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. With determination, drive and passion, his dream soon became a reality when he became a sushi chef.
In 1991, Chef Seki moved to New York City. Here, he explored his talent by working at various restaurants to enhance his experience, including the renowned 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 and global 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 Omakase 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 flagship outpost in Hell's Kitchen, Chef Seki continues to treat his discerning clientele to the finest dishes prepared according to the season and the guest’s taste while incorporating a new Sushi Kaiseki experience into the fine world of Japanese haute cuisine.