What’s Missing at the High-End Seats

You’ve got places now where dinner is $500 prepaid—before drinks. Think Sushi Yoshino. And they’re fully booked. It’s hard to even get in.

But half the time, when you do go, you’re surrounded by people who are on their phones the whole time. Not paying attention to the chef. Not even tasting, really. Just there because it’s cool.

And that part? That’s hard to watch.

The Point

You’re not just buying sushi. You’re sitting at a counter with a master. Someone who trained for decades to do this at the highest level. Even if you’re not the most knowledgeable diner, you can still respect the moment. Respect the house.

It’s not about money. It’s about care.

Inside Tip 🪄

You don’t have to spend $500 to get an epic experience. There are phenomenal chefs—like Chef Kei Yoshino at Sushi Oku—doing it for under $200. And when you sit down at the counter, give the same attention you’d hope for if you were the one behind the knife.

Contact

🌐 Sen Restaurant

About Jesse

This card is by Jesse Matsuoka, a Hamptons resident of over 25 years. A sake sommelier and co-owner of Sen, a legendary Japenese restaurant in Sag Harbor. Born in Manhattan, grew up in Tokyo, Hawaii and Sag Harbor, and married to a third generation Montauker.

Lead-in Image

@sensagharbor / Instagram