Mishik

Mishik Modern Japanese & Sushi from Chef Markee Manaloto

07/21/2026

Our approach to New York Restaurant Week is a quiet invitation to slow down and experience the foundation of our kitchen.

Beginning July 14, we are offering curated, multi-course lunch and dinner menus that reflect our twin pillars of craft and comfort. Step away for a midday reset with our $45 two-course lunch menu, anchoring your afternoon with choices like our Maguro Don Buri—built with blue fin tuna, a soft jidori egg, and mountain yams over aka rice.

For the evening, allow the room to slow down with our $60 three-course dinner. Begin with a crispy Soft Shell Crab Bao Bun, move to binchotan-grilled Unagi or Blue Marlin Steak finished with yuzu kosho caper sauce, and close with a slice of our Mango Crepe Cake.

Select bottles of wine are also available for $30 to perfectly complement your meal.

Every plate is prepared with our usual exactness, served with the ease of a neighborhood gathering place. Our Restaurant Week menus are available through September 6. Reserve your table via the link in our bio.

07/12/2026

At our sushi counter, the distance between the chef’s hands and your plate is measured in seconds. This timing is intentional. Our tasting experience is a quiet dialogue between Chef Mark and the guest—where seasonal catches from Tokyo’s Toyosu Market are sliced to order and served at the exact moment of peak temperature and texture. There is no rush, no pretense, and no unnecessary garnishes. Just rigorous kappo technique, the warmth of the rice, and the simple joy of a beautiful piece of fish crafted specifically for you.

For July only, we’re offering an exclusive 12 Piece Omakase for lunch for $85.

Reserve your seat at the counter via the link in our bio.

07/10/2026

The Delicacy Files: Fuji Salmon — sourced directly from the pure, cold meltwaters of Mount Fuji in Shizuoka.

The environment in which this fish is raised dictates its quality, yielding a remarkably clean profile and a delicate, rich texture that dissolves effortlessly. Because the flavor is so pristine, it requires very little manipulation at the counter. Sliced to order and served at the precise temperature needed to release its natural depth, it is a study in restraint.

A quiet, unforgettable standout of our Chef’s Tasting this season.

07/04/2026

Five per day. That is the strict limit we place on the Mishik Burger. Using A5 Wagyu prepared with careful intention, pairing it with melted white cheddar, rich truffle aioli, and a side of freshly made house potato chips. Because of the exacting standards and time required to prepare it properly, we limit availability to exactly five orders each evening. It is an understated indulgence. 🇺🇸 We’ll be open this July 4th. If you’re celebrating with dinner, ask for the Mishik Burger before all five are claimed. Reserve your table via the link in our bio.

06/25/2026

We approach our sourcing with the rigor of Tokyo’s finest establishments. Through trusted partners, we bring rare, seasonal varietals from Toyosu Market (like this Kinki) directly to our neighborhood dining room. It is a global pursuit of quality, served with the ease and warmth of a local favorite. Discover our seasonal catch this evening. Link in bio to reserve.

06/23/2026

The New York midday rush often demands we eat without thinking. We prefer a different approach in our dining room. It is a nourishing, quiet ritual designed to help you step away from the noise and hit reset on your afternoon. Lunch is served Monday through Friday from 12:00 PM. Walk-ins are always welcome.

06/18/2026

True craftsmanship lives in the details you might not notice at first glance. It begins with Koshihikari short-grain rice prepared in our Vermicular cooker and seasoned with precise Fuji-su vinegar. It finishes with seasonal fish sourced directly from Japan, cut precisely to order. Separately, they are lessons in discipline. Together, they are the foundation of everything we serve.

06/11/2026

A room is just a collection of design choices until it is filled with conversation, shared plates, and the warmth of a neighborhood gathering. From our quiet midday prep to the upbeat energy of our evening service, our vision has always been simple: to create a space that feels entirely like home. Settle in with us this week. Reserve your table via the link in our bio.

06/09/2026

A great meal is fundamentally a tactile experience. The weight of the cup in your hands, the texture of the glaze, the way the colors frame the cut of the fish. We select our ceramics with the exact same intention as our ingredients, ensuring that the canvas honors the craft of the kitchen.

The best seat in the house is entirely subjective; it depends on the evening you are looking for. We designed our space ...
05/28/2026

The best seat in the house is entirely subjective; it depends on the evening you are looking for. We designed our space to offer three distinct cadences. At the bar, find a relaxed, spontaneous rhythm with Japanese spirits and thoughtful bites—perfect for a solo stop or a casual date night. In the main dining room, the energy expands to accommodate our full menu and the comfort of shared plates. And at the counter, a quiet, deliberate tasting experience anchored by Chef Markee’s precision. Three distinct ways to experience Mishik.

05/23/2026

Sourcing dictates the experience. We select premium, first-harvest nori for its deep, roasted aroma and distinct, brittle snap. The moment it meets our warm, vinegar-seasoned rice, a quiet clock starts. It is a fleeting texture, meant to be handed over the counter and enjoyed immediately.

05/21/2026

Rooted in tradition, served without pretense. Edomae-style sushi was born out of necessity—using techniques like curing, aging, and marinating to preserve fish. Today, we use those same traditional methods not for preservation, but to gently draw out the deepest, natural umami of the ingredients. Craftsmanship that speaks for itself.

Address

259A Hudson Street
New York, NY
10013

Opening Hours

Monday 5pm - 11pm
Tuesday 5pm - 11pm
Wednesday 5pm - 11pm
Thursday 5pm - 11pm
Friday 5pm - 12am
Saturday 5pm - 12am

Telephone

+13479297878

Website

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