Hoseki NYC: A Jewel of Omakase Hidden Beneath Saks Fifth Avenue

A Hidden Culinary Treasure Beneath the Sparkle

In the heart of New York’s Midtown lies a destination unlike any other. Nestled behind a velvet curtain in the basement of Saks Fifth Avenue, surrounded by high-end jewelry from Bulgari and Chopard, Hōseki redefines the meaning of “hidden gem.” While most visitors descend the Rem Koolhaas-designed escalator expecting diamonds and sapphires, what many don’t anticipate is a six-seat sushi counter that rivals some of the city’s most revered omakase destinations.

Hōseki, meaning “jewel” in Japanese, lives up to its name with both its ambiance and its culinary precision. Opened by Maxwell Weiss, founder of the acclaimed in-home omakase service Ten Homakase, this sleek sushi bar brings Japanese dining tradition into conversation with American modernity. With a $95 12-course omakase, Hōseki is not only refined but refreshingly accessible.

The Story Behind the Concept

Maxwell Weiss had a bold yet simple idea: introduce the efficiency and elegance of Japanese department store sushi to the fast-paced retail hub of Manhattan. In Japan, enjoying sushi while shopping is common. Department stores often house dedicated sushi spots, catering to those who crave quality without the need for a drawn-out meal.

Weiss brought this concept to New York with a twist. Instead of recreating the traditional minimalist decor of Japanese sushi counters, he opted for a more localized aesthetic. Framed covers from The New Yorker and fashion illustrations adorn the walls. A gleaming white Corian counter replaces pale hinoki wood, and plush emerald stools offer comfort while elevating the luxe experience. This fusion of East and West reflects not just the menu but the mindset behind the brand.

A Chef Who Breaks the Mold

At the heart of Hōseki’s culinary experience is Morgan Adamson, a sushi shokunin with Midwestern roots and a charisma that instantly dissolves stereotypes. In a field traditionally dominated by male chefs, Adamson brings fresh energy, elegance, and technical mastery. Her presence alone makes Hōseki a standout in New York’s sushi scene.

Unlike the flashier, sauce-laden offerings common in some American sushi bars, Adamson’s approach is clean, focused, and deeply respectful of each ingredient. Every nigiri served reflects both discipline and creativity, crafted with a precise hand and a clear vision.

The Art of the Omakase

Adamson’s 12-course omakase is a journey through seasonality, texture, and restrained indulgence. The lineup is rooted in tradition but enhanced with subtle, contemporary touches:

• Madai (Sea Bream): Enhanced with a dusting of truffle salt, this dish embodies minimalism and richness in harmony.

• Shima Aji (Striped Jack): Served with house-fermented soy sauce that adds depth without overpowering the fish’s natural oils.

• Bluefin Tuna from Spain: Silky and umami-rich, this showcases Adamson’s respect for sourcing and quality.

• Hokkaido Scallop: Delicately presented with finger lime pearls that offer a burst of citrus, adding freshness and contrast.

The experience is concise—designed to be completed in under an hour—yet it never feels rushed. Each piece is served with intention, and guests often find themselves immersed in conversation with the chef as she prepares each course just inches away.

Redefining Sushi in Midtown

What makes Hōseki unique isn’t just its location or price point—it’s how seamlessly it weaves convenience into an otherwise luxurious dining style. Positioned inside The Vault, Saks’ high-end jewelry section, Hōseki invites visitors to pair fine dining with fine shopping. It’s an experience tailored to the modern urbanite: fast, elegant, and unforgettable.

For many diners, Hōseki serves as an introduction to true omakase. Its low barrier to entry—both in price and formality—makes it a rare find in a city where top-tier sushi often commands a steep cost and long reservation waitlists. Here, guests can walk in, take a seat at the six-person counter, and enjoy a complete, thoughtfully composed tasting menu.

A Place for Discovery, Not Gimmicks

In an era where sushi is frequently dressed up with spicy mayo, avocado, or neon tobiko, Hōseki remains firmly rooted in tradition. Adamson’s restraint in composition and her emphasis on balance sets her apart from the trend-driven crowd. The flavors she presents are nuanced, respectful of Japanese heritage, and stripped of unnecessary embellishment.

This commitment to purity is perhaps what gives Hōseki its “hidden jewel” status. There are no over-the-top theatrics here—no gold flakes or smoking domes. Instead, every detail, from the dishware to the pacing, is intentionally designed to celebrate the fish and the centuries-old techniques used to prepare it.

Conclusion: A Rare Find in Every Sense

Hōseki is more than a novelty location inside a department store—it’s a carefully conceived dining experience that champions quality, accessibility, and the evolving face of sushi in America. With Maxwell Weiss’ sharp concept and Morgan Adamson’s heartfelt execution, this six-seat counter has carved out a unique space in New York’s competitive culinary landscape.