Sushi Zen master Toshio Suzuki is back, this time with a three-pronged Japanese restaurant run by his son Yuta. Suzuki is one part intimate omakase bar, one part cocktail lounge, and one part kaiseki dining room.
Toshio closed the pioneering Sushi Zen — which trained chefs like Masaharu Morimoto — last year when its lease ran out, and now only oversees Satsuki, the premium omakase bar, only taking the top 30 percent of fish that the restaurant sources. Seven-year Zen vet Kentaro Sawada will take care of the other half of that bar. With a focus on high quality, the omakase starts at $250 for 12 pieces of nigiri, one hand roll, cherry stone clam soup, tea, and dessert. There is also a happy hour menu, of sorts, served at 5:30 p.m. for $130, with sushi only.
Meanwhile, chef Takashi Yamamoto (Sushi Zen, Consulate General of Japan in New York) is in charge of the traditional, fine dining kaiseki menu at Suzuki, based on the balance and harmony of seasonal and local ingredients, so it will be ever-changing. The vegetarian shojin meal is $70, with four other menus ranging from $80 to $150, and the highest at market price.
Last, the Three Pillars bar is headed up by Alex Ott (formerly Sushi Samba and many others), who is focusing on an individual’s mood to make a drink, and even adding ingredients that will help with hangover prevention. Each “elixir,” as the restaurant calls them, lists its alleged restorative properties, such as the Seishun No Izumi, which boasts being an age reverser and PMS cure.
Suzuki, in all its parts, is open Monday through Saturday from 5:30 p.m. to 11:30 p.m., with Three Pillars staying open until 12 a.m.