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.
Chef Mitsunori Isoda took the helm at beloved Omakase Room back in October, but he only had about a month to show off his 30 years of experience with Michelin-star worthy sushi before indoor dining closed. Now the intimate Japanese tradition is back and you can book a spot in the dining room for a 14-course omakase experience.
How to book: Resy