clock menu more-arrow no yes mobile
Chile garlic sauce garnishes a seared slice of white tuna sushi.
Chile garlic sauce garnishes a seared slice of white tuna sushi from Sushi On Me.
Alex Staniloff/Eater NY

23 Top-Tier Sushi Restaurants in NYC

From luxe omakases to quality-driven neighborhood gems

View as Map
Chile garlic sauce garnishes a seared slice of white tuna sushi from Sushi On Me.
| Alex Staniloff/Eater NY

New York’s sushi scene has come a long way over the last two decades — so much so that great sashimi and nigiri can be found in most neighborhoods. Today, Manhattan has some of the highest-quality seafood found outside of Japan, and the city’s top counters are as good as many respected places in Tokyo. In the last year, New York has welcomed in top-tier players like Yoshino and Icca, and more affordable counters like Gouie. One thing to note, though, is that thanks to recent inflation, many sushi spots have raised their prices anywhere from several bucks to $20 dollars or more, making those budget-friendly and casual spots even more desirable.

Below, this guide spans the gamut from Shion 69 Leonard, where you’re likely to spend over $1000 for two, to the quality-driven neighborhood gem that still might cook chicken teriyaki. With that in mind, here’s a list of NYC’s sushi houses that are a cut above the rest — but first some guidelines for traditional sushi-eating practices:

1. Don’t be late. Omakase meals typically start at the time of one’s reservation, so it’s customary to arrive five to 10 minutes early. Showing up on time is considered late.
2. Sit at the bar whenever possible. It’s just not the same at a table, where a chef can’t directly hand off pieces of fish.
3. Do not mix fresh wasabi in with soy. Chefs take pride in their wasabi; diluting it can be insulting.
4. When sitting at a sushi counter, eat nigiri the second it lands in front of you. If not, the temperature contrast between fish and rice, the moisture from the painted sheet of sauce, and the structural integrity of the whole darn piece could be compromised.
5. Everyone will like uni eventually, so keep trying it. It may be a lot at first, but there is a reason the room goes quiet when the box comes out.
6. Don’t ask, “What’s fresh?” Fish is often intentionally aged at least a few days to reach peak flavor and texture.
7. Don’t talk about all the other omakases you’ve smashed in NYC. It’s obnoxious.
8. Pick up nigiri directly, sans chopsticks, at tasting counters.
9. Each chef will have a slightly different style of cooking rice, and there is no perfect version. Instead of judging it, just consider it on the spectrums of sweetness, acidity, granularity, and temperature.
10. Chefs prefer when diners don’t wear perfume or cologne. It can distract from the meal. 11. When having a blast, offering to buy the chef a round of sake is a nice touch. Or offer a glass of the bottle you’ve brought.

Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

Read More
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

This shoe box-sized, counter-focused omakase haunt debuted in December 2019 just before the pandemic set in, and since then has gone largely overlooked. Chef and owner Yukihiro Takeda helms the eight-seat counter, and it’s thanks to him that the Upper West Side now has a higher-quality omakase sushi option. His Edomae-style, 19-course menu runs $185 and incorporates seafood flown in from Tokyo’s Toyosu fish market three times per week. A meal could start with tsumami like ikura (salmon roe) and Santa Barbara uni before eventually moving into Hokkaido scallop, akami (lean tuna), and iwashi (sardine). Note, Takeda doesn’t necessarily follow a traditional path typically defined by serving all nigiri back-to-back. Instead, bites are occasionally interspersed with creative dishes such as a maki roll filled with soba noodles in place of rice.

A nigiri sushi roll with raw fish on top served on black wooden plank.
Servings of nigiri are interspersed between the 19 courses at Takeda.
Kat Odell/Eater NY

Sushi Noz

Copy Link

Sushi Noz has solidified its place as one of New York’s top omakase experiences, one that’s rife with Japanese seafood not found elsewhere in the city. Patrons can pick from two counter experiences: The main Hinoki Counter, helmed by Sushiden alum Nozomu Abe, aka Noz, where the chef serves eight diners a $400 omakase, and the slightly less expensive Ash Room, where Noz’s second in command serves a slightly less expensive omakase priced at $230. Diners at each counter can expect an Edomae-inspired experience with occasional Western touches — the meal begins with otsumami (appetizers), before moving into around 15 nigiri bites, followed by miso soup, and finally tomago (egg). Those at the Hinoki Counter often conclude with a piece of seasonal Japanese fruit, as is customary in Japan.

