The Absolute Best Omakase Sushi Spots in NYC
From splurge-worthy to affordable, the city is a mecca for top-notch, tasting menu-style sushi.
Omakase is a Japanese-rooted tasting menu typically dedicated to seasonal nigiri and other small seafood-focused dishes, and the high-end meal is often reserved for special occasions due to its price point.
And while many of New York City's best omakase sushi spots still hover around $400, even with recent inflation, it’s still possible to find a great deal for much less (we’ve got a $68 rec with your name on it).
With luxury ingredients like fresh wasabi root and high-quality seafood sourced directly from Japan and places like the iconic Tokyo’s Toyosu Market (formerly Tsukiji Market), the Big Apple’s abundance of menus—many of which are Michelin-starred—by acclaimed Japanese chefs offer a dining experience like no other.
From splurge-worthy counters that define the category to new lower-priced, affordable options, here are the absolute best omakase sushi menus in New York City.
Chef Yukihiro Takeda debuted this sliver of an eight-seat omakase counter on the Upper West Side right before the pandemic hit in 2019, and the 19-course, $225 omakase has, up until just recently, largely flown under the radar. But word is getting out. At Takeda, expect a fairly-priced, highly seasonal Edomaeo-inspired meal that mixes small appetizers with nigiri, like nodoguro or kombu-cured red snapper in a roasted red rice sake sauce. The team sources all of its ingredients from Japan, with fish deliveries coming in twice a week from Tokyo’s Toyosu Market.
Restaurateur Linda Wang is behind a spate of new, affordably-priced omakase spots (Thirteen Water, Shinn), including Sekai, which debuted earlier this year. The 16-seat counter is helmed by chef Eddy Yang, who has spent a decade at Masa before moving on to Sushi Nakazawa. The team is able to keep their omakase prices low—16 courses for $108—by keeping meal times shorter to around 90 minutes. Expect heavy attention to fish aging and curing techniques, with some modern touches, along with nigiri like live anago and saba that Yang salts and cures in vinegar before smoking over hay.
This March, Hand Hospitality—the outfit behind top Korean eateries like Atomix and Jua—debuted their inaugural Japanese concept in Nomad: Towa, a kaiseki-inspired restaurant with a nine-seat omakase counter helmed by chef Masaya Shirai, who formerly ran Michelin-starred sushi haunt, Sushi Azabu. With fish deliveries two to three times per week, most of which is sourced from Japan, Shirai leans on his sashimi and nigiri background to incorporate ample sushi into his menu. The nine-course, affordably-priced $120 omakase is interspersed with a series of cooked dishes like a fish bone soup or braised duck breast with fried taro.
Beloved for its nigiri and house-made soba, Cagen offers two omakase options. In the backroom, chef and owner Toshio Tomita serves a $250 menu with 17 nigiri bites, a hand roll, and soup or soba. And at the restaurant’s front counter, opt for a more accessible $150 menu that includes 12 pieces of nigiri and a hand roll. Practically all ingredients are sourced from Japan, with fish coming in twice a week. And as a former Nobu chef, expect an experience rooted in Edomae-practices with his own twists.
As a newer addition to the scene, former Ginza Onodera chef Kazushige Suzuki presides over this six-seat engagement that puts seafood flown in daily from fish markets in Tokyo and Fukuoka to excellent use. Throughout the $400 omakase, he incorporates subtle Italian influences. Take, for example, his signature starter: finely pulled Hokkaido hairy crab arranged into a delicate mountain atop capellini pasta with a vibrant green sauce made from chrysanthemum. After the appetizer block, guests embark on a 10-bite nigiri series that begins with another signature: nigiri made from rice and abalone liver. Take note: the separate and previously available Italian counter dining option is presently closed.
How to book: Reservations available via Tock
Chef Masa Ito made a name for himself with umami-rich wagyu and caviar-laced nigiri at the Los Angeles export of Sushi Zo (also on this list). However, he’s now decamped to New York City and runs this new venture with Kevin Kim and VCR Group (of the upcoming world's first NFT restaurant). At this 16-seat counter in a modern, yet minimalist space, Sushi Ito offers a high-end (but relatively affordably priced) omakase costing $285 for a welcome cocktail plus series of four otsumami, miso soup, 12 nigiri bites, one hand roll, and dessert. Fish is flown in four days per week from markets in Tokyo and Fukuoka, with around 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 caviar.
