Akashi

This elegant new omakase spot is located down a flight of stairs in the West Village. Chef Yoichi Akashi, a veteran of Sushi Nakazawa and Sushi Yasuda, is the guy behind the counter at this 500-square-foot space. (Even subterranean West Village real estate is precious: At Hudson Yards, Thomas Keller’s dining room will be 32 times as big.) Akashi’s owner Emil Stefkov converted a minute jazz bar into this luxe spot, where around 20 courses cost more than $200.

“To achieve the calmness for the experience we desired, we needed a secluded place. Most high-end Japanese places prefer that. The space, on a quiet West Village corner, was perfect,” he says.

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