Omakase Osukāā

At this counter, the chefs share the thinking behind each course, explaining the fish origins, flavor design, and seasonal impacts on quality. The meal begins with a Kumoto oyster before moving through balanced bites of toro, uni, and caviar alongside creative hand rolls. Crucially for Midtown, the layout offers a level of spacious seating rarely found at typical, tightly squeezed New York sushi bars.