At New York City's Mayanoki the Omakase Comes with a Conscience

Liz Grossman

The beauty of omakase is that it allows the chef to curate a tasting menu that speaks to the seasons and what has inspired them lately. But for Head Chef Josh Van den Berg of Mayanoki in New York City, the omakase sushi menu also speaks to sustainability. What started as a pop-up is now an intimate two-year-old restaurant that serves only eight omakase dinners a week (limited to eight guests per...