About — Kohaku Premium Sushi

Since 2025

The Birth of
Kohaku

Kohaku was born from a singular vision: to bring the intimate, transcendent omakase experience of Tokyo's finest ginza establishments to New York City. Nestled in a discreet townhouse on East 45th Street, our twelve-seat counter offers an escape from the city's relentless pace.

The name "Kohaku" (琥珀) means amber — a reflection of our warm, honey-lit interior where hinoki wood, hand-troweled plaster walls, and soft amber light create a sanctuary of calm. Every element, from the antique ceramic vessels to the hand-stitched linen napkins, has been curated over years of travel and obsession.

Kensuke Yamamoto

Master Itamae & Founder

Born in Fukuoka, Chef Yamamoto began his apprenticeship at age sixteen at Sushi Saito in Ginza — one of only three sushi restaurants in Japan to hold three Michelin stars. For fifteen years, he trained under the legendary Master Saito, learning the art of shari (vinegared rice) and the precise technique of neta selection.

In 2020, Chef Yamamoto moved to New York, serving as head itamae at a two-Michelin-starred omakase counter before founding Kohaku. His philosophy is rooted in kisetsukan — the deep appreciation of seasonality — sourcing fish from Toyosu Market daily and working with Japanese farmers for produce.

"Sushi is not about showmanship," Yamamoto says. "It is about the quiet moments — the exact temperature of the rice, the slight warmth of the fish, the perfect acidity. These invisible details make the meal unforgettable."

Our Ethos

The Pillars of Kohaku

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Shari no Tamashii

The soul of the rice. Our shari is a precise blend of three rice varieties, seasoned with aged red vinegar and sea salt from Okinawa — a recipe refined over a decade.

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Kisetsukan

Seasonality is sacred. We fly fish from Toyosu Market six days a week, selecting only what is at its absolute peak. Our menu changes with each season's bounty.

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Omotenashi

Japanese hospitality in its truest form. Anticipating needs before they arise. Every sake is poured at the exact temperature. Every plate is placed with intention.

The Ambiance