A blonde wood-bedecked sushi bar with six seats Noz [Official Photo]

Uogashi

Copy Link

Lauded for its pristine fish, Uogashi — which relocated from the East Village to Midtown after a devastating fire in 2018 — has earned a devout following for its top-quality omakases priced at $135 or $185. Choose from a long sushi counter or tables, where guests can also order izakaya-style dishes like shrimp tempura and sake-steamed clams. Back when Pete Wells visited in 2019, he gave the restaurant two stars.

Sushi Yasuda

Copy Link

Sushi Yasuda is one of New York’s oldest omakase haunts, regarded as a bastion for fine fish. Here, one can sit at a table or at the bar, and order a la carte, or choose go for the chef’s choice omakase, which can cost anywhere from $150 to $250 depending on the season. Pro tip: The best seats in the house are at the far end of the sushi bar.

A handful of guests sit at a sushi counter, while multiple people in a white chef’s outfit and hat work behind the counter Sushi Yasuda [Official Photo]

Sushi On Me

Copy Link

A freewheeling, sushi-slinging, expletive-laden omakase party in Jackson Heights, Sushi On Me charges less than $100 for an all-you-can-drink omakase that lasts less than an hour. The cash-only event in a Queens basement allows for a dozen people at a time, four seatings per night, seven nights a week. Dinner begins with a few sashimi courses and finishes with 12 pieces of nigiri, served one at a time.

A row of patrons seated on one side of the sushi bar are show toasting and drinking sake with chefs, who are standing on the opposite side of the counter.
The dining room in Jackson Heights at Sushi On Me.
Alex Staniloff/Eater NY

Omakase Room by Mitsu

Copy Link

Previously known as Omakase Room by Tatsu, this cozy, basement-level, eight-seat counter is now under command of head chef Mitsonori Isoda — the former executive chef of Jewel Bako — who is heading up the 14-course, $180 omakase. All of the seafood here is flown in overnight from Japan (except for the tuna, which comes from the North Atlantic), with deliveries arriving four times each week. While the menu is highly seasonal, some of Isoda’s best-known bites are his maguro zuke nigiri, an akami tuna marinated overnight in dashi, and his 40-day aged toro.

A person in a white chef’s outfit stands behind the counter at an a sushi restaurant, with tables pulled up to the counter for service Omakase Room by Mitsu [Official]

Upscale service with a downtown vibe is the theme at Shuko, the narrow, Union Square sushi joint from Masa and Neta vets Jimmy Lau and Nick Kim. Dedicated to serving top-level sushi, and with a devout following from none other than Jay-Z and Beyoncé, the place is still going strong after almost seven years. Here, customers will find bites garnished with luxury ingredients like caviar and gold leaf to truffle, and the single omakase runs $228, with the option to add a beverage pairing for $100. Last time Eater critic Ryan Sutton visited, he called it one of the city’s most exciting places to eat sushi, while the Times’ Pete Wells found it to be intense, lively, and imbued with “sophisticated cool.”  

Kanoyama

Copy Link

Even before chef Nobuyuki Shikanai nabbed one Michelin star, his unfussy sushi spot had already earned a devout neighborhood following for its well-priced fresh fish. A long menu of sashimi, nigiri, and rolls — in addition to izakaya bites like shrimp tempura and gyoza — run a la carte, but the most coveted seats are at Shikana’s omakase counter. Note, while Kanoyama is open daily and accepts walk-ins, this $170 chef’s choice menu is only served Thursday through Saturday (6:15 and 8:30 p.m.) and requires reservations.

While some frequent Cagen for its excellent soba noodles, the nigiri here shines just as bright. Chef and owner Toshio Tomita offers two omakases: The pricier menu runs $250 for 17 nigiri bites and a hand roll, and this menu is served in the restaurant’s backroom. Up front, chef offers a $150 omakase that includes 12 pieces of nigiri and a hand roll. All of the fish is seasonal and flown in from Japan, and after each meal diners can add additional bites like Hokkaido-style uni and wagyu from Miyazaki.

Rosella

Copy Link

Sustainably-minded sushi spot Rosella, which offers a la carte ordering and a single omakase priced at $150, debuted in October 2020. Jeff Miller formerly of Austin’s Uchiko helms the kitchen, beside friend TJ Provenzano who heads up beverages and manages the space. By way of eats, expect a more liberal, creative approach to maki rolls and nigiri. Also, drop in for what might be the city’s best avocado roll — this one is made with zippy kimchi — in addition to fluke nigiri with chives and walnut wood-smoked yellowtail. As for drinks, expect a heavy attention to natural wine.

