Since opening in April, the East Village’s SenYa has been serving the kind of contemporary Toyko-style sushi we’ve all known and dipped in soy sauce, from spicy tuna rolls to salmon nigiri.

But chef Kenneth Choo also crafts a very different style of sushi: oshizushi, a box-shaped delight developed in early 18th-century Osaka.

Choo, who has trained with Osaka sushi masters, makes the unique dish by layering seaweed paper, marinated fish, rice, shiso (Japanese mint) leaves and other ingredients in a special mold. He presses it firmly to make a solid rectangle that’s then sliced into six exquisite pieces. “It’s not well-known yet, but people are curious,” says Choo.

SenYa, 109 First Ave.;212-995-5278