New York City has a standout sushi scene, with neighborhood spots, dedicated handroll places, and plenty of omakase counters. But the most exciting players in this crowded field focus on higher-end offerings. While there are many à la carte options, diners looking for a more traditional Japanese experience are competing for seats at the city’s best omakase spots.

Omakase lets the chef design the menu, focusing on seafood, rice, and technique. Diners can expect fish flown in from Tokyo’s Toyosu Market, uni from Santa Barbara, and scallops straight from the cold waters of Hokkaido. Usually, the evening unfolds with courses of pristine nigiri, sashimi, maybe a handroll or a futomaki (“fat roll”), perhaps some marinated raw fish, or even a light-as-feather tempura—that’s part of what makes it so special: you never get the same meal twice.

Over the last decade, the omakase scene in New York City has exploded. Sky-high Yūgin, two-Michelin-star Sushi Noz, and three-Michelin-star Sushi Sho have become some of the most sought-after seats in the Big Apple. Omakase, especially in New York City right now, is more than just dinner; it’s an experience—elaborate, precise, and often very expensive, with sake pairings that drive up the price and elevate the no-expense-spared evening. Some places put on a big show with pomp and showmanship, while others are quiet, more simply decorated, and lean into tradition. With so many top-notch choices, even sushi lovers could use a cheat sheet.

Consider this your guide to the must-try omakase counters around New York City.

Sushi Noz
181 E 78th St, New York, NY 10075
Photo: Courtesy of Sushi Noz

Over the past eight years, Sushi Noz has become one of the city’s most lasting and exceptional omakase destinations—a place without frills or gimmicks. Hokkaido-born Chef Nozomu Abe runs his two-Michelin-starred Upper East Side restaurant with great skill and precision. The streamlined, almost sacred, temple-like space, centered around a 200-year-old hinoki counter, has no decoration, mirroring the subtle appeal and restraint of the meal itself. It starts with otsumami (hot and cold small plates) and moves on to 12 to 15 pieces of nigiri, miso soup, Chef Noz’s signature tamago (Japanese omelet), and seasonal fruit for dessert.

Yūgin
767 5th Ave, 37th Floor, New York, NY 10153
Photo: Adam Slama

Anyone following the rise of omakase in New York City is probably already familiar with Yūgin. Located on the 37th floor of the General Motors Building, inside Coco’s at Colette, the Big Apple’s highest—and one of its most ambitious—omakase counters opened in October 2025 and has already earned praise for its stunning Central Park views as well as its amazing food. Chef Yugin Zubco, a protégé of Masa, puts on a show—but it’s not all theatrics and tricks. At the two nightly seatings, the meal is served on custom ceramic plates. The ticket price is $475 per person.

Sushi Sho
3 E 41st St, New York, NY 10017
Photo: Courtesy of Sushi Sho

Since opening in March 2024, Sushi Sho has already racked up many accolades from critics—including Michelin inspectors, who gave it a whopping three stars. Led by Chef Keiji Nakazawa, an industry veteran with 30 restaurants under his belt, this Midtown spot serves an exquisite 20-course set menu that heavily features Japanese fermentation techniques, for $450 per person, as well as an okonomi option that lets patrons choose. Like the flawlessly cut fish, the curved hinoki counter and carved wood ice boxes are worth photographing, but the no-photo-or-video policy offers a welcome break from the camera-heavy scenes elsewhere.

Yoshino
342 Bowery, New York, NY 10012
Photo: Eric Medsker

When Tadashi “Edowan” Yoshida closed Sushi no Yoshino in Nagoya and announced plans to move to New York City, it caused a stir in the sushi world. Now settled at his buzzed-about Bowery restaurant, the acclaimed itamae exudes a quiet confidence and mastery.The character of his precise knife work—crafted by Katsumi Sakashita in Saga Prefecture—flows through every dish and fills his upscale NoHo sushi bar. At Yoshino, personality and food come together to create memorable moments: sitting at an omakase counter made from a 300-year-old Japanese cypress tree, enjoying sushi and cooked dishes, and sipping Japanese sake.

Jōji
1 Vanderbilt Ave, New York, NY 10017
Photo: Eric Vitale

Midtown East, near Grand Central, might not be the first place you’d expect for a trendy yet calm sushi date with quiet rap music in the background. But hidden inside the One Vanderbilt skyscraper is Jōji, an intimate, high-end 18-seat omakase spot from George Ruan and Wayne Cheng, backed by food mogul Daniel Boulud. As you’d expect from two Masa veterans, the menu is a tribute to fish—prepared with technical skill and small touches like a dollop of caviar or a sprinkle of shiso flowers. And with a big name in the bar world as a partner, there’s plenty of excellent sake and wine.

