Sushi Beauu, the recently opened Japanese restaurant inside the Empire State Building, is preparing to launch its new omakase counter on December 11. The concept was developed by hospitality veteran Keisuke Kasagi, bringing a premium dining experience to one of New York City’s most iconic buildings. The introduction of the counter honors the Japanese craftsmanship and seasonal ingredients.
Sushi Beauu to Welcome an Omakase Counter
Sushi Beauu is located at the Empire State Building, 15 W 33rd St, New York, NY 10018. The new restaurant has a seating capacity of 30, with 20 in the dining room and 10 for the omakase concept.
An approachable, value-driven omakase experience will be delivered to diners in two tiers: the Classic at $100 and the Seasonal at $140. Those who wish to have the closest understanding of Japanese culture should schedule a visit to Sushi Beauu for its new omakase counter.
Leadership of Executive Chef Tetsu Kaminakaya
Keisuke Kasagi has employed Executive Chef Tetsu Kaminakaya to spearhead the culinary program at Sushi Beauu. Chef Tetsu has recently transferred to New York, with years of experience running his own restaurant, Hanabi, in Japan.
He is inventive yet traditional and uses seafood that is sourced locally and from Japan to make a menu that reflects creative flavor combinations at all levels of omakase.
While his background is rooted in sushi-making, he is also adept at making a variety of Japanese cuisines. His influence extends throughout the restaurant’s all-day offerings, such as The Beauu Morning, a traditional Japanese breakfast served between 10 a.m. and 3 p.m., consisting of onigiri, miso soup, which is vegan-friendly, in addition to tamago and sushi roll sets.
Sushi Beauu’s Design
Visitors entering through the 33rd Street entrance step into a nature-inspired space with warm wood tones and creamy white stucco walls.
The Japanese designer, Yuta Tsuchiya, and Serious Construction Company brought the thought of Sushi Beauu into reality. Furnishings from Made by Choice are placed on warm terracotta floors, creating a well-balanced, welcoming effect.
There is a spherical paper pendant light, a custom-made item by Kojima-an in Kyoto that has been stamped with the logo of Sushi Beauu. There are minor elements of Japanese decoration, which also contribute to the setting, giving the dining room a simple, thoughtful touch.
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18-Course Omakase Experience
The 18-course omakase at Sushi Beauu begins with an amuse-bouche, which is seasonal, then nine pieces of nigiri. They include Seabream dipped in Chef Tetsu’s signature soy sauce, Ebi served with ebi-miso, torched Barracuda with fresh lime and salt, Torched Mackerel rolled into a smooth log, and a freshly prepared tamago with seasoned rice packed into the omelet.
A warm Egg Custard serves as a mid-course interlude, combining mochi, eel, and mushrooms with a topping of ikura and green onion.
The progression continues with hand rolls of Tempura roll and the Eel, Shrimp, and Buri Roll. A comforting miso soup closes the savory portion of the meal before dessert, which ends with Imo Yokan, a traditional Japanese sweet potato treat.
Mornings include dishes such as Sweet Dashi Omelet sets and onigiri with fillings of Ikura and Beef Shigureni, and Chorizo con Papas. Lunch service includes udon sets, curry plates, sushi selections, and bowls such as Bara Chirashi, offering guests a variety of options throughout the day.
Premium Beverage Experience
Sushi Beauu accompanies the omakase experience with an elegant drink menu that is selected by its founder, Keisuke Kasagi. The menu includes a selection of perfectly chosen sake items, as well as shochu, fine spirits, wine, beer, and a high-grade tea menu.
The restaurant focuses explicitly on its tea initiative, which is led by Katsuhito Imaizumi, the founder of Through The Tea. Imaizumi is a reputed specialist in Japanese tea culture and draws his experience from Sakurai Japanese Tea Experience and Ogata Paris. His professionalism creates a blend of quality tea, and each cup has the flavor and the legacy of the Japanese craftsmanship.
With the leadership of Chef Tetsu, Sushi Beauu continues to shape its identity and is on the way to expanding the team further. A sake expert with a specialty in the art of hot sake will join soon to develop sake to be paired with the omakase.
