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
Kawa’s 14-course omakase is $88 per guest in the East Village. The guide explains the price, format, and what guests receive at the counter.
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 how a chef-led sushi tasting works.
Reserve your seat
The journal is one thing. The counter is another. Bookings open three weeks in advance on Resy.
Reserve on Resy