Ozakaya
Japanese restaurant · Prospect Heights ·
Fresh sushi, Donburi bowls, sashimi, rolls, sake bar
Fresh sushi, Donburi bowls, sashimi, rolls, sake bar
"You don’t have to eat a full dinner at Maison Yaki in Prospect Heights. Most of the menu at this French-Japanese spot (from the people behind Olmsted) consists of individual skewers. So if you aren’t quite ready to commit to a long meal during which you might accidentally sneeze on your date’s face or express an incorrect opinion on Maggie Rogers, come here, and have a few drinks and snacks. We especially like the lobster meatball and duck l’orange skewers, and we suggest you make a reservation. Because this place is cool, and cool places get busy." - bryan kim
"All summer long, Maison Yaki is lending its kitchen space to aspiring Black entrepreneurs, chefs, bartenders, and sommeliers who want to work on their own projects. As of August 6, Michelle Williams is serving soul food dishes like fried shrimp, crab cakes, and BBQ chicken from the restaurant’s takeout window, which you can enjoy at one of their seat-yourself sidewalk tables. If you want to know more about the other chefs in this pop-up series, check out the full story." - nikko duren
"There’s only one place we know of where you can eat a lobster meatball on a stick, drink an affordable glass of wine, then play the French version of bocce known as pétanque, and it’s Maison Yaki. This is the latest spot from the people behind Olmsted, and the menu is a mashup of French and Japanese food. There are a lot of little skewers of things like pork belly, duck a l’orange, and ribeye, and there are also some small plates like tempura frog legs and cauliflower okonomiyaki. And pretty much everything is worth ordering. But portions are pretty small, so we recommend using this place for mainly drinks and snack. A very good snack that precedes a round of pétanque." - bryan kim, hillary reinsberg
"New York City “There could have been an encyclopedia dedicated to NYC’s restaurant collaborations this year. But Maison Yaki’s pop-up series stood out from the rest because of its investment in the restaurant community’s Black entrepreneurs. In early June, about a week after George Floyd’s murder, the owner of Brooklyn’s Maison Yaki opened his kitchen to local Black chefs for a series of pop-ups. Over the summer, eight chefs rotated through the kitchen - like Southern chef Jared Howard, who started his own biscuits and chicken project, and fine dining pastry chef Camari Mick, who made desserts like fig sticky toffee putting with date soy sauce ice cream. Maison Yaki’s Black Entrepreneur Series might have been a small step, but it was a step in the right direction for a city that needs to do a much better job of supporting Black chefs.” -Hannah Albertine, NYC Staff Writer" - team infatuation
"A Prospect Heights seafood-focused Japanese restaurant, Ozakaya offers chirashi hand rolls, uni with ikura over rice, yellowtail collar, and other seafood-forward dishes." - Emma Orlow