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Hirohisa is a hidden gem of a kaiseki in the bustling SoHo. The restaurant is designed with an open kitchen in the back area resembling a home more than other kaiseki I've seen and is designed with a counter that can seat seven and private tables for 2-4. The counter isn't a primary chefs counter as much of the cooking and prep are done in the back area. The noise was fine in being lovely but not loud. The staff were fantastic in attentive but not overbearing care and so helpful in sake selection and describing each dish although will note a few times an incorrect ingredient source was done or not known and corrected by the chef. Chef Hayashi was kind and clearly very dedicated and passionate about the cooking and prep although the experience is not as intimate as others. One reason possibly being the dinner times are staggered, so different dishes are being prepped at same time which was actually quite impressive. On to food - typical kaiseki menu with add ons and choices for two of the courses and supplement. Owan - trout. Tasty, warm start with tender fish and truffle. I'm not sure if I lack taste receptors for truffle but at any restaurant it truly just doesn't do much for me. Toji-age - fried crab, lobster, onion - solid dish and mix, basically a roll, good but not memorable. Udon- uni and snow crab. Delicious mix of uni, udon and crab with nice textures Otsukuri - barracuda, shrimp, blanking on last two. Fantastic shrimp, so much flavor and perfectly soft. The other fish were ok. Kue binchotan grill - white fish, nut, artichoke, sauce and tofu sauce. Unfortunately found this dish 'dry' and lacking much flavor and each ingredient was repetitive. Kagoshima a5 Wagyu w/ garlic, soy sauce, wasabi, brussel sprout, sweet potato - excellent Wagyu and sweet potato to compliment Grilled Spanish mackerel - was pretty good but a bit too much rice and would've liked more sauce Persimmon ice cream - have not had persimmon before but I did not find the ice cream it sweet at all. Overall it was a pretty good meal with a nice restaurant and great staff, everything clearly showing care towards diners. I would return for future menus to try again
Solid 1 star. But nothing spectacular. Went for the kappo omakase and while it was decent and good enough for a New York 1 star. Nothing really stood out. Some beautiful presentations (see pics). But flavours were average for an omakase. Don't get me wrong, it's solid. But nothing made me go "oh my god" I even went all out and got both of the mains (just ask and they will give you both with an appropriate charge) as well as 2 rice dishes (same thing) Ok but meh. Btw, I dine at Michelin starred restaurants around the world and NYC 1 stars are of the lowest quality around. It's too easy to get a star in New York. 1 stars in other cities would easily be 2 stars in New York.
Always a pleasure to be here. Probably my top 2 in nyc. Hirohisa and Yoshino are the best. Place seems still is still a hidden gem as there weren't a lot of people on Thursday night. But I don't care. Food is still at highest quality!! I am stunned by the freshness, and elegant and delicious food chef provided. I love this place.
My japanese friend was the one who dragged me here to try out their food (specifically the uni-don, she's addicted I swear). She's particularly finicky about where she eats her japanese food, so I knew I was in for a treat! We came in for lunch, and got a reservation for 12 PM on a Sunday. It seems like for lunch, there's a mix of people who reserve and walk in. The restaurant interior is simple and homey, with an open kitchen concept. I will preface, it's not cheap to eat here. This isn't a 3 roll combo lunch special type of place, Hirohisa is a place with a streamlined, limited menu of dishes. And you know with places like these, that a smaller menu means they Know what they're doing. I got the Chirashi set, which was delicious! They included some fish of the day, and had a variety of fish that wasn't included in your typical chirashi, and had a uni and roe as well! The rice was seasoned well, and the sides that came with it were simple but well done. My friend got the uni-don, and thoroughly enjoyed it. I also got the Yame Green Tea x Grapefruit Sake Cocktail, which honestly could be one of my favorite cocktails of all time. The tartness of the grapefruit and earthiness of the green tea complimented well with the sake! All in all, Hirohisa is a great place to go if you want quality Japanese food! It's definitely more of a splurge place (I mean, it does have a michelin star, so it's to be expected), but worth it in my opinion!
My husband took me here for Christmas dinner as a treat :) The front entrance was simple, but looked very nice and fit the theme of this restaurant. Interior was even better! We were seated at the bar counter, where we experienced the kappo omakase that included their winter tasting menu. We started off with washu beef + uni, followed by a cauliflower puree that tasted very unique and nothing like I've tried before (in a good way)! Then came the crab gravy and assorted sashimi (melts in your mouth). We also had the White Miso Stew, followed by an entree (choose from 2 options) where i tried the wagyu ribeye and my husband tried the duck breast. Needless to say, they both tasted amazing! Lastly, we had their rice dish where i had the crab claypot (DELICIOUS) and my husband had the salmon belly ikura (ALSO DELICIOUS)! To end the night, we were served the cutest little dessert that fit the winter theme perfectly - snowman cheesecake :) Overall, i had the best experience ever and would definitely be back here again to try their other seasonal omakase menus!
