Kissaki Opens In Greenwich with An Outstanding Sushi Experience

Kissaki has finally come to CT…Greenwich to be exact. The high end boutique sushi chain has earned accolades from Eater, The New York Times, The Wall Street Journal, and Crains, to name a few. Most recently the upscale and wildly popular sushi eatery shot into the spotlight on Page Six when comedian Jimmy Fallon left a $400 tip at the Watermill NY location. CTBites is thrilled to announce the restaurant’s Connecticut debut.

Kissaki is the latest in a slew of sushi and omakase joints now calling Greenwich home, but none, so far, has what this has - it’s got chutzpah.  The Greenwich venue marks the restaurant’s 5th location after The Hamptons, Long Island City, The Bowery and Columbus Circle. There are plans for further expansion in the near future. 

Kissaki is a unique culinary experience taking the Japanese tradition and turning it into something extraordinary, with its creativity and mix of flavors, thus producing an exquisiteness unparalleled locally. For this reason, Kissaki should be reserved for the true sushi enthusiast, as - in my opinion - the experience and creativity would be lost on anyone else, and that would be a tragedy. Likewise, I would also steer the novice away from here, for everywhere else will only serve as a disappointment. 

We began our Omakase experience with Kumamoto oysters. (These are Japanese oysters that were introduced to the West Coast from where they are now harvested.) Here they are served with a grapefruit sake, a lovely complement to the salty roe and the oyster’s natural hami melon flavor. Nestled on a bed of coarse salt, the complexity of flavors lingered on pleasantly. 

The Cucumber Apple Yuzu with hamachi (a variety of yellowtail) was an intricate work of art with such complexity and creativity one should really admire it before “digging in.” Finely diced pieces of hamachi, green apple and cucumber prepared in a wasabi mayonnaise under a thinly veiled gelatinous cucumber layer with edible purple micro greens at first resembled some sort of exotic jellyfish dancing deep below the ocean’s surface. The intricate mix of flavors here, salty, spicy and sweet so beautifully married in this dish.

The Grilled Kanpachi Soup was like none I have ever had. The broth was enhanced with the unique flavor of a white soy sauce in which a charred Tokyo turnip and longfin yellowtail with a seared skin exposed the sweetest piece of sushi beneath. 

The appetizers were exquisitely executed, visual works of art and delectable on the palate. The 12 pieces of seasonal nigri imported from Japan, were more supple, tender, delicate and richer than most, truly like butter. The complementing rice, warm, and soft, holds together until it hits your tongue, at which point it just falls apart beautifully, hitting all your taste buds just right.  Do as the Japanese do and enjoy these with your fingers - keep your chopsticks on the table. Feel free to dip into the soy sauce, but these delectable pieces of sushi truly don’t need a thing. 

These little bite-sized celebrations come with a substantial price tag, but for those looking for a true Omakase experience featuring exceptional sushi, Kissaki is a must.

Below are some of the sushi offerings on the menu.

Hamachi Nigiri - Yellowtail –brushed nigiri soy topped with brulee cubanelle peppers (olive oil, salt, pepper, butter)

Uni Nigiri - Sea urchin- brushed with nigiri soy topped with fresh wasabi

Akami Nigiri - Lean bluefin tuna- Brushed with nigiri soy topped with saute shitake mushroom with chive butter & a roasted almond inside 

Chutoro Nigiri - Medium fatty bluefin tuna- brushed with plum soy topped with Kaluga Caviar & lime zest  

Otoro Nigiri - Extra fatty bluefin tuna belly- Brushed with nigiri soy topped with uni  or uni inside  

Aji Nigiri - Japanese horse mackerel- Brushed with nigiri soy topped with Japanese herbs (chives, miyoga, shiso, sesame seeds, ginger oroshi , olive oil, salt & pepper), miso sauce and slice garlic in olive oil  

Botan Ebi Nigiri - Spotted prawn, brushed with nigiri soy topped with brulee uni egg (jidori egg yolk & maine uni) & ginger oroshi 

Hotate Nigiri - Scallop, brushed with plum soy topped with yuzu zest & charcoal salt 

Madai Nigiri - Red Snapper or Sea Bream- Brushed with plum soy topped with pickled plum paste, roasted sesame seeds & shiso leaf

Ji Kinmedai - Golden red eye snapper, broiled with sea salt (skin only). Brushed with ponzu topped with apple oroshi 

Kawahagi - Triggerfish - brushed with nigiri soy topped with its own liver, roasted sesame & shiso blossom

Samegarei Nigiri - Dragon rough scale sole- brush with nigiri soy, topped with broiled engawa, diakon jalapeno oroshi, honey, yuzu & sea salt 

Itoyoridai- Golden threadfin snapper- brushed plum soy topped with pickled tomatoes

Shima Aji Nigiri - Striped Jack (yellowtail family)-brushed with plum soy  topped with fermented black garlic, chives & ginger oroshi chimichurri 

Akamutzu Nigiri- Rosy seabass- broiled with sea salt (skin only), brushed with nigiri soy topped with balsamic daikon oroshi & roasted sesame seeds.

For those preferring to order take-out, Kissaki offers all of their sushi in stunning to go boxes.

For more information please visit their website linked here.
Kissaki, 355 Greenwich Avenue, Greenwich, CT 06830

203-694-0000