Celebrate National Oyster Day at Sushi Seki in New York City

Celebrate National Oyster Day at Sushi Seki in New York City

In honor of National Oyster Day on Friday, August 5th, Sushi Seki Hell's Kitchen will be extending its Happy Friday menu and offering $2 oysters all night long! Guests are are invited to sit back, relax and enjoy the finest quality oysters and Japanese whiskey for just $10. If you are not in the mood for whiskey, Sushi Seki will also be offering other specials including a number of different Japanese beers for only $5.

Sushi Seki is a wel-known restaurant in NYC and the Hell’s Kitchen location is a favorite among theater goers for lunch or dinner.  In 1991, Chef Seki moved to New York City. Chef Seki explored his talent by working at various restaurants to enhance his experience including Sushi of Gari. Chef Seki has since become one of the masters in the art of fine sushi.

In 2002, Chef Seki opened Sushi Seki on the Upper East Side. His commitment to selecting only the best fish in the most trusted Japanese markets, has allowed Chef Seki to build his reputation.

In 2014, Chef Seki opened his second location in Chelsea. Chef Seki along with his family of NYC’s finest sommeliers and sushi chefs are committed to the “never stop learning” attitude by creating and balancing the flavor of the fish with simple ingredients, a classic style and expansive sake and wines, paired perfectly to each meal.

Chef Seki is known for his signature sushi classics using the finest seafood available in the world, and taking his lucky clients on a culinary journey.  His classic style shines through as he caters to guests’ individual tastes.  At Sushi Seki: Bar & Oysters his newest outpost in Hell's Kitchen, Chef Seki continues to surprise his guests with a Chef’s tasting menu at the exclusive 6-seat Kappo counter.  Here, he continues to treat his discerning clientele to the finest dishes prepared according to the season and the guest’s taste.

Published by Judith Davis


Reply heres...

Login / Sign up for adding comments.