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.

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 chef that really needs no introduction, Masa Takayama’s esteemed three-star sushi temple — notorious for its no-photo policy — reigns atop the Deutsche Bank Center, commanding what some consider to be America’s best, and priciest, omakase. In order to secure a seat at the chef’s hinoki counter, the price is $950 (tip included), otherwise for a general omakase reservation in which counter seats are not guaranteed, that runs $750 (tip included). Expect an indulgent caviar- and truffle-studded counter or table meal rife with luxury ingredients, in addition to spendy supplements like wagyu.

An offshoot of the Ginza, Tokyo-based sushi brand, this eight-seat Midtown staple serves some of the highest quality fish in town, with deliveries coming in three times per week. The counter is helmed by Takuya Kubo, who joined the restaurant by way of Sushi Ginza Onodera in Honolulu. While most high-end omakase counters in New York only focus on dinner, Onodera also offers lunch. Mid-day menus are priced at $130, $180, and $250, while the dinner menu runs $450. During dinner, the highly seasonal menu includes around eight small appetizers, eight pieces of bites, a handroll, miso soup, tamago, then dessert and tea. But note, for spring only, Onodera is offering a slightly reduced evening omakase for $380 on Tuesdays, Wednesdays, and Thursdays at 5:30 p.m.

Sushi Amane first made waves when it debuted in 2017 under the command of Shion Uino, who formerly worked at one of the world’s top sushi counters, Tokyo’s Sushi Saito. Recently, new head chef Tomoyuki Hayashi — previously of Sushi Azabu, also on this list — has replaced Uino and rolled out a new omakase priced at $200. The menu is Edomae-style, comprised of all wild-caught seafood, much of which is flown in from Japan and received in daily deliveries. Offering just eight seats at the sushi counter, Amane’s omakase begins with a series of small Japanese appetizers before heading into nine or so nigiri bites a hand roll, tamago, and miso soup.

When Noz 17 launched this past December, it became New York’s first sushi counter with an introduction-only dining policy (a style of dining that’s popular in Japan). However, since then, the teamed has opened up a small number of seats via Tock. Noz 17 is the newest sushi den from the team behind the Upper East Side’s acclaimed Noz, but in this downtown location, chef Junichi Matsuzaki –– who previously helmed Noz’s Ash Room counter –– is offering a more adventurous menu built on intense flavors that come from prolonged aging techniques and salty bites that pair with sake, in addition to chinmi (rare delicacies). Expect to drop $400 for around 30 seasonal courses. Also of note, Noz 17 doesn’t follow classic menu progression: the meal intersperses appetizers and nigiri throughout.

Those who reside in Chelsea frequently point to Momoya as the neighborhood’s best casual sushi option. This one-size-fits-all Japanese restaurant has a bar with a chef’s choice menu for more serious sushi enthusiasts, plus tables fit for orders of lobster tacos and crunchy salmon rolls. A slew of Americanized hot and cold Japanese plates like gyoza and chicken teriyaki round out the menu.

Hit omakase counter Noda relocated a few blocks south and has reopened in a new space on West 20th Street. The team designed the new space to look identical to the Ken Fulk-conceived original with its purple velvet curtains and 10-seat horseshoe-shaped counter. Chef Shigeyuki Tsunoda, who comes from Japan, runs the show, bringing seafood in four times per week from Toyko’s Toyosu Market for a seasonal, Edomae omakase that spans around 20 courses and costs $315. Also to note: the team is working to open an adjacent Japanese whisky bar.

Kosaka, helmed by chef Yoshihiko Kousaka, serves one of the city’s best omakases under $200. The small space offers a cozy 12-seat bar where the single menu runs $225, or $200 for those at one of the four tables. The meal begins with a small starter, followed by a mixed plate of sashimi, 11 nigiri bites, a hand roll, then soup and dessert. Diners can also bump up their menu with an uni tasting, or choose from other supplements like foie gras and king crab.

This no-frills Union Square neighborhood staple functions as a minimalist Japanese market and cafe vending sushi, udon, and assorted donburi to stay or go. Sashimi, nigiri, and affordably-priced classic and more exotic rolls incorporate good-quality fish, and less expensive combo assortments are also available. Regulars line up at 9 p.m. daily, and often before, to pillage the remaining sushi selection, when all pre-made rolls are half off.

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.

Restaurateur Alessandro Borgognone took a huge departure from his past projects by opening Nakazawa in 2013 — but his first sushi establishment immediately became one of the city’s buzziest restaurants because of its chef, Jiro Dreams of Sushi apprentice Daisuke Nakazawa. 

Since its debut, Nakazawa has earned one Michelin star, a perfect four stars from the Times, and three from Eater’s Ryan Sutton. While most omakase sushi spots only offer dinner service, Nakazawa serves lunch as well, and diners can choose from bar seats or tables. There’s the original 10-seat bar and a newer six-seat bar in the lounge, plus dining room tables. The omakase menus at both bars run $180, while the dining room menu costs $150.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.