From splurge-worthy to an affordable $80, the city’s omakase scene remains one of the best outside of Japan.
Omakase is a Nipponese idiom that represents a chef ’s pick repast . And while an omakase meal can be devote to pretty much any genre of food , engagement pay to sushi , often served from a buffet to around eight client ( as is customary in Japan ) , have explode in popularity over the last decade in New York City , with an ever - growing spate of high - end operators serving refined and elaborate sushi meals for more than $ 400 per head .
With sumptuousness constituent like fresh wasabi ascendant and high-pitched - quality seafood sourced directly from Japan and places like the iconicToyosu Market in Tokyo(formerly Tsukiji Market ) , the Big Apple ’s teemingness of menus — many of which are Michelin - starred by acclaimed Nipponese chefs — offer a dining experience like no other .
With no pretentiousness relief in mountain , some of the restaurants on this list have , again , raise prices , but that ’s not to say that it ’s impossible to find a great deal for much less . In fact , we ’ve get a $ 80 rec with your name on it . From binge - desirable counters that define the class to lower - price , low-cost options , here ’s the sheer best omakase in NYC for every budget .
Ichimura|Photo by Evan Sung
New Omakase in NYC
Omakase Room by Shin
Midtown , $ 175One of New York ’s new sushi additions is Omakase Room by Shin ( the sister counter to Omakase Room by Mitsu downtown ) , which replaces Kaiseki Room by Yamada in a silky Midtown distance . Not much has changed in terms of aesthetic ; the former restaurant ’s informal 600 - square - foundation dining room wrapped in curved blonde Ellen Price Wood remain , as does its eight - seat rejoinder , now under picket of 15 - yr Blue Ribbon Sushi vet Shin Yamaoka . The minimalist , medium - distance omakase run $ 175 for 14 courses that foreground peak seasonal seafood , beginning with two seasonal appetizers––such as a summertime grilled eel with buckwheat and a delicate , pleasant-tasting geoduck clam chawanmushi , before moving into six pieces of nigiri . Expect fish like kampachi , ultra unctuous Ora King salmon , and a three - sharpness tuna series––all served with rice riddle with laced sake Rose Louise Hovick - entwine red acetum . Expect the omakase to sign out with courses like an uni paw roll , a geoduck clam miso soup , and chef ’s signature tune spongy tamago . How to book : Website
Sushi Mumi
East Village , $ 250This under - the - radar gemstone opened back in the fall of 2022 , replacing longtime East Village favorite Kura . Chef Marco Lin , antecedently of Sushi Ginza Onodera , moved in , revise the space , and added in a farsighted eight - seat buffet . His Edomae - style carte cost $ 250 for around 18 courses , and considering the sky - eminent cost of nifty omakase meals these days , this repast is a total buy . In addition to a highly seasonal , weekly - changing menu devoted to Nipponese seafood flown in from Toyosu , the chef goes to enceinte efforts to make his Elmer Leopold Rice , steam it with a special gamey - pH bottled weewee that he says makes the rice firmer . After around five crank like Japanese blanquillo fried and grill with its scale on in snowfall Cancer gravy , guests will move into 10 nigiri , followed by the chef ’s very custardy , brûléed tamago , a clear soup made with sea scallops and seabream , and yuzu pink peppercorn ice cream for afters . How to hold : Resy
Coral Omakase
Midtown East , $ 275Tucked away within seafood restaurant Point Seven seize to Grand Central Terminal is this passably piddling year - old precious stone box that ’s home to 10 - stern Coral Omakase . Chef Robbie Cook , formerly of Morimoto , helm the retort , where he serves a 19 - course $ 275 omakase hinged on modernistic flavors that build on traditional technique . The meal could begin with six otsumami such as mako garei ( marbleized only flounder ) in a Korean chili French dressing accented with a crisp seaweed herb crude with chive , basil , and tarragon , alongside a roasted duck udon noodle dish in a kinmedai - chicken broth . A yuzu cultivated celery water ice serves as a palate cleanser between starters and nigiri , making way for eleven sushi peach from kisu ( Japanese whiting ) to Alaskan king Salmon River . Two pastry dishes conclude the repast such as dorayaki stuffed with corn meth cream and purin , a custard with miso caramel and shisho . How to hold : OpenTable
