From Jesse, Sen restaurant, Sag Harbor:

What’s Missing at the High-End Seats

You’ve got places now where dinner is $500 prepaid, before drinks. Like 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. See my card on Sushi Oku below.

And when you sit down at the counter, give the same attention you’d hope for if you were the one behind the knife.

About Jesse

This card is by Jesse Matsuoka, a Hamptons resident of over 25 years. Jesse is a sake sommelier, Tip Top Hospitality partner, and co-owner of Sen, a legendary Japanese restaurant in Sag Harbor. Jesse was born in Manhattan, grew up in Tokyo, Hawaii, and Sag Harbor, and is now married to a third-generation Montauker.

Lead-in Image

@sensagharbor / Instagram