Koyu opens Nov. 5 beneath Okaru in Roslyn with just 12 seats

A new sushi spot in Roslyn will have just 12 seats — and at least 18 courses.

Koyu, an omakase counter beneath Okaru at 1401 Old Northern Blvd., is set to open Nov. 5, with reservations now available.

The restaurant is the second project from Northern & Main Hospitality Group, founded by chef and Plainview native Marc Spitzer and partner Noam Shemel. The pair opened Okaru in January 2025.

Executive sushi chef Bryan Yee will lead the counter. He and Spitzer worked together at Manhattan’s BONDST and have cooked alongside each other for more than 15 years.

“At a 12-seat counter, nothing is hidden. Guests watch every cut and every course come together, so every choice has to mean something,” Yee states in an announcement.

Omakase leaves the menu in the chef’s hands. At Koyu, the meal will change with the seasons and potentially nightly, featuring fish flown in from Japan alongside locally sourced ingredients.

An evening might begin with an A5 wagyu cannoli, made with a crisp nori shell, wasabi mascarpone, wagyu tartare and osetra caviar. The meal then moves through nigiri, a rotating handroll and a warm bowl course before fruit and dessert. One seasonal possibility is a kabocha cheesecake with Okinawa brown sugar syrup and Japanese pumpkin seed praline.

Designed by Carlita Alexander, formerly of Rockwell Group, the downstairs space is reached through an arched hallway, with white oak, stone and gray limewashed walls surrounding the counter.

If you go

Dinner costs $215 per person, plus tax and gratuity. Koyu will initially offer two seatings, at 5:30 and 8:30 p.m., Thursday through Saturday.

The menu can be made entirely gluten-free, and most allergy requests can be accommodated with advance notice, according to the restaurant. Substitutions are not permitted.

Reservations are available exclusively through OpenTable up to 30 days in advance.

Find more information at koyu-omakase.com.

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Top: Executive sushi chef Bryan Yee, left, and chef and partner Marc Spitzer prepare sushi at Koyu’s omakase counter in Roslyn. (Credit: Jovani Demetrie)