Two men wearing black face masks stand behind a kitchen and are bending over preparing food
Left to right: Chefs Yoni Lang and Jeff Miller
Adam Friedlander/Eater

Norihiro Ishizuka, the charming chef at this quiet restaurant, cuts the fish in larger pieces than is commonly found in traditional sushi. Former Times critic Ligaya Mishan called him the Tony Bennett of sushi chefs, “a crooner working the crowd with a genial smile and a generous hand.” This a prized neighborhood spot lauded for its more wallet-friendly omakases, which run $100 for 12 bites, $125 for 15 bites, or $150 for 18 bites. It is one of the better sushi deals in the city.

Sushi Ikumi

Copy Link

In 2020, Soho kaiseki spot Hirohisa introduced this diminutive sushi bar just a few steps away. Counting just 10 counter seats, this might be the most affordably-priced, highest quality omakase meal in the city right now. Chef Jongin Jeong is charging $180 for his excellent omakase, which skews Kyoto-style, meaning there’s a heavy attention to preserved and cured fish, and some bites are pressed into a box oshizushi-style. The meal begins with tsumami, before moving into roughly 14 nigiri bites, a plated dish, a rice option, and a seasonal dessert.

A light wood sushi counter with napkins and chopsticks set for service Sushi Ikumi [Official]

Sushi on Jones

Copy Link

This is New York’s first outdoor omakase: a 14-seat sushi bar with additional tables at Bowery Market. The meal, which lasts no more than 45 minutes, includes 12 pieces for $58 or 20 pieces for $105. Sushi on Jones serves as an excellent option for high-quality sushi at a fair price, with bites like fatty tuna, scallop, sea urchin, and wagyu. Since its debut six years ago, Sushi on Jones has expanded with locations in the West Village, Gotham Market (delivery-only), London, and new location launching in April will replace the group’s shuttered Uchu and include a private karaoke bar.

Yoshino

Copy Link

One of Japan’s most respected sushi masters, Tadashi Yoshida of Nagaoya’s impossible-to-book Sushi No Yoshino, shuttered his lauded counter to pursue an opportunity in New York.  Now he’s serving a $400, 20-course omakase on the Bowery, which is especially important as Yoshino’s debut marks the first time a sushi master, not a protégée, has relocated from Japan to open in the city. Drawing inspiration from both France and Japan, Yoshida’s omakase commences with a series of around six tsumami that call for western and luxury ingredients like cream, olive oil, caviar, and white truffles, before moving into a traditional 10-bite Edomae nigiri serving One of Yoshida’s signature bites is sabazushi (mackerel), which he torches with a handheld binchotan grill.

A chef in white uniform holds a hand-held grill containing binchotan charcoal over a plate of mackeral.
Mackeral is torched under a binchotan charcoal grill.
Melanie Landsman/Eater NY

Kissaki Sushi

Copy Link

Affordable sushi counter Kissaki has taken the city — and the Hamptons — by storm. A concept by former Gaijin executive chef Mark Garcia, Kissaki offers less traditional nigiri made with popular luxury ingredients including caviar and truffles, and places emphasis on unctuous bites like toro and uni. While the omakase menus change a bit between locations, one can roughly expect to spend anywhere from $120 for 13 courses to $150 for 16 courses before a la carte ordering.

Inside a restaurant with white and red striped walls, tall green chairs propped up against a wooden counter and on the opposite side some more green chairs against red tables Kissaki [Official]

Momoya SoHo

Copy Link

Reserve a seat at this lively sushi bar or head up to the second-floor banquettes in this laid-back fishbowl of a restaurant. The omakase kiwami ($250) at the newish Momoya Soho is a deluxe series of compelling dishes worth the splurge, but there are plenty of more wallet-friendly a la carte options that can keep dinner and a drink to under $75 a person.

A hand holds a well-made sushi handroll.
A hand-roll marks near the end of an omakase at Momoya Soho.
Melissa McCart/Eater NY

Perhaps the best deal in New York for quality fish at the moment, Gouie is the new counter-only sushi stop from Keisuke Kasagi and Yudai Kanayama (Izakaya, Dr. Clark), which debuted within the Lower East Side’s the Market Line last October. It’s a casual spot and one that was conceived in response to all of New York’s pricey omakase spots. There are 18 perched counter seats plus a standing sake bar (this is the only booze on offer, no beer or wine) for those waiting to be seated. Chef Yusuke Fukuzaki — who came to New York after spending time at one of Tokyo’s most revered, three-Michelin-star kaiseki counters, Ishikawa — has designed a menu heavy on a la carte options, with a spate of seasonal specials like red rock crab tamagoyaki and simmered spiny baigai shell. The top seller is the Nami plate, which comes with seven pieces of nigiri and half a maki roll for $30. For a slightly longer menu, there’s a $75 Tokujo option, with seven pieces of chef’s choice nigiri, plus chutoro nigiri, uni over rice, ikura over rice, and one maki roll.