This bastion of luxury sushi is one of the city’s longest running omakase counters and often considered a NYC bucket list restaurant. At Masa, the Columbus Circle eatery orchestrates Manhattan’s most expensive omakase option, which starts at $750—but in order to guarantee a seat at the hinoki sushi counter, it’ll cost you $950. Expect a menu laced with seasonal Japanese seafood and luxury ingredients, including mounds of otoro tartare crowned with caviar, and what could be the restaurant’s most signature bite: rice rolled into a ball with truffle and Parmesan cheese.
How to book: Reservations available via email at firstname.lastname@example.org or Tock
Tucked away in Chinatown’s Canal Arcade, chef Kunihide Nakajima debuted his covert, eight-seat sushi counter in March 2020. Those familiar with Manhattan’s sushi scene will know Nakajima earned his own devout following over the years during his tenures at venerated omakase haunts Sushiden, Sushi Inoue, and Uogashi, and opening his own place has been long anticipated by many. At Nakaji, the omakase runs $265 (or $295 for an uni tasting), and spans from otsumami to a hot plated dish before sliding to 12 pieces of nigiri, followed by soup and dessert. Nakajima sources his ocean animals from Tokyo’s Toyosu three times a week. Also, within Nakaji is a nine-seat cocktail bar, Bar Nakaji, that’s dedicated to Japanese cocktails and rare Japanese whisky (with nearly 90 bottles on the menu)
Former Ginza Iwa (of Tokyo) chef Shigeyuki Tsunoda commands the show at Noda, the exclusive, counter-only omakase engagement that can be considered somewhat of a Tokyo-NYC hybrid (but with a more upbeat feel). Located at West 20th Street, enjoy its theatrical Ken Fulk-designed space accented with plush textiles like velvet and brilliant gem stone hues, while sidling up to an illuminated, semi-circular 10-seat counter for a single omakase that runs $315 for around 20 bites. Pending seasonal availability, offerings range from otsumami like ankimo (monkfish liver) to shiro ebi (baby shrimp) nigiri. The majority of the seafood served is imported from Toyosu Market through four weekly shipments.
How to book: Reservations available via Tock
Noz 17 is New York City's first referral-only sushi counter, a style of dining that’s popular in Japan where a chef offers seats only to regular diners and their friends. And while most of its seven bar seats run on this system, the team recently began to offer a few seats via Tock. This downtown offshoot of uptown’s lauded Sushi Noz debuted last December and is helmed by Sushi Noz Ash Room alum, head chef Junichi Matsuzaki who was, in fact, part of the original sushi den’s opening team. Here, go for a 30-course, seasonal omakase ($400) that follows atypical progression: chef intersperses otsumami and nigiri throughout most of the menu. Further, dishes here highlight extended fermentation practices, bites high in salt that pair with sake, and chinmi: rare delicacies uncommon elsewhere in the city, like a three-month-aged uni bite. This is a spot for sushi enthusiasts that are looking for new, sometimes intense, flavors. Just like the uptown location, the team flies most fish directly in from Tokyo’s Toyosu Market twice a week.
Omakase Room by Mitsu
Former Jewel Bako chef Mitsunori Isoda oversees this diminutive, counter-only sushiya. At the eight-seat omakase haunt, Omakase Room by Mitsu offers a $200, 14-course omakase based on seasonal fish from Japan while embracing Edomae style (almost all of his fish is aged, cured, or marinated). And rather than seasoning his rice with vinegar and sugar, he also adds kombu dashi to amplify the umami in each bite. And while there isn’t a set beverage pairing, an in-house sommelier can offer a bespoke pairing, and make sure to ask for a glass of the daiginjo nigori umeshu for dessert.
Shion 69 Leonard
Chef Shion Uino came to town in 2017 after spending a decade working at one of the world’s most prestigious—and impossible to book—sushi counters, Tokyo’s Sushi Saito. While he initially landed at Sushi Amane (also on this list), he has since decamped and teamed up with 69 Leonard owner Idan Elkon to take over this lauded eight-seat omakase counter. The $350 Edomae-style experience has morphed from one paying tribute to kaiseki, to a menu based around rare seafood and, unquestionably, the city’s most excellent interpretation of ethereally custardy tamago. Uino receives six fish deliveries per week and, in terms of menu progression, patrons can expect to commence with sashimi, then move into a series of tsumami (small appetizers), followed by nine nigiri bites, a hand roll, soup and that tamago. Guests also have the option to add on à la carte chinmi (rare bites) at the end of the meal.
