Omakase, reimagined in NYC
Chef Nikki Zheng is reshaping the omakase counter in New York with a quieter, more intimate approach that centers seasonal ingredients and a direct chef‑to‑diner relationship. Profiled March 30, Zheng’s style emphasizes intimacy and personal connection over spectacle — a fresh chapter for NYC sushi and chef‑led counters (thesource.com).
Sushi Akira, the omakase counter helmed by Nikki Zheng, sits at 317 E. 75th Street on Manhattan’s Upper East Side and serves just a 12-seat counter per seating. (sushiakiranyc.com)) Zheng’s tasting runs an 18-course omakase, with menu highlights that have included a foie gras monaka and chilled nigiri like Japanese tilefish and minced squid, and the counter’s standard price has been reported around $175–$200. (blog.resy.com)) Reservations at Sushi Akira are released roughly 30 days in advance and the service typically offers two seatings each night, one at 6 p.m. and another at 8 p.m. for the dozen guests. (blog.resy.com)) Zheng’s résumé lists stints at top sushi and kaiseki kitchens — including Masa, Sushi Nakazawa, Quintessence and Tsukimi — which observers say informs her mix of Japanese technique and occasional French-inflected touches. (blog.resy.com)) Michelin inspectors added Sushi Akira to the Guide’s New York listings, describing it as a “special place” that offers a well-priced, 18-course omakase under chef-owner Nikki Zheng. (guide.michelin.com)) Coverage and industry reporting note Zheng is among only a handful of women leading high-end omakase counters in New York, a spotlight that reviewers and local outlets have framed as part of a small but visible shift in a male-dominated field. (timeout.com))
