Fishing boats moored at a pier in Shiogama under a low gold sky

Shiogama, Miyagi

Ryohei Sagara grew up beside the fish market in Shiogama. At eighteen he was washing rice in a Ginza sushi-ya; nine years later he went to Kyoto to learn the grill and the dashi, then to New York, where he ran a Midtown counter for four years.

In 2021 he opened Sushi Sagara on Kenmare Street.

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Sushi Sagara, since 2021

Our story

Since 2021

The house on Kenmare Street

It opened in 2021 below street level and has grown by a room and an address since.

Since 2021

The house on Kenmare Street

It opened in 2021 below street level and has grown by a room and an address since.

2021

Kenmare Street

Ten seats at a hinoki counter six steps below the street, a dining room around the charcoal grill above it, and a tea bar by the door.

2021

Kenmare Street

Ten seats at a hinoki counter six steps below the street, a dining room around the charcoal grill above it, and a tea bar by the door.

2021

Kenmare Street

Ten seats at a hinoki counter six steps below the street, a dining room around the charcoal grill above it, and a tea bar by the door.

2023

The Hinoki Room

A room upstairs with one table for fourteen, for dinners the kitchen plans with the host.

2023

The Hinoki Room

A room upstairs with one table for fourteen, for dinners the kitchen plans with the host.

2023

The Hinoki Room

A room upstairs with one table for fourteen, for dinners the kitchen plans with the host.

2025

Park Slope

A second, smaller dining room with a counter of eight, on Seventh Avenue in Brooklyn.

2025

Park Slope

A second, smaller dining room with a counter of eight, on Seventh Avenue in Brooklyn.

2025

Park Slope

A second, smaller dining room with a counter of eight, on Seventh Avenue in Brooklyn.

Now

Two restaurants, one approach

Fish for both restaurants is bought and prepared on Kenmare Street before the Park Slope delivery crosses the river.

Now

Two restaurants, one approach

Fish for both restaurants is bought and prepared on Kenmare Street before the Park Slope delivery crosses the river.

Now

Two restaurants, one approach

Fish for both restaurants is bought and prepared on Kenmare Street before the Park Slope delivery crosses the river.

Behind the counter

The chefs

Two counters, a kitchen and the grill: the people who cook here.

Behind the counter

The chefs

Two counters, a kitchen and the grill: the people who cook here.

Ryohei Sagara

The counter

Chef and owner

I still buy the way my teachers did: a few fish, at their best. Whatever isn’t right that morning doesn’t reach the counter that night.

Ryohei Sagara

The counter

Chef and owner

I still buy the way my teachers did: a few fish, at their best. Whatever isn’t right that morning doesn’t reach the counter that night.

Kenta Mori

Park Slope

Head of the Park Slope counter

The fish comes over the bridge from Kenmare Street every morning. What changes here is that I learn the regulars’ names faster.

Kenta Mori

Park Slope

Head of the Park Slope counter

The fish comes over the bridge from Kenmare Street every morning. What changes here is that I learn the regulars’ names faster.

Daisuke Ono

The kitchen

Kitchen chef

Dashi is the first thing I make and the last thing I taste. Everything hot on the menu starts there.

Daisuke Ono

The kitchen

Kitchen chef

Dashi is the first thing I make and the last thing I taste. Everything hot on the menu starts there.

A chef preparing fish on a wooden cutting board

Shun Tanaka

The grill

Grill chef

White oak charcoal burns without smoke and without flame. I listen to the fat more than I watch it.

Shun Tanaka

The grill

Grill chef

White oak charcoal burns without smoke and without flame. I listen to the fat more than I watch it.

What we hold to

In season, or not at all

The menu follows the market. If a fish isn’t right that morning, it isn’t on the menu that night.

Served the moment it’s ready

Each dish is finished with care and brought to your table as soon as it’s ready.

Small rooms

Ten seats at the counter and forty-eight in the dining room, so the cook sees every plate come back.

The table is yours

We offer one sitting per dining room table, so you can settle in and enjoy the evening.

Street level and below

The rooms

A hinoki counter for ten six steps down, a dining room for forty-eight around the grill, a tea bar by the door and a private room for fourteen.

Street level and below

The rooms

A hinoki counter for ten six steps down, a dining room for forty-eight around the grill, a tea bar by the door and a private room for fourteen.

Kenmare Street

The door

A noren curtain marks the entrance. We’ll welcome you and take your coats.

The door

Street level, around the grill

The dining room

Forty-eight seats

À la carte dining around the charcoal grill, from 5:30 pm.

The dining room

Past the grill

Six steps down

A narrow stair to the counter, lit from below.

Six steps down

Six steps below the street

The counter

Ten seats

Counter Omakase at 5:30 pm and 8:30 pm, served across a single hinoki counter.

The counter

Upstairs at Kenmare Street

The Hinoki Room

Fourteen seated

A private room for kaiseki dinners and celebrations, booked whole.

The Hinoki Room