My friend and I tried the omakase at Hirohisa and were pleasantly surprised. Although I typically think of sushi when I hear the word omakase, we were served a variety of dishes (both cooked and raw) which altogether made this restaurant worthy of a Michelin star. The tasting definitely skewed heavily seafood with only one red meat course served. Do not expect strong and bold flavors. You may think that the food is simple but the focus is clearly on letting the fresh ingredients really shine. A lot of the courses featured uni or fresh truffles, which is a plus in my book. Some of my favorite courses were the chawan mushi (such a warm and comforting way to start the meal), assortment of sashimi, and the uni ikura rice bowl (which we got for a supplement). It was also my first time trying turtle which was an interesting experience! We did the sake pairing which was great with very generous pours and excellent descriptions. Service was excellent. Warm but professional. The design of the restaurant is very minimalistic but fitting for this type of restaurant with a lot of light wood and backlighting. Definitely check out the bathroom for the awesome Japanese-style toilet.
Such a privilege to snag these beautiful chirashi bowls for a reasonable price. As expected from a 1-Michelin spot, the fish is as fresh as it gets daily on rotation based on market availability. Lunch is only available on certain weekdays so be sure to make a resy as walk-ins are not recommended. The restaurant is quiet but service is very warm and welcoming; thoroughly enjoyed my time here and can't wait to be back!
Tasty food and excellent service. The only tip I will give is that when I hear the word "omakase," my mind defaults to sushi. This is more of a Japanese tasting menu, reminds me of Kaiseki, but I don't know what all of the pieces of that type of meal consists of. There's a sashimi course (one of my faves), but everything else is more like a small tasting size bite of food. It was all delicious, just not what I was expecting for the meal. The service was crazy attentive, never without water or tea. They fold your napkin if you use the restroom. One time I splashed a bit of sauce on the table, and the server even wiped that because she noticed! Only other thing I will mention is that sitting at the counter here is actually not necessary in my opinion. You get to watch the sushi chef prep most dishes, but the chefs on the other side do a lot of prep too. And the servers are the ones who explain the dishes to you. So a table here would be fine. Would definitely recommend because the food is delicious, but don't expect a classic omakase sushi meal. It's different from that.
This spot is super easy to miss. Outside is very unassuming and simple. The menu is also fairly simple and straight forward (quite traditional Japanese fare), but the issue is that everything sounds so good so its hard to decide what to get! After being seated, you're presented a wet towel to wipe your hands. The food was excellent and reminds me of my last trip to Japan. Everything super authentic and fresh. There's honestly not much more to say other than they keep it simple and excel with what they do. Recommended if you want a taste of authentic Japanese food.
Hirohisa is one of my new favorite spots for Japanese food. I came for lunch and ordered chawanmushi (steamed egg custard), two pieces of uni (sea urchin), chirashi (sliced sashimi over rice) and their seasonal dessert which was a peach ice cream. First off, I personally felt that the people working at Hirohisa were genuinely sweet and helpful when it came to explaining various menu items. In terms of food, the chawanmushi was pretty good. A simplistic, light and delicate egg custard. The chirashi donburi, contained several slices of raw fish with some tasting quite delicious and one or two missing the mark for me (mainly due to the fact that I prefer softer, more tender parts of the fish). I really enjoyed the eggplant side dish that came with the chirashi though. The peach ice cream was quite light and creamy. A nice little dessert for a summer day but I have certainly had better desserts. My favorite component of the meal was definitely the uni. I typically do not enjoy eating too much uni because in large quantities, it can be quite rich, creamy and leave you feeling a bit heavy. I was recommended to order 1-2 pieces of uni in that case (nigiri or sashimi). If I hadn't ordered the chirashi bowl I may have ordered the nigiri. However, I think I made the right choice as it allowed me to simply appreciate the taste of the uni itself. The uni just melted in my mouth and was so delicious. I truly think that Hirohisa showcases why it is so important where the ingredient is being sourced from. In the case of uni, depending on what location it is harvested from, the urchin can taste too creamy or briny. Uni definitely is an acquired taste and can be on the pricier side, being $18 per piece at Hirohisa. However, if you are splurging in the first place, might as well treat yourself to the very best the establishment has to offer.
Made a reservation here after my friend raved about it. Had high expectations coming in, and definitely enjoyed it. We did one tasting menu and one a la carte so we could try everything. I loved that there was flexibility here, especially since I tend to have a smaller appetite. Even though we did that, we still left super full. My favorite was definitely the sashimi. I still remember the toro to this day. It literally melts in your mouth - so soft and buttery. We did the uni ikura for the rice dish and it was great! However it was a lot of uni/ikura and less rice so it was a bit more fishy but I didn't really mind. The washugyu we got from the a la carte menu was a bit tough and on the heavy side so I feel like we could've gone without it or substituted it with something else. Price wise, it was great, especially since we were able to try so many dishes.
