Kosaka Reservations

Chef Masatomo Soma brings 30 years of apprenticeship under the founding chef to a 12-seat Edomae omakase counter on a quiet Greenwich Village street. One Michelin star. The fish is minimally embellished and sourced daily from Japanese markets: red snapper, Japanese sea bass, wild winter yellowtail, firefly squid. Soma moves with flexibility rather than locking the counter into a single pace, which makes the experience feel personal rather than procedural. Sushi bar omakase at $295 per person, table omakase at $270. Tock drops at midnight, 29 days out.