A rectangular plate with three pieces of sashimi, a round plate with one piece of sashimi, and a small bowl with soy sauce and resting chopsticks all on a gray counter.
Nigiri at Gouie.
Gouie

Shion 69 Leonard

Copy Link

When a chef can turn white fish to the buttery richness of toro, you know you’re in the right place. And that’s precisely the talent of Shion Uino, who made waves when he landed in New York by way of Tokyo in 2017, having come off a decade’s worth of work at one of the world’s most prestigious sushi bars, the three-Michelin-starred Sushi Saito. The chef has most recently teamed up with 69 Leonard owner Idan Elkon to launch this high-end sushi concept priced at $420 (including tip) that centers on rare seafood and, hands down, the city’s most excellent interpretation of tamago. At the end of the meal, patrons also have the option to add on additional chinmi (rare bites). Wed to true Edomae style, the menu progresses from sashimi to a series of tsumami (small appetizers), nine nigiri bites, a hand roll, soup and that tamago, which takes on custardy texture. Uino receives seafood deliveries six times per week, and one of his childhood friend’s father handpicks most of his fish from his hometown of Amakusa in Kumamoto.

A perfectly rectangular cube of what appears to be gelatin rests on a white counter against a blurred light brown background Shion at 69 Leonard [Official]

Like many of Tokyo’s top sushi bars, Nakaji is tucked away in an unassuming hallway partially decorated with charred cedar wood. Look for an illuminated box bearing the chef’s name in calligraphy, and press the doorbell to enter what might be the city’s most exciting sushi concept right now. Helmed by longtime sushi vet Kunihide Nakajima, and launched right before the pandemic, this wholly Japanese experience — which takes place at a 10-seat sushi counter and involves Japanese seafood like ice fish and sea cucumber — has quickly ensconced itself as one of the city’s most traditional Japanese experiences, from its minimalist aesthetic to its standout menu. Compared to the sushi Nakajima served during his previous tenure at Sushiden, Nakaji is a step up in price and quality, currently running $265 for a menu that includes tsumami, a hot plated dish, 12 nigiri bites, soup, and seasonal Japanese fruit. The uni omakase, which includes a 3-course uni tasting, runs $295.

A man in a white chef’s outfit and hat stands at a sushi counter, setting a table for service
Chef Kunihide Nakajim
Nakaji [Official]

Okozushi

Copy Link

The cozy, minimalist-designed Okozushi, which counts fewer than 10 seats and doesn’t accept reservations, serves set sushi menus, in addition to hand rolls, chirashi bowls, and some hot dishes. The sushi style here takes inspiration from Kyoto, where sushi is typically cured and pressed. Score set menus of nigiri, sashimi, and rolls priced between $24 and $29.

Longtime Ginza Onodera chef Kazushige Suzuki now helms the minimalist-designed oak sushi counter ($400) within the dual-concepted Icca, which also counts a front dining and drinking bar where chef Hisanori Yamamoto serves a six-course Japanese-Italian tasting menu ($153). Tucked away behind a sliding door at the restaurant’s rear is where Suzuki presides, in front of six seats, and it’s here that guests embark on a somewhat traditional sushi omakase –– rife with pristine seafood flown in daily from fish markets in Tokyo and Fukuoka –– that weaves in subtle Italian touches. Take, for example, Suzuki’s Hokkaido hairy crab course, in which the crab’s fine meat is carefully piled upon a bed of capellini pasta sitting in a vibrant green sauce made from chrysanthemum. A 10-course nigiri series commences with a pressed bite combining rice and abalone liver, before moving into expertly-prepared, umami-rich seasonal fish, like nodoguro and madai. Pro Tip: Icca has curated one of the city’s most compelling sake lists, securing rare bottles not to be found elsewhere in the city.