Food 5/5 We were seated at the bar, so we got to watch the chefs delicately put together each dish. Each dish had its own unique flavor combinations and were all very memorable. We ordered the omakase menu and I am not disappointed. Extremely pleased with the combination of ingredients and flavors. The eel over rice tasted incredible, as did the steak, tuna, abalone, tofu uni, and hand roll. A lovely menu for a special occasion! Interior 5/5 Very minimalist Japanese-style interior. Loved the rack of knives and the seat-warming toilet. Spacious and refined feel. Comfortable seating and an open counter. In addition, the plates and cutlery were super cute, I wish I asked where they sourced them from! Would love to use the beautiful plates and bowls they had at home. Service 5/5 Very attentive service, my glass was always full.
Great ambiance and decor to start. Quiet, quaint. And smooth jazz playing in the background. One of the nice bathrooms I've seen too. Service is very intentive, explaining each dish as well as the sake that were being served. Also answered the questions we had, the marinade of some dishes, or how things were cooked, to where got their dishes from (custom made). Even bought out the tea that was used in the ochazuke. We ordered the month's omakase with one sake pairing that both of us shared, which they allowed and also bought out some that would tailor to one, and then another that would tailor to the other. A lot of variety of sweet, dry, sour, floral. The course itself - very clean, light, delicate. Don't know whether it's because it's this month's menu or it's always the style they're going for, but it's different from so many places where they try to hit you in the face with loud flavors, aromatics, etc where it's can be a sensory overload at times. Here tho, is nice and subtle, nuanced, and purposeful. And aromas kinda melds together and then into the palate. With a lot of play with soft textures. It's probably not the type of meal for someone who's looking for those big bold, heavy flavors, expecting truffles and soy and smoke whatnot. More for someone who would appreciate these types of nuances. And yes we were still full at the end. The amuse they had that was not listed on the menu was a sesame tofu uni, fresh and not fishy at all, and the tofu being firm, without being hard, and clear sesame on the palate. the otsukuri was clams wrapped in nori, with an assortment of sea bream, aji, and Spanish mackerel sashimi. (The only caveat that we had was my date, in general, does not like raw shrimp at all, which was the second course. It is very much a texture thing, and was hoping the shrimp here would do something different. It did not unfortunately, so she gave me her shrimp and delightfully ate the rest of the dish.)
1 year ago
Tucked away like a well-kept secret, Hirohisa delivers one of the most quietly elegant dining experiences I've had in a while. From the moment you enter, there's a calm, almost meditative energy. The staff are gracious--some a bit shy, which only adds to the charm--but all seem wholly invested in the food they're preparing. You can feel it: everyone is focused, dialed in, and not a single movement feels rushed or careless. One thing I found particularly fascinating is that unlike most omakase or kaiseki-style places, Hirohisa doesn't serve all diners at the same starting time. Guests come in staggered--every 30 minutes or so--which means the chefs recreate the same dishes throughout the night. And yet, each plate felt fresh, detailed, and deliberate, as if we were the only ones being served. It's a unique rhythm to witness, and a testament to the team's consistency and care. The food? Generous. Beautiful. Balanced. Every dish is seasonally bright and artfully composed--though I have to admit, the portions were more than I expected. If you're aiming to enjoy everything at peak freshness, I'd recommend pacing yourself and maybe eating about 80% of each course. It's tempting to finish it all, but you'll want to save room to fully appreciate the latter half. Drinks are also thoughtfully paired, and the quiet ambiance--no unnecessary chatter from staff or diners--makes it easy to focus, reflect, and really savor the experience. It's a restaurant that lets the food do the talking. In short: Hirohisa is a masterclass in subtlety, intention, and respect for the craft. Excellent all around. read more
First time eating here and I thought it was a cool experience. Love the aesthetic appeal of the restaurant. Courses I really enjoyed were the tofu + uni, somen noodles, daily sashimi, and the mango dessert. The rouget tempura, venison, and uni ikura were good too but having them consecutively was a little too overpowering for me- would've preferred something lighter in between to cleanse the palate. I was also offered soba noodles before dessert but unfortunately did not try it since I was too full. Staff were nice and attentive, introducing each dish to me and refilling my water frequently. Shoutout to Kyouka (I hope I got her name right) for the sake recommendation. Would recommend read more
Had a very nice meal at Hirohisa. Very serene atmosphere, there are a few tables as well as a kitchen counter, everything is open so you can see the chefs at any point. Started with a sake cocktail and moved to wine, both were pretty good (cocktail on the pricier end). The meal overall was good, more simple dishes focusing on the quality of the product. While everything was tasty, there weren't many dishes that made a lasting impression and not at this pricepoint. The most interesting were the earlier courses, with more components and flavors. The larger dishes (fried fish, wagyu, rice bowl) were all fine. Desserts were light and tasty. read more
10 months ago
