Mishik

Mishik Modern Japanese & Sushi from Chef Markee Manaloto

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.

05/20/2026

The Unseen Ingredient: Time, Part 2. Your one piece of nigiri takes a full day to prepare before it hits your plate. It is a process that cannot be rushed, only respected.

The Sashimi Moriawase. A deliberate progression of today’s arrivals from Japan, selected for seasonality and cut with ex...
05/15/2026

The Sashimi Moriawase. A deliberate progression of today’s arrivals from Japan, selected for seasonality and cut with exact precision. Served not as a rigid sequence, but as a shared discovery for the table. True craft, meant to be passed and savored together.

05/14/2026

The Unseen Ingredient: Time, Part 1. Freshness is only the beginning; time does the rest. Chef Markee has fish flown in from Japan and asseses quality, cleans the fish, and defines the aging process.

Hospitality is a quiet language of anticipation: pouring the tea, pacing the meal, and ensuring every detail feels effor...
05/08/2026

Hospitality is a quiet language of anticipation: pouring the tea, pacing the meal, and ensuring every detail feels effortless.

This Mother's Day, allow us to extend that level of care to the women who first provided it to you. The craft of the kitchen, paired with a dining room that feels like an extension of home. We look forward to hosting your family. Reserve via the link in our bio.

05/07/2026

The midday pause. A beautifully crafted maki shouldn't be reserved solely for the evening. Every roll begins with our foundational Koshihikari rice, seasoned with Fuji-su vinegar, and finished with precisely cut fish. To bring a sense of ease to your afternoon, our lunch maki is now available as a dedicated set—two rolls for $22, or three for $30. A quiet ceremony of balance to reset your day. Served Monday through Friday.

05/06/2026

Freshness is a visual language. Before a knife ever touches the board, the quality of the meal is decided at the point of selection. At Mishik, we don’t manipulate flavor; we uncover it.

05/04/2026

Hospitality is, at its core, an extension of care. This Mother’s Day, we invite you to share the quiet rhythm of our dining room with the women who first cared for you. From pristine cuts of sashimi to comforting shared plates, our service is designed to feel unhurried, personal, and warm. Reservations for Sunday service are now available through the link in our bio.

04/29/2026

A great pairing is a quiet conversation between the glass and the plate. On April 30, we are bringing a piece of our dining room to . We will be pouring alongside some of the finest brewers and serving our King Ora Salmon Sashimi—delicately cut and balanced with soy ginger and a precise mirepoix ponzu.

The intentional acidity and deep umami of the dish are designed to open up the complex, aromatic notes of the sake you'll be tasting tonight.

If you are attending, find our table and share a pour with the team. We look forward to hosting you.

04/27/2026

“Dashi is the quiet current running through our kitchen.” Chef Markee walks us through the foundation of Japanese cooking. From our Ara Jiru to our simmering broths, the integrity of the meal relies on this singular, carefully steeped extraction. Come taste the difference.

While Mishik is typically closed on Sundays, we are opening our doors for a special Mother’s Day service.We built this d...
04/24/2026

While Mishik is typically closed on Sundays, we are opening our doors for a special Mother’s Day service.

We built this dining room on a simple foundation: exceptional craft met with genuine comfort. It’s a space designed for lingering, for passing plates across the table, and for taking care of the people who have always taken care of you.

Let us take care of the details. Reservations for our special Mother’s Day service are now open via the link in our bio.

Available exclusively from 2–4pm on weekdays. Five distinct flavor profiles. One perfectly crisp sheet of nori at a time...
04/23/2026

Available exclusively from 2–4pm on weekdays. Five distinct flavor profiles. One perfectly crisp sheet of nori at a time. The Chef's Choice Premium Handroll set.

04/22/2026

A bar built for lingering. Whether you're settling in for a quiet pre-dinner ritual or enjoying the final sip of the night, our Japanese spirits program is curated to complement the craftsmanship of our kitchen.

04/15/2026

Craft at the counter, comfort in the kitchen. Our Gyudon is a testament to the belief that everyday dishes deserve the same exacting standards as our rarest fish. Warm rice, thinly sliced beef, and a rich jidori egg. Comfort, served in a bowl.

Precision begins long before service. For Chef Markee, a sharp knife doesn't just cut; it protects the cell walls of the...
04/14/2026

Precision begins long before service. For Chef Markee, a sharp knife doesn't just cut; it protects the cell walls of the fish, preserving its intended texture and integrity. Craft in its purest form.

04/14/2026

Some days demand a celebration. Others simply require a quiet reset. But whether you are marking a milestone, shaking off a long day, or finally answering a craving you can no longer ignore, the answer is almost always sushi.

At Mishik, we treat every piece as a small comfort. Rare cuts flown in from Japanese waters, carefully scored to release their natural texture. The gentle warmth of Koshihikari rice, perfectly balanced with our signature vinegar. It is rigorous precision, designed to make your day better, whatever kind of day it has been.

Join us at the counter this week. Reservations are available via the link in our bio.

Lunch at Mishik is a small ceremony of choice. Our Teishoku sets bring balance to your afternoon—featuring your choice o...
04/07/2026

Lunch at Mishik is a small ceremony of choice. Our Teishoku sets bring balance to your afternoon—featuring your choice of entrée, a seasonal otsumami, fresh maki, and comforting soup. Served daily until 3pm.

04/06/2026

Dining is a shared rhythm. Two pieces, cut and shaped in unison. Whether it’s an intimate evening for two or a gathering of close friends, the counter at Mishik is designed for shared discovery. Join us tonight.

04/05/2026

The craftsmanship of the counter, brought to your table. Our Tokusen selection is a carefully curated flight of premium nigiri, cut and shaped with the exact same precision as our Chef's Tasting. Designed for those evenings in the dining room when you want to share a deliberate progression of our finest cuts, at your own pace.

03/31/2026

The Golden Kasai is a study in balance—taking the deep, anchored notes of dark rum and maple syrup and lifting them with the aromatics of banana liqueur and vanilla.

Finished with a cinnamon spice blend and a cut of lemon to break the sweetness, it’s a cocktail that tastes like the comfort of the season.

Complex, aromatic, and built for slow sipping.

03/26/2026

Meet the Menu: Blue Marlin Steak. Yuzu Kosho Caper Sauce. One of our new favorite dinner entreés.

03/23/2026

A quieter way to experience the counter. Our afternoon temaki set is available from 2–4pm — a warm, intentional break in the middle of your day. 5 Chef's Choice Premium Handrolls served with the same care and precision as our evening tasting.

Seats are limited. Reserve via Resy.

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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