Bar Miller
Japanese restaurant · East Village
620-622 E 6th St, New York, NY 10009
Highlights
At Bar Miller, enjoy a creative, locally sourced omakase experience that dazzles in an intimate setting, blending thoughtful dishes with stellar pairings.
At Bar Miller, enjoy a creative, locally sourced omakase experience that dazzles in an intimate setting, blending thoughtful dishes with stellar pairings.
"This one-star sibling to Rosella features a 15-course sustainable omakase that starts at $390 for two people; an option for a single diner isn’t available on its OpenTable." - Eater Staff
"A sushi spot known for sustainable sourcing, offering dishes like daikon vichyssoise with wakame butter-braised greens and amazake corn gelato with caviar." - MICHELIN Guide
"A restaurant newly awarded one Michelin star for its high-quality cooking." - Melissa McCart
"From the team behind Rosella, this diminutive spot with a sprinkling of seats steers clear of the familiar minimalist design, favoring bold colors and eye-catching details (note the custom pottery displayed behind the counter). These confident chefs deliver an omakase that is a showpiece of local sourcing—even the rice is sourced from New York. Their personality is evident in dishes such as daikon vichyssoise with Wakame butter-braised greens and gently poached salmon. Dry-aged fluke topped with apple ice in a sweet soy sauce holds its own, while the duo of uni and the mellow, dry-aged mackerel with yuzu kosho are two standouts from the nigiri course. Desserts, like the amazake and the corn gelato with caviar, round out the singular experience." - Michelin Inspector
"From the team behind Rosella, this diminutive spot with a sprinkling of seats steers clear of the familiar minimalist design, favoring bold colors and eye-catching details (note the custom pottery displayed behind the counter). These confident chefs deliver an omakase that is a showpiece of local sourcing—even the rice is sourced from New York. Their personality is evident in dishes such as daikon vichyssoise with Wakame butter-braised greens and gently poached salmon. Dry-aged fluke topped with apple ice in a sweet soy sauce holds its own, while the duo of uni and the mellow, dry-aged mackerel with yuzu kosho are two standouts from the nigiri course. Desserts like the amazake, or fermented rice porridge, as well as corn gelato with caviar round out the singular experience." - MICHELIN Guide