Hirohisa is a hidden gem of a kaiseki in the bustling SoHo. The restaurant is designed with an open kitchen in the back area resembling a home more than other kaiseki I've seen and is designed with a counter that can seat seven and private tables for 2-4. The counter isn't a primary chefs counter as much of the cooking and prep are done in the back area. The noise was fine in being lovely but not loud. The staff were fantastic in attentive but not overbearing care and so helpful in sake selection and describing each dish although will note a few times an incorrect ingredient source was done or not known and corrected by the chef. Chef Hayashi was kind and clearly very dedicated and passionate about the cooking and prep although the experience is not as intimate as others. One reason possibly being the dinner times are staggered, so different dishes are being prepped at same time which was actually quite impressive. On to food - typical kaiseki menu with add ons and choices for two of the courses and supplement. Owan - trout. Tasty, warm start with tender fish and truffle. I'm not sure if I lack taste receptors for truffle but at any restaurant it truly just doesn't do much for me. Toji-age - fried crab, lobster, onion - solid dish and mix, basically a roll, good but not memorable. Udon- uni and snow crab. Delicious mix of uni, udon and crab with nice textures Otsukuri - barracuda, shrimp, blanking on last two. Fantastic shrimp, so much flavor and perfectly soft. The other fish were ok. Kue binchotan grill - white fish, nut, artichoke, sauce and tofu sauce. Unfortunately found this dish 'dry' and lacking much flavor and each ingredient was repetitive. Kagoshima a5 Wagyu w/ garlic, soy sauce, wasabi, brussel sprout, sweet potato - excellent Wagyu and sweet potato to compliment Grilled Spanish mackerel - was pretty good but a bit too much rice and would've liked more sauce Persimmon ice cream - have not had persimmon before but I did not find the ice cream it sweet at all. Overall it was a pretty good meal with a nice restaurant and great staff, everything clearly showing care towards diners. I would return for future menus to try again read more
Solid 1 star. But nothing spectacular. Went for the kappo omakase and while it was decent and good enough for a New York 1 star. Nothing really stood out. Some beautiful presentations (see pics). But flavours were average for an omakase. Don't get me wrong, it's solid. But nothing made me go "oh my god" I even went all out and got both of the mains (just ask and they will give you both with an appropriate charge) as well as 2 rice dishes (same thing) Ok but meh. Btw, I dine at Michelin starred restaurants around the world and NYC 1 stars are of the lowest quality around. It's too easy to get a star in New York. 1 stars in other cities would easily be 2 stars in New York. read more
Always a pleasure to be here. Probably my top 2 in nyc. Hirohisa and Yoshino are the best. Place seems still is still a hidden gem as there weren't a lot of people on Thursday night. But I don't care. Food is still at highest quality!! I am stunned by the freshness, and elegant and delicious food chef provided. I love this place. read more
My japanese friend was the one who dragged me here to try out their food (specifically the uni-don, she's addicted I swear). She's particularly finicky about where she eats her japanese food, so I knew I was in for a treat! We came in for lunch, and got a reservation for 12 PM on a Sunday. It seems like for lunch, there's a mix of people who reserve and walk in. The restaurant interior is simple and homey, with an open kitchen concept. I will preface, it's not cheap to eat here. This isn't a 3 roll combo lunch special type of place, Hirohisa is a place with a streamlined, limited menu of dishes. And you know with places like these, that a smaller menu means they Know what they're doing. I got the Chirashi set, which was delicious! They included some fish of the day, and had a variety of fish that wasn't included in your typical chirashi, and had a uni and roe as well! The rice was seasoned well, and the sides that came with it were simple but well done. My friend got the uni-don, and thoroughly enjoyed it. I also got the Yame Green Tea x Grapefruit Sake Cocktail, which honestly could be one of my favorite cocktails of all time. The tartness of the grapefruit and earthiness of the green tea complimented well with the sake! All in all, Hirohisa is a great place to go if you want quality Japanese food! It's definitely more of a splurge place (I mean, it does have a michelin star, so it's to be expected), but worth it in my opinion! read more
My husband took me here for Christmas dinner as a treat :) The front entrance was simple, but looked very nice and fit the theme of this restaurant. Interior was even better! We were seated at the bar counter, where we experienced the kappo omakase that included their winter tasting menu. We started off with washu beef + uni, followed by a cauliflower puree that tasted very unique and nothing like I've tried before (in a good way)! Then came the crab gravy and assorted sashimi (melts in your mouth). We also had the White Miso Stew, followed by an entree (choose from 2 options) where i tried the wagyu ribeye and my husband tried the duck breast. Needless to say, they both tasted amazing! Lastly, we had their rice dish where i had the crab claypot (DELICIOUS) and my husband had the salmon belly ikura (ALSO DELICIOUS)! To end the night, we were served the cutest little dessert that fit the winter theme perfectly - snowman cheesecake :) Overall, i had the best experience ever and would definitely be back here again to try their other seasonal omakase menus! read more