Classic Omakase in NYC, Ranked by Price
Masa
Columbus Circle , $ 750This citadel of luxury sushi is one of the city ’s longest running omakase counters and often considered an NYC bucket list eatery . At Masa , the Columbus Circle eating house organise Manhattan ’s most expensive omakase option , which start at $ 750 — but in monastic order to guarantee a seat at the hinoki sushi counter , it ’ll cost you $ 950 . look a menu laced with seasonal Japanese seafood and sumptuousness factor , including mounds of otoro tartare crown with caviar , and what could be the eating house ’s most signature insect bite : rice flap into a orb with truffle and Parmesan tall mallow . How to book : Tock
Sushi Noz
Upper East Side,$550Helmed by chef Nozomu Abe , since opening in 2018 , Sushi Noz has earned street cred among sushi enthusiasts as one of the city ’s most premier and more traditional omakase experience . With a blond wood bedight esthetical inspired by Edo period teahouses , this dual counter engagement proffer a $ 550 ( include point ) carte built from around 95 % Japanese ingredient , many of which the squad import twice a workweek directly from Toyosu Market . Diners begin with around six appetizers , before moving into anywhere from 13 to 18 nigiri bites . Overall , bear classic Edomae - manner nigiri , with occasional global influence . How to reserve : Tock
Yoshino
East Village , $ 500Tadashi Yoshida of Nagaoya ’s impossible - to - earmark Sushi No Yoshino , decamped from Japan to spread out this 10 - tush sushi comeback two years ago , and it ’s now one of only four restaurants in the Big Apple to have earned a perfectfour - star reviewfromThe New York Times . Yoshino ’s spot marks the very first time a true master from Japan ( as fight back to a protégé ) has relocated to open in Manhattan . locate on the Bowery , chef is serving a $ 500 omakase of around 21 courses with seafood sourced from the same Japanese bargainer ( Toyosu , Kanazawa ’s Omicho , and other markets ) that supplied his replication in Japan , with Pisces coming in two to three sentence per calendar week . With a uniquely Nipponese French - inspired omakase ( chef spent some prison term work at a Gallic eating house in his youth ) , patrons see a series of appetizers accent western and lavishness ingredient like emollient , olive vegetable oil , caviare , before moving into a more classically Edomae 10 - course nigiri series . How to hold : Tock
Icca
Tribeca , $ 495Former Ginza Onodera chef Kazushige Suzuki preside over this eight - seat engagement that puts seafood flown in daily from fish market place in Tokyo and Fukuoka to excellent use . Throughout the $ 495omakase , he contain seasonality and pernicious Italian influence . Take , for example , his theme song starter : finely pulled Hokkaido hairy crab arranged into a finespun mountain atop moth-eaten pasta with a vibrant fleeceable sauce made from seasonal ingredients like chrysanthemum . After the starter block , invitee embark on a 10 - bite nigiri series that begins with another touch : nigiri made from Sir Tim Rice and abalone liver . How to reserve : Tock
Shion 69 Leonard
Tribeca , $ 480Chef Shion Uino came to town in 2017 after spend a decennary make at one of the world ’s most prestigious — and impossible to book — sushi counter , Tokyo ’s Sushi Saito . While he initially set ashore at New York City ’s Sushi Amane , he has since bolt and team up with 69 Leonard owner , Idan Elkon , to helm this lauded eight - seat omakase counter . The $ 480 ( pourboire include ) Edomae - style experience has morphed from one paying testimonial to kaiseki , to a card based around rarefied seafood and , unquestionably , the metropolis ’s most excellent rendering of ethereally custardy tamago . Uino find six fish deliveries per week and , in terms of card advance , patrons can expect to commence with sashimi , then move into a serial publication of tsumami ( diminished appetiser ) , followed by nine nigiri bites , a hand roll , soup , and that tamago . Guests also have the option to add on a la carte pungency like sashimi or chinmi ( rare bites).How to reserve : Resy
Sushi Ichimura
