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    Osakana

    4.3 (75 reviews)
    Closed 12:00 pm - 7:00 PM
    Updated a few days ago

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    Aude L.

    We stopped by Osakana in the East Village to pick up ingredients for a sushi night at home, and it totally exceeded expectations. It's a small, easy-to-miss hole-in-the-wall, but inside, they've got a surprisingly impressive selection of sushi-grade fish and all the fixings. We picked up around 3 pounds of fish--chutoro, fatty hamachi, salmon belly, hotate, and mackerel--plus sushi rice, tamago, wasabi, ginger, and a bunch of sauces. The total came to about $260. Not exactly cheap, but for the quality and quantity, it felt totally worth it--way more affordable than getting the same spread at a restaurant. The fish was super fresh and flavorful, and if we had to rank what we tried, it would go: chutoro first, followed by the hamachi, then the scallops, salmon, and lastly the mackerel. The chutoro and hamachi were standouts--both buttery, rich, and super clean-tasting. The scallops were sweet and delicate, and the salmon was solid, though a little more ordinary compared to the others. Normally I'm a big fan of mackerel and usually love the smoky flavor it brings, but this one leaned a bit too fishy for my taste--more than I'm used to. We ended up purchasing a little too much for the 4 of us. So we ended up making ceviche with the leftovers the next day, and the fish still tasted fresh and delicious! Also a big plus: the staff were really careful when we mentioned a salmon allergy in our group. They kept everything safely separated, which gave us peace of mind. We also appreciated that you can request to have everything sliced for sashimi for free. Overall, Osakana is a gem if you're looking to create a high-quality sushi experience at home. Will definitely be coming back before our next DIY omakase night.

    Look for the fish sign or you might miss it!
    Wesan C.

    I signed up for the 5PM Uni Shucking class with my sister and we had a great time! The space is basically just a kitchen, so it's pretty casual. During the class the other staff are working on one side to prepare takeout orders, but they were nice and friendly. The instructors gave us 8 Uni(!) per person because they had extras. The instructor showed us how to do it and helped us if we had any questions, but otherwise we just did it on our own. It probably took 30-40 mins and then he washed it for us. While we were shucking, he prepared the sashimi and ingredients we would have for dinner. It ended up being a ton of food, so we had a lot of leftovers that he packed up for us! We enjoyed it and would go back for another special occasion.

    Jane D.

    Wow I recently went on a trip to Japan and thought I could never find fish as fresh in the states. This place comes close to the fish quality in Japan, or meets it. They have amazing cuts of sashimi and fresh fish. Highly recommend their bentos as well! The wait took around 10 minutes and it was quick to do takeout. There are no seats inside, so takeout only. Highly recommend if you are in the area

    Jenny Z.

    Takeout only. Got the toro deluxe bowl, and while it is pricey, it was pretty good! The toro tasted very fresh, but just toro was a bit too much. Next time I will probably try the chirashi bowl, but overall extremely filling so makes a great meal.

    Mable C.

    (Review is solely for the uni shucking class) I booked this for my anniversary last week and it was the very last class so phew! Uni season runs until mid April and picks up again in September so keep that in mind. Sadly since it was the last day, there was less uni to shuck but they were quite generous and offered uni separate from the shelled one. The class itself was very straight forward. We received scissors and big bucket of water. The instructor taught us how to cut open one of these bad boys and then we got to work! There is a ton of gunk in these things so after cleaning out just one, the water turned murky and brown....yum. It gets pretty hard to see through the dark abyss but it makes it all that more rewarding when you find some golden treasure at the bottom. The shucking part of the class only took about 30 minutes and the other hour was spent eating, my favorite part! The instructor taught us how to prepare hand rolls and then we got to enjoy the fruits of our labor. They offered us so much sashimi and it just kept on coming. It really felt like an AYCE omakase. The fish was fresh and we had a lot of high quality pieces such as toro, scallop, king crab, and salmon. It was so much fun and we all left nice and full!

    Sam P.

    So yummy 10/10 recommend! Definitely will stop by again if I'm ever in the area (all the way from Cali). Friendly service and great to take out for a lil sushi date!

    Morlene C.

    While it used to be the case Manhattan got all the good stuff first, the tides have shifted and businesses often open in Brooklyn instead. So it was with great excitement and relief that my favorite Williamsburg based Japanese fish market opened up a tiny outpost in the East Village. I've dropped more cash here on various cuts of fish than I care to admit. The prices have made me weep a little but the quality does make it so that I can just put some of their fresh fish over rice and have an amazing dinner. I noticed their lunch boxes weren't priced in the stratosphere, so I recently went and got myself a chirashi bowl for just $18. This beautiful spread of tuna, salmon, and some mystery shiny fish that smelled a bit too oceanic for me, and I like seafood. I'm usually all for fish, and I understand fish will smell of the ocean, but this was too pungent for me. It kind of took over the whole experience. The pickled veggies saved me, playing nice with the sushi rice and gave my taste buds a little break from the fishiness. I will probably return, but next time I'm eyeing the chirashi bowl I might ask if they can hold on that mystery fish.

