Sakasama is a hand roll, temaki, and sake bar in New York City. The concept is built around great seafood, hand selected Japanese sake, cocktails, with an easy going atmosphere. Chef Georgie Castillo keeps the menu focused on quality ingredients from both local waters and Japan, the seafood is sourced through trusted purveyors like Aqua Best NYC.

Join us at the counter for hand rolls or grab a table for temaki and sake.

Sakasama is meant to feel simple, intimate, and fun — built for the neighborhood.

CHEF GEORGIE CASTILLO

Chef Georgie Castillo is a New York City chef and veteran of acclaimed kitchens including Atoboy and Michelin-starred Le Coucou. Recognized by The New York Times and Forbes, he has led culinary programs across the city, including OASES and Chinato.

Now Executive Chef of Sakasama New York, Georgie brings a technique-driven, hospitality-focused approach to Japanese cuisine, highlighting pristine seafood, seasonality, and the intimacy of the hand roll experience.