KOSAKA

“Just tremendous. Many of the reviews here and on other sites focus on the atomosphere, and appropriately so. Dining here is serene and it feels very easy to focus on the task at hand — piece after piece of beautiful and mouth wateringly good sushi. I’d say other reviews don’t focus enough on just how consistent, inventive, and straight up delicious the food is here. The fish for each course ranges from perfect “classics” (tuna, toro both excellent) to more uncommon entries like barracuda. Each course is memorable in its own way. I really just can’t rate this place highly enough. It place feels like an obvious step above the vast majority of the awesome-yet-slightly-crowded high end sushi scene in NYC. From the dinner I had it has a clear spot among the absolute greatest omakase in the city, possibly the best I’ve ever had.”

“Everything is fantastic: the food, the service and the sake. Some of the freshest and most delicious sushi I had this year. Really appreciated the warm service as well. I would gladly return if it just wasn't so darn expensive. There are other omakase restaurants in New York City that now offer a similar experience at a much lower price point (easily half of what Kosaka charges). Plus, you must pay up front when you make the reservation. Additionally, it's worth mentioning that this is a very small client restaurant. Not good for loud/large celebrations. Totally fine by me -- but just worth mentioning.”

“While the presence of high-quality sushi, particularly Omakase, is widespread in New York City today, Kosaka distinguishes itself through several key attributes. The restaurant's fundamental mastery of flavor profiles and technical execution is exceptional. This is complemented by an impeccable service standard, meticulous attention to detail, and a deliberate focus on optimizing the customer's overall experience throughout the meal. Though the cost is commensurate with its status—as is expected of a Michelin-starred sushi establishment—dining at Kosaka represents a truly worthwhile experience. Furthermore, the opportunity to attend the occasional private events hosted here adds another layer of unique value. Sincere appreciation is extended to the entire staff for a magnificent evening”

“I don’t usually eat raw fish. But my partner convinced me to try it out. And surprisingly they are so tasty. They don’t smell fishy at all. Service was attentive and the space is cozy. Would highly recommended!”

“I eat omakase a lot and I’m really starting to believe that it’s not necessary to pay over 300 in nyc because of the options available. Although Kosaka comes in just u see 300 its a good use case. Can one sushiya be 3x better than the avg 100 option available? Possible, but it’s really difficult. Is that o-toro nigiri 3x better than any other place? Unlikely. Kosaka is a Michelin star sushiya with a very experienced chef soma steering the ship. What sets it apart: the appetizers, some creative dishes (the one with monk liver was amazing) and the service which was fine dining level and expected with a 1 star rating. The space is also very chic with dramatic lighting and a gorgeous sushi counter bar. So a very satisfying experience with excellent food quality but 3x better than your standard $100 options? Well, that’s up to you but I’d probably choose a cheaper spot and put t at extra money toward a better bottle of wine or sake. Verdict: will not return based on value only.”