Sushi Suzuki is a chef's table omakase tucked into Madison Park, centered on a seasonal tasting menu built on Edomae technique. Chef Yasutaka Suzuki, one of the youngest apprentices to train under Hisashi Kawanaka and later certified to prepare fugu, sources seafood from both Japan and the Pacific Northwest and presents it directly to guests seated at the counter.
The format is intimate by design — a small room, close proximity to the chef, and a pace built around temperature, texture, and timing rather than volume. Regulars point to Suzuki's presence at the counter as much as the technical precision of the food, and the room has developed a reputation as a place for marking occasions rather than a quick weeknight stop.
The format is intimate by design — a small room, close proximity to the chef, and a pace built around temperature, texture, and timing rather than volume. Regulars point to Suzuki's presence at the counter as much as the technical precision of the food, and the room has developed a reputation as a place for marking occasions rather than a quick weeknight stop.