![\"Gansevoort](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/09\/LAMAG_GANSEVOORT_MEATPACKING_0024_CLONE-SIGN-400xauto.webp.webp\")
The omakase tasting happens at the interactive chef\u2019s counter.\nCredit: Irvin Rivera; Photo Assistant: Avery Cefre<\/p>\n
Inside Gansevoort Meatpacking NYC\u2019s Saishin<\/p>\n
The omakase tasting happens at the interactive chef\u2019s counter.
\nCredit: Irvin Rivera; Photo Assistant: Avery Cefre<\/p>\n
New York, like any city, offers varied levels of adventure. You experience it as a tourist, a friend in transit, an explorer and, sometimes, as a photographer on assignment. Recently, I had the privilege of experiencing The Big Apple at its most premium, thanks to Gansevoort Meatpacking NYC.<\/p>\n
I visited to shoot Los Angeles magazine\u2019s June cover<\/a>. After the shoot, two sunset- I drifted through the lobby and past the marble bar, lugging my photo gear up to the terrace where palms and bromeliads framed a 10\u2011foot olive tree. The sun dipped, igniting the Hudson River and the distant west side piers in gold. I sank into the velvet banquette, framed my shot of the skyline, then tucked my camera away as I cradled a lavender\u2011gin cocktail flecked with lemon foam. Each sip echoed the skyline\u2019s unreliable shimmer, echoing the city\u2019s electric calm.<\/p>\n As dusk deepened, I was guided to Saishin\u2019s intimate chef\u2019s counter where \u201csomething new\u201d \u2014 the meaning of the restaurant\u2019s name \u2014 isn\u2019t just a name, but a promise. Even here, beneath strings of caf\u00e9 lights, the wraparound terrace offered those same sweeping views: the Empire State\u2019s silhouette, the sun\u2019s final blush on the docks and the High Line\u2019s faint glow. The 14-course omakase unfolded like performance art: uni kissed by yuzu, toro pillows that melted on contact and a miso\u2011glazed black cod so tender it practically sang. Each piece arrived with a narrative: harvested at dawn, crafted at noon, served at sunset \u2014 making each bite feel like a secret shared above the city.\u00a0<\/p>\n Scroll to continue reading<\/p>\n Two days barely scratched the city\u2019s surface, but Gansevoort\u2019s rooftop and Saishin\u2019s culinary excellence transformed a quick stopover into a memorable photographer\u2019s journey.<\/p>\n","protected":false},"excerpt":{"rendered":"Inside Gansevoort Meatpacking NYC\u2019s Saishin The omakase tasting happens at the interactive chef\u2019s counter. Credit: Irvin Rivera; Photo…\n","protected":false},"author":3,"featured_media":251740,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,405,403,5226,5225,5228,5227,133226,94430,24001,67,586,132,5230,68,2969],"class_list":{"0":"post-251739","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-new-york","10":"tag-new-york-city","11":"tag-newyork","12":"tag-newyorkcity","13":"tag-ny","14":"tag-nyc","15":"tag-omakase","16":"tag-september-2025","17":"tag-sushi","18":"tag-united-states","19":"tag-united-states-of-america","20":"tag-unitedstates","21":"tag-unitedstatesofamerica","22":"tag-us","23":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115260783781597908","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/251739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=251739"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/251739\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/251740"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=251739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=251739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=251739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
perfect experiences beckoned before I could start editing: the hotel\u2019s rooftop bar and Saishin<\/a>, perched at the very top.<\/p>\n![\"Gansevoort](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/09\/LAMAG_SAISHIN_0010-400xauto.webp.webp\")
Chefs prepare 14 or 19 courses for the experienceCredit: Irvin Rivera; Photo Assistant: Avery Cefre<\/p>\n![\"Gansevoort](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/09\/LAMAG_GANSEVOORT_MEATPACKING_0008-400xauto.webp.webp\")
Credit: Irvin Rivera; Photo Assistant: Avery Cefre<\/p>\n![\"Gansevoort](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/09\/LAMAG_SAISHIN_0045-400xauto.webp.webp\")
The menu at Saishin on the rooftop of the Gansevoort features both raw bites and otsumamiCredit: Irvin Rivera; Photo Assistant: Avery Cefre<\/p>\n![\"Gansevoort](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/09\/LAMAG_SAISHIN_0020-400xauto.webp.webp\")
Credit: Irvin Rivera; Photo Assistant: Avery Cefre<\/p>\n