David Utterback Brings Omakase to NYC: A James Beard Finalist Takes Over the James Beard Foundation

New York’s dining calendar adds a notable name with the arrival of Japanese-American sushi chef David Utterback, who will host two exclusive omakase dinners at the James Beard Foundation’s Platform Chef’s Counter on April 17 and 18.

Utterback’s presence carries weight beyond the limited run. A newly announced 2026 James Beard Award finalist for Best Chef: Midwest and a multiple-time semifinalist, he has steadily built a reputation for redefining how sushi is understood in the American interior. His work has placed Omaha on a map typically reserved for coastal cities, with his restaurant Ota recognized by The Washington Post as one of the country’s standout sushi destinations.

Utterback leads a trio of concepts in Nebraska, each reflecting a different dimension of his approach. Yoshitomo serves as his flagship Japanese restaurant, Ota offers a high-end omakase counter, and Koji explores the more casual rhythms of an izakaya.

What connects them is a distinct perspective shaped by both geography and technique. As a self-taught chef, Utterback brings together Midwestern ingredients with the discipline and precision of Japanese sushi traditions. The result is a style that feels grounded yet exploratory, one that respects established methods while allowing room for reinterpretation.

For his New York debut at Platform, Utterback will present a multi-course omakase tasting designed to reflect this duality. Each course will build on his signature approach, combining carefully sourced ingredients with a technique-driven execution that remains central to traditional sushi craft.

The dinners will take place at the James Beard Foundation’s Chef’s Counter, an intimate setting that allows guests to engage more closely with both the process and the chef’s perspective.

Two seatings will be offered each evening at 4:45 PM and 7:45 PM, with tickets priced at $400 per person. The format emphasizes a focused, immersive experience, one that aligns with the omakase tradition of placing trust in the chef’s direction for the evening.

Complementing the menu, beverage pairings will be curated by Bōken Sake, a company dedicated to introducing high-quality Japanese sake to the U.S. while supporting historic breweries.

The pairing program adds another layer to the experience, connecting Utterback’s culinary perspective with a beverage selection rooted in Japanese heritage and craftsmanship.

Opportunities to experience Utterback’s work outside of Omaha remain rare, making these two nights in New York particularly notable. For diners accustomed to the city’s established sushi scene, the dinners offer a chance to encounter a different point of view, one shaped by regional ingredients, personal technique, and a willingness to rethink expectations.