fbpx

These Are the Best Omakase Experiences in New York City

New York City is home to a dynamic and ever-evolving omakase scene. Whether after a traditional experience or a modern twist, these spots deliver unparalleled journeys that will leave a lasting impression. Read on for some of the best omakase experiences in the Big Apple.

Credit: Patrick Dolande

Shota Omakase

Chef Cheng Lin’s Shota Omakase, located in South Wiliamsburg, is a refined sanctuary for Edomae-style sushi, shaped by nearly three decades of expertise. Chef Lin sources the finest ingredients from Japan, including rare fish from Hokkaido and Ehime, preparing each piece with meticulous attention to detail. Guests enjoy an intimate 18-course omakase paired with wines, sakes, and champagne, all set in a space where tradition and modern elegance converge.


Courtesy of Hōseki

Hōseki

Tucked beneath Saks Fifth Avenue’s fine jewelry floor, Hōseki offers an exclusive omakase experience from chefs Daniel Kim and Morgan Adamson. With only six seats around a marble countertop, the setting combines New York’s luxury with traditional sushi artistry. It features premium Hokkaido fish, torched Japanese wagyu, and inventive handrolls. Due to its limited hours, reservations are coveted, but those lucky enough to secure a spot are treated to expertly prepared bites and delightful non-alcoholic beverages.


CREDIT: Bill Milne

Jōji

A Michelin-starred 10-seat omakase tucked beneath Grand Central Station at One Vanderbilt, provides a serene retreat from the city bustle. Crafted by chefs George Ruan, Xiao Lin, and Wayne S. Cheng–protégés of sushi legend Masa Takayama–the intimate setting guarantees a personalized visit. Returning guests indulge in a bespoke menu tailored to their previous visits by the chef with whom they’ve built rapport. For a more affordable option, Jōji Box serves the same high-quality sushi on the go, with omakase, chirashi, and flights starting at $59. 


Courtesy of Mari.ne

Mari.ne

From Chef Sunchul Shim comes Mari.ne in NoMad, a laidback hideaway presenting creative Korean “omakase” handroll sets paired with sake, soju, or makgeolli. Signature options include Confit Spicy Tuna, Scallop, Uni, and Wagyu. Veggie-inclined folks can order from a vegan five-handroll set that includes unique options like Curry Kabocha, and Yubu (fried tofu pockets).


Credit: Franceso Sapienza

Sendo

Sendo is so low-key that guests may even miss the entrance. Ascend the stairs behind an unmarked door on a busy street in NoMad to the refined sushi counter, which brings the traditions of Edo-era Japan to life. Chef Kevin Ngo, formerly of Sushi Nakazawa and Sushi Ginza Onodera, presents curated sets of nigiri, handrolls, and kaisendons made with premium Japanese fish, complemented by house-made sauces and aged vinegars. The understated approach prioritizes quality ingredients and time-honored techniques.


Courtesy of Omakaseed

Omakaseed

From the team behind Sushi by Bou comes Omakaseed, a groundbreaking plant-based sushi experience on the ground level of Sanctuary Hotel in Times Square. The menu at this 10-seat counter blends Japanese-inspired dishes with seasonal, locally sourced produce, featuring courses like Seaweed Caviar, Eggplant Nigiri, and Baked “Crab. Omakaseed redefines plant-based dining with umami-packed dishes that showcase flair and innovation.


Courtesy of Sushidelic

Sushidelic

Sushidelic is an immersive Kawaii-inspired sushi bar that merges vibrant Japanese cuisine with playful, colorful art. Curated by Tokyo-born artist Sebastian Masuda, the neon-lit space boasts a conveyor belt sushi bar showcasing glittering creations alongside a whimsical six-course tasting menu. Dishes like Macaron Sushi and Chirashi Parfait, paired with creative sake and cocktails, make Sushidelic as visually stunning as it is delicious. 


Courtesy of Saishin

Saishin at Gansevoort Rooftop

Perched atop the Gansevoort Rooftop, Saishin offers a one-of-a-kind rooftop omakase experience with 360º views of the city. Newly appointed Executive Chef Isaac Kek presents a multi-course tasting, with each bite thoughtfully prepared in front of guests at the Chef’s interactive counter. Those inclined to curate their own journeys can choose from an array of seasonal à la carte otsumami, hot entrees, and sushi rolls.


Other Articles You May Like:

About Hotels Above PAr

My Photo

Subscribe to our newsletter

Privacy Policy