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• #Murasaki restaurant washington dc full

Beginning July 10, the cost will be $285 per person.įind out everything you need to know about Kappo Sono here. In other words, make that Resy ahead of time.Ĭost: $222 per person. Dishes you might find on Sono’s nine-course omakase might include black sesame tofu with caviar and monkfish liver, or grilled sagoshi (young Spanish mackerel) with a miso marinade.ĭo note: Kappo Sono only offers reservations on Sundays and Mondays with just two seatings a night - meaning that only 32 guests can dine at Sono’s counter on a weekly basis. For 12 years, he built a devoted fan base as the chef of Michelin-starred Kyo Ya, and now he has a namesake restaurant all his own, tucked inside of BBF in the Lower East Side with an intimate eight-seat counter.Īt Kappo Sono, the chef focuses on kappo cuisine, which emphasizes balance and showcasing different cooking techniques and seasonal ingredients that he sources from around the world. Photo courtesy of Kappo SonoĬhef Chikara Sono is synonymous with kaiseki cuisine in New York. Read more about chef Uino’s thoughts on sushi omakase here in New York here.Ĭhef Chikara Sono. and 8:30 p.m.), so reservations are highly encouraged.Ĭost: $420, including gratuity, per person. The sushi counter at Shion 69 Leonard Street only seats eight diners per seating, of which there are only two per night (6 p.m. “I am always thinking about how I can capture the individuality and characteristics of the ingredients, and how I can make the customers understand and enjoy the ingredients the most,” he says.

And, of course, one of chef Uino’s signature dishes: crab served in its own shell. Some specialties you might find at Shion 69 Leonard Street include fresh murasaki uni from Amakusa, Uino’s hometown in Japan, or silver-skinned kohada (gizzard shad). At Shion 69 Leonard Street Uino uses time-honored techniques, applying them to fresh seafood sourced directly from Japan. Photo by Douglas Kim, courtesy of Shion 69 Leonard StreetĬhef Shion Uino, formerly of Sushi Amane, might be relatively young in age compared to other sushi chefs here in New York, but he’s definitely more of a traditionalist in his approach to sushi - something you can clearly see and taste. Please note that all prices are subject to change.Ĭhef Shion Uino at work behind the counter. Newly added to the list: Shion 69 Leonard Street, Kono, Ushiwakamaru, Koyo, Kappo Sono, and Momoya Soho.

#Murasaki restaurant washington dc full

Here are some restaurants where you can relish the full omakase experience, from sushi and yakitori to kaiseki, and at every price point. In traditional Japanese cuisine, there are actually 24 seasons instead of just four - which is all the more reason to have omakase any time of the year.

You should be able to taste the change in seasons with every dish. And then, of course, there’s the emphasis on seasonality. Every little detail counts, from the carefully selected serving vessels for every course to the chef’s meticulous pacing of your meal. It’s not just about the food, but about having service that’s practically too perfect to even notice. Omakase means “I will leave it to you.” It’s about putting your trust in the chef, and it’s based on the concept of omotenashi - the kind of hospitality where your host reads your mind and anticipates your every need. And while we tend to associate omakase with splurge-worthy, multi-course meals - and that can definitely be the case here - it doesn’t always have to break the bank, nor does it always mean a multi-course meal, either. New York City is blessed with an incredible variety and abundance of restaurants specializing in Japanese omakase dining.