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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

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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