Traditional technique
Chef Hiroji’s training in Japanese sushi and Kaiseki cuisine informs each course, from the knife work to the final balance on the plate.
Chef Hiroji Sawatari
From Fukuoka
to Manhattan.
A Japanese chef’s table guided by traditional sushi and Kaiseki craft.
Japanese roots
An omakase point of view shaped in Japan.
Born and raised in Fukuoka, Japan, Chef Hiroji Sawatari trained in traditional sushi and Kaiseki cuisine before bringing his craft to the United States.
At Fushimi Times Square, that background shapes the whole experience: a calm progression, close attention to each ingredient, and plates prepared in real time for the guests at the counter.
A live chef’s table
Sushi. Kaiseki. Conversation.
Prepared in the moment
The chef’s table unfolds live. Guests see the finishing details, hear the intent of the course, and share in the pace of the kitchen.
Made for Manhattan
The experience brings a focused Japanese omakase sensibility to a private dining moment in the heart of Times Square.
Every course arrives with intention.
Meet the chef at the table
Chef-led, course by course.
This is not simply a tasting menu. It is an opportunity to experience a Fukuoka-born chef’s perspective on omakase, in a setting designed for interaction.