Long Island’s sushi scene is about to get a serious upgrade, but getting a seat may be the hardest part. Koyu, a new 12-seat omakase counter, is preparing to open November 5 beneath Okaru in Roslyn, promising an intimate Japanese dining experience with at least 18 courses and a team with some serious New York restaurant credentials.
The concept comes from Marc Spitzer, a veteran of downtown hotspot BONDST, and partner Noam Shemel. Executive sushi chef Bryan Yee will lead the culinary experience, bringing the focus squarely to the counter, the ingredients and the art of sushi preparation.
Twelve Seats. Eighteen Courses. No Room for Wallflowers.
Forget sprawling dining rooms and squeezing in one more reservation. Koyu is keeping things deliberately intimate with just 12 seats. The format puts diners close to the action, offering a front-row view of the chef’s work and a carefully paced progression of at least 18 courses.
That kind of small-scale omakase experience has become a coveted part of New York’s dining culture, where the meal is as much about craftsmanship and timing as it is about what’s on the plate.
And with a BONDST veteran behind the concept, Koyu arrives with downtown dining pedigree rather than simply another sushi counter hoping to make a splash.
Roslyn’s Next Reservation Worth Chasing?
The restaurant will open beneath Okaru in Roslyn on November 5, adding another destination to Long Island’s increasingly interesting Japanese dining scene.
For sushi fans accustomed to heading into Manhattan for a special omakase dinner, Koyu could offer a compelling reason to stay closer to home.
The catch? With only 12 seats and a minimum of 18 courses, this is not exactly a walk-in-and-see-what-happens situation.
Koyu is betting that less space, more courses and serious sushi talent make for a memorable night. Roslyn diners may want to start planning accordingly.
