Sushi Seki Bar & Oysters, Hell’s Kitchen, NYC


Sushi Seki Bar & Oysters

Sushi Seki Menu, Reviews, Photos, Location and Info - Zomato

Disclaimer: I was invited as a guest to this establishment for a complimentary meal. All opinions expressed in this post are my own

Chef Seki Shi has established his brand as one of the premium sushi houses in New York City since the inception of Sushi Seki in 2002 on the Upper East Side.




The resounding success of Chef’s endeavors has since led to the opening of a Chelsea branch in 2014 and the newest, sprawling, flagship location in Hell’s Kitchen – “Sushi Seki Bar & Oysters” which debuted in the fall of 2015.




I was recently invited for an exclusive tasting event at the hands of Chef Seki, where I toured and sampled what this impressive brand new, bi-level space has to offer.

The main floor of Bar Seki is for those seeking a more casual experience. Its great for bar menus, pre and post theater bites as well as walk ins who can be seated at either several banquettes, the gorgeous communal table in the back or the chef’s table which offers “kappo-style” tasting menus.






The bar serves a delicious array of Japanese artisanal cocktails crafted by prominent mixologist Shingo Gokan as well as a full selection of premium wines and sakes overseen by the Beverage Director, Rick Zouad, and General Manager/Sake Sommelier, Yasuyuki Suzuki.

For those looking for a quieter, more intimate, sushi focused experience should head upstairs where there is a smaller sake and whiskey bar, three elegant, traditional tatami rooms and a 12- seater sushi bar along with a few tables for Omakase and more.


YOZ_2314 YOZ_2316


I highly recommend the “Omakase” which is what we were treated to where Chef Seki’s adept hands created a perfect symphony for our palates. We indulged in course after course of the freshest cuts of fish and seafood, fashioned with the utmost innovation and elegance.






The chef de cuisine at Sushi Seki is Edward Wijaya who works with Chef Seki to create the most interesting array of “Nuevo Japanese” dishes. Together they have combined elements of modern American fare with traditional Japanese techniques.

I think that the newest avatar of Sushi Seki might just be it’s finest and is definitely worth a visit. I, for one, cant wait to go back.


Here is some of what we ate:





Char Sui of Tuna Toro

YOZ_2321 YOZ_2320 YOZ_2322


Marinated Squid w Quail Egg and Scallions

YOZ_2324 YOZ_2325


Chu Toro (medium fatty tuna)

YOZ_2340 YOZ_2338


Poached Lobster w/ Avocado and Nori 

YOZ_2326 YOZ_2328 YOZ_2331


Snow Crab w/ Cucumber and w/ Lobster Miso w/ Tamago topped Squid 

YOZ_2334 YOZ_2335



YOZ_2364 YOZ_2365 YOZ_2363


Sea Eel 

YOZ_2341 YOZ_2342


Fluke w/ Truffle Oil and Micro Greens 

YOZ_2346 YOZ_2344 YOZ_2348


Butterfish w/ Yam and Lotus 

YOZ_2357 YOZ_2356


Salmon Belly w/ Spicy Sauce 

YOZ_2366 YOZ_2368 YOZ_2369


Salmon w/ Sautéed Tomato 

YOZ_2375 YOZ_2370 YOZ_2371 YOZ_2372 YOZ_2376


Avocado Tempura w/ Spicy Tuna 

YOZ_2384 YOZ_2385 YOZ_2382


Kimedai (Golden Eye Snapper)

YOZ_2397 YOZ_2393 YOZ_2394 YOZ_2398


Saba w/ Goma

YOZ_2401 YOZ_2400 YOZ_2399





Swordtail Whitefish 

YOZ_2406 YOZ_2408