My friend and I tried the omakase at Hirohisa and were pleasantly surprised. Although I typically think of sushi when I hear the word omakase, we were served a variety of dishes (both cooked and raw) which altogether made this restaurant worthy of a Michelin star. The tasting definitely skewed heavily seafood with only one red meat course served. Do not expect strong and bold flavors. You may think that the food is simple but the focus is clearly on letting the fresh ingredients really shine. A lot of the courses featured uni or fresh truffles, which is a plus in my book. Some of my favorite courses were the chawan mushi (such a warm and comforting way to start the meal), assortment of sashimi, and the uni ikura rice bowl (which we got for a supplement). It was also my first time trying turtle which was an interesting experience! We did the sake pairing which was great with very generous pours and excellent descriptions. Service was excellent. Warm but professional. The design of the restaurant is very minimalistic but fitting for this type of restaurant with a lot of light wood and backlighting. Definitely check out the bathroom for the awesome Japanese-style toilet. read more
2 years ago
Such a privilege to snag these beautiful chirashi bowls for a reasonable price. As expected from a 1-Michelin spot, the fish is as fresh as it gets daily on rotation based on market availability. Lunch is only available on certain weekdays so be sure to make a resy as walk-ins are not recommended. The restaurant is quiet but service is very warm and welcoming; thoroughly enjoyed my time here and can't wait to be back! read more
4 years ago
Tasty food and excellent service. The only tip I will give is that when I hear the word "omakase," my mind defaults to sushi. This is more of a Japanese tasting menu, reminds me of Kaiseki, but I don't know what all of the pieces of that type of meal consists of. There's a sashimi course (one of my faves), but everything else is more like a small tasting size bite of food. It was all delicious, just not what I was expecting for the meal. The service was crazy attentive, never without water or tea. They fold your napkin if you use the restroom. One time I splashed a bit of sauce on the table, and the server even wiped that because she noticed! Only other thing I will mention is that sitting at the counter here is actually not necessary in my opinion. You get to watch the sushi chef prep most dishes, but the chefs on the other side do a lot of prep too. And the servers are the ones who explain the dishes to you. So a table here would be fine. Would definitely recommend because the food is delicious, but don't expect a classic omakase sushi meal. It's different from that. read more
This spot is super easy to miss. Outside is very unassuming and simple. The menu is also fairly simple and straight forward (quite traditional Japanese fare), but the issue is that everything sounds so good so its hard to decide what to get! After being seated, you're presented a wet towel to wipe your hands. The food was excellent and reminds me of my last trip to Japan. Everything super authentic and fresh. There's honestly not much more to say other than they keep it simple and excel with what they do. Recommended if you want a taste of authentic Japanese food. read more
5 years ago
Hirohisa is one of my new favorite spots for Japanese food. I came for lunch and ordered chawanmushi (steamed egg custard), two pieces of uni (sea urchin), chirashi (sliced sashimi over rice) and their seasonal dessert which was a peach ice cream. First off, I personally felt that the people working at Hirohisa were genuinely sweet and helpful when it came to explaining various menu items. In terms of food, the chawanmushi was pretty good. A simplistic, light and delicate egg custard. The chirashi donburi, contained several slices of raw fish with some tasting quite delicious and one or two missing the mark for me (mainly due to the fact that I prefer softer, more tender parts of the fish). I really enjoyed the eggplant side dish that came with the chirashi though. The peach ice cream was quite light and creamy. A nice little dessert for a summer day but I have certainly had better desserts. My favorite component of the meal was definitely the uni. I typically do not enjoy eating too much uni because in large quantities, it can be quite rich, creamy and leave you feeling a bit heavy. I was recommended to order 1-2 pieces of uni in that case (nigiri or sashimi). If I hadn't ordered the chirashi bowl I may have ordered the nigiri. However, I think I made the right choice as it allowed me to simply appreciate the taste of the uni itself. The uni just melted in my mouth and was so delicious. I truly think that Hirohisa showcases why it is so important where the ingredient is being sourced from. In the case of uni, depending on what location it is harvested from, the urchin can taste too creamy or briny. Uni definitely is an acquired taste and can be on the pricier side, being $18 per piece at Hirohisa. However, if you are splurging in the first place, might as well treat yourself to the very best the establishment has to offer. read more
Made a reservation here after my friend raved about it. Had high expectations coming in, and definitely enjoyed it. We did one tasting menu and one a la carte so we could try everything. I loved that there was flexibility here, especially since I tend to have a smaller appetite. Even though we did that, we still left super full. My favorite was definitely the sashimi. I still remember the toro to this day. It literally melts in your mouth - so soft and buttery. We did the uni ikura for the rice dish and it was great! However it was a lot of uni/ikura and less rice so it was a bit more fishy but I didn't really mind. The washugyu we got from the a la carte menu was a bit tough and on the heavy side so I feel like we could've gone without it or substituted it with something else. Price wise, it was great, especially since we were able to try so many dishes. read more
