Tucked away like a well-kept secret, Hirohisa delivers one of the most quietly elegant dining…read moreexperiences 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.

First time eating here and I thought it was a cool experience. Love the aesthetic appeal of the…read morerestaurant. 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

I went there with my daughter, seeking out a high-end sushi experience. They did not disappoint…read more There were several courses and all were handmade right in front of you. Everything was fresh and held to high standards. The seating was limited, and everyone around us was in a good mood and it made the atmosphere very warm and friendly. The chef and his assistants were very attentive and you did not have to wait for anything, outside of the handmade sushi itself as he made it. I can't imagine any place on earth being better than this when it comes to high-end sushi. Do yourself a favor and go experience it for yourself, I highly recommend this place. This places in my top 5 restaurants ever and is now my daughter's favorite restaurant ever. My apologies for not taking more pictures of the food, I normally refrain from breaking out my phone during a meal. Thank you for the experience!

We got the sumo, which is a 19 course omakase with a matcha panna cotta. My overall thoughts is…read morethat while the pieces were good and fish was fresh, I don't think this place is worth a premium over the omakase spots which are under $100. The presentation of some of the pieces is beautiful, almost like art, but I found the chef over used truffle and was using the blow torch quite a bit (leading to a bad smell, which they use a fan to blow this away). The fan and blow torch was also loud. I think if you come here I would recommend just doing the Aki ($120) vs the Sumo ($180). I will say the matcha panna cotta was very good. My bf who isn't a matcha fan or a coconut fan thoroughly enjoyed his. Service was good. The chefs wife constantly refilled our waters and both her and the chef were very personable.

I enjoyed about seven small dishes of home-style Japanese omakase. The meals used seasonal…read morevegetables and reminded me of Japanese home cooking. It's not like a typical Japanese restaurant or kaiseki--it feels more like a warm meal made with care and love. The flavors are light and comforting, and I could relax and enjoy the food. The staff were very attentive and kept refilling water and tea. You can also order an extra rice dish at the end. My favorite is the curry, and the takana fried rice is also very good. It's always warm and makes me feel happy.

Japanese Japanese reasonable Omakase course You can enjoy…read moreJapanese homo style food here. You can enjoy appetizer, fish, beef, and rice and noodle

An extremely good omakase for a great price. Staff and chef were awesome and made the experience a…read moregreat time. Will definitely be back in the future!

New York has always had its fair share of high end omakase headed by sushi masters from Japan…read more While others run when sushi chefs change, I was glad I kept my reservation and enjoyed a luxurious meal of fresh fish and amazing hospitality. When you head in, the waiter escorts you downstairs to an intimate 6-seat sushi counter. My family and I were lucky to be the only ones dining for the night and we got a personalized dining experience. The service is attentive to the highest degree where our waiter noticed that my partner was left handed and adjusted the utensil placement accordingly. The chef, despite his language limitations, exuded passion and enthusiasm and communicated with us through our waiter. The fish is the freshest I've ever had and is definitely a step up from the casual omakase in the city. I've had some smooth steamed eggs in the past but the chawanmushi was so soft I questioned if they used some ultra exclusive eggs. The otoro and chutoro solidified the bluefin tuna as the king of fish, and the monkfish liver was *chef's kiss*. And don't forget the uni handroll and the fish (forgot what kind) served with crab based broth... absolutely divine. These are just some of the many highlights of a perfect meal. With the addition of the premium sake pairing? You basically get a taste of Japan without purchasing a ticket to the other side of the world. I'm not telling people to drop hundreds of dollars for a casual meal here. But if you're celebrating a special occasion, sushi AMANE is the perfect place.

Loved this place! One of our favorite sushi spots in the city now. The seaweed he uses is unreal -…read morenoticeably a step above the rest so we (and others around us) asked about it and were told it's from some special place in Japan who only sells to certain people. Half the menu was kitchen items and half was sushi, which I liked. Very unique courses and very delicious. Definitely recommend!

Yoshino offers a premium experience that will check all the boxes for Omakase enthusiasts…read more After ringing the doorbell I was led in to a well lit space with a traditional Hinoki counter. The staff is very attentive. I indulged in the Sake pairing and was pleased with the variety of offerings down to the premium glassware. A few of the Sake served were said to be exclusive to this restaurant. The meal begins with a delicious progression of composed dishes. The opener, a crystal glass layered with uni, crab, and caviar topped with shiso flowers is shockingly non-traditional but nonetheless hard not to love. I was also a big fan of the Ankimo (monkfish liver) and the fried snapper with black vinegar. The absolute highlight was a pasta dish topped with baby anchovies and shaved bottarga. Seriously did not expect to have one of the best pasta dishes I have ever had at an Omakase counter. The meal does also feature a good variety of traditional offerings including a trio of tuna cuts, Chef Yoshida's signature mackerel, and the staple gizzard shad. The Shari (sushi rice) is soft, sizeable grain, and minimally seasoned. The Neta (topping) were all clearly premium but I did have bits of chewy sinew in a few of the pieces like the grilled scallop and even the tuna. Since I dined at Sushi Noz so recently and I know that people often choose between these and other similar spots I can offer a few points of comparison. You can feel the second star at Sushi Noz - more details are perfect and the service is next level. The rice is seasoned more heavily at Noz. Yoshino has a few more creative dishes. Overall a high end, if imperfect, experience that has something for everyone.