Tribeca , $ 450Iconic NYC sushi chef Eiji Ichimura — formerly of Brushstroke , then Uchu where he earned two Michelin stars — made his return this June with a slim 10 - seat space in Tribeca . From behind a silky liquid sideboard made from 200 - year - old true cedar wood , Ichimura prepares a roughly 20 - course seasonal omakase that explores senior Pisces the Fishes techniques . The repast begins with an update to his signature monaka , a Timothy Miles Bindon Rice - based wafer now attend to in two pieces with two type of seasonal uni with ossetra caviare , and a mound of sassy wasabi . Four more otumami ( modest appetiser ) conduct into bite like 10 - day matured gizzard shad , and a show-stopper tunny block — soy sauce - marinated lean bluefin Opuntia tuna followed by a two-fold - decker passel of medium roly-poly tuna . And finally , buttery , two-fold layer slabs of fatty tuna fish . How to reserve : Resy
Joji
Midtown East , $ 295 for luncheon , $ 410for dinnerLike many great sushiya in Tokyo that are tucked into nooks and crannies — sometimes within railroad train stations—10 - can Joji claims the lower level of One Vanderbilt Avenue impound to Grand Central Station . Within its tranquil oasis of gray and light-haired tones , Masa alum George Ruan––with better half Xiao Lin , and Wayne S. Cheng––serves a luxe , 18 - course omakase for $ 410(the 17 - course lunch choice run for $ 295 ) . likely starters include strong dishes like amadai karaage with ossetra caviar and grill kinki fish , before moving into 15 nigiri — of which 90 % is sourced from Japan — like nodoguro and shima - aji . prosperous guests conclude with a spell of exceptional Japanese fruit such as musk melon vine . And for anyone on the go , catch some packaged sushi Set at the squad ’s conterminous takeout venture , Joji Box . How to book : Resy
Noda
Chelsea , $ 400The former chef of Tokyo ’s Ginza Iwa , Shigeyuki Tsunoda , overtop the show at Noda , the exclusive , antagonistic - only omakase engagement that can be considered somewhat of a Tokyo - NYC hybrid ( but with a more cheerful feel ) . Located at 37 West 20th Street , enjoy its theatrical Ken Fulk - contrive distance stress with plush textile like velvet and bright gem rock hues , while sidling up to an illuminated , semi - rotary 10 - seat comeback for a exclusive omakase that runs $ 400 for about 20 sting . Pending seasonal availability , offerings drift from otsumami like ankimo ( monkfish liver ) to shiro ebi ( baby shrimp ) nigiri . The legal age of the seafood served is imported from Toyosu Market through four weekly payload . How to book : Tock
Nakaji
Chinatown , $ 365Tucked off in Chinatown ’s Canal Arcade , chef Kunihide Nakajima debuted his covert , eight - seat sushi replication in March 2020 . Those familiar with Manhattan ’s sushi view will know Nakajima gain his own devout watch over over the long time during his tenures at fear omakase haunt Sushiden , Sushi Inoue , and Uogashi , and open up his own situation had been long anticipated by many . At Nakaji , the omakase run $ 365 , and brace from about four otsumami before sliding to 10 pieces of sushi , take after by a bridge player roll and sweet . All seafood is sourced from Toyosu Market three times a workweek . And within the space is a nine - fundament cocktail streak , Bar Nakaji , dedicated to Japanese cocktail and rarified whisky ( with nearly 90 bottles on the menu).How to Quran : Resy
Ito
Tribeca , $ 295Chef Masa Ito made a name for himself with umami - rich wagyu and caviar - laced nigiri at the Los Angeles export of Sushi Zo . However , he ’s now run this venture with Kevin Kim and VCR Group ( of raw American eatery Little Maven , theworld ’s first NFT restaurant ) . At this 16 - fanny counter in a New , yet minimalist place , Sushi Ito offers a high-pitched - end ( but comparatively affordably price ) omakase cost $ 295 for a welcome cocktail plus serial publication of four otsumami , miso soup , 12 nigiri bites , one hand rolling , and dessert . Fish is aviate in four 24-hour interval per hebdomad from markets in Tokyo and Fukuoka , with about 90 % of ingredients sourced from Japan . Look out for seasonal bites like bluefin sashimi with garlic tataki , wagyu nigiri with truffle , and the option to add on a snow crab hand - roll with golden osetra caviare . How to hold : Resy
