Osakanaisn’t your typical fish market . First off , it does n’t smell suspect , an excellent indicator that all the seafood is seriously overbold . Second , the daily selection is confront with a gamey level of elegance : each variety is displayed in its own ceramic serving bowl , treated more like okay jewelry than the common catch of the 24-hour interval piled atop ice .
Even more striking : none of the fish are label . Surveying the ware – ash gray - skinned , pink , and blood-red - cherry fillets , and ivory - on Pisces the Fishes collar , all manus - pick out earlier in the morning from Fulton Fish Market – is tantalizing , but also leaves you wondering : what is this stuff and nonsense ? Salmon ? Tuna ? Something more exotic ?
The enigma is the whole point . In Japanese , osakanameans “ honor your fish . ” And that ’s what proprietor Yuji Haraguchi is desire to transfuse in his customer : a with child admiration and understanding of the ocean ’s bounty . He wants you to ask interrogation and take up a conversation . More than just shopping for a healthy , high - protein dinner , it ’s an educational experience .
Melissa Kravitz/Thrillist
“ multitude have no idea what they ’re expecting when they come here , ” Haraguchi tell . ” Whatever see upright , they should ask more about it , we can always avail . Our staff always explain about each fish selection , how it [ tastes ] and how it is make , what the best teaching are for cooking … Through the conversations , you ’ll learn more about the Pisces options . ”
Haraguchi hail up with the innovative musical theme after fielding questions from curious customer at his sushi eatery , Okonomi , in Williamsburg . Patrons want to live where to buy Pisces and how to prepare it at family , so he decide to open a 2nd business that would cater to their needs .
AKickstarterlaunched in early 2016 to develop the concept . After generating more than $ 57,000 in assurance , Haraguchi and his team give the Nipponese - style fish store , located just a short walk from his exist restaurant .
Melissa Kravitz/Thrillist
“ There is really no office like this , ” Haraguchi said inside the tranquil unexampled shop on Graham Ave . “ I sense like this country is very heavy on the marrow . Fish is becoming more and more uncommitted , but more at eating house and when dining out . At home , there are not a lot of options for buying Pisces , so we desire to offer that selection . ”
With a tightly curated selection of a dozen or so varieties , each helpfully divide between fish to wangle and fish to eat raw , the purchasing process feel less daunting than at a seafood market with deal - hawking fishmonger , or even at a supermarket where the tilapia comes from who knows where . Heck , who knows if it ’s even tangible genus Tilapia ? The calm , first-rate - chill staff at Osakana is here for you . “ We provide enough entropy so no one feels left alone , ” Haraguchi reassured this Pisces - cooking novice .
Those who palpate badly - outfit to take home a slice of trematode worm and indulge in homemade sashimi ( even though Osakana will cut it for you ) can enroll in a day-after-day class , held behind the lowly stock space at a sushi counter . Hour - long classes , priced at $ 35 each , range from “ Fifty Shades of Tuna ” ( no bondage , we imagine ) to “ Sashimi at habitation ” and “ Ramen at Home , ” and yes , you get to eat in social class .
The market also makes a ramen stock out of the seafood bones and scrap , to be purchased at the sideboard and heated at home . It makes a really great liquid substitute for the seasoning packet that come with your Top Ramen .
Those quick to supplement or jump your weekly CSA box of vegetable ( or delivery bento box , frankly ) can also pick up Osakana ’s increasingly popular omakase box , a $ 50 set which comes tamp down with sashimi , ready - to - cook seasoned fish , and two portions of impudent fish to be groom as you wish .
“ We want people to see the heat we have , ” tell Haraguchi .
And once you taste the novel fish , it ’s well-heeled to get hooked .
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