Sushi Seki is founded on the philosophy, "Never stop learning".
Using local and seasonal ingredients is one of the most important elements in Japanese cuisine. It also has become the primary principle for the international culinary community. With commitment to that philosophy, we feature the finest seasonal ingredients on our menus, including fish from exclusive purveyors and our own Seki Blue, specially harvested, aromatic "nori" seaweed.
Owner | Chef
Sushi Seki is the creation of Chef Seki Shi. Chef Seki began his culinary journey at a young age, working with his Mom to perfect the art of crispy rice. After graduating from high school, Chef Seki continued his study in Tokyo, where he discovered his true passion for cooking. Authentic Japanese cuisine intrigued him and drew him to the culinary details and fundamental techniques that are the foundation of his innovative cuisine today.
“Never stop learning” is the philosophy of Chef Seki. Chef Seki developed his knowledge of fish at the famed Tsukiji Market; one of the largest fish markets in the world. Chef Seki began working as a dishwasher and eventually advanced to become head kitchen chef and within a few years, a sushi chef.
In 1991, Chef Seki moved to New York City. Chef Seki explored his talent by working at various restaurants to enhance his experience including Sushi of Gari. Chef Seki has since become one of the masters in the art of fine sushi.
In 2002, Chef Seki opened Sushi Seki on the Upper East Side. His commitment to selecting only the best fish in the most trusted Japanese markets, has allowed Chef Seki to build his reputation.
In 2014, Chef Seki opened his second location in Chelsea. Chef Seki along with his family of NYC’s finest sommeliers and sushi chefs are committed to the “never stop learning” attitude by creating and balancing the flavor of the fish with simple ingredients, a classic style and expansive sake and wines, paired perfectly to each meal.
Chef Seki is known for his signature sushi classics using the finest seafood available in the world, and taking his lucky clients on a culinary journey. His classic style shines through as he caters to guests’ individual tastes. At his newest outpost in Hell's Kitchen, Chef Seki continues to surprise his guests with a Chef’s tasting menu at the exclusive 6-seat Kappo counter. Here, he continues to treat his discerning clientele to the finest dishes prepared according to the season and the guest’s taste.
Yasu, one of the first sake sommeliers in New York City, began his career at Sushi of Gari as a Floor Manager. In 2002 he helped open Sushi Seki on Manhattan's Upper East Side -- his first executive management role. From 2005 to 2012 he has worked with other great establishments such as Megu. Lan, Kumo of West Hollywood, 15 East, Brushstroke and Sakamai. He completed the Brewing Society of Japan's Sake Tasting Meister Program and is certified Advance Sake Professional (ASP)
In addition to his work at Sushi Seki, Yasu is a key member of the NY Japanese Culinary Academy, which is dedicated to promoting Japanese food culture and restaurants in the United States, and the founder of Wabisabi Consulting.
Wine Director | Chelsea
Shortly after arriving in America, he received his certificate of wine training by Harriet Lembeck, one of his beloved mentors. Here he developed a balanced knowledge of both the old world and the new world of wines. He has also served as a beverage manager and service manager at one of the highest respected Japanese Clubs in New York City where he has also hosted private wine classes for years.