Where should I even begin? It's so refreshing to give a place a 5-star review--when it's deserved,…read moreit's absolutely deserved. A dear friend recommended this spot for my NYC trip, and I wasn't sure we'd be able to fit it in. I'm so glad we did. We arrived right when they opened and were seated immediately, no reservation needed (although recommended). The staff is warm, kind, and welcoming, and the service from our lovely server Dulce was truly top-notch. The food felt fresh, clean, and thoughtfully prepared. I'm a sucker for agedashi tofu, and even though it wasn't overly bold, it was still comforting and delicious. We also had miso soup, sushi rolls, mushrooms en papillote, wagyu yaki shabu, kisu tempura, and the matcha crème brûlée--which was perfectly balanced and not too sweet. The discovery of matcha salt was a highlight on its own--such a simple detail, but completely mind-blowing. Every dish showed an incredible attention to detail and balance. A truly wholesome and satisfying dining experience!

Overall 3.5/5 Food 3/5…read moreService 4.5/5 Ambiance 4.5/5 Hasaki's $96 Omakase is a great value, encompassing 12 pieces of nigiri, along with chawanmushi, soup, vegetables, and dessert. The experience itself was great made up by the the service since they were very attentive, and the ambiance was perfect, ideal for a date night since they never rush you. A standout moment was their thoughtful gesture of comping the dessert for my friend's birthday. The only noticeable drawback was the sushi itself, I felt the fish could have been fresher overall. Despite that, I was surprised and impressed to learn this restaurant is a sister establishment to Cha An and Hi Collar

Sekai offers a 16 course omakase meal for $108 that includes seasonal appetizers, fresh pieces of…read morenigiri, a handroll, and a yummy buckwheat pudding at the end! I went at 5 PM and my friend and I were the only customers, which I liked. I'm sure it gets busier for the 6:45 PM timing. Their course runs for 90 minutes and the chef is very attentive and descriptive, which I appreciated. Some parts of the course that stood out to me was the akami, chu toro, sea eel (which is super different from freshwater eel), and their ebi. They have one clean bathroom.

I've had the pleasure of dining at Sekai twice and both meals have been delicious. I absolutely…read moreadore the beautiful plating they use for each distinct course. I love how the different flavors compliment each other and don't over power the fish. One of the servers comes around with photos of the fish you're eating if you're curious! Highly recommend :)

I took my sister here for her birthday--and I haven't been this ambivalent on an opinion since I…read morewatched the theatrical cut of 2001's Moulin Rouge. Did I like it? Did I dislike it? Was I dazzled by all the spectacle and then left hollow by the empty pretty? I think that's where I netted out with Kappo Sono: Empty pretty. The dishes for our weeknight Abridged Kaiseki were lovely to behold and taste, but felt bereft of real warmth or personality. There was a lot of trademark Japanese hospitality, but it felt performative and rehearsed, not genuine. And for ~$350pp, I guess I expected to walk away feeling better than I did. The foods: - Sakizuke: A simple dish of grilled wild prawn with sesame tofu tempura. Not remarkable. - Zensai: Probably our best course, given the diversity and complexity of the bites. I enjoyed the crab cake wrapped in sakura leaf, dashi-marinated octopus roe, apple potage, and wagyu roast beef with almond miso. Gave my sis the simmered abalone, as it's not my fav, which she said was good. Overall, well done but not as impressive as similar zensai courses I've had at other kaiseki. - Owan: An okay dish of Manila clam dumpling with fresh kelp and dashi. Nice hot broth, but otherwise rather sterile. - Otsukuri: Our assorted sashimi was fresh and well cut, but I've had more interesting seafood with prettier presentations from other kaisekis like Hakubai. This couse was disappointing. - Yakimono: Sauteed king butterfish with spring vegetables and butter soy sauce. Nice, but....forgettable - Nimono: Dashi-marinated golden eye snapper and vegetables. Again, well cooked but otherwise rather bland and forgettable too. - Oshyokuji: Grilled Spanish mackerel and taro over rice, inaniwa udon soup and pickles. Lovely and homey, but very straightforward with no small twists or surprises to make it feel personalized. - Amami 1: Japanese strawberry parfait. Our first dessert, and of course it was focused on strawberries. It was tasty but not too sweet--as expected. - Amami 2: Sakura mochi with vanilla and rhubarb. Our second dessert, and it was a unique creation, though "sakura" wasn't really the actual flavor (it rarely is). I liked the marriage of vanilla and rhubarb. - Complimentary cookie box to take home: Free and scrumptious. Wish there'd been more of this creativity in the actual meal. I think my disappointment with Kappo Sono came down to the fact that the price + difficulty of getting a resy + the chef's pedigree just didn't add up to a wow meal. I paid much less for the kaiseki/tasting menus at places like Hakubai and Raymond Yuu and walked away not only dazzled by the culinary talents, but also--and most importantly--feeling like I'd gotten my money's worth. Kappo Sono was Ootoya cooking at Per Se prices, and in these inflationary times, that just doesn't cut it for me.

Lovely evening. They only offers one seating a night with a non-rushed experience. Expect a 4 hour…read moredinner, with beautiful view, friendly service, chef Sono's behind the counter scene. My absolute favorite is the Eel over rice - perfection, so good. Meaty, tender, flavorful. The hairy crab needless to say. Eel sashimi course was also adventurous as I've never had eel sashimi, but it doesn't have much distinctive character in my opinion. If want to pick on anything... The turtle dumpling's dough/wrap was was quite thick. I'm also not a fan of soba, but that's me. Beef tongue would hope it's served warm. 3 dessert courses made by chef Norie, was told that this is the first time they have a dessert chef. She was shy but desserts reflects her confidence. Each of them have their own character, different, fun. A nice ending touch. Overall a great time, everyone there appreciate the food and experience, complimentary champagne was a generous touch.