clock menu more-arrow no yes mobile
Yellowtail carpaccio, sashimi, grilled lobster, and assorted yakitori at Wokuni
Yellowtail carpaccio, sashimi, grilled lobster, and assorted yakitori

Filed under:

Affordable Sushi Flown Daily From Japan Touches Down in Murray Hill

Wokuni is a Japan aquafarm company’s first U.S. restaurant

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Now open in Murray Hill is Wokuni, a fish-focused restaurant straight from Japan. It’s the first U.S. restaurant from Tokyo Ichiban Foods, a Japanese restaurant group, food distributor, and aquafarm company, which means much of the fish is straight from a fish farm in Hirado City, Nagasaki.

At Tokyo Ichiban’s aquafarm, bluefin tuna and king yellowtail are raised in a gulf surrounded by mountains in conjunction with experts at aquafarm institutes in Japan who select their feed. Chef Kuniaki Yoshizawa says that being positioned there allows for minerals from the mountain to flow into the sea for the fish to swim.

Since the company raises the fish itself, it’s a more affordable product, resulting in platters with five pieces of sushi and 2 types of sashimi for an unusually low $25. Yoshizawa — whose nickname “Kuni” is inspiration for the restaurant’s name, along with “wo,” the Japanese word for fish — has created a menu that runs the gamut of Japanese food, from said sushi and sashimi to yakitori and tempura. The full menu is below.

Assorted sashimi
Assorted sashimi

“Our goal is to make fish and seafood a lot more accessible so people will want to come everyday,” Yoshizawa tells Eater through a translator. “We don’t want a Japanese seafood to be special-occasion or once-in-a lifetime restaurants.”

Wokuni is Tokyo Ichiban’s first attempt to break into the U.S. market — though the restaurant opened first, the ultimate goal is to export more of its farmed fish to the United States. By giving people the change to try the product here, the company hopes to grow its fish exports.

“We try to lower the price as much as possible so people will come more often and can try all types of fish and feel more familiar with the fish,” Yoshizawa says.

The restaurant, with its fish retail counter up front

To get the true taste of the tuna and yellowtail, which Yoshizawa says has enough fat without being greasy or oily, he recommends trying them in sashimi form without any soy sauce or salt. Beyond the farmed fish, other types will be sourced locally and from Japan.

The dark, large restaurant also has a fish retail counter up front for people to make their own food at home on Japanese tableware also sold alongside. Wokuni is now open daily from 5 p.m. to 11 p.m.


The full restaurant, dining room, and bar

Assorted yakitori
Yellowtail carpaccio
Wokuni cocktails
Grilled lobster

Yakitori, yellowtail carpaccio, cocktails, and grilled lobster

The exterior

Wokuni Menu by on Scribd


327 Lexington Avenue, Manhattan, NY 10016 (212) 447-1212 Visit Website

An Ambitious Restaurant Brings Regional Indian Fare Uptown

Best Dishes

The Best Dishes Eater Editors Ate This Week

A.M. Intel

Popular Ukrainian Diner Veselka Opens a New Manhattan Location