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Bar Miller, A Sustainable Omakase Counter, Opens In Manhattan

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The East Village is now home to a second sustainable sushi spot.

Following the success of eco-concious sushi restaurant Rosella, partners Jeff Miller and TJ Provenzano opened a sibling, Bar Miller, on Wednesday, September 27.

Located at 620 East 6th Street, between Avenues B and C, Bar Miller may be recognizable to sustainable sushi fans: The space is the original location of Mayanoki, where Miller and Provenzano originally began working in sustainable sushi, to many local and national accolades.

Following the same ethos as its predecessor, Bar Miller serves a $250 15-course omakase menu showcasing sustainably sourced, North American seafood and local produce. Dishes incorporate both traditional Japanese preparations such as nigiri, sashimi and chawanmushi, plus more innovative dishes that feature pickled and preserved ingredients.

Created in partnership with chef James Dumapit, Bar Miller’s menu is expected to change with the seasons. Courses featured on the opening menu include pickled Oysters in nori Sauce, with pureé of nori, oysters, pine nuts, olive oil, and chardonnay vinegar; The Bar Miller Salad, a rotating combination of local produce, dressings and seasonings, currently with chrysanthemum, lobster, and ginger dressing; a Bluefin Party Platter with tuna of differing ages and fat content served with various seasonings; chawanmushi and smoked uni; a variety of eight frequently rotating Nigiri including Hudson Valley smoked trout, bluefish, chopped fatty tuna, South Carolina Shrimp, and sea urchin; beef tartare hand roll; and Spanish Mackerel in a whitefish broth with seaweed butter. Two dessert courses include corn ice cream with caviar and Amazake, a traditional Japanese drink made of fermented rice, served with stone fruit jam.

To drink, the beverage menu features local, small batch, and sustainable wine, cider, and beer. Beverage director Provenzano prioritizes natural makers, highlighting the team’s hometown regions of Northern California and New York State. Think bottles from such Channing Daughters and Brooklyn Oenology. Sake is also available, sourced mostly from Japan, as well as a few local brewers like Brooklyn Kura and Kato Sake Works. Beverages are available a la carte or in a wine and sake pairing, which will change daily with the menu depending on what’s in season.

Bar Miller is open Wednesday through Sunday for two nightly seatings, at 6pm and 8:30pm. Reservations are available via Tock.



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