Innovative omakase. That’s what Chef/Owner Don Pham is bringing to the Manhattan’s Upper East Side neighborhood with the opening of his first restaurant, Sushi Ishikawa.
With ultimate integrity in everything he does from his cooking to the products he sources from around the world, Chef Pham has designed three original omakase menus: 12 courses ($85), 15 courses ($125), and 16 courses ($155), which will change based on product availability and seasonality, and Pham’s whim!
As a long-time, highly experienced and passionate sushi chef in NYC, who is known for putting a unique twist on traditional sushi, as well as his fun and charismatic personality, Chef Pham customizes his sushi selections for each guest, providing the most personalized and mouth-watering omakase experience.
Chef Pham and his team look forward to welcoming you!
Vietnamese born Chef/Owner Don Pham has been working in premier sushi restaurants in NYC for over 17 years. He most recently was the Executive Sushi Chef at Tim and Nancy Cushman’s inventive sushi and Japanese restaurant, O Ya, which debuted in NYC in 2015.
Prior to O Ya, Chef Pham held Executive Chef/Sushi Chef positions at various NYC sushi and Japanese hot spots. He was the Sushi Chef at the popular Japanese restaurant Morimoto in Chelsea Market; Head Chef at Kitaro Restaurant on the Upper West Side; and Executive Chef at Geisha, Serafina Restaurant Group’s original Japanese fusion restaurant, which opened in 2003 as a collaboration with Chef Eric Ripert. Besides preparing all of Geisha’s delectable sushi, Chef Pham also trained and supervised the staff, then moved on to the role of Master Sushi Chef at Geisha’s whimsical spin-off izakaya, Geisha Table, which adjoined Serafina’s Upper West Side location. Chef Pham held this role until Geisha’s closing in 2013.
Chef Pham is proud to be serving his delicious and innovative omakase at his own place, Sushi Ishikawa, on Manhattan's Upper East Side.
Located in Manhattan's Upper East Side, Sushi Ishikawa is a purveyor of fine Japanese sushi from the esteemed Chef Don Pham.
FROM NEW YORK MAGAZINE:
The chef of this omakase restaurant has worked in the city’s sushi scene for nearly two decades, paying his dues as the sushi chef at Morimoto, executive chef at (the now-shuttered) Geisha, and, most recently, as executive sushi chef at O Ya. At Sushi Ishikawa, there are just 24 seats, with 12 primo slots at the counter and the rest at tables. Two menus will be offered, with one at 12 courses for $85 — considerably less than competitors like Suzuki and Ichimura— and another at 15 courses for $125. And Pham is going beyond raw fish — what’s served will change consistently, but expect the likes of black abalone with mushroom soup, hairy crab, and octopus with green-tea salt. — Chris Crowley