"There is something quietly cinematic about slipping into a Japanese omakase tucked inside the Empire State Building in December. Outside, Midtown hums with holiday electricitywindows glitter, tourists swarm, the city performs itself at full volume. Inside Sushi Beauu, the energy softens. The lights dim. The counter gleams. Time slows to the measured cadence of knife, rice, breath. Sushi Beauu is the newest Japanese restaurant and omakase bar to take residence inside this most iconic of buildings, and the pairing feels intentional."
"Precision, ambition, and restraint housed within an American monument to scale. The concept comes from Keisuke Kasagi, the Hokkaido-born, New Yorkbased hospitality force behind beloved destinations like The Izakaya, Dr. Clark, and the former Gouie New York. His signature has always been clarity without pretense, and Sushi Beauu carries that philosophy forward with confidence. At the helm is Executive Chef Tetsu Kaminakaya, newly arrived in New York after decades running his own restaurant, Hanabi, in Japan."
Sushi Beauu occupies a counter-style omakase inside the Empire State Building, offering a calm, cinematic dining atmosphere where light and pace emphasize precision. Keisuke Kasagi conceived the concept and Executive Chef Tetsu Kaminakaya leads the kitchen after years running Hanabi in Japan. Two tasting menus—Classic ($100) and Seasonal ($140)—deliver an 18-course progression that balances imagination with discipline. Fish sources include local catches and direct imports from Japan. Courses range from rotating amuse-bouches like monkfish liver with ponzu to focused nigiri, featuring subtle finishes such as seabream brushed with the chef's proprietary touches. Service prioritizes clarity and approachable refinement.
Read at www.amny.com
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