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Home > Restaurants > Bar Seki

Bar Seki

365 West 46th St., New York, NY 10017 40.760942 -73.990075
at First Ave.   See Map | Subway Directions Hopstop Popup
212-262-8880 Send to Phone

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  • Cuisine: Japanese/Sushi
  • Price Range: $$$

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Photo by Paul Wagtouicz

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Official Website

barseki.com

Hours

Mon-Sat, 5pm-11:30 pm

Nearby Subway Stops

6 at 51st St.; E, M at Lexington Ave.-53rd St.

Prices

$30-$38

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Bar Scene
  • Notable Chef
  • Open Kitchens / Watch the Chef
  • Theater District
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Accepted/Not Necessary

Profile

The bilevel space home to the third location of Sushi Seki is notable not just for being the team’s largest restaurant yet but for being home to Bar Seki, a new restaurant and bar concept from chef Seki. Located on the ground floor, it’s an elegant-looking Japanese cocktail den with seating for 80, divided into several sections including a traditional bar, a no-reservations communal table for drinking and socializing, and more-intimate private tables. There’s an open kitchen, too, and a six-seat chef’s table that general manager and sake sommelier Yasuyuki Suzuki compares to the one at Aldea. The chef de cuisine is Edward Wijaya, who has worked with Seki on a menu of border-crossing dishes, like cold duck with Dijon mustard and sake-braised short rib, that Suzuki describes as combining “Japanese ingredients, fancy techniques, and New American style.” This being a Seki establishment, there is some raw fish in the form of crudo, of course — think seared sesame tuna and hamache with Asian pear — as well as a raw bar, but the cooked dishes take up most of the menu. To go with all that food, there are sakes selected by Suzuki; wines from former Sushi Nakazawa sommelier Rick Zouad; Japanese and American whiskeys; and cocktails from consultant Shingo Gokan, beverage director at the pioneering Japanese speakeasy Angel’s Share. A few of these drinks feature savory elements; all make good use of the Japanese pantry; and several are twists on classic cocktails, like a Negroni spin made with plum wine and rice vinegar, and the Bloody Mary–esque Umi with its tomato-dashi water.

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