"The concept comes from hospitality veteran Keisuke Kasagi, the Hokkaido-born operator behind Chinatown's Dr. Clark. For his latest project, he tapped executive chef Tetsu Kaminakaya, who just relocated to New York after decades running his own restaurant, Hanabi, in Japan. The result is an 18-course omakase that leans premium without the price shock. Two tiers anchor the menu-the classic ($100) and the seasonal ($140)-both built around Kaminakaya's unique flavor combinations."
"Expect a rotating amuse-bouche (right now the team is leading with monkfish liver and ponzu) before diving into nine pieces of nigiri. Highlights include sea bream brushed with a proprietary soy, torched mackerel wrapped into a seamless log and tamago with seasoned sushi rice hidden the omelet. A warm chawanmushi egg custard is followed by handrolls like Japanese tempura and the ESB roll, short for eel, shrimp and buri (and the Empire State Building, natch.)"
"It's a tidy, thoughtful arc that fits snugly within the new restaurant's serene wood-and-stucco interior, designed by Yuta Tsuchiya. (The giant paper pendant glowing above the counter? It's from Kyoto.) If omakase isn't your lane, the 20-seat dining room also offers à la carte breakfast, lunch and dinner."
Sushi Beauu opened a 10-seat omakase counter inside the Empire State Building with an 18-course tasting menu. The menu features two tiers—the classic ($100) and the seasonal ($140)—centered on chef Tetsu Kaminakaya's flavor combinations. Guests receive a rotating amuse-bouche, nine pieces of nigiri including sea bream brushed with proprietary soy, torched mackerel presented as a seamless log, and tamago with seasoned rice; warm chawanmushi and handrolls such as a tempura roll and the ESB roll follow. Miso soup precedes a traditional imo yokan dessert. The space includes a serene wood-and-stucco interior and a 20-seat dining room offering à la carte breakfast, lunch and dinner.
Read at Time Out New York
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