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Akashi

  • Restaurants
  • price 3 of 4
  1. Photograph: Brent Herrig
    Photograph: Brent Herrig

    Kohada at Akashi

  2. Photograph: Brent Herrig
    Photograph: Brent Herrig

    Murasaki uni at Akashi

  3. Photograph: Brent Herrig
    Photograph: Brent Herrig

    Mackerel at Akashi

  4. Photograph: Brent Herrig
    Photograph: Brent Herrig

    Miyazaki beef at Akashi

  5. Photograph: Brent Herrig
    Photograph: Brent Herrig

    Tamagi at Akashi

  6. Photograph: Brent Herrig
    Photograph: Brent Herrig

    Akashi

  7. Photograph: Brent Herrig
    Photograph: Brent Herrig

    Akashi

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Time Out Says

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. 

Details

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