    Jenn C.

    Osakana's sushi making class is a very unique and phenomenal experience. The class starts off with marinating and preparing the sushi rice. The instructor, Rachel, was excellent and very informative and patient. She taught us how to slice tuna and salmon properly using one smooth motion of the knife. We then used the salmon and tuna to make a bite-sized nigiri. Rachel provided us with wasabi, ginger, and a special sweet soy sauce to eat with our sushi that we made. We then used a mold to make another type of rectangular sushi with mackerel and rice. Rachel showed us how to use the torch to sear the top of our mackerel sushi which added a nice touch. All of the fish used in the class was very fresh and delicious. In the final part of the class, Rachel showed us how to make two different styles of hand rolls and she provided us with a platter of various types of fish including salmon, toro, sable with miso, and yellowtail. We were very full by the end of the class and Rachel kept offering us fish and anything else we wanted. She mentioned that the business owner likes to make sure anyone who attends the classes leave feeling full. I would highly recommend this sushi class if you are a sushi lover. It was definitely a wonderful and memorable experience!

    1.00 lb - Salmon for Sashimi .05 lb - Hokkaido Scallop Sashimi 1.00 lb - Hamachi Sushi Rice (Prepared) 2 oz - Ikura (salmon roe) Uni
    Ximena L.

    One of my favorite places in the city. You can't eat here but this is my favorite place for take-home sushi. The prices are so reasonable, especially considering that they can prep/slice everything for you. The staff is friendly, and helpful. The place is rising in popularity though so recommend placing an order or going early.

    Ryna D.

    Oh my gosh, Osakana is an absolute gem! This is some of the best sushi/sashimi you can get in NYC period, let alone at this price point!! Seriously, what a great value! Just note that there isn't really a place to eat at the store so everything is takeout only. Find a nearby park or take it back home to eat. Definitely keeping this in my back pocket for the future.

    Andrew D.

    I recommend everyone come here for the freshest and most authentic takeout sushi in NYC. It's definitely a splurge but it's so worth it. The otoro and chutoro melt in your mouth. You can also get shiso leaves and other Japanese foods. Staff is very friendly and patient. I recommend ordering ahead on their website.

    Selena L.

    Came here for the sushi making class, and had such an amazing time! Rachel, our instructor, was so sweet and helpful, and made the experience fun and educational. We learned how to make sushi rice and various types of rolls. The fish tasted fresh, and they give you SO much food! I was stuffed to the brim, and they kept offering to give us even more fish LOL You definitely get your money's worth here, can't recommend enough!

    Danielle B.

    We took a sushi class at OSAKANA with our instructor Rachel. Rachel was incredibly kind and informed and fed us fresh fish to our hearts desire! It was really all you can eat and we got to try fish we probably wouldn't have picked out ourselves to try. The class was great and we learned a lot. Learned how to make nigiri, hand rolls, and some other types I forget their names. The only downside and the reason for a star deduction is really just the high price. We paid nearly $500 for 2 people. I would perhaps recommend this for a special occasion if you really want to treat yourselves. Next time I am excited to return to the store to buy some fish by the pound to make sushi at home.

    Menu (April 2024)

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    Page 2 of 2

    Ask the Community - Osakana

    Review Highlights - Osakana

    You can also order the sashimi or sushi package and they assemble it there for you so it's super fresh!

    Mentioned in 16 reviews

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    Selfup Cooking Classes

    Selfup Cooking Classes

    4.9
    (193 reviews)
    1.9 mi

    Upon entry we received such a warm welcome from Chef Armando. The all-inclusive beverages and…read morecomplimentary charcuterie were a really nice touch to start the evening, especially if you arrive hungry like I did. We started by learning how to make Chicken Marsala, then moved into pasta making (my favorite part). After that, we learned how to make fresh mozzarella, and finally ended the night with dessert: tiramisu. The entire experience was so fun and interactive. I especially appreciated how knowledgeable Chef Alex was about everything we were making. When I asked about the type of pan she was using and why, she gave such a detailed and thoughtful explanation, which I really appreciated. By then, we had definitely worked up an appetite! We started dinner with a delicious salad and focaccia bread, followed by pesto fettuccine made from the pasta we created ourselves. Then came Chicken Marsala with mushrooms, and ricotta-stuffed ravioli in red sauce, also handmade by us. One of the best parts of the night was the atmosphere. Cooking, eating, and learning alongside people you've never met before somehow felt so natural and welcoming. You genuinely leave feeling like you made new friends. If I had one honest critique, I do wish there had been more opportunity to personally season some of the dishes to taste, as I felt parts of the meal were a little bland for my preference. I also personally prefer softer pasta over a firmer al dente texture. That said, I completely understood why the pasta had that texture since we didn't have much time for the dough to fully rest and develop. I also think some light Italian jazz music playing in the background would have elevated the atmosphere even more and really taken the experience to another level. Overall, I had a wonderful time and would absolutely take another class. It's definitely worth it for the experience, the knowledge you gain, and of course... dinner! Also, we got home (with our left overs) and finally had the tiramisu... and WOW. It was soooo delicious. The ravioli and tiramisu were definitely the stars of the show for me!