A piece of nigiri sushi rolled in various seeds presented on a piece of slate.
Icca features a sushi counter and a dining room with a drinking bar.
Kat Odell/Eater NY

Masa Ito spent eight years with Los Angeles export Sushi Zo before teaming up with hospitality outfit VCR Group and launching Ito, alongside his longtime collaborator, Kevin Kim. Ito, which moved into a 1,500-square-foot Tribeca space, is New York’s newest high-end omakase restaurant, offering 14 counter seats (plus a private dining room) where diners embark on a $285 omakase that begins with a welcome cocktail, followed by four otsumami, miso soup, 12 pieces of nigiri, a handroll, and dessert. There’s a focus on seasonality here, so Ito is bringing in sterling seafood from fish markets in Tokyo and Fukuoka four times per week. Back when Ito was at Sushi Zo, he was known for his nigiri topped with ingredients like caviar and wagyu. At this first solo project, he’s serving bites like bluefin tuna sashimi with garlic tataki, and ikura topped with Hokkaido bafun uni.

A wooden counter with empty glasses of wine wand water glasses atop table placemats and napkins.
The counter at Ito.
Noah Fecks/Ito

Katsuei

Copy Link

As far as Brooklyn sushi goes, Katsuei is the top option. It’s beloved by locals, and a review in the Times established its destination status. In fact, after its Brooklyn debut in 2014, the team launched a West Village outlet three years later. Both locations serve some of the highest quality, most affordable sushi in New York. At the moment, the Brooklyn location’s sushi bar is closed (but the $57-$125 omakases are offered at tables), but the West Village counter is up and running, offering a sushi-only omakase for $65, a sushi and sashimi mix for $95, or a seasonal chef’s choice omakase for $135.

Takeda

This shoe box-sized, counter-focused omakase haunt debuted in December 2019 just before the pandemic set in, and since then has gone largely overlooked. Chef and owner Yukihiro Takeda helms the eight-seat counter, and it’s thanks to him that the Upper West Side now has a higher-quality omakase sushi option. His Edomae-style, 19-course menu runs $185 and incorporates seafood flown in from Tokyo’s Toyosu fish market three times per week. A meal could start with tsumami like ikura (salmon roe) and Santa Barbara uni before eventually moving into Hokkaido scallop, akami (lean tuna), and iwashi (sardine). Note, Takeda doesn’t necessarily follow a traditional path typically defined by serving all nigiri back-to-back. Instead, bites are occasionally interspersed with creative dishes such as a maki roll filled with soba noodles in place of rice.

A nigiri sushi roll with raw fish on top served on black wooden plank.
Servings of nigiri are interspersed between the 19 courses at Takeda.
Kat Odell/Eater NY

Sushi Noz

Sushi Noz has solidified its place as one of New York’s top omakase experiences, one that’s rife with Japanese seafood not found elsewhere in the city. Patrons can pick from two counter experiences: The main Hinoki Counter, helmed by Sushiden alum Nozomu Abe, aka Noz, where the chef serves eight diners a $400 omakase, and the slightly less expensive Ash Room, where Noz’s second in command serves a slightly less expensive omakase priced at $230. Diners at each counter can expect an Edomae-inspired experience with occasional Western touches — the meal begins with otsumami (appetizers), before moving into around 15 nigiri bites, followed by miso soup, and finally tomago (egg). Those at the Hinoki Counter often conclude with a piece of seasonal Japanese fruit, as is customary in Japan.

A blonde wood-bedecked sushi bar with six seats Noz [Official Photo]

Uogashi

Lauded for its pristine fish, Uogashi — which relocated from the East Village to Midtown after a devastating fire in 2018 — has earned a devout following for its top-quality omakases priced at $135 or $185. Choose from a long sushi counter or tables, where guests can also order izakaya-style dishes like shrimp tempura and sake-steamed clams. Back when Pete Wells visited in 2019, he gave the restaurant two stars.

Sushi Yasuda

Sushi Yasuda is one of New York’s oldest omakase haunts, regarded as a bastion for fine fish. Here, one can sit at a table or at the bar, and order a la carte, or choose go for the chef’s choice omakase, which can cost anywhere from $150 to $250 depending on the season. Pro tip: The best seats in the house are at the far end of the sushi bar.

A handful of guests sit at a sushi counter, while multiple people in a white chef’s outfit and hat work behind the counter Sushi Yasuda [Official Photo]

Sushi On Me

A freewheeling, sushi-slinging, expletive-laden omakase party in Jackson Heights, Sushi On Me charges less than $100 for an all-you-can-drink omakase that lasts less than an hour. The cash-only event in a Queens basement allows for a dozen people at a time, four seatings per night, seven nights a week. Dinner begins with a few sashimi courses and finishes with 12 pieces of nigiri, served one at a time.

