KAWA OMAKASE

About

An intimate omakase counter in the heart of the East Village.

KAWA Omakase is a Japanese omakase restaurant at 37 E 1st Street in New York City's East Village, offering a 14-course seasonal tasting menu for $88 per guest. Each seat at the counter is a front-row experience — guests watch every course take shape by hand, from the first appetizer to the final handroll, guided entirely by what's freshest and finest that week.

The word omakase translates from Japanese as "I leave it up to you" — a total trust in the chef. At KAWA, that trust is earned through two decades of craft. Chef Tony has cooked at some of New York City's most respected Japanese restaurants, including Catch NYC, Sushi Dojo, Sushi on Jones, Akimori, and Bonito 47. He opened KAWA to bring that same level of precision to an accessible, neighborhood counter — no dress code, no attitude, just exceptional fish and meticulous technique.

The menu rotates constantly, shaped by daily conversations with fishmongers and the rhythms of the season. Expect nigiri cut to order, warm sushi rice seasoned to Chef Tony's exact specification, and small courses that might include uni from Hokkaido, bluefin from the North Atlantic, or whatever arrived that morning. No two visits are exactly alike — and that's the point.

Gallery

Seasonal highlights from the omakase counter.

Journal

Stories from the counter.

A look inside the craft, culture, and ingredients that shape each season at KAWA.

Omakase 101

What Is Omakase? A First-Timer's Guide to Dining at the Sushi Counter

"Omakase" means "I leave it up to you." We walk through the etiquette, what to expect course by course, and why surrendering the menu to the chef is the best decision you'll make.

Read More

NYC Dining

Best Omakase in NYC Under $100: What Makes KAWA Different

Premium omakase in New York City rarely comes under $150. Here's how Chef Tony sources the same quality fish as top-tier counters — and why the East Village location keeps the experience intimate and accessible at $88.

Read More

Craft & Ingredients

How We Choose What's on the Menu: Seasonal Fish & the Art of Sourcing

Our menu changes every few weeks — sometimes every few days. Chef Tony explains the relationships with fishmongers, the markets he visits at dawn, and why peak-season ingredients make the biggest difference at the counter.

Read More

Reviews

What guests are saying.

Verified reviews from Resy, Google, and Yelp guests.

Leave a review on Resy  ·  Review on Yelp

Info

Visit KAWA Omakase in New York City.