The sky high sushi experience offers a luxe omakase service as well as a la carte nigiri and sashimi at their 66-seat restaurant with views of the Manhattan skyline and Hudson River, featuring a custom 16-person sushi bar. In addition to their 12 and 15-course tastings, the restaurant also features a wide selection of sake, japanese whiskey, and unique cocktails for those looking to imbibe.
Saishin, which translates to “something new,” is holding true to its name by entering a new era after two years of operation in the intimate rooftop space at the hotel with the addition of Dionicio. Originally hailing from Lima, Peru, Chef Dionicio plans to combine his traditional edomae-style training with his Peruvian background to create a truly unique experience for guests dining at Saishin. The new offerings will incorporate elements of Nikkei, a type of cuisine known for combining Peruvian ingredients with Japanese style cooking, adding unique flavor profiles to the bites presented as part of the omakase experience through sauces, toppings, and creative combinations.
“At Saishin, each meal is designed to be unique and indulgent, offering guests a curated experience every time they join us,” says Gansevoort Meatpacking General Manager, Anton Moore. “We look forward to Chef Jorge’s unique blend of his traditional training and heritage to truly create ‘something new’ at Saishin. ”
Chef Jorge Dionicio is a classical Edomae-style trained sushi chef, with a focus on seasonal and innovative omakase. Inspired by his upbringing in Lima, Chef Jorge combines his traditional training with Peruvian treatments, including nuanced sauces and accouterments, to elevate his dining experiences. Chef Jorge currently brings his expertise to the omakase counter at Saishin at the Gansevoort Rooftop as Executive Sushi Chef.
Having honed his skills in both the United States and Japan, Chef Jorge began his US training in Omaha, Nebraska, eventually moving his way up through the kitchens of several Michelin Star restaurants including Azabu, Hirohisa, and Hiramasa in NYC along with Austin’s famous Uchi, NYC’s Morimoto, helmed by Iron Chef Morimoto, artful omakase restaurant Akashi, renowned Chef David Bouley’s Bouley at Home, and James Beard Award Winning sushi restaurant O-Ya, among others.
Chef Jorge continued his training as a member of Japan’s World Sushi Skill Institute, where he participated in the 2014 World Sushi Cup, a global sushi competition where chefs from every country compete for a spot in the World Sushi Cup in Tokyo. Placing third in the US competition and seventh in the Tokyo World Sushi Cup, Chef Jorge now serves on the jury for the association, helping the judging process and selection of the top sushi chefs in the world.