304 E. 49th St., (bet. 1st & 2nd Aves.), New York, NY 10017
212-339-0033 |
Lunch: Mon-Fri 12 pm-2 pm, Dinner: Mon-Sat 6-10 pm


Omakase in three price ranges is the only option at dinnertime. Chutoro (left) and Shimaaji (right).

Chef Shigeru Nishida doubled his Midtown East real estate by opening SAKANAYA in early October. This fish-focused restaurant is located right next to Nishida Shoten, his Showa-style ramen shop. SAKANAYA has somewhat of a double identity: serving set meals at lunch and only sushi and sashimi Omakase (Chef’s Special) at night. The same fresh fish is used for both meals, and all processing such as drying and marinating is done in house. During lunchtime, their teishoku (set meal comes with rice, miso soup and salad) dishes, such as Grilled Saba (dried mackerel) and Gindara Saikyo (grilled marinated black cod) are worth trying. Other lunch choices are six seafood bowls like tuna, poke and chirashi, as well as cooked dishes like Ten Don (tempura over rice) and Tonkatsu (Berkshire pork cutlet). For dinner the Omakase comes in two different prices; $80 and $100. Being from Kyushu in southern Japan, Nishida tries to highlight fish from his home island such as mackerel, squid, and striped jack as much as possible. To accompany your meal there are a variety of alcohol options presented on a cute, transparent fish-shaped menu. Nishida is also a sake sommelier, and his high-quality selections reflect his specialized knowledge.


Fresh, high quality ocean harvests turn into a beautiful sashimi plate.


The space is adorned with minimalistic décor.

3 Best Sellers
Chirashi Bowl (Lunch only) $25
Gindara Saikyo (Lunch only) $18
Omakase (Dinner only) $80/$100

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