This month, we made our way to Kintsugi Omakase to have an epic meal that we will talk about for quite a bit! We knew that there would be a number of courses that would be created in front of us by Chef Victor Chen who was in last month's issue in our THE 9LIST 9M3NU feature.

Our meal didn't disappoint! We were able to enjoy a 16-course meal that is part of their Kintsugi Experience. It's a fantastic experience where upon entering the restaurant, you are sitting with 9 other guests who have a front row seat at a meal that is next level. We wanted to know more about when the restaurant launched, why they provide omakase, and what you can expect when it comes to heading to this SoHo destination!

ATHLEISURE MAG: When did Kintsugi launch and can you tell us about the founders/owners of the restaurant?

ASHE YEUNG: Kintsugi was originally founded in 2018 by owners and New York-based creative partners, Ashe Yeung, an architect, and Tim Madrid, an Art Director.

AM: Can you tell us about the chef as well and his background?

AY: Executive Chef Victor Chen, formerly of New York Sushi Ko & Sushi Seki, is a passionate sushi chef that prepares his sushi in the traditional edomae style. Unlike many other sushi chefs, he does not solely use Japanese ingredients. A long-standing relationship with fishmongers allows Kintsugi Omakase to offer locally sourced fish, enabling for a broader selection and more moderate prices.

AM: Can you tell us about the ambiance of the restaurant and what guests can expect when they come in for a visit?

AY: The dining room is centered around a natural wood 10-seat sushi counter, which is framed by dark charcoal walls. Soothing light is filtered through Japanese wooden slats creating a relaxing mood for guests. Each course is presented on dinnerware in collaboration with EM Ceramics and Spark Bird Studio who has created an exclusive line of handcrafted, gold-fused dinnerware for Kintsugi.

AM: We know what omakase is, but can you tell us the history of what this dining experience is?

AY: Omakase, rooted in Japanese culinary tradition, traces its origins to the Edomae sushi culture of early 19th-century in Tokyo. Initially, it is referred to entrusting the chef to create a meal based on seasonal ingredients. Over time, omakase has evolved into a revered dining experience where patrons place complete trust in the chef's expertise and creativity, highlighting the essence of Japanese culinary craftsmanship.

AM: You only offer omakase. Why was that the experience that you wanted to focus on?

AY: Omakase represents the pinnacle of our culinary philosophy, emphasizing quality, seasonality, and the art of storytelling through food. By exclusively offering omakase, we curate a deeply personal and memorable dining journey for each guest, showcasing the freshest ingredients and innovative techniques that define a culinary vision. It allows us to foster a direct connection with diners, sharing not just a meal, but a transformative gastronomic experience that celebrates tradition with a modern touch.

AM: For those that are coming for lunch, what can you tell us about The Lunch Rush Omakase?

AY: The Lunch Rush Omakase is a combination of a quick sushi fix with a high quality offering and also serves as an introduction to omakase for those who have never tried. Our Lunch Rush Omakase is a 12-course one-hour experience for $60. It is served only on Friday, Saturday and Sunday. We always promote the art of omakase and it is key for us to have an omakase with an affordable price tag.

AM: For dinner, you offer The Grand Street Classic, The SoHo Experience, and the Kintsugi Omakase - the latter which we enjoyed this recently. Can you tell us about each one of those and what the differences are between them?

AY: We serve three tiers of premium omakase which include seasonal appetizers and sushi: The Kintsugi Omakase, a 16-course service for $195; The Soho Experience; a 13-course experience for $155; and The Grand Street Classic; a 10-course meal for $95. All tastings also include a sushi chef’s choice of hand roll, gourmet miso soup, tamago, and seasonal dessert. Each tier features a varied amount of seasonal and premium ingredients diligently prepared by our chef. Our goal is to be able to cater to as many customer as possible and feature different offerings with the same high quality standards.

AM: Are there additional items that you can pair with these packages?

AY: We offer a seasonal beverage pairing featuring sake breweries that are high quality and paired perfectly with our omakase. We also do a seasonal sea urchin (uni) tasting that showcases different sea urchins from around the world; and from time to time, we offer prized auction grade uni.

AM: Can you tell us about 3 cocktails that you suggest that we should have on our next visit?

AY: We only have one cocktail called Murasaki, which in Japanese means purple. The cocktail itself is a beautiful vibrant purple color made with yuzu, sake and violet extract.

AM: Can you tell us about 3 sakes, beers, or cider that we should pair with our meal?

AY: We are a big fan of Echigo Koshihikari beer, which used the same rice that most sushi restaurants use as the basis of their beer, perfectly paired with our omakase. We are also avid enthusiasts of the Masumi brewery. Masumi is one of Japan's premier sake brands, produced by Miyasaka Brewing Company in Nagano Prefecturel they have been making sake since 1662. For a more modern flavor profile, we highly recommend the uka sake series. They are made very well with a combination of Japanese and American crafts into one single bottle

AM: Are there any special events taking place this summer or fall that you would like us to know about?

AY: We will be participating in the NYC Restaurant Week with the NYC Tourism Board. Our goal is to promote the craft of omakase from now to September 1st. We will be taking a short break after September 1st and will re-open on September 12th. Then, we will be transitioning into our fall menu, which to all edomae style sushi lovers, it is the best season where all the fish are fragrant, fatty, and simply delicious. We highly recommend all patrons to book ahead of time to make sure that they can save a seat.

For those that want to try Kintsugi Omakase, Restaurant Week kicked off Jul 22nd and goes through Aug 18th with participating restaurants. The below is available until Sep 1st. Kintsugi will offer a 12-course prix fixe menu for $60 per person with an optional seasonal sake flight for an additional $30 per person. Guests can add-on a premium seasonal uni handroll for $30 per person. The menu is subject to change due to availability and seasonality, highlights include their Housemade Japanese Potato Salad with Arctic Sweet Shrimp, Orata/Seabream from Greece, and Hotate/Scallop from Hokkaido Japan - to name a few.

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PHOTOGRAPHY CREDIT | Mr. Grant Hao-Wei Lin/Kintsugi