    Amazing glass! Chef Oliver and his crew were all so phenomenal. The class was informational and so…read moreworth the price. I'll be back for another class soon.

    Photos
    His vibe comes through the photos!!! What a warm and happy soul!!
    His vibe comes through the photos!!! What a warm and happy soul!!
    Marsala
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    Cozymeal

    Cozymeal

    4.7
    (84 reviews)
    1.3 mi
    $$

    Tim was an excellent guide as we strolled through the different cultural experiences of Hell's…read moreKitchen, getting to try Japanese BBQ, Georgian cheeseboat, Mediterranean tapas, as well as comfort food with meatballs and the broadway cookie treat. With great storytelling flair and a caring attitude, Tim took us on both a gatstronomical and historical adventure that was well worth the experience.

    Had the most magical time at Chef Paul's Miette Culinary Studio through Cozymeal! I brought my…read more12-year-old niece, who absolutely loves to cook. When signing us up, I mentioned in a note that her dream is to become a chef. The class included seven or eight adults and us, and Chef Paul went out of his way to make her feel welcome. He took her under his wing, showing her basic techniques and treating her aspirations with such respect that she felt truly seen and encouraged. We arrived early, and Chef Paul shared that he began cooking in a professional kitchen around the same age as my niece, then apprenticed under a famous chef in Paris at 15. He later became the head chef of two restaurants before opening his own culinary studio. The class focused on French cooking and included a four-course meal. I loved that it was small and intimate--just 10 people--compared to other classes I found that had 16 to 20 participants. Although we worked in groups of four to prepare each dish, Chef Paul brought everyone together where he demonstrated key steps across all the courses--techniques that many cooks get wrong--and showed us how to do them for the best results. He even provided special recipes for us to take home and ensured that each student got hands-on experience with parts of multiple dishes. It truly felt like a shared and collaborative learning experience. By the end of the three-hour class, our class of nine or ten had shared a delicious meal and great conversation. My niece was absolutely thrilled and left even more inspired to pursue her dream. If you have a child who loves cooking, I can't recommend Chef Paul highly enough. He even offers children's group classes upon request. Thank you, Chef Paul, for such a warm, generous, and unforgettable experience!

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    Cozymeal
    Cozymeal

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    Home Cooking New York

    Home Cooking New York

    4.8
    (91 reviews)
    0.8 mi

    I gave my nephew the Knife Skills class for his birthday and we went together. We had a great time!…read moreThe studio is very nice, open and well-equipped. The class size is small so it's intimate and friendly and cooperative. We all sat / stood around a central island. The instructor was very friendly and helpful, and each person got hands-on guidance. We learned a lot, at the end of the class we shared a casual communal meal and couldn't wait to get home to practice what we learned. The other people in the class were all lovely, friendly and fun. I highly recommend and we will be back to take more classes.

    Learned a lot, had fun, and enjoyed delicious food!…read more My wife and I attended Thai Food cooking class at HCNY on Jan 25, 2024. The group was small, just 6 people, so we got almost a private class. Entire class was well planned and organized. Each of us got some hands-on stuff to do, we asked questions, took notes, enjoyed our meal, yet we ran exactly on time. John provided a lot of information not just on specific dishes we cooked, but also on Thai cuisine fundamentals, ingredients, and main tastes. He also shared some cool cooking tips we found useful though we are not cooking beginners. We ended up with a plentiful freshly made Thai dinner consisting of Tom Yum soup with Shrimp, Fried Fish in Tamarind sauce, Thai Red Curry Chicken, and sticky rice. All the dishes came out delicious and tasted like in a Thai restaurant! And most important we've successfully reproduced these dishes at home one week later! Thank you John, and The HCNY Crew for the great experience! We highly recommend Home Cooking NY to all who likes and learns to cook!

