Category: | Restaurant, |
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Address: | 55 West 19th Street GROUND FLOOR, New York, NY 10011, USA |
Zip code: | 10011 |
Website: | http://makikosaka.com/ |
Opening hours (Edit) | |
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Monday: | Closed |
Tuesday: | 5:00 – 11:00 PM |
Wednesday: | 5:00 – 11:00 PM |
Thursday: | 5:00 – 11:00 PM |
Friday: | 5:00 – 11:00 PM |
Saturday: | 12:00 – 3:00 PM, 5:00 – 11:00 PM |
Sunday: | 12:00 – 3:00 PM, 5:00 – 11:00 PM |
An amazing culinary experience…. The chefs will serve your makis one by one made with fresh & top quality ingredients, the staff was very lovely.
We had a great time and we’ll definitely go back
Always fresh seafood. Nice place to visit. A little bit pricey. Excellent service.
I have no complaints about the prices, and the food was delicious, yet simple and spectacular. This restaurant is a complete package, with minimal, yet elegant decor, putting the attention on good conversation and the food. The grab rolls are their recommended, and most popular pieces, and they did not disappoint. I am so very happy my group somehow stumbled upon them after not wanting to wait for seating at another restaurant, and were able to squeeze into their bar seating with excellent service. I cant wait to visit again next time I am in NYC.
This is the best sushi by far in Manhattan. The combination of textures and great fish thrills the mouth. The service is fantastic and I’m always made to feel at home. The selection is fresh and interesting and I can’t get enough. The quality is perfect. I’ve eaten here all through the pandemic it’s always just been a great experience and only the best quality and presentation. The staff is warm and friendly.
Pretty good sushi. Very fresh and decent sized pieces. However I found bones and bone fragments in two different pieces of sushi of two different types of fish. This is a first and seems like a big miss.
Their grilled items are a miss as well. Good sized and very fresh but every is either too dry or overcooked. There's also a flavor profile that doesn't exactly work for a lot of the pieces. The simplest preparations, like the shrimp and scallops, we're the best. The tuna and salmon had the dry, unusual flavor profile that I didn't think worked