Rosella

The story

Rosella NYC – Sustainable Japanese Sushi on Avenue A, East Village

Rosella occupies a corner of Avenue A in Manhattan’s East Village, serving a style of Japanese cuisine built on sustainability and seasonality. The restaurant earned a Michelin Plate designation in 2021 and was named one of Esquire’s best new restaurants in America that same year—recognition that speaks to its thoughtful, ingredient-first approach. It continues to hold a Michelin Recommended status.

Chef/Partner Jeffrey Miller and Managing Partner TJ Provenzano draw on decades of kitchen experience to craft menus that change with the seasons. The kitchen emphasizes domestic seafood—locally caught fish and shellfish that are vetted by Seafood Watch or NOAA before ever reaching the plate. Some species come from sustainable farms, others are wild-caught using methods that minimize environmental impact, avoiding dredging and bycatch. Whenever possible, the team sources from inland farms using recirculating aquaculture systems, and any offshore farms they work with must meet the highest Seafood Watch ratings. This commitment to responsible sourcing is not a marketing point; it is the foundation of every dish.

A Sushi Bar That Adapts

The restaurant recently shifted to a Resy reservation platform and suspended its formal tasting menu—though it promises a return. In its place, the sushi bar seats in front of the chefs are now open for the à la carte menu. Guests can order for themselves or trust the chef to put together a dinner on their behalf. The result is a more flexible experience that still gives diners a front-row view of the kitchen’s work with Japanese ingredients and techniques.

Atmosphere and Approach

Rosella is open seven days a week from 5pm to 10pm. The space offers counter dining, table service, a chef’s table, and outdoor seating when the weather cooperates. The wine list is regionally focused and thoughtfully curated, complementing the seasonal menu. Private parties can also be arranged.

The team’s hope is that what they create together—as a restaurant and as a community—will influence others to do what’s right for the planet and for their bellies. That ethos runs through every part of the experience, from the sourcing of each piece of fish to the way the dining room welcomes its guests. At Rosella, Japanese cuisine in New York City is reimagined with a clear conscience and a steady hand.