5 years ago
Food 5/5 We were seated at the bar, so we got to watch the chefs delicately put together each dish. Each dish had its own unique flavor combinations and were all very memorable. We ordered the omakase menu and I am not disappointed. Extremely pleased with the combination of ingredients and flavors. The eel over rice tasted incredible, as did the steak, tuna, abalone, tofu uni, and hand roll. A lovely menu for a special occasion! Interior 5/5 Very minimalist Japanese-style interior. Loved the rack of knives and the seat-warming toilet. Spacious and refined feel. Comfortable seating and an open counter. In addition, the plates and cutlery were super cute, I wish I asked where they sourced them from! Would love to use the beautiful plates and bowls they had at home. Service 5/5 Very attentive service, my glass was always full. read more
Great ambiance and decor to start. Quiet, quaint. And smooth jazz playing in the background. One of the nice bathrooms I've seen too. Service is very intentive, explaining each dish as well as the sake that were being served. Also answered the questions we had, the marinade of some dishes, or how things were cooked, to where got their dishes from (custom made). Even bought out the tea that was used in the ochazuke. We ordered the month's omakase with one sake pairing that both of us shared, which they allowed and also bought out some that would tailor to one, and then another that would tailor to the other. A lot of variety of sweet, dry, sour, floral. The course itself - very clean, light, delicate. Don't know whether it's because it's this month's menu or it's always the style they're going for, but it's different from so many places where they try to hit you in the face with loud flavors, aromatics, etc where it's can be a sensory overload at times. Here tho, is nice and subtle, nuanced, and purposeful. And aromas kinda melds together and then into the palate. With a lot of play with soft textures. It's probably not the type of meal for someone who's looking for those big bold, heavy flavors, expecting truffles and soy and smoke whatnot. More for someone who would appreciate these types of nuances. And yes we were still full at the end. The amuse they had that was not listed on the menu was a sesame tofu uni, fresh and not fishy at all, and the tofu being firm, without being hard, and clear sesame on the palate. the otsukuri was clams wrapped in nori, with an assortment of sea bream, aji, and Spanish mackerel sashimi. (The only caveat that we had was my date, in general, does not like raw shrimp at all, which was the second course. It is very much a texture thing, and was hoping the shrimp here would do something different. It did not unfortunately, so she gave me her shrimp and delightfully ate the rest of the dish.) read more
I had an overall wonderful experience! I was greeted at the door and they took my jacket from me. I was presented with a Japanese tasting menu for $180 with a wine pairing option for $95 more. The attention to detail was superb and the flavors were natural and worked together well. Half of the kitchen is outside so you're able to watch them prepare your dishes, and it was like a dance how calm, controlled, and efficient they were. I had a wonderful time. read more
This review is for delivery via Caviar in August 2020. I had a sudden + unbearable sushi craving and we ordered kaisen chirashi and another dish that was half cooked salmon half salmon roe over rice. Both were delicious (though I didn't snap a pic of the other). The seafood was very high quality and fresh. (Just look at how gorgeous it looks in the pic.. the specks in the uni, the glistening salmon roe..). They definitely did not skimp during the pandemic. It also included a type of squid I've never had before which was very tasty (in between the shrimp and the uni). A little pricey but 1) it's a Michelin 1-star Japanese place (there's not that many) 2) honestly if you're ordering takeout at all, it's not that much more once you add up all the FEES apps charge that ARE THE SAME FOR EVERY RESTAURANT. Like I'd rather eat gorgeous delicious sushi once in a while, rather than spend the same amount on mediocre takeout. Wouldn't you? read more
2 years ago
This place goes way beyond my expectation. It's definitely not that type of traditional omakase. They are quite generous on Hokkaido uni. with one piece even on top of cauliflower purée. I really enjoyed the tuna which they said is between chūtoro and ototo. I did both supplements for meat (Wagyu) and rice dish (Uni Ikura). There are two pieces of dried seaweed to balance out the fatty of Wagyu. Two dishes were not on the menu: tofu as an appetizer and soba noodles before dessert. My boyfriend and I were so full so we only had one portion of noodles for sharing. We also did sake pairing which is absolutely worth it. Service was great. Only thing is they might want to add a sign in the bathroom where the flush button is.. it was pretty nasty in there when I went which was disturbing... read more
4 years ago
