The omakase experience - which literally translates to "I'll leave it to you" in Japanese - consists of customers letting a chef choose their order. It is usually experienced at the sushi bar right in front of the chef as he or she prepares and hands off each nigiri in front of you. In light of the COVID-19 pandemic, the team behind Takeshi Sushi and New York Sushi Ko opened a. new outdoor omakase concept in the heart of SoHo with socially distanced outdoor dining otherwise unobtainable on the city sidewalks.
Kintsugi is helmed by Chef John Daley, whose journey into food has led him around the world and back again through many different cuisines and stations in the industry. Daley finally discovered his calling under the mentorship of acclaimed sushi chef Masato Shimizu of Michelin-starred 15 East. From there, he went to train in Tokyo under Shimizu’s mentor, Rikio Kugo of the renowned Sukeroku. While studying in Japan, Daley made deep connections with the fishing community, enabling New York Kintsugi to deliver some of the finest, freshest fish in the world to its guests.
Chef's Special Miso Soup
The Chef's Special Miso Soup is not your typical miso soup. It includes a piece of shrimp head that is filled with oozy, umami goodness, along with big chunks of clams, multi-colored seaweeds, tofu pieces, and more. The broth is extremely hearty and savory, and the perfect way to start the dining experience.
Nine Pieces Nigiri and Tuna Rolls
You only get the highest quality of fish - whatever is freshest that day! The nigiri pieces included everything from Botan Ebi (Shrimp) and Fluke, which are recommended to be eaten as is without soy sauce, as well as Sake (King Salmon), Saba (Mackerel), and Otoro (fatty tuna belly).
All pieces of nigiri already have wasabi underneath. The plate also includes Tekka Maki featuring all three different varieties of tuna. Every piece of fish was as fresh as they can be, and melted right in my mouth.
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