Restaurant in New York City, United States
Few seats, Michelin star, book weeks out.
Bar Miller is a Michelin-starred omakase counter on East 6th Street from the team behind Rosella, earning its $$$$ price point through sustainable sourcing, technically precise execution, and an intimate counter experience. Open Wednesday through Saturday evenings only, it is a hard reservation that rewards planning. Compare it to Noz 17 if you want a more classical approach, or book here if the locally sourced, chef-driven format is your priority.
A 4.9 on Google Reviews across 47 ratings is a number that usually invites skepticism. At Bar Miller, it reads more like a signal: this is a small room where nearly everyone leaves convinced they made the right call. The 2024 Michelin Star confirms what those diners already figured out. The question for you is whether the $$$$ price point and the booking difficulty are worth clearing for what the team is doing on East 6th Street.
The short answer is yes — but only if omakase is the format you want, sustainability sourcing matters to you, and you can plan ahead. If you are looking for a la carte sushi or a walk-in-friendly counter, this is not your table. If you want a tightly edited, chef-driven omakase in a room that makes a design statement, Bar Miller is one of the stronger bets in New York City right now.
Bar Miller occupies a narrow footprint at 620-622 E 6th Street, with a sprinkling of seats that keeps the experience intimate by design. Where most omakase rooms in this price tier default to the same quiet minimalism , pale wood, clean lines, deliberate emptiness , this one goes in the opposite direction. Bold colors and custom pottery displayed behind the counter signal that the chefs behind this project, the same team that built Noz 17 and Shota Omakase in a different tier of the market, have a point of view they are not hiding. The space is small enough that you are always close to the action, and the visual personality of the room carries through to the food itself.
That spatial intimacy is worth factoring into your decision. Solo diners will find this format genuinely comfortable , the counter is the experience, not a consolation. Couples work well here too. Groups of four or more should be realistic: this is not a venue that accommodates large parties easily, and the intimate scale means the service dynamic is more personal than at a larger omakase counter.
Bar Miller comes from the team behind Rosella, and that lineage matters for setting expectations. The sourcing philosophy here is specific: the omakase leans heavily on sustainable and local supply chains, with the rice itself sourced from New York State. That is not a marketing footnote , it shapes the menu in ways you can taste. Dishes like daikon vichyssoise with wakame butter-braised greens and gently poached salmon read as considered rather than conventional. Dry-aged fluke topped with apple ice in a sweet soy sauce holds up technically. The nigiri course includes a duo of uni and a dry-aged mackerel with yuzu kosho that the Michelin inspectors flagged as standouts. Desserts , amazake and a corn gelato with caviar , close out a progression that is coherent from start to finish.
The seasonal and sustainability angle here places Bar Miller closer in philosophy to restaurants like Lazy Bear in San Francisco, Smyth in Chicago, or Single Thread Farm in Healdsburg than to a traditional Edomae house. If you want a precise, classical Japanese progression above everything else, Noz 17 may be the better fit. If you want a chef-driven, locally sourced omakase that uses Japanese technique as a framework rather than a constraint, Bar Miller is worth the effort.
At $$$$ pricing, you are paying for a full omakase experience in a room that seats very few people. The service at Bar Miller is close and personal by necessity , in a room this small, there is nowhere for a service gap to hide. The team's reputation from Rosella carries over: this is not a high-gloss, corporate-polish operation, but the attention is direct and the chefs are present. That matters at this price point. The absence of the formal distance you get at a larger room is a feature here, not a gap. Comparable operations like Providence in Los Angeles or The French Laundry in Napa deliver more layers of formal service infrastructure, but Bar Miller's stripped-back, chef-forward model is the point , you are paying to be close to the people cooking, not to be managed through a dining experience from a distance.
Whether the price is justified depends on what you value. For the sourcing philosophy, the Michelin-backed technical execution, and the intimacy of the format, the $$$$ tier is defensible. If you are coming purely for the volume of nigiri or expecting the full ceremony of a Masa-style experience, recalibrate your expectations before booking.
Bar Miller is open Wednesday through Saturday, 6 PM to 11 PM. It is closed Sunday, Monday, and Tuesday. With a limited seat count and Michelin recognition driving demand, this is a hard reservation. Plan to book as far ahead as the reservation window allows , weeks in advance at minimum. Walk-ins are not a realistic option for a room this size with this profile. Treat this the same way you would approach booking Shota Omakase or any other top-tier New York omakase counter: lock in the date before you plan around it.
| Venue | Price Tier | Format | Booking Difficulty | Nights Open |
|---|---|---|---|---|
| Bar Miller | $$$$ | Omakase, counter | Hard | Wed–Sat |
| Noz 17 | $$$$ | Omakase, counter | Hard | Limited |
| Shota Omakase | $$$$ | Omakase, counter | Hard | Limited |
| Atomix | $$$$ | Tasting menu | Hard | Limited |
For more on where Bar Miller fits in the broader New York dining picture, see our full New York City restaurants guide. Planning a longer trip? Our New York City hotels guide, bars guide, wineries guide, and experiences guide cover the rest.