Shuko has been going strong for the last seven years under the watch of co-owners/chefs (and Masa alumni) Nick Kim and Jim Lau. The mostly counter-style omakase runs $270 for two appetizers followed by 10 pieces of nigiri, a hand roll, and dessert. The team sources fish mostly from Kyushu, with deliveries around three times per week.
Sushi Ginza Onodera
At the eight-seat counter of the Tokyo export, Sushi Ginza Onodera, the deep brownish-red hue coloring of its rice comes courtesy of head chef Takuya Kubo seasoning it with two types of red vinegar to amplify the umami and further complement seafood. Here, the team sources fish three days a week from Toyosu Market, and diners can often find hyper-seasonal (and luxury) seafood items not found elsewhere in the city. Pending the season, that could include black abalone, tuna head, and shirako (cold milt). While many NYC omakase counters only offer dinner, with its Midtown base, Ginza Onodera offers three lunch menus suited to quicker dining, priced at $130, $180, and $250. Dinner entails just one option priced at $450, and includes a longer series of otsumami before moving into a shorter nigiri block of around eight or so bites, followed by soup and dessert.
How to book: Reservations available via phone at 212-390-0925 or Tock
Sushi Ikumi is the omakase addition from the same team behind kaiseki star Hirohisa located just next door. Chef Jongin Jeong cut his teeth at Hirohisa, but here—at the 10-seat counter—the focus is on a pressed and more vinegared style of sushi popular in Kyoto (bo sushi, oshizushi). With fish deliveries from Japan four times per week, the menu features around 13 or so bites followed by three otsumami (small appetizers). The $220 omakase concludes with house-made ice cream.
Sushi on Jones
Quick and casual (with prices to match), New York City’s three cozy Sushi on Jones locations excel in affordably priced omakases for dine-in and to-go. The team sources fish mostly from Japan and receives shipments twice a week. Menus run 12 courses for $68, or 20-courses for $115, and guests have the option to upgrade with caviar or truffles (when in season). Wagyu and wagyu katsu sandos are also now available via the group's Japanese steak concept, Don Wagyu.
By now, most know the story: Daisuke Nakazawa was an apprentice at Ginza’s micro sushiya, Jiro, the subject of the cult status Netflix film on the beauty of sushi. In 2013, Nakazawa set up shop in New York City, and has since gone on to open a counter in Washington D.C. Here in Greenwich Village, Sushi Nakazawa is serving both lunch and dinner. Patrons can pick from two counter experiences: the meal at the 10-seat main bar and five-seat lounge counter runs $180, while the dining room runs $150.
Helmed by chef Nozomu Abe, since opening in 2018, Sushi Noz has earned street cred among sushi enthusiasts as one of the city’s premier, and more traditional omakase experiences. With a blonde wood bedecked aesthetic inspired by Edo period teahouses, this dual counter engagement offers a $500 menu built from around 95% Japanese ingredients, many of which the team imports twice a week directly from Toyosu Market. Diners begin with around six appetizers, before moving into anywhere from 13 to 18 nigiri bites. Overall, expect classic Edomae-style nigiri, with occasional global influences.
How to book: Reservations available via Tock
Before landing here in 2015, Sushi Zo made its mark on Los Angeles (a city rife with amazing omakase options) as one of the best sushi joints in town. And when founder Keizo Seki hit New York City, locals took notice with its $250, 15-piece omakase laced with caviar and truffles. This is not quite a traditional Edomae experience, but rather one rooted in similar techniques (salt and kelp-cured fish) rife with luxury ingredients, alongside those more commonly found in Japan, such as umeboshi (pickled plum) and yuzu kosho. Seafood for the 10-seat counter is flown in daily from Toyosu Market.
Tadashi Yoshida of Nagaoya’s impossible-to-reserve Sushi No Yoshino, decamped from Japan to open this 10-seat sushi counter in New York City last fall. And Yoshino’s spot marks the very first time a true master from Japan (as opposed to a protégé) has relocated to open in the Big Apple. Located on the Bowery, chef is serving a $400 omakase (including tax and tip) of around 21 courses with seafood sourced from the same Japanese mongers (Tokyo’s Toyosu, Kanazawa’s Omicho, and other markets) that supplied his counter in Japan, with fish coming in two to three times per week. With a uniquely Japanese-French-inspired omakase (chef spent some time working at a French restaurant in his youth), patrons experience a series of appetizers accented western and luxury ingredients like cream, olive oil, caviar, before moving into a more classically Edomae 10-course nigiri series.
How to book: Reservations available via Tock