Kissaki believes in honoring and sharing traditional Japanese culture to the world. They are rooted in Omakase Sushi and Kaiseki tradition and base our dishes around mindful sourcing, seasonality and quality. The restaurant is designed to take diners on a culinary expedition through their senses. The Omakase counter at Bowery creates a unique and intimate dining experience where guests can enjoy the Omakase journey. Executive Chef Mark Garcia draws from his rich experience to cultivate a communal counter where everyone feels at home.

Proudly at the helm on the Omakase counter is our very own Chef Markee Manoloto from Manila. He learned how to cook from watching and tasting his Grandma’s food when he was a child. At an early age various forms of Asian cuisine always interested him and sparked his curiosity to cook. The biggest factor in his training was working under Kiyo Muira in Michigan where he began his journey as a Sushi chef. Chef Lloyd Roberts from Adachi restaurant was another mentor that honed his skills. He considers his grilled stuffed squid as his signature dish.

The evening started with tuna tartar with caviar and crispy nori. The unagi chawanmushi with ikura was definitely a show grabber. Bluefin tuna followed with shitake butter and almond rice. Madai with honey crisp and apple salt and chu toro with caviar were the next courses. Japanese barracuda with oyster puree and sea bream with plum continued the omakase course. Sawara with black garlic and chives and scallop with corn miso were served as the sushi continued to be built artistically piece by piece.

O-toro with yuzu miso and shiro ebi with white soy and yuzu zest were both amazing courses. Next was the king ora salmon with Périgord truffle and Santa Barbara Uni were the last 2 courses of sushi and a fitting end to the fish course. Lastly was a dashi tea with white soy and mushrooms that cleansed the palette for the evening before dessert was served. This was such an awesome meal and I will definitely be back for more.


www.explorekissaski.com
#KULINARYATRAVELS by Chef Jappy  is off to Gugu Room next…