New York City’s omakase scene rivals Tokyo’s finest, offering foreigners an unforgettable journey through Edomae-style sushi and innovative creations. “Omakase” (お任せ) means “I leave it to you” – surrendering to the chef’s artistry for a multi-course feast. Here’s a curated guide to NYC’s must-try omakase counters, blending tradition with New York flair.
1. Sushi Nakazawa
- Location: West Village (also UES location)
- Price: $180–$250 per person
- The Experience: Helmed by Daisuke Nakazawa (Jiro Ono’s apprentice from Jiro Dreams of Sushi), this Michelin-starred spot focuses on pristine fish and perfect shari (sushi rice). Expect 20+ courses like toro with gold leaf and Hokkaido uni.
- Tip for Foreigners: Book 30 days ahead via Resy. The counter seats offer front-row views of knife mastery.
2. Yoshino
- Location: Lower East Side
- Price: $450+ per person (exclusive)
- The Experience: Chef Tadashi Yoshida crafts intimate, seasonal omakase using rare ingredients (e.g., aged bluefin, shirako). Only 10 seats; courses blend Tokyo rigor with NYC creativity.
- Tip for Foreigners: Reservations open quarterly via Tock. Dress code: smart casual.
3. Noz 17
- Location: Upper East Side
- Price: $275–$395 per person
- The Experience: A hidden gem with a hinoki wood counter flown from Japan. Chef Junichi Matsuzaki serves theatrical courses like smoked bonito with truffle or kinmedai with yuzu zest.
- Tip for Foreigners: Opt for the longer “Kiwami” menu. Ask about sake pairings!
4. Sushi Ginza Onodera
- Location: Midtown
- Price: $400 per person
- The Experience: A Tokyo institution’s NYC outpost. Fish is flown in daily from Tsukiji Market. Highlights include akami (lean tuna) aged 10 days and binchotan-grilled anago.
- Tip for Foreigners: Lunch omakase ($150) offers a wallet-friendly intro.
5. Masa
- Location: Columbus Circle
- Price: $950+ per person (before drinks)
- The Experience: NYC’s most exclusive (and expensive) sushi temple. Chef Masa Takayama uses white truffles, Alaskan king crab, and rare fish in a serene, hinoki-scented space.
- Tip for Foreigners: Book months ahead. Jackets recommended; photography forbidden.
Navigating NYC Omakase Like a Pro
- Reservations: Use Tock, Resy, or Pocket Concierge. Most top spots require booking 1–3 months early.
- Etiquette:
- Arrive punctually (late = canceled reservation).
- Don’t drench nigiri in soy sauce; chefs season pieces perfectly.
- Engage chefs respectfully—they love sharing stories!
- Budget Hack: Try lunch omakase at high-end spots (e.g., Sushi Noz for $150).
Why Omakase in NYC?
New York’s multicultural sourcing means access to premium Atlantic seafood and Japanese imports. Chefs here balance reverence for tradition with bold innovation—a true “only-in-NYC” fusion.
Whether you seek Jiro-level rigor or avant-garde flair, NYC’s omakase scene promises transcendent sushi moments. Itadakimasu! 🍣✨