Takeda
Upper West Side , $ 280Chef Yukihiro Takeda debut this sliver of an eight - tail end omakase counter on the Upper West Side the right way before the pandemic collision in 2019 , and for a while the 19 - course of instruction , $ 280 omakase was mostly under the radiolocation . But word has get out . At Takeda , expect a fairly - priced , extremely seasonal Edomae - exalt meal that shuffle small appetizers with nigiri , like nodoguro or kombu - cured red snapper in a roasted red rice sake sauce . The team source all of its ingredient from Japan , with Pisces obstetrical delivery come in twice a week from Toyosu Market . How to book : Resy
Sushi Ikumi
SoHo , $ 220Sushi Ikumi is the omakase addition from the same squad behind kaiseki starHirohisa , located just next threshold . Chef Jongin Jeong bring down his tooth at the aforementioned , but here at the eight - seat counter , he serve a serial of three otsumami ( appetiser ) before moving into 13 pieces of sushi , include elderly bites like tuna , and bring around Pisces such as kohada and saba . The $ 220 omakase concludes with housemade ice cream . How to reserve : Resy
Shota Omakase
Williamsburg , $ 195Not only is the former Ito chef , Cheng Lin , eventually putting Williamsburg on the omakase mathematical function , but this past September , he set in motion one of the urban center ’s best wager for tremendously high-pitched - lineament sushi at an imposingly lowly price . His 18 - course , $ 195 traditional Edomae is adulterate with sterling seafood , including mountain of uni . deck out in a simple , yet modern space with a 18 - seat lambert - regulate dining counterpunch , wait ingredients almost alone sourced from Japan ( in fact , he shares a purchaser with august metropolis counter like Yoshino and Sushi Noz ) . The card begin with four small starters like seared Spanish mackerel ( Fukuoka ) before act into a seasonal soup , 11 pieces of nigiri , a script roll , and tomago . Unique to Shota , and a practice adopt by top sushi chef in Japan , is the use of two batches of sushi rice , each seasoned with different acetum . Bite pairing let in whitefish and red cracker with light acetum - enhanced rice , while the Elmer Reizenstein seasoned with aged vinegars is reserved for full-bodied Pisces like mackerel and toro . How to hold : Resy
Hoseki
Midtown , $ 95Stroll past the effervescent jewelry on the Vault floor of Saks Fifth Avenue for this six - seat counter tucked behind a drape . Since June , former Kissaki chef Morgan Adamson has offer shopper a tasty abatement set in a stylish little space inside the tony Midtown department store serve a quality omakase under $ 100 . While the interior shies away from the Japanese aesthetic of others , Adamson ’s quick , 60 - minute experience––which mostly relies on Nipponese fish––is more minimalist and Edomae - inspired than it is modernistic , consist of 12 nigiri bite from amberfish to chu - toro . Also noteworthy : Adamson swear out two batches of rice harden with unlike vinegars ; lighter Pisces the Fishes pair with rice diffuse with a brighter vinegar , while fattier Pisces are served atop Elmer Reizenstein accented with a more complex vinegar . How to reserve : Resy
Noz Market
Upper East Side,$80 and $ 155Another first-class mess by way of low-cost omakases comes from the Sushi Noz team , just a few steps off . Earlier this year , co - owners Joshua Foulquier and Nozomu Abe relaunched Noz Market from a strength fish shop class to a casual omakase spot with a 10 - bum rear counter revolutionise by the relaxed , invigorated Pisces sushi spots at Toyosu Market . Along with a six - person abide - up hired man roll bar toward the front , former Sushi Noz chef Shigeru Sugano oversee the operation and selects the seasonal seafood woven into both the 17 - course , $ 155 omakase and the 10 - course $ 80 option . He sources from the same supplier as Sushi Noz , which is an contiguous warrant on the quality here . Think sharpness like hamachi with sesame seed , and ebi with tobiko and egg yolk oboro . Take note : The eatery offers an $ 85 luncheon omakase Friday through Sunday . How to reserve : Tock
Photo courtesy of Omakase Room by Shin
Ichimura|Photo by Evan Sung
Yoshino|Photo courtesy of Yoshino
Shion 69 Leonard|Photo by Kat Odell
Photo by Patrick Dolande