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    Bagel & pretzel class
    Bagel & pretzel class
    Home Cooking New York
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    Miette Culinary Studio

    Miette Culinary Studio

    4.7
    (95 reviews)
    0.9 mi

    Great cooking class. Paul is super funny and informative. Definitely learned a lot about knife…read moreskills and how I need to get a sharp knife. The food was also phenomenal. I was super hungry by the end of the class, but the feast was great. Only thing is the class is definitely a little more expensive for an activity.

    This is the best of the best when it comes to a cooking class! I needed to hold a cooking activity…read morefor an internal offsite for our company. Not only did we have 40 people to feed, there were about 15 food allergies for the chef to work around. It was a tall order. But an order fit for Miette!!! We had 3 stations to work/cook in, we shifted every so often while others spoke and enjoyed wine (BYOB). Miette suggested the wine shipped a day earlier so they could chill the whites. (amazing) The food was amazing, and for those who had dietary restrictions, the chef was 5 steps ahead and already prepared and alternative! We had an amazing time, learned a lot, and requested recipes! it was an intimate space for 40, but we were able to cook, lounge, and drink very comfortably. As soon as we walked in, it smelled amazing! The size of the location was perfect because we were always engaged. (with cooking or each other) Sally was my point of contact - she was 100% professional, patient, great communicator, and worked with us and the chef seamlessly. I cannot brag enough on Miette. What also speaks volumes is when I was looking for a cooking class, ANOTHER class suggested that I look into Miette. (their space was not big enough). But I was already communicating with Sally because she is so fast with communication. The other class responded days after my inquiry. Miette was already on my books to work with!

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    Miette Culinary Studio
    Miette Culinary Studio
    Chef Paul dressing our creation and discussing minerals in certain salts

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    Chef Paul dressing our creation and discussing minerals in certain salts
    My Cooking Party

    My Cooking Party

    4.8
    (69 reviews)
    1.3 mi
    $$$

    I was here recently for an industry cooking class focused on learning to make several Portuguese…read moredishes. We started off with cocktails and passed appetizers before breaking into teams and actually preparing the imwnu items we were having for dinner that evening. Unlike many other classes we actually prepared and ate our dishes. Great for team building whether for work or friends/family

    I went here for a work event and had a really enjoyable time. We had about 20 people or so and we…read morewere divided into two groups, each making a Louisville salad, some olive tapenade chicken and a chocolate and orange trifle. This isn't an intense cooking class, just in case you're wondering but it really can't be because it's designed as a fun group activity. Therefore, everything is prepped really well and with basic kitchen skills you and your team can prepare the food. I did learn a good onion dicing technique that I used the next day. In any event, our supervising chef was Ryan and he was great. Really energetic and helpful. There was plenty of work to do for all of us and the time went by quickly. When it came time to eat, we were all very hungry. I thought all the food was delicious. I was surprised at how generous the portions were, especially the dessert. Of course that didn't stop me from eating the whole thing. This was a really nice group activity and the staff there do a great job of getting things done so the program moves along without feeling rushed. Definitely recommend this for a corporate event.

    Photos
    Welcome
    Welcome
    Show Your Loved Ones & Co-workers Your Skills In The Kitchen!
    Show Your Loved Ones & Co-workers Your Skills In The Kitchen!
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    Institute of Culinary Education

    Institute of Culinary Education

    3.9
    (83 reviews)
    1.8 mi

    If you're thinking about trying a cooking class here, try it! I was invited by a friend to join her…read morefor a West Indian (Caribbean) cooking class. On the menu was Haitian soup, Trinidadian Doubles, Dominican rice and beans and Jerk Chicken. The chef was warm and kind and very thorough. She gave us the option off adding heat with a scotch bonnet pepper and showed us a couple of knife techniques to make cutting vegetables easier. We were supplied with aprons and name tags and worked in teams and chatted while chopping, seasoning and cooking. I appreciated the ice water and stools available to ensure I was comfortable for those hours of class. The food came out amazing and flavorful and there was plenty leftover to take home. Its great for a date night or friend group activity or even just solo bc everyone became so friendly.

    My mother booked the Latkes & Sufganiyot cooking class for our family during Hanukkah. ICE was…read morepretty easy to locate inside of Brookfield Place and the space was very clean. Chef Sue was both personable and informative, and her demos were easy to follow along with the written recipes. During times when food was cooking or cooling, Sue also showed us some knife skills basics/tricks. The class went on for about 3 hours, including the time to eat at the end. I really enjoyed the experience, but in the future would choose a class with a more substantial output. The Latkes and Sufganiyot were both fried carbs, and we ended up grabbing dinner immediately after because we were still hungry for a real meal. Other than that, would recommend!

    Photos
    ICE Chef-instructor giving tips to student.
    ICE Chef-instructor giving tips to student.
    Institute of Culinary Education
    Institute of Culinary Education

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    Osakana - seafood - Updated August 2026

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