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The name is short for Sotohiro Kosugi, a wildly innovative sushi chef who recently moved here from Atlanta. The new Village space is mysterious on the outside, while the inside is small, comfortable, and austere. You can't go wrong with the sushi omikase;12 pieces that form a narrative from the left to right on the long plate. But don't miss his raw fish inventions, either, which often have a pictorial element, including a puck of pureed fatty tuna surmounted by sublime landscape of Japanese guacamole, black caviar, shredded dried ginger, and miniature chopped green chives.