KOSAKA

"There are sushi spots in the city that seem like a party, but Kosaka lives at the opposite end of the spectrum. The tranquil dining room makes you feel like somebody is about to place cucumber slices over your eyes and give you a massage. Only one omakase is offered ($250 or $225 depending on where you sit), and it consists of an amuse, sashimi, 12 sushi courses, soup, and a dessert with tea. Service here is faultless—if a drop of soy sauce somehow lands anywhere other than your plate, someone will wipe it up within seconds." - bryan kim, neha talreja, will hartman, sonal shah

"There are sushi spots in the city that seem more like a party, but Kosaka in the West Village lives at the opposite end of the spectrum. The tranquil dining room here makes you feel like somebody is about to place cucumber slices over your eyes and give you a massage. Only one omakase is offered ($225 or $250 depending on where you sit), and it consists of a otsumami, sashimi, 12 sushi courses (including one toro scallion handroll with pickled radish), soup, and a dessert. Service here is faultless, so instead of booking a spa day, come here for your next big night out, and feel just as pampered as you would getting a cryotherapy facial and a vitamin drip." - bryan kim, neha talreja, hannah albertine, will hartman

"Chef Yoshihiko Kousaka, a Jewel Bako vet, helms this sushi spot with one star with a $225 tasting menu at a table and $250 at the bar." - Eater Staff

"Chef Yoshihiko Kousaka is in control of this beloved sushiya, which offers a stellar omakase in an elegant setting. The dining room flaunts a classic Japanese sensibility—outfitted with a counter for 12, a few tables, soft piano music, as well as an attentive staff that enhance the overall experience.Some counters like to keep everyone in sync, but Chef Kousaka is more flexible. It is certainly a rigorous balancing act, but he moves with confidence and skill. Fish is minimally embellished, relying instead on impeccable technique. Highlights include everything from red snapper and Japanese sea bass to wild winter yellowtail and firefly squid. Supplemental items such as fresh or seared uni or a crisp bowl of oshinko moriwase, are also available and can augment your meal. For hand rolls and dessert, visit sister spot, Maki Kosaka." - Michelin Inspector

"At Kosaka, you’ll feel like somebody is about to place cucumber slices over your eyes and give you a massage. This is a tranquil spot with a sleek L-shaped bar, and it’s the kind of place where a server will materialize to wipe up a drop of soy sauce as soon as it lands anywhere other than your plate. They only serve a $250 omakase here, and it consists of an amuse, sashimi, 12 sushi courses, soup, and a dessert with tea. The quality of all the raw fish is very high, and the ever-so-slightly-warm rice is neither too loose nor too sticky. We especially like the Japanese grouper prepared with sea salt and key lime. " - Team Infatuation