our story
Born from the legacy of Fifteen East, Sushi Aozora marks a new chapter in Union Square’s fine dining scene. Led by Chef Ben Chan, the restaurant invites guests to “taste the world through each season,” blending Japanese craftsmanship with global inspiration.
Sushi Aozora offers a 17-course omakase priced at $165 per person, crafted to highlight the purity and harmony of each ingredient. Chef Ben curates seafood flown directly from Japan’s Toyosu Market and seasonal produce from New York’s Union Square Greenmarket, creating a dialogue between East and West, tradition and innovation.
With two exclusive seatings each evening, Sushi Aozora delivers an intimate, personalized dining experience that celebrates connection—between chef and guest, land and sea, simplicity and excellence
Meet Our Chefs
Chef Ben Chan — Executive Chef
Chef Ben Chan began his sushi journey at just sixteen, inspired by the classic manga Shōta no Sushi (《将太の寿司》), which sparked his fascination with monozukuri, the Japanese philosophy of meticulous craftsmanship.
After years of traditional training in one of Hong Kong’s most respected legacy sushi houses, he brought his craft to New York in 2002, honing his skills at celebrated restaurants such as O Ya, Sushi Ishikawa, Kiseki, and Sushi Seki.
At Sushi Aozora, Chef Ben combines two decades of experience with a spirit of quiet innovation, curating omakase experiences that bridge cultures while remaining deeply rooted in Japanese purity and precision.
Our Rice — The Heart of Every Bite
At Sushi Aozora, we believe that truly great sushi begins with the rice. It is the soul of every piece — humble in appearance, yet decisive in defining taste, texture, and balance. For this reason, we proudly use Tsuyahime rice, one of Japan’s most celebrated heirloom varieties, cultivated with extraordinary care in Yamagata Prefecture.
A Grain Born of Purity
The name Tsuyahime (つや姫) translates to “Shining Princess,” a reflection of its pearly luster and pure, delicate beauty. This rice variety is grown in the fertile fields of Yamagata, a region renowned for its clean mountain water, crisp air, and dramatic seasonal shifts — conditions that allow each grain to develop remarkable character and sweetness.
Every harvest of Tsuyahime is the result of sustainable, small-scale cultivation, guided by farmers who uphold strict quality standards, hand-inspecting each batch to ensure consistency and integrity.
Perfect Texture, Subtle Elegance
The Chef’s Signature Blend
Harmony in Simplicity
Unlike ordinary sushi rice, Tsuyahime is prized for its exceptional sheen, soft outer layer, and resilient core. When cooked, it maintains a gentle firmness that complements the delicate structure of nigiri. Its natural sweetness and gentle umami form the ideal canvas for fresh seafood, amplifying flavor without overpowering it.
At Sushi Aozora, Chef Ben Chan and his team carefully calibrate the vinegar blend used to season our rice, adjusting acidity and temperature daily to match the fish being served and the climate of the evening. The result is rice that breathes with subtle life — warm, fragrant, and balanced — binding every bite together with quiet precision.
To Chef Ben, rice is more than an ingredient; it is a living expression of respect — for nature, for craft, and for the guest. Each grain carries within it a farmer’s patience, a chef’s discipline, and a diner’s joy. Together, they form the foundation of the omakase experience — simple, honest, and transcendent.