Mishik



Photo: Michael Tulipan

Mishik

Photo: Michael Tulipan

Contact Info:

Address: 259A Hudson Street
City: New York, NY
Zip: 10013
map: View the Map
Phone: (347) 929-7878
Website: https://mishiknyc.com

Food Info:

Menu: View the Menu
Chef: Markee Manaloto
Cuisine: Sushi
Payment: Accepts Credit Cards

Details:

Mishik at Hudson Square offers the best of omakase without the stuffiness, over-the-top price point and sometimes intimidating sushi counter experience that can accompany other omakase spots. Chef/Partner Markee Manaloto is the former Omakase Chef at Michelin-starred Sushi Yasuda and Kissaki.   All of the fish is sourced from Tokyo’s Toyosu Market.

Set in a sophisticated yet relaxed space designed by Studio Rolling, Mishik provides guests with a flexible dining experience, whether it’s fancy night out enjoying a tasting menu or just stopping by for a couple bites and some drinks.

Diners can enjoy one of two omakase options (12 or 16 nigiri pieces, handroll, soup and dessert for $120/$165), or try the seven-course Chef’s Tasting Menu ($135). Guests will discover exciting offerings like Scallop Sashimi with crispy shitake and truffle ponzu; Donburi elevated rice bowl topped with tuna tartar, nori, and jidori egg yolk; Yankiniku koji steak with black truffle emulsion and choux farci; and nigiri sushi of seasonal fish and seafood flown in straight from Japan at the counter or in the elegant dining room.

Guests in search of a more casual evening out can drop in for drinks and bites at the bar, choosing from wines curated by consulting sommelier Doreen Winkler, sake, beer or expertly crafted cocktails from Head Bartender Su Sung.

Highlights include the Sujungwa Old Fashioned with Hibiki Harmony Japanese whisky, Cynar, ginger, cinnamon, dried persimmon; Autumn Smoke with red chili-infused Vida mezcal, vermouth, amontillado sherry; Pine & Pear, pine-infused Haku vodka, fino sherry, tonic, pear, yuzu; or a selection of complex tea-based mocktails.  The a la carte menu offers salads, sushi platters, handrolls, rice bowls, and entrees like King Crab Legs; A5 Wagyu and Kegani Donabe for Two, Hokkaido hairy crab hotpot with uni, ikura and edamame.

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