Disclaimer: I was invited as a guest to this establishment for a complimentary meal. All opinions expressed in this post are my own
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.
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
Marinated Squid w Quail Egg and Scallions
Chu Toro (medium fatty tuna)
Poached Lobster w/ Avocado and Nori
Snow Crab w/ Cucumber and w/ Lobster Miso w/ Tamago topped Squid
Fluke w/ Truffle Oil and Micro Greens
Butterfish w/ Yam and Lotus
Salmon Belly w/ Spicy Sauce
Salmon w/ Sautéed Tomato
Avocado Tempura w/ Spicy Tuna
Kimedai (Golden Eye Snapper)
Saba w/ Goma