Thursday evening, Chef Josh Kessler and the team at Bonito 47 in NYC announced the bittersweet finale: “Dear Fam, Tonight we close the chapter on Bonito47… we weren’t able to fill the seats. Thanks for the memories! Thanks for the love! 🥂 Chef Josh #lastsupper.”

A Rising Star in Kosher Fine Dining

Bonito 47 opened in June 2024 on West 47th Street—Chef Kessler’s bold move from Chelsea to the heart of the Theater District and Diamond District. The 7,000-square-foot subterranean space, certified by the OU, hosted a main dining room, private event spaces, a stylish bar, and a luxe omakase sushi counter.

Dual Omakase Experience: Sushi & Steak

In a kosher-first, Bonito 47 offered two chef-driven omakase experiences:

  • Sushi Omakase: An 18-course menu priced around $275 per person, featuring daily-delivered fish from Japan’s Tsukiji Market.
  • Steak Omakase: A unique ten-course journey across cuts—from cote de boeuf to skirt steak—priced at $250 per person.

These experiences were complemented by sharable dishes—duck confit, short-rib ravioli, veal schnitzel—as well as elegant sushi rolls and cocktails, making it a rare hybrid of Japanese artistry and American steakhouse grandeur.

Built to Impress: Design & Service

Guests arriving underground were greeted by a dimly lit, richly furnished dining space, complete with plush seating, mixologists behind a chic bar, and reserved private rooms for up to 30–150 patrons. Kessler and his team emphasized impeccable service—from reservation to departure—mirroring top-tier non-kosher fine‑dining standards.

Challenges Behind the Scenes

Despite critical praise and loyal fans, filling the dining room consistently proved challenging. Even with strategic location and premium offerings, the economics of high-end kosher fine dining—especially with perishable imports and substantial labor costs—can be unforgiving. Last night’s note from Chef Josh highlights the candid reality: seating had not reached a sustainable volume.

Legacy & Takeaway

While Bonito 47’s tenure was brief, its impact endures. It elevated expectations for kosher dining in Midtown, blending luxe ambiance, artful cuisine, and innovative service. Chef Kessler carved new territory—especially with the kosher steak omakase, an unheard-of concept before Bonito 47.

As the doors close, diners and the kosher community reflect on a restaurant that dared to dream big. For Chef Kessler, this chapter will inform future hospitality ventures. For kosher food lovers, Bonito 47 will be remembered as a moment when kosher fine dining boldly touched Broadway’s lights, if only for a final curtain call. Kosher diners can still enjoy Chef Josh’s food at the popular and classy Barnea Bistro.