Wanted to try a Michelin Japanese restaurant while in NYC even though Hirohisa is more famous for multitudes of cooking methods vs solely sushi. One thing I love about this restaurant is the aesthetic with the minimalist exterior and the light wood interior, was just chef's kiss. I had made reservations a head of time, but it wasn't that busy for lunch on a Friday. We both got chirashi bowls as those are our favorites to try the different types of sashimi. We also by request asked the chef if we could do one bowl w/ Hokkaido uni and one with Santa Barbara uni to compare the differences and he was more than happy to oblige which was very kind of him. The set also comes with a miso soup, small fried shrimp dish, and pickled vegetables, all of which were fine, but nothing special. As for the chirashi bowls, I could tell the fish quality was fantastic, but honestly I wasn't wowed or anything, I don't know what I was expecting. The chef himself was awesome, we got to see him cut the fish as well as plate the bowls. He also was more than happy to talk about what he was preparing, for example I think he was working with ikura in-between plating and was explaining the process. All in all I had a great time coming to visit, but I would try a different place in NYC before I came back. read more
3 years ago
This restaurant uses very nice plates and dinnerware. I enjoyed looking at different designs and patterns of each plates. Customer service is outstanding. Must try the turtle dish. Soooo good! read more
This review is for delivery only. Overall: 4.5/5 Food: 5/5 Value: 4/5 Presentation: 5/5 Have ordered from here a couple times and it's always a lovely experience with excellent quality and presentation. Items ordered include the uni ikura don ($68), and bara chirashi half size ($65). Michelin starred quality, and deservedly so. The portion of fish is plentiful and the quality is fresh. Well packaged and great presentation in chic "wooden box" packaging. The pricing is on the higher side but on par for similar quality) in New York. Overall would recommend for a special occasion! read more
3 years ago
We came to Hirohisa for lunch (offered Wed-Fri + reservations are posted 2 weeks in advance). The sashimi is very fresh and delicious, but nothing blew me away. The service was attentive. It seems like the uni don (MP was $95) is what people come for, so potentially that might have more 'wow factor'. Price point is reasonable. read more
3 years ago
Steak is not good. Others are perfect. The price is exclusive. Nice area a hidden Japanese keseki course read more
We came for their lunch menu. Fish in both donburi was pretty fresh. However, me and my friend both agree that the uni in kaisen don was much sweeter than the one in uni don. Made us wonder if different grade was used. Desserts were excellent, especially the sake flavored cookie. It's so buttery that it just melted away. Service was great and considerate. They had a box hid under your own seat for your purse or other belongings. read more
6 years ago
One of the best sushi take out. They used to serve Omakase indoor dining. I highly recommend come for Omakase once indoor dining is Open. Look at those take out boxes and meal, don't you want come and try and come back again and again and again. Most importantly, the price is reasonable and fair. Fish are very fresh. I was kinda over ordered because only 3 of us and I ordered 4, one box each person is more than enough. Lol. I just wanted to try new. Anyways, a great Omakase place to visit. Enjoy it ! read more
6 years ago
Value: 5 Taste: 5 Service: 5 This review is for takeout during covid. The value of the kaisen chirashi was unbelievable! Fresh and high quality sashimi packed to the rim over seasoned sushi rice. Presented in a beautiful rounded wooden box. Definitely one of the best looking takeout containers I have seen. I love and appreciate the fact that they included a tiny print-out of all the fish in the chirashi bowl and their source country too. Fish education! For $48 you get "multiple" generous pieces of chu-toro, scallop, heapful amount of ikura, and much more. I was pleasantly surprised by how flavorful the akami (lean tuna) was. An explosion of umami! Usually they are quite bland and I see them more as sushi "fillers" but my oh my I am a newly converted akami-fan now. The pickled ginger (thicker cut) was really good. I also added a cheesecake slice for $4, it was creamy and lovely. My only complaint is that I wish there was more rice. Half way through I felt the need to ration my fish to rice ratio because there was so much fish and I love their rice. The rice was perfectly prepared and seasoned. At the end, my belly was full and satisfied and so was I. read more
3 years ago
Excellent authentic Japanese omakase with top notch service. Beautiful atmosphere, Perfect food presentation and of course authentic taste. You can actually taste the chefs hard work and dedication in each course. Highly recommended and oils definitely come back. read more
2 years ago
I ordered a lunch set with their signature uni bowl. The uni was fresh and enjoyable, but the remaining dishes of the set tasted so bland. The portion was small, too. I paid over $120 and started searching for food when I stepped out of the restaurant. read more
4 years ago
A simply divine omakase/kappo kaiseki experience. Chef Hirohisa and his team are masters at their craft. This is a perfect special occasion meal. Chef Hirohiso is an absolutely delight, and we absolutely adored his warm hospitality. Since we're in COVID times, I want to shed light on their to-go offerings. As we were dining, we couldn't help but notice all the takeout orders buzzing in - and with good reason. Firstly, the fish is absolutely exquisite and a level of quality I've personally never had. Secondly, Chef Hirohisa cuts each chunk of fish AS the orders come in. He uses the same quality ingredients in his to-go orders as our ~$200pp set menu. So if you're not in the market for a pricey dine-in meal, definitely check out their delivery options. You won't be disappointed. read more
