Yoshihiko Kousaka

Executive Chef

One of the country's most decorated sushi chefs, Yoshihiko Kousaka (Kosaka, Jewel Bako), the Executive Chef of Kumiko Room, heads a 14-seat sushi counter with 20 seats at adjacent tables.

Arriving in New York in 1985, he has spent over four decades practicing Edomae sushi, honing his techniques, and sourcing the finest seasonal ingredients. With sixteen Michelin stars earned since 2005, Kousaka will continue his legacy of a lifelong, incessant pursuit of perfection in his art. Chef Kousaka believes in honoring the essence of Edomae sushi by allowing the craft itself to remain at the heart of the omakase experience. His philosophy is a return to the fundamentals of sushi, where exceptional ingredients, precise technique, careful attention to temperature and timing, and a refined sense of balance come together to reveal each ingredient at its very best.

At Kumiko Room, he will not only strive to create an intentional space where his guests can escape from their quotidian lives, but will serve predominantly nigiri sushi, executed to perfection for the present moment. His dining experience will embody four principles: ki ("the gateway to another world"), sho ("a conversation with the seasons"), ten ("the peak of the senses"), and ketsu ("the art of the lasting farewell"). And he says, "Every last sip, every last bite, and every last word are chosen with care."