Yes , the counter format is genuinely well-suited to solo diners. You are seated close to the chefs, the omakase progression gives the meal structure, and there is no awkwardness in the room dynamic. Solo is arguably the ideal way to experience a small counter like this. It is a better solo choice than a larger tasting-menu room where a single diner can feel peripheral.
Bar Miller does not serve lunch. The venue operates Wednesday through Saturday, evenings only from 6 PM. There is no lunch decision to make , dinner is your only option. Book accordingly and plan your day around an evening commitment.
Book as far out as the reservation window allows , several weeks minimum, and potentially longer given the Michelin Star recognition and limited seat count. Demand for $$$$ Michelin-starred omakase counters in New York moves fast. Treat this like booking Shota Omakase or Noz 17: the date goes first, then you plan around it.
For classical Edomae omakase at the same price tier, Noz 17 is the closest comparison. For a more modern, chef-driven tasting menu at $$$$, Atomix offers a different culinary framework with similar booking difficulty. If you want a larger-format fine dining experience rather than a counter, Le Bernardin or Eleven Madison Park are worth considering, though the format and feel are entirely different.
Yes, with caveats. The 2024 Michelin Star and 4.9 Google rating across 47 reviews suggest consistent execution at a high level. The sustainable sourcing angle, the locally grounded menu, and the intimate counter service make the $$$$ price defensible for what you get. It is not worth it if you are after volume, formality, or a classical Japanese experience , for those, redirect to Noz 17 or consider Atomix for the same price in a different register.
The counter is the primary seating format at Bar Miller , this is a counter-service omakase, so eating at the bar is essentially the whole experience. There is no separate dining room to retreat to. If you prefer table seating for a $$$$ omakase, this venue is not the right fit. The counter is intimate and chef-facing, which is the point.
Yes , the combination of Michelin recognition, intimate format, and a menu with a clear point of view makes it a strong special occasion choice. The small room and close chef interaction give it a personal feel that larger tasting-menu venues do not replicate. For a birthday or anniversary where the dining experience itself is the event, this works well for two. Just book well ahead , special occasion or not, this table fills fast.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Bar Miller | $$$$ | Hard | — |
| Le Bernardin | $$$$ | Unknown | — |
| Atomix | $$$$ | Unknown | — |
| Per Se | $$$$ | Unknown | — |
| Masa | $$$$ | Unknown | — |
| Eleven Madison Park | $$$$ | Unknown | — |
How Bar Miller stacks up against the competition.
Yes — the counter format at Bar Miller is built for solo diners. A small seat count means the experience stays personal and the chefs are close enough to engage with directly. At $$$$ per head, solo dining here gets you the full omakase without the coordination overhead of a group booking. It is one of the stronger solo omakase cases in the East Village.
Dinner is your only option. Bar Miller operates Wednesday through Saturday, 6 PM to 11 PM, with no lunch service. If your schedule requires midday flexibility, look at alternatives — but if dinner works, the evening-only format suits the omakase pacing well.
Book as far out as the reservation window allows. With Michelin recognition since 2024 and a seat count described as a sprinkling, tables move fast. Expect to plan at minimum three to four weeks ahead, and more around weekends. Wednesday is your best shot if you need a shorter lead time.
For a sustainability-forward omakase with a similar independent-restaurant sensibility, Rosella — the team's own sibling project — is the natural first comparison. For higher-budget counter omakase with stronger name recognition, Atomix operates at a comparable price tier with a more formal tasting menu structure. Bar Miller differentiates on its local-sourcing focus and the personality of its bold room design.
At $$$$ pricing with a Michelin star earned in 2024, Bar Miller justifies the spend if omakase is your format and sustainability sourcing matters to you. The rice alone comes from New York state, and the menu reflects a clear point of view rather than a template omakase. If you want à la carte flexibility or a larger group setting, it is not the right fit at this price point.
Bar Miller's counter is the dining format — the omakase is served there by design. This is not a venue where the bar is a casual drop-in option separate from the main menu. Seating is limited across the board, so all guests, counter included, are eating the same omakase experience.
Yes, with the right expectations. The intimate seat count, Michelin-starred omakase, and custom pottery details create a setting that reads as considered rather than generic. It works well for two people celebrating something specific. For larger groups or anyone expecting a conventional fine-dining room, the small footprint at 620-622 E 6th St is a practical constraint to factor in before booking.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
