Meet Soho’s Hautest New Omakase Atelier: Kintsugi

Tucked away on the fringes of SoHo, Tribeca, and Hudson Square is Manhattan’s newest omakase destination – Kintsugi. Understated yet sleek, this sushi restaurant exudes a laid-back energy while consistently delivering an elevated and luxurious dining experience that is built on care and a deep passion for the art of sushi. Creative partners Ashe Young and Tim Madrid, along with Executive Chef Victor Chen (formerly at New York Sushi Ko), have brought the concept of “kintsugi” – the Japanese art of repairing broken pottery with gold to embrace imperfections – full circle with the opening of their latest venture.

Photo Credit: Courtesy of Kintsugi

The intimate sushi counter, resembling a small jewel box, accommodates 10 guests and offers three tiers of premium omakase experiences, each including seasonal appetizers and sushi. The options are as follows: The Kintsugi Omakase, a 16-course service priced at $195; The Soho Experience, a 13-course meal for $155; and The Grand Street Classic, a 10-course offering at $95. All tastings also include a sushi chef’s choice of hand roll, gourmet miso soup, tamago (Japanese omelet), and a seasonal dessert. Chef Victor prepares his sushi in the traditional edomae style, which sets him apart from many other omakase chefs as he does not limit himself to using solely Japanese ingredients. Thanks to Kintsugi’s longstanding relationships with local fishmongers, exceptionally fresh locally-sourced fish are available, providing a wide selection.

Photo Credit: Courtesy of Kintsugi

Each course at Kintsugi is a journey of imaginative starts and exciting flavor combinations. For instance, the Spanish Mackerel arrives lightly smoked and is served with grated green apple as a nod to “the Big Apple.” The Ankimo, a monkfish liver, is complemented by a piece of Narazuke (melon pickled in sake lees), while the chef’s signature Amadai features tilefish with crispy scales, accompanied by baby corn and shishito pepper, which remains a constant throughout the seasons.

The nigiri progression is a highlight, showcasing delicious fish, including Seabream sourced from Greece, Toro Sarawa, winter-season Spanish Mackerel, Otoro sourced from Boston, Keiji baby Salmon, Akami-zuke, and the chef’s signature Smoked Uni Nigiri, a blend of four uni varieties lightly smoked and served draped over rice wrapped in nori. All of these offerings are prepared to be enjoyed within each omakase tier. Following the nigiri portion of the meal, diners are treated to Chef Victor’s signature Grilled Black Cod with soy-cured egg yolk rice donburi, a hand roll with tuna tartare and minced tuna and scallops, and lastly, the Unagi, a freshwater eel sourced from Maine and filleted in-house. Seasonal desserts, with an emphasis on Tamago (lightly sugared and torched for a warm finish), rotate to delight guests.

Photo Credit: Courtesy of KintsugiPhoto Credit: Courtesy of Kintsugi

Kintsugi’s beverage program, meticulously crafted by Partner Ashe Yeung, features a sake program that highlights rotating seasonal selections, with sake pairings available for each omakase experience. The restaurant also offers a selection of featured Japanese spirits, including rare Japanese whisky and gin, as well as Japanese beer and wine. The dining room centers around a natural wood 10-seat counter framed by dark charcoal walls, and a soothing light filters through Japanese wooden slats, creating a relaxing and calming ambiance. Each course is presented in collaboration with EM Ceramics and Spark Bird Studio, which have created an exclusive line of hand-crafted, gold-fused dinnerware for Kintsugi.

Kintsugi is now open for guests at 28 Grand Street New York, NY 10013.