Sakasama

Sakasama has opened on West 46th Street in Midtown, a hand roll, temaki and sake bar built around a 20-seat sushi counter.

The kitchen is led by Executive Chef Georgie Castillo, who has worked at Atoboy and at Michelin-starred Le Coucou, and who has run culinary programs at OASES and Chinato. His menu leans on seafood from local waters and from Japan, sourced through purveyors such as Aqua Best NYC, with an emphasis on seasonality and technique.

The hand rolls are where the luxuries show up: Kaviari caviar, uni, A5 Wagyu and eel are all on offer. Rolls are meant to be eaten right away while the nori is crisp, which makes the counter the natural place to sit. Tables are available for those who would rather pair temaki with cocktails, and the bar also pours a hand-selected list of Japanese sake.

The room is pitched as simple, intimate and fun, and as a place for the neighborhood rather than only the theater crowd. It suits a light pre-show meal or a longer evening built around sake. Reservations are taken online.