Osakana

Yuji Haraguchi has been a New York fish wholesaler since 2007, before opening his small but acclaimed Japanese restaurant, Okonomi, in 2014. Disappointed with the quality of fish he saw from other suppliers, the chef took matters into his own hands—by opening a fish market of his own. Fresh catches are served as sliced sashimi, Japanese prepared fish (miso-marinated, kobujime-cured) or whole offerings (by request) to cook at home (availability is seasonal, but recent options include bluefish, king mackerel and porgy). Diners can also expect shoyu ramen, rice bowls, fresh Sun noodles and a kotsu broth made with tuna bones for takeaway. Inside the market—decorated with marble countertops and antique Japanese furniture—the kitchen doubles as a classroom, where demos and classes are taught almost every day, educating home cooks on all things fish.