A row of patrons seated on one side of the sushi bar are show toasting and drinking sake with chefs, who are standing on the opposite side of the counter.
The dining room in Jackson Heights at Sushi On Me.
Alex Staniloff/Eater NY

Omakase Room by Mitsu

Previously known as Omakase Room by Tatsu, this cozy, basement-level, eight-seat counter is now under command of head chef Mitsonori Isoda — the former executive chef of Jewel Bako — who is heading up the 14-course, $180 omakase. All of the seafood here is flown in overnight from Japan (except for the tuna, which comes from the North Atlantic), with deliveries arriving four times each week. While the menu is highly seasonal, some of Isoda’s best-known bites are his maguro zuke nigiri, an akami tuna marinated overnight in dashi, and his 40-day aged toro.

A person in a white chef’s outfit stands behind the counter at an a sushi restaurant, with tables pulled up to the counter for service Omakase Room by Mitsu [Official]

Shuko

Upscale service with a downtown vibe is the theme at Shuko, the narrow, Union Square sushi joint from Masa and Neta vets Jimmy Lau and Nick Kim. Dedicated to serving top-level sushi, and with a devout following from none other than Jay-Z and Beyoncé, the place is still going strong after almost seven years. Here, customers will find bites garnished with luxury ingredients like caviar and gold leaf to truffle, and the single omakase runs $228, with the option to add a beverage pairing for $100. Last time Eater critic Ryan Sutton visited, he called it one of the city’s most exciting places to eat sushi, while the Times’ Pete Wells found it to be intense, lively, and imbued with “sophisticated cool.”  

Kanoyama

Even before chef Nobuyuki Shikanai nabbed one Michelin star, his unfussy sushi spot had already earned a devout neighborhood following for its well-priced fresh fish. A long menu of sashimi, nigiri, and rolls — in addition to izakaya bites like shrimp tempura and gyoza — run a la carte, but the most coveted seats are at Shikana’s omakase counter. Note, while Kanoyama is open daily and accepts walk-ins, this $170 chef’s choice menu is only served Thursday through Saturday (6:15 and 8:30 p.m.) and requires reservations.

Cagen

While some frequent Cagen for its excellent soba noodles, the nigiri here shines just as bright. Chef and owner Toshio Tomita offers two omakases: The pricier menu runs $250 for 17 nigiri bites and a hand roll, and this menu is served in the restaurant’s backroom. Up front, chef offers a $150 omakase that includes 12 pieces of nigiri and a hand roll. All of the fish is seasonal and flown in from Japan, and after each meal diners can add additional bites like Hokkaido-style uni and wagyu from Miyazaki.

Rosella

Sustainably-minded sushi spot Rosella, which offers a la carte ordering and a single omakase priced at $150, debuted in October 2020. Jeff Miller formerly of Austin’s Uchiko helms the kitchen, beside friend TJ Provenzano who heads up beverages and manages the space. By way of eats, expect a more liberal, creative approach to maki rolls and nigiri. Also, drop in for what might be the city’s best avocado roll — this one is made with zippy kimchi — in addition to fluke nigiri with chives and walnut wood-smoked yellowtail. As for drinks, expect a heavy attention to natural wine.

Two men wearing black face masks stand behind a kitchen and are bending over preparing food
Left to right: Chefs Yoni Lang and Jeff Miller
Adam Friedlander/Eater

Kura

Norihiro Ishizuka, the charming chef at this quiet restaurant, cuts the fish in larger pieces than is commonly found in traditional sushi. Former Times critic Ligaya Mishan called him the Tony Bennett of sushi chefs, “a crooner working the crowd with a genial smile and a generous hand.” This a prized neighborhood spot lauded for its more wallet-friendly omakases, which run $100 for 12 bites, $125 for 15 bites, or $150 for 18 bites. It is one of the better sushi deals in the city.

Sushi Ikumi

In 2020, Soho kaiseki spot Hirohisa introduced this diminutive sushi bar just a few steps away. Counting just 10 counter seats, this might be the most affordably-priced, highest quality omakase meal in the city right now. Chef Jongin Jeong is charging $180 for his excellent omakase, which skews Kyoto-style, meaning there’s a heavy attention to preserved and cured fish, and some bites are pressed into a box oshizushi-style. The meal begins with tsumami, before moving into roughly 14 nigiri bites, a plated dish, a rice option, and a seasonal dessert.

