“At Kissaki, we believe in honoring and sharing traditional Japanese cuisine with the world.” That’s the mission for the famed restaurant, which holds a Water Mill location. It roots itself in omakase sushi and kaiseki tradition, and the dishes are designed to take guests on a “culinary exploration through their senses.”
Under the guidance of Executive Chef Edgar Valerio, a culinary master driven by an unwavering passion, Kissaki has evolved into a culinary haven.
Enjoy quality and inventive dishes in a lively and welcoming atmosphere. On weekends, stay for the DJ after your meal.
Try Signature Nigiri like the Hamachi with Cubanelle peppers or the Otoro with Bluefin tuna belly and uni. It’s flown in from the Toyosu market in Tokyo to New York.
The restaurant is a perfect spot to savor many small bites, like the Wagyu dumplings with scallion, truffle ponzu, and fermented apple. You can’t go wrong with the spicy tuna crispy rice or the sea bass yakitori, also standout items.
Entrees to try include the black cod with miso, bok choy, and white rice or the uni pasta with wasabi, nori, sesame bread crumbs, and Hokkaido uni.
For dessert, don’t skip the black sesame ice cream or the matcha tiramisu.
Join Kissaki Water Mill for a Bluefin Tuna Cutting Dinner Experience on Thursday, July 11, at 6:30 PM. They will be joined by Baja Farms, Heaven Sake, and E11EVEN vodka. To book, visit Resy.
