For four evenings this summer, Sushi Koju will host an intimate 18-course omakase experience, served family-style, with Executive Chef Kevin Garrison preparing courses at the outdoor bar at the Maidstone Hotel in East Hampton.
Chef Garrison will showcase his talents in dishes that include Local Fluke Sashimi with ponzu sauce and freshly shaved truffle; a Montauk Bluefin Tuna Trio (Otoro, Chutoro, Akami); and his signature King Salmon nigiri, which is aged for 10 days, cold-smoked in front of guests, and then topped with ossetra caviar.
Sushi Koju will serve its signature sakes, and all guests will receive The Maidstone Spritz made with Tanqueray Ten, Paramour Cara Cara, St. Germain, pink grapefruit, and prosecco as a welcome drink.
Dates include July 13 and 27, and August 17 and 31; a few have sold out. The price is $300 plus tax and gratuity. Reservations can be made at SevenRooms.