A light wood sushi counter with napkins and chopsticks set for service Sushi Ikumi [Official]

Sushi on Jones

This is New York’s first outdoor omakase: a 14-seat sushi bar with additional tables at Bowery Market. The meal, which lasts no more than 45 minutes, includes 12 pieces for $58 or 20 pieces for $105. Sushi on Jones serves as an excellent option for high-quality sushi at a fair price, with bites like fatty tuna, scallop, sea urchin, and wagyu. Since its debut six years ago, Sushi on Jones has expanded with locations in the West Village, Gotham Market (delivery-only), London, and new location launching in April will replace the group’s shuttered Uchu and include a private karaoke bar.

Yoshino

One of Japan’s most respected sushi masters, Tadashi Yoshida of Nagaoya’s impossible-to-book Sushi No Yoshino, shuttered his lauded counter to pursue an opportunity in New York.  Now he’s serving a $400, 20-course omakase on the Bowery, which is especially important as Yoshino’s debut marks the first time a sushi master, not a protégée, has relocated from Japan to open in the city. Drawing inspiration from both France and Japan, Yoshida’s omakase commences with a series of around six tsumami that call for western and luxury ingredients like cream, olive oil, caviar, and white truffles, before moving into a traditional 10-bite Edomae nigiri serving One of Yoshida’s signature bites is sabazushi (mackerel), which he torches with a handheld binchotan grill.

A chef in white uniform holds a hand-held grill containing binchotan charcoal over a plate of mackeral.
Mackeral is torched under a binchotan charcoal grill.
Melanie Landsman/Eater NY

Kissaki Sushi

Affordable sushi counter Kissaki has taken the city — and the Hamptons — by storm. A concept by former Gaijin executive chef Mark Garcia, Kissaki offers less traditional nigiri made with popular luxury ingredients including caviar and truffles, and places emphasis on unctuous bites like toro and uni. While the omakase menus change a bit between locations, one can roughly expect to spend anywhere from $120 for 13 courses to $150 for 16 courses before a la carte ordering.

Inside a restaurant with white and red striped walls, tall green chairs propped up against a wooden counter and on the opposite side some more green chairs against red tables Kissaki [Official]

Related Maps

Momoya SoHo

Reserve a seat at this lively sushi bar or head up to the second-floor banquettes in this laid-back fishbowl of a restaurant. The omakase kiwami ($250) at the newish Momoya Soho is a deluxe series of compelling dishes worth the splurge, but there are plenty of more wallet-friendly a la carte options that can keep dinner and a drink to under $75 a person.

A hand holds a well-made sushi handroll.
A hand-roll marks near the end of an omakase at Momoya Soho.
Melissa McCart/Eater NY

Gouie

Perhaps the best deal in New York for quality fish at the moment, Gouie is the new counter-only sushi stop from Keisuke Kasagi and Yudai Kanayama (Izakaya, Dr. Clark), which debuted within the Lower East Side’s the Market Line last October. It’s a casual spot and one that was conceived in response to all of New York’s pricey omakase spots. There are 18 perched counter seats plus a standing sake bar (this is the only booze on offer, no beer or wine) for those waiting to be seated. Chef Yusuke Fukuzaki — who came to New York after spending time at one of Tokyo’s most revered, three-Michelin-star kaiseki counters, Ishikawa — has designed a menu heavy on a la carte options, with a spate of seasonal specials like red rock crab tamagoyaki and simmered spiny baigai shell. The top seller is the Nami plate, which comes with seven pieces of nigiri and half a maki roll for $30. For a slightly longer menu, there’s a $75 Tokujo option, with seven pieces of chef’s choice nigiri, plus chutoro nigiri, uni over rice, ikura over rice, and one maki roll.

A rectangular plate with three pieces of sashimi, a round plate with one piece of sashimi, and a small bowl with soy sauce and resting chopsticks all on a gray counter.
Nigiri at Gouie.
Gouie

Shion 69 Leonard

When a chef can turn white fish to the buttery richness of toro, you know you’re in the right place. And that’s precisely the talent of Shion Uino, who made waves when he landed in New York by way of Tokyo in 2017, having come off a decade’s worth of work at one of the world’s most prestigious sushi bars, the three-Michelin-starred Sushi Saito. The chef has most recently teamed up with 69 Leonard owner Idan Elkon to launch this high-end sushi concept priced at $420 (including tip) that centers on rare seafood and, hands down, the city’s most excellent interpretation of tamago. At the end of the meal, patrons also have the option to add on additional chinmi (rare bites). Wed to true Edomae style, the menu progresses from sashimi to a series of tsumami (small appetizers), nine nigiri bites, a hand roll, soup and that tamago, which takes on custardy texture. Uino receives seafood deliveries six times per week, and one of his childhood friend’s father handpicks most of his fish from his hometown of Amakusa in Kumamoto.

