Gold-Leaf Toro and Hand-Formed Nigiri at an Omakase Counter
Work through a chef's sushi progression at a small counter where toro arrives seared and gold-leafed.
🍣 A Seat at the Counter
Uka runs its sushi as a counter progression, one piece at a time from a chef working an arm's length away. Cuts of tuna and white fish get brushed, torched, and finished by hand, and a few arrive crowned with gold leaf over chopped toro. Each course moves from clean sashimi toward warmer, richer bites.
The room reads calm and low lit, a marble counter lined with faceted glasses and pale wood serving boxes, with a floral rimmed plate carrying the sashimi course and warm tea poured alongside. Seats stay limited, and the pace feels personal rather than rushed. Reviewers land it at 4.9 across more than 3,300 visits, which tracks with the precision on each plate. It sits on East Sixtieth Street in Manhattan, an easy stop around the Upper East Side.
