagi at Akashi
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Photograph: Brent HerrigAkashi
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Photograph: Brent HerrigAkashi

Time Out says

Friendly warning! We're working hard to be accurate. But these are unusual times, so please check that venues remain open.

Yoichi Akashi is pretty comfortable behind a sushi counter. His 25 years as a sushi chef include stints at acclaimed raw-fish temples like Sushi Yasuda and Sushi Nakazawa. For his eponymous solo debut, the chef is turning out a kappo-style omakase—kappo means, literally, “to cut, boil, stew and fry”—to a 10-seat hinoki-topped counter and an eight-seat dining room decorated with floor-to-ceiling bamboo surfaces and a century-old stone accent wall. The daily-changing lineup, around 20 dishes, may include plates like broiled Sicilian eggplant with white miso, murasaki uni with soy-marinated salmon roe, and Miyazaki beef with seaweed salt and cucumber. Beverage director Melissa Avis and former 15 East sommelier Hiromi Kiyama complement the omakase with a wine list spanning New York to New Zealand, as well as sake available both chilled and warmed, like a plum variety from Nanbu Bijin. 

Posted:

Details

Address: 14 Christopher St
New York
10014
Cross street: at Gay St
Price: Omakase: $200
Contact:
Opening hours: Mon–Sat 5:30pm–midnight
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