A perfectly rectangular cube of what appears to be gelatin rests on a white counter against a blurred light brown background Shion at 69 Leonard [Official]

Nakaji

Like many of Tokyo’s top sushi bars, Nakaji is tucked away in an unassuming hallway partially decorated with charred cedar wood. Look for an illuminated box bearing the chef’s name in calligraphy, and press the doorbell to enter what might be the city’s most exciting sushi concept right now. Helmed by longtime sushi vet Kunihide Nakajima, and launched right before the pandemic, this wholly Japanese experience — which takes place at a 10-seat sushi counter and involves Japanese seafood like ice fish and sea cucumber — has quickly ensconced itself as one of the city’s most traditional Japanese experiences, from its minimalist aesthetic to its standout menu. Compared to the sushi Nakajima served during his previous tenure at Sushiden, Nakaji is a step up in price and quality, currently running $265 for a menu that includes tsumami, a hot plated dish, 12 nigiri bites, soup, and seasonal Japanese fruit. The uni omakase, which includes a 3-course uni tasting, runs $295.

A man in a white chef’s outfit and hat stands at a sushi counter, setting a table for service
Chef Kunihide Nakajim
Nakaji [Official]

Okozushi

The cozy, minimalist-designed Okozushi, which counts fewer than 10 seats and doesn’t accept reservations, serves set sushi menus, in addition to hand rolls, chirashi bowls, and some hot dishes. The sushi style here takes inspiration from Kyoto, where sushi is typically cured and pressed. Score set menus of nigiri, sashimi, and rolls priced between $24 and $29.

Icca

Longtime Ginza Onodera chef Kazushige Suzuki now helms the minimalist-designed oak sushi counter ($400) within the dual-concepted Icca, which also counts a front dining and drinking bar where chef Hisanori Yamamoto serves a six-course Japanese-Italian tasting menu ($153). Tucked away behind a sliding door at the restaurant’s rear is where Suzuki presides, in front of six seats, and it’s here that guests embark on a somewhat traditional sushi omakase –– rife with pristine seafood flown in daily from fish markets in Tokyo and Fukuoka –– that weaves in subtle Italian touches. Take, for example, Suzuki’s Hokkaido hairy crab course, in which the crab’s fine meat is carefully piled upon a bed of capellini pasta sitting in a vibrant green sauce made from chrysanthemum. A 10-course nigiri series commences with a pressed bite combining rice and abalone liver, before moving into expertly-prepared, umami-rich seasonal fish, like nodoguro and madai. Pro Tip: Icca has curated one of the city’s most compelling sake lists, securing rare bottles not to be found elsewhere in the city.

A piece of nigiri sushi rolled in various seeds presented on a piece of slate.
Icca features a sushi counter and a dining room with a drinking bar.
Kat Odell/Eater NY

Ito

Masa Ito spent eight years with Los Angeles export Sushi Zo before teaming up with hospitality outfit VCR Group and launching Ito, alongside his longtime collaborator, Kevin Kim. Ito, which moved into a 1,500-square-foot Tribeca space, is New York’s newest high-end omakase restaurant, offering 14 counter seats (plus a private dining room) where diners embark on a $285 omakase that begins with a welcome cocktail, followed by four otsumami, miso soup, 12 pieces of nigiri, a handroll, and dessert. There’s a focus on seasonality here, so Ito is bringing in sterling seafood from fish markets in Tokyo and Fukuoka four times per week. Back when Ito was at Sushi Zo, he was known for his nigiri topped with ingredients like caviar and wagyu. At this first solo project, he’s serving bites like bluefin tuna sashimi with garlic tataki, and ikura topped with Hokkaido bafun uni.

A wooden counter with empty glasses of wine wand water glasses atop table placemats and napkins.
The counter at Ito.
Noah Fecks/Ito

Katsuei

As far as Brooklyn sushi goes, Katsuei is the top option. It’s beloved by locals, and a review in the Times established its destination status. In fact, after its Brooklyn debut in 2014, the team launched a West Village outlet three years later. Both locations serve some of the highest quality, most affordable sushi in New York. At the moment, the Brooklyn location’s sushi bar is closed (but the $57-$125 omakases are offered at tables), but the West Village counter is up and running, offering a sushi-only omakase for $65, a sushi and sashimi mix for $95, or a seasonal chef’s choice omakase for $135.

Related Maps