The KAWA Journal
Essays and guides from Chef Tony on omakase dining, etiquette, and how the menu at KAWA is built one season at a time.
Latest entries
A small but growing journal. Each post is written by Chef Tony from the counter at 37 East 1st Street.
Craft & Ingredients
A cold front off Hokkaido or a particularly good haul of bluefin from the North Atlantic — Chef Tony explains how daily fish sourcing and seasonality shape the ever-changing omakase at KAWA.
NYC Dining
Premium omakase in New York City rarely comes under $150. Here's how Chef Tony delivers the same fish quality as top-tier counters at $88 per guest in the East Village — and where the trade-offs really land.
Omakase 101
New to omakase? Chef Tony walks first-time guests through what to expect — the rhythm of 14 courses, the etiquette at the counter, and why surrendering the menu is the best decision you can make at a sushi bar in NYC.
Reserve your seat
The journal is one thing. The counter is another. Bookings open three weeks in advance on Resy.
Reserve on Resy