Oceans

The story

Oceans, New York City: Seafood, Sushi and Raw Bar on Park Avenue South

Oceans is a contemporary seafood restaurant at 233 Park Avenue South in New York City, with sushi and a raw bar at its center. It is listed as Recommended in the Michelin Guide for 2026.

Andy Kitko's kitchen

Executive Chef Andy Kitko apprenticed under Sylvain Portay at The Dining Room in San Francisco's Ritz Carlton. He went on to Café Boulud and Aqua, then ran the kitchen at Estiatorio Milos in New York, where he settled on seafood cooked with a simple hand. The menu draws on the Pacific, Atlantic and Mediterranean shores and adds seasonal produce. The restaurant comes from Vancouver's Toptable Group.

Raw bar, sushi and cooked fish

The signature Oceans La Tour is a three-tier tower of oysters, ceviche, tuna sashimi, jumbo shrimp cocktail, king crab and lobster. Nigiri ranges from maguro and hamachi to toro and uni. The Rocketman roll pairs peekytoe crab with seared salmon and truffle miso. Alaskan black cod comes with a sake glaze, bok choy, shiitake and yuzu dashi. A fresh fish market selection of branzino, turbot and dorade can be grilled whole or sliced as sashimi.

Wine and cocktails

Wine Spectator gave the cellar its Best of Award of Excellence in 2020, and the list suits a menu that moves between sushi and shellfish. Cocktails lean on the same Japanese thread. The Pacific Rim mixes blanco tequila with togarashi agave, lime and yuzu. For groups, the Atlantic Room is set aside for events.