Discover Mishik

Mishik is built on the belief that exceptional food should feel both refined and comforting. We honor the discipline of Japanese craft while creating a warm, neighborhood dining room where guests can slow down, savor, and feel genuinely taken care of.

Our philosophy begins with intention — in the cut of each piece of fish, the seasoning of the rice, and the atmosphere we create for our guests. We follow the spirit of edomae tradition, working with rare fish sourced directly from Japan and premium rice prepared in a Vermicular to achieve ideal temperature and texture. In every detail, we balance craft with comfort, tradition with warmth, and technical precision with the joy of a beautiful meal shared in good company. Mishik is a place where care is felt, not announced; where guests return not just for the food, but for the feeling.

Executive Chef and Partner Mark Manaloto brings a deep respect for Japanese technique shaped by years of training under sushi masters and experience in traditional, disciplined sushi kitchens. His approach blends precise edomae preparation with a welcoming, neighborhood sensibility.

Chef Mark’s foundation was built through years of apprenticeship at the sushi counter, where he mastered the essentials of Japanese craft — knife work, rice preparation, temperature balance, and the importance of sourcing fish at peak freshness. His training includes time at the Michelin-starred Sushi Yasuda, one of New York’s most respected temples of traditional edomae sushi, where he deepened his understanding of purity, restraint, and intention.

At Mishik, he carries this philosophy forward with a rigorous approach to sourcing, selecting seasonal catches from Toyosu Market in Tokyo and preparing each cut to order. His cooking is defined by discipline, humility, and care — serving only what he would proudly eat himself, and creating a dining experience grounded in both craftsmanship and warmth.

Our menu blends kappo-style precision with comforting Japanese dishes — offering edomae-style sushi cut to order, warm rice bowls, teishoku lunch sets, inventive rolls, and seasonal specialties that reflect Chef Mark’s pursuit of balance and quality.

The heart of our menu is our edomae-style sushi, made with premium fish sourced directly from Japan and sliced moments before serving. These offerings sit alongside a collection of warm, comforting Japanese dishes: karaage, donburi, udon, chahan, and teishoku sets inspired by the spirit of Japanese home cooking. Our bar complements the food with Japanese spirits, premium sake, and cocktails crafted with subtlety and intention. Whether joining us for a casual lunch or a refined dinner at the counter, guests can choose the experience that suits their moment.

Craft is at the core of Mishik — from fish sourced directly from Japan to rice seasoned with care. Every detail reflects a devotion to precision, balance, and respect for ingredients.

Our craft begins long before service. We work with trusted partners to bring in rare and seasonal fish from Japan, including varietals seldom offered in New York. Each piece of sushi is cut to order, preserving its texture, temperature, and natural character. Our rice is equally essential: Yukitsubaki rice from Japan prepared in a Vermicular and seasoned with Fuji-su vinegar, chosen for its depth, clarity, and subtlety. In every element of our cooking — the sharpness of a knife, the warmth of the rice, the silence before a cut — we honor the discipline of kappo tradition while keeping the experience approachable, warm, and human.

Mishik is designed to feel like a true neighborhood dining room — modern, warm, and alive with a rhythm that shifts from daytime calm to evening energy.

During lunch, natural light fills the space, creating a relaxed atmosphere perfect for teishoku sets and mid-day meals. As evening approaches, the room transitions — music shifts, the bar comes alive with Japanese spirits, and the counter becomes a stage for knife work, plating, and quiet moments of craft. Our hospitality is warm but understated, attentive but never rigid. Mishik is a place for regulars and newcomers alike: a dining room where people gather to unwind, celebrate, or simply enjoy a beautiful meal prepared with care.