This review is for a delivery order via Caviar. I ordered the omakase nigiri set (12 pieces, $85), uni ikura don ($68), and a slice of the banana chocolate cake ($3.50) for delivery. While the omakase was good and I know I shouldn't be too picky given that it's a delivery order, the rice ratio was a little off. A bit too much rice in my opinion. However, the sushi were good nonetheless. The uni ikura don was very good at first, but after several bites, it started feeling really heavy. So, even if you are a big uni fan, beware! :) Lastly, the banana chocolate cake was divine. I was surprised that the portion was so small but I guess I'll just have to order the full-sized cake next time. read more
7 years ago
A really lovely meal and atmosphere. My boyfriend took me here for an early Valentine's Day. We always go out the night before because we much prefer a quiet intimate dinner. The service was great as is the service at most upscale Japanese restaurants: unobtrusive, informative, and friendly but not overly so. The meal was good. Nothing truly blew me away but I genuinely enjoyed 90% of our dishes. We ordered the larger tasting menu. It's definitely filling which is a plus as most tasting menus leave me hungry. I wasn't wowed by the meal but I was satisfied. Some standouts include the scallop dish, the tofu amouse bouche, and the rock fish dish (love the texture and the sauce). Overall, I'd go back because I think the menu is a great deal for what you get. They also had a great sake selection. Pretty good meal and also would serve as a good stepping stone into the NYC Japanese food scene. read more
8 years ago
We opted for the 9 course meal, and enjoyed our time. The restaurant was very accommodating to our food allergies, and was very attentive with the service. I love how much details they put into every dish. Grilled tofu topped me with California uni - very unique texture for the tofu-- bouncy/chewy with a crisp exterior. Topped with the uni was a pleasant bite. Japanese mushroom with Japanese greens - I like this simple dish. The yuzu flavor dressing was addicting. I don't think I ever had this type of green before but I like it a lot. Lightly battered mushroom with truffle salt - Perfect thin layer of batter and fried perfectly. The lime really brought the whole dish together. Chawanmushi with California uni - piping hot steamed egg topped with a huge portion of creamy uni. I can't express how much I love this type of uni. The uni was really fresh and really elevated the dish. 8 types of mushroom soup with rice, topped with Maine uni - I actually like this dish a lot. The broth was intensely flavorful. The bite of rice with mushrooms has a good contrast of textures. I wish I can eat this all day. It helps that the Maine uni was super fresh and delicious. Sashimi plate - I think my favorite was the red snapper, it was super fresh. The salmon pieces were fatty. The tuna wasn't the best I ever had but still good. The top right option ( not sure what type of fish) was actually the worst one we had. It was tough and hard to chew. And for that I have to dock off half a star. Grilled mackerel topped with mashed radish and some kind of crunchy ball - The mackerel itself was very salty, but once you eat it with the radish, it actually works well. Lightly seared meat with sesame sauce - the meat was cooked perfectly, but wasn't a big fan of the sauce. Salmon belly with marinated ikura over rice - By the looks of it, it would have been my favorite dish, but the rice was actually very wet and soggy (which was quite disappointing =/). The salmon belly was alright, but the marinated ikura was good. Complimentary house soba - very thin soba noodles cooked perfectly and served with a refreshing soup base. For dessert - the mochi was yummy along with the raisin ice cream? read more
7 years ago
I had an excellent time at Hirohisa. I came in for the lunch omakase, which was a great deal and absolutely delicious. The staff was helpful and friendly, giving detailed descriptions of each dish. These dishes were definitely unusual for me. It was all really interesting and 10/10 - that's about all I can say at a high level given that I haven't had these dishes a million times. The starter, which was topped with uni, was great. The uni here in general was some of the best I've had. I would say out of the dishes I had here, the longfish soup and the chirashi were my favorites - you have to try them. The quality of the fish was so, so good. The lobster soup was a little bit colder than I expected, but I have no idea how it's supposed to be served. I do think that it would have been really good if it were steaming hot, though. The dessert was a really nice touch at the end. I'm glad that this omakase didn't leave too much room for me to make decisions, because I think the chef did a really good job assembling this meal. I was a little bit disappointed that the lunch omakase didn't have any sushi, because I was really looking forward to trying that. One helpful thing that Hirohisa might consider adding is a suggested sake or drink pairing. Even better, if there were a pairing for each dish, that would have been great. I sort of picked my drink blindly. I'll have to come back for dinner sometime! read more
3 years ago
5 years ago
Had a great experience here for our first omakase meal in NY. The service was great and super friendly. The food was amazing, uniquely paired flavors, and delicious. We switched out the turtle course and ad fried mushrooms as replacement which was perfectly fried and the additional salt on the side made more tasty. Our favorite dish was the tofu and uni start. But everything was really good. Didn't disappoint at all. Just be prepared for over 2 hrs course meal but the time was well worth it. Great recommendations on sake choice as well from our host, too bad I didn't take photo of that. Highly recommended! read more
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73 Thompson St
New York, NY 10012
South Village
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(212) 925-1613
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