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114 W. 47th St. (6th & 7th Aves.) Send to Phone
Toshio Suzuki again delights NYC with this 10-seat Theater District omakase restaurant using fish from Japan's Tsukiji market.

Dinner Mon.-Sat.

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Satsuki, New York, NY

Satsuki Restaurant Review

About the restaurant & chefs: When Sushi Zen closed in 2016, sushi aficionados sighed, knowing that one of the greats had gone to sea. Toshio Suzuki, the restaurant's master sushi chef who had trained Masaharu Morimoto, was credited with introducing NYC to the concept of great sushi, artfully designed by a maestro who had devoted his career to the preparation of the best of the best. Thirty years later, chef Suzuki has reimagined himself on the New York sushi scene, now as a line chef and “instructor” at Satsuki, just a few blocks from the former Sushi Zen. The second smallest area within a trifold space that also includes Three Pillars bar, named for the group’s three main chefs and overseen by mixologist Alex Ott; and Suzuki, a kaiseki restaurant helmed by executive chef and Sushi Zen-alum Takashi Yamamoto, Satsuki is an intimate, 10-seat omakase sushi bar under the tutelage of chef Suzuki and his protégé chef, Kentaro Sawada.

Likes: If the full omakase ($250) is too pricey, you can have the sushi-only omakase ($130) as a less expensive glimpse into the wizardry of chef Toshio Suzuki.
Dislikes: Reservations can be tricky to come by and must be made via computer or over the telephone.

Food & Drinks: Satsuki is a minimalist shrine to raw fish where décor does not distract from artistry and quality. Seatings are carefully scripted to allow for optimal enjoyment. Seafood arrives daily from Japan’s Tsukiji fish market as well as from Spain and the U.S., with a goal of “sea to sushi bar” in 17 hours. Selections such as big fin squid, sea eel, gizzard shad, abalone and golden eye snapper change by the season, but the quality and knowledgeable service never vary. The full omakase may include house-made vanilla ice cream with red bean sauce for dessert. Drink pairings can be selected around sakés, wines or juices. The restaurant is ideally suited for pre- and post-theater dining.
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