Sushi Ouji
196 Prince St, New York, NY 10012
Photo: Alex Staniloff

Emily Li—one of only a few female omakase counter owners in New York City—opened Sushi Ouji in early 2024 with Chef Ben Chen, a student of Toshio Suzuki at the now-closed Satsuki. Already popular with food lovers and fashion insiders (Alexander Wang dined there last month), this 12-seat gem is tucked below street level on SoHo’s Prince Street. It nods to Tokyo’s underground dining scene and offers a more approachable omakase. The cozy atmosphere, 14-course menu focused on quality fish (don’t expect Instagram-ready caviar toppings), and relatively fair prices have earned this new spot a place on the NYT 100 Best Restaurants List for 2025.

Noz 17
458 W 17th St, New York, NY 10011
Photo: Alex Krauss

The follow-up to Sushi Noz in Chelsea stands apart from convention without abandoning tradition, offering an outstanding Edomae-style experience on par with its uptown sibling, but in a different way. Chef Junichi Matsuzaki plays with seasonality through a daily-changing menu inspired by micro-seasons, centered on nigiri, with a few surprise bites like steamed shiitake, served in an unusual order that keeps diners eager for more. The interiors, designed by Kyoto-based firm Sankakuya, reflect the simple, almost stark beauty of sukiya architecture. At $195, it’s more accessible for those curious about omakase.

Sushi Koju
252 Schermerhorn St, Brooklyn, NY 11217
Photo: Courtesy of Koju

Sushi Koju recently opened in the Ace Hotel Brooklyn, drawing sushi-loving Manhattanites across the bridge for creative bites at a great price ($165 per person). Led by Chef Kevin Garrison, who trained at the highly praised, now-closed Zo Hanare in Los Angeles, this plant-filled Brooklyn spot puts a modern twist on traditional omakase. Expect bolder flavors than the usual soy-and-wasabi combo, along with artful presentations. Unlike some of the silent dining rooms elsewhere in the city, Sushi Koju adds sound with a curated vinyl music program inspired by Japanese listening bars.

Icca
20 Warren St, New York, NY 10007
Photo: Evan Sung

With a sought-after Tribeca location, a plain entrance that hides a Michelin-starred experience, and a chef with an impressive background, Icca is a sushi spot for the quiet-luxury crowd. Walk past the bar, which offers an Italian Kappo experience, and you’ll find Kazushige Suzuki’s stage. The former head chef at Tokyo’s famous Sushi Ginza Onodera wows NYC diners with a $495-per-head omakase. All fish is air-shipped from Japan, and traditional Edomae-style sushi gets a brush of nikiri (a savory-sweet glaze). Creativity shows in the David Herbstman pottery and dishes like Hokkaido hairy crab.

Kosaka
220 W 13th St, New York, NY 10011
Photo: Courtesy of Kosaka

Sushi traditionalists who enjoy a bit of ceremony will love Kosaka, an elegant one-In the West Village, there’s a Michelin-starred spot where Chef Masatomo Soma shows off his Japanese skill and technique. The omakase menu takes you through seasonal small plates, sashimi, sushi, soup, and dessert. The ichimatsu looks like a piece of art. There’s also smoky, creamy aburi (flame-seared) sushi, like shrimp topped with uni and Miyazaki beef with a bit of caviar. And if the sake hits the spot, you might end up buying some handmade cups, which adds to the bill ($295 at the 12-seat counter, or $270 at a table).

Frequently Asked Questions
Here is a list of FAQs about finding the best omakase in NYC covering everything from firsttimers to seasoned sushi lovers

BeginnerLevel Questions

1 What exactly is omakase
Its a Japanese phrase meaning Ill leave it up to you At a sushi bar you let the chef decide what you eat Its a curated multicourse meal served piece by piece

2 Ive never had omakase before What should I expect
Expect a quiet intimate setting with a chef right in front of you Youll get a sequence of 1020 small courses The chef will often explain each piece Its a dining experience not just a meal

3 How much does omakase in NYC typically cost
Prices vary wildly A budget omakase can start around 5080 Midrange spots are 100200 Highend worldclass omakase can cost 300600 per person

4 Do I need to make a reservation
Absolutely For popular spots you often need to book weeks or even months in advance Some places release reservations on a specific date each month Check Resy or Tock

5 What should I wear to an omakase restaurant
Smart casual is safe No shorts or flipflops for highend places For toptier spots business casual or a nice jacket is appropriate

6 What is the difference between omakase and just ordering sushi
Omakase is a chefdriven tasting menu The chef selects the fish the order of service and the preparation Ordering sushi means you pick individual rolls or nigiri from a menu Omakase is a curated journey ordering is a standard meal

Intermediate Practical Questions

7 What are the best entrylevel omakase spots in NYC for someone on a budget
Sushi by Bou Fastpaced 12 courses for around 50 Great for a first taste
Sushi 35 Highquality 17course menu for under 100