The Group, the team behind New York City’s West Village restaurants Boucherie, Dominique Bistro and Olio e Piu, has done it again with a timeless dining experience. Omakase Room by Tatsu will present traditional omakase-style dining, providing guests with an intimate chance to interact with the chef at the 8-seat sushi counter.
The dinner service will be led by Chef Tatsuya Sekiguchi, who joined The Group after 10 years at acclaimed restaurant Sushi Yasuda, five of which were spent as executive chef. Raised in Japan with a family background in restaurants and more than 20 years of experience, Tatsuya’s core philosophy is using tradition as his guide, respecting the combination of fish and rice, and allowing both the complexity and subtleness of the ingredients to shine through.
The physical closeness between the chef and the guest creates a unique opportunity to see the craft of sushi up close, as dishes are prepared and consumed in immediate succession.
Diners are treated to a custom 18-course menu ($120/pp) influenced by the chef’s interactions with each guest, thus creating a one-of-a-kind dining experience. A la carte options are also available ($6-8 per piece) either in place of or in addition to the set menu.
Omakase Room by Tatsu sources fish from Japan and the U.S. coasts, and on a typical day, may feature over 25 varieties. The selection changes daily to incorporate the freshest, highest-quality ingredients available, and with the chef’s focus on the texture of the fish, various types of the same fish will often be offered, drawing emphasis to its contrasting qualities. With everything from Lean Tuna (Akami) to Fatty Tuna (O-Tro), Kohada (Gizzard Shad), Uni (Sea Urchin) and Shima-aji (Striped Jack), Chef Tatusya will tailor each piece of fish with innovative, yet classic techniques and preparations.
The accompanying beverage offerings will include a selection of Japanese beer, sake from various regions of Japan available by the carafe and glass, as well as white wines and champagnes from Italy, France and the U.S.
Influenced by the simplicity of traditional Japanese dining, the intimate 500- square-foot restaurant retains its features in a minimalist design style with floor-toceiling soft bamboo surfaces.
The innate spirit of Omakase Room by Tatsu emerges from the atmosphere of a classic Japanese home, inspired by century-old Fukuyama, Tatsuya’s family restaurant in Hasuda City, Japan. Black and white photographs of Fukuyama, Hasuda City line the walls complementing the sleek Hinoki-topped sushi counter. Branding concept and visual identity by SAVVY Studio.
Learn more about the Omakase Room here.
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