Dimitris Nakos, Founder and Owner of Ammos Estiatorio, Tab Bu, Executive Omakase Chef and Ammos Enthusiast Steve Kivel, Owner of Grand Central Watch
Sustainable bluefin tuna, Akami, Peachy Deegan's favorite course
It's never been who you know, it's WHOM YOU KNOW and we know DIMITRIS NAKOS and his brainchild, AMMOS ESTIATORIO, a Peachy's Pick Since 2011. We've published on restaurants well over a thousand times in the last fifteen years, and the cream rises to the top. Ammos has earned accolades time and time again for their superior authentic Greek cuisine, imagined by Dimitris himself, an Athens native. Well, what do the best of the best do? They get better and innovate: to that end, please meet Omakase Room by Tab Bu, exclusively at Ammos Estiatorio.
Tab Bu came to New York in 1999 from Burma and tells us he has over two decades of sushi experience, and as you go on this culinary adventure, it will be evident to your tastebuds. Each course is extremely targeted, detailed and nuanced in its own right and this experience will appeal to both the sophisticate and the novice, as it is equally elevated and inviting.
Tab Bu and his brother Wayne
Discover the Art of Omakase
Join Us Every Thursday & Friday Evening for an Exquisite Culinary Adventure at Ammos!
COMING ON OCTOBER 24
5:30pm to 7pm
7:30pm to 9pm
We were honored to be among the first to try this exclusive new Ammos innovation, and this is the order in which it happens and exactly what we had. First, Wayne offered each guest ginger and wasabi as a plate garnish.
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MENU
King salmon, Sake
This traditional poisson started off the adventure on a fresh note with a fish that many have vast experience with, Salmon!
Yellowtail, Hamachi
This had a savory, spicy flair we liked.
Red snapper from Japan, Sweet Madai
This has Yuzu with a pickle! It's tangy and inviting.
Sustainable bluefin tuna, Akami
If Peachy Deegan were stranded on a desert island with only one course from this menu, it would be this one. Its robust, superior flavor reigned supreme on her palate and it was truly outstanding. Note everyone is born with different genes and therefore different tastebuds, so you may like other courses better than this one but if you are like Peachy, you'll live for this specific course. The beauty of this experience is that it is full of surprises and discovery for you.
Orange zest elevates this fish, and we really liked the touch of garlic!
Spicy bluefin tuna with Rice cake puff, Spicy maguro okaki
Pinkies out readers! Caviar comes to the party here: osetra.
Scallop, Spicy hotate in its shell
Lime Zest and Chili Oil set apart this poisson
Sea urchin, Uni
This is wrapped in seaweed paper and wasabi
Tuna belly with caviar, Toro kyabia
This one was Peachy's second favorite and she's a scallion enthusiast: you can see them striking a pose with the caviar on top
Seared quality marbled beef, Wagyu A5
Torch smoke and wasabi relish elevate this fish
The final course, Eel hand roll with Unagi temaki, comes wrapped with a BBQ flair that is the final firework of your culinary Omakase journey.
Also, there is a premium Macallan pairing experience available that we discovered when we got there, and completely separately from our years of raving about Ammos, we have concurrently raved about Macallan detailed above; check out Culinary King and Mover and Shaker Charlie Whitfield, Global Brand Ambassador of Macallan (we've known him since 2013). Peachy prefers both 18 years straight.
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Cocktails
$21
Umami Sake Citrus Spritz
Ginger, lime juice, Organic plum Juice, shiso leaves, prosecco
Sake Berry Smash
Chamomile syrup, Elderflower liqueur, seasonal berries, lime zest
Sake Ginger Margarita
Fresh squeezed lime juice, ginger syrup
Omakase Lychee Martini
Japanese Vodka, St-Germain liqueur, Fresh squeezed lime juice, lychee juice
Cucumber Cardamom Gin Fizz
Japanese Craft Gin, Elderflower Liqueur, cucumber, basil, freshly squeezed lime juice, cardamon syrup
Roku Gin Negroni
Japanese Craft Gin, Mancino Sakura Vermouth, Campari liqueur, orange twist
Whiskey Old Fashion
Blended Japanese whiskey, honey syrup, grapefruit bitters, orange peel
Whiskey Sour
Blended Japanese whiskey, freshly squeezed lemon juice, Elderflower syrup, mint leaves
OMAKASE PRIVE
Experience omakase like never before in our cozy, enclosed private room, designed for up to 14 guests. With your very own dedicated chef, every dish is crafted to perfection, offering a personalized multi-course journey. This exclusive space is ideal for small celebrations or private gatherings, blending luxury, privacy, and the art of omakase. Reserve today for a truly unforgettable dining experience.
REQUEST or call Angela at: (212) 922-9999
