The story
On a quiet street in Greenwich Village, Kosaka brings the calm precision of a Tokyo sushi-ya to Manhattan. The dining room is understated and elegant—a counter seats twelve, a few tables dot the space, and soft piano music sets a meditative tone. It’s the kind of place where the focus falls entirely on the food and the person making it.
Kosaka is now led by Head Chef Masatomo Soma, who spent 30 years apprenticing under the esteemed Chef Yoshihiko Kousaka. That deep apprenticeship is evident in every gesture: the way he moves with quiet confidence, the respect he shows each piece of fish, the flexibility he offers guests at the counter. Unlike some omakase experiences that march in lockstep, Chef Soma adapts the pace to the room, a balancing act he handles with skill.
The menu is omakase only, priced at $295 at the bar and $270 at the table. It begins with a series of seasonal otsumami (small plates) and sashimi, followed by a daily selected sushi course, soup, and dessert. The fish is flown in from Japan and sourced locally, and Chef Soma changes the selection daily based on what is at its peak at the market. He embellishes minimally, letting the quality of the ingredients speak. Highlights include red snapper, Japanese sea bass, wild winter yellowtail, and firefly squid. Supplemental items like king crab and ankimo (monkfish liver) are available to extend the meal.
This is Japanese Edomae-style sushi at its most refined—a cuisine that values tradition, technique, and the purity of flavor. The Michelin inspectors recognized it with one star, noting the “stellar omakase in an elegant setting” and the “impeccable technique” behind every dish. At Kosaka, the serenity of the room and the mastery of the chef combine to make each meal a quietly memorable event.
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