Bar Miller was born from a desire to carry forward the spirit of omakase that first took shape at Rosella—without compromise. When Rosella initially closed its own tasting counter in September 2022, it left behind not just vacant stools, but a vision for something more intimate, more refined. A little over a year later, that vision came to life just a few blocks away: an eight-seat sanctuary where chef James Dumapit showcases only domestically sourced fish, rice from the Hudson Valley, and most importantly, a passion for good sushi. In this intimate space, every grain, every slice, and every moment has been curated to forge connections—between chef and guest, neighborhood and ocean, tradition and innovation. From the flicker of candlelight on custom handcrafted plates to the seasonal ice creams that finish off your meal, Bar Miller is a bold declaration of culinary ambition and a quiet ode to local abundance. And with their first MICHELIN Star, they didn’t just earn a symbol on the wall—it reaffirmed that sustainability and luxury, along with community and craftsmanship, can flourish side by side in a room no larger than your own living room. That is Bar Miller’s promise: an ever-evolving dialogue between what’s below the surface and what lies just beyond the next bite.
How would you describe Bar Miller?
Bar Miller is a tiny, gorgeous eight-seat restaurant. The menu is a mix of traditional sushi and innovative dishes, all using local seafood and produce.
Are there any ingredient(s) that the team is highlighting/celebrating with the menu at Bar Miller?
Most of the ingredients at Bar Miller and Rosella are shared, but we reserve the best of the best for Bar Miller. We reserve the best cuts of fish for Bar Miller, we buy extraordinarily good rice from the Hudson Valley for Bar Miller, and we use domestic fresh wasabi.
What is one thing your audience should know about Bar Miller?
For new guests, it’s important to know how small and intimate the restaurant is. There’s no escaping one another in such a small room. But it’s a space conducive to building relationships – so many of our Rosella regulars we won over at Bar Miller.
What is your favorite dish from the menu?
The chawanmushi with dashi-butter poached sablefish.
What is the average price point guests can expect? (Ordering a la carte/tasting menu + drinks for 2)
Dinner at Bar Miller is $250 (per person) and is a satisfying meal. It’s a pretty even mix between people who order no extra food and people who will spend, say, $35 on add-ons. Drink orders average around $40, though we do offer a wine and sake pairing for $125.
Does the restaurant have a dress code?
There is no dress code at Bar Miller!Hero image: Melissa Hom / Bar Miller
