Chef Seki’s pristine, boundary-pushing sushi works brilliantly with the unexpected pairings by Yasuyuki Suzuki, Rick Zouad and Koichi Ishiguro—a Japanese beer from a sake brewery, a Hatzidakis Santorini, a long soju cocktail or a crisp, clear sake. Recently, the team opened seven seats at the bar for a $55 omakase dinner in 45 minutes. If you have more time, head to the Kappa Room for Osaka-style comfort food, or upstairs for a tatami room and plunder the list for Mikulski Burgundies, Prager rieslings and Huet Vouvrays.
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is W&S’s editor at large and covers the wines of the Mediterranean and Central and Eastern Europe for the magazine.
This story appears in the print issue of April 2018.
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