Set the Scene
Like most New Yorkers, you’ve probably sworn off Times Square. However, the Knickerbocker Hotel just gave you a reason to return.
The historic Beaux-Arts landmark, first opened in 1906 by John Jacob Astor IV, unveiled Akoya, a sleek new sushi and cocktail hideaway tucked inside its famed St. Cloud Rooftop.
The 33-seat jewel box, anchored by a black granite sushi bar, merges Japanese refinement with rooftop glamour, all set high above the chaos of Broady. (In fact, it’s so high that the rooftop is the most coveted spot to watch the ball drop on New Year’s Eve.) Designed by Highgate’s LUCID studio, Akoya feels more Kyoto than Midtown–serene, warm, and obsessively detailed.
This is the latest collaboration from culinary heavyweight Charlie Palmer, sushi master Taishi Yamaguchi, and Executive Chef Adam Raksin, three visionaries who’ve transformed a corner of Times Square into something unexpectedly soulful.
What Can We Expect From the Food?
The food is as precise as the setting. Centered around temaki, or hand rolls, Akoya’s menu delivers understated luxury, from the briny elegance of the “Akoya” Grilled Oyster with scallion relish to the indulgent Australian Wagyu Tataki topped with Platinum Osetra caviar.
Guests can also expect classic bites like Roasted Shishito Peppers with bonito flakes and togarashi spice, Steamed Edamame, and Spicy Cucumbers.
Chef Yamaguchi, whose résumé includes stints at EN Japanese Brasserie and Nama at Aman New York, brings an omakase-level sensibility to each roll, highlighted by fresh seafood, warm seasoned rice, and crisp, high-quality nori.
Other handroll standouts include Maine Lobster layered with house-made dynamite sauce and crispy shallots, and Spicy Yellowfin Tuna atop creamy avocado and crisp cucumber. Even the vegetarian options are thoughtful, like the Miso Marinated Eggplant temaki with cool cucumber and a silky miso reduction that’s deeply umami and balanced.
End your visit on a sweet note with a delicate Assortment of Mochi or a buttery, nutty Sesame Cookie.
Let’s Talk About the Drinks
Akoya’s beverage program is crafted with the same global perspective as its cuisine, offering a dynamic range of pairings that enhance the handroll experience. A standout feature is the curated sake program, with selections sourced not only from Japan but also France, Mexico, and Brooklyn–each from small, thoughtful purveyors who prioritize tradition, terroir, and craftsmanship.
The cocktail menu is equally impressive, blending Japanese ingredients with international spirits in inventive ways. The 1200 Koku is a bold example: a smoky-sweet mix of Patron Reposado Tequila, yuzu, Xtabentún (a Mexican anise and honey liqueur), and togarashi shichimi.
For a calmer close to the evening, or as a non-alcoholic option, Akoya offers a tea service. Guests receive a personal pot with premium brews ranging from Genmaicha to Menthe Poivrée to Earl Grey Yin Zhen Black Tea.
Final Thoughts
With Akoya, the Knickerbocker Hotel reclaims its place as the crown jewel of Times Square–not loud or flashy, but quite extraordinary.
Top Takeaways
Location: Times Square, New York City
Cuisine: Japanese
The vibe: A serene, elevated escape far removed from the chaos of Times Square, where minimalist Japanese design meets the quiet hum of city rooftop sophistication.
Pricing: $
Takes reservations? Yes – Resy
Our favorite dish on the menu: Don’t skip the Australian Wagyu Tataki temaki!
The attire: Smart Casual
Hours: Akoya is open seven days a week from 4:00 PM to 10:30 PM.
