From the moment we walked in, everything felt so comfortable and polished. The atmosphere, service,…read moreand especially the way the staff introduced and prepared each cut made the whole experience feel like we were back in Japan. They specialize in A5 Kuroge Wagyu, with rare cuts sourced directly from Japan. Every piece was grilled to perfection, bringing out a completely different flavor and texture with every bite. The quality of the beef was seriously incredible -- tender, rich, and so flavorful. And you HAVE to try the Uni-Chateaubriand add-on for $70. The beef was unbelievably tender, paired with uni... honestly, pure heaven.

Was here to celebrate my gf's birthday and it was a great experience from start to finish! Super…read morecozy ambiance, staff was attentive and friendly, and the food was delicious. We decided to go with "The 8" for $170pp. All the courses are curated perfectly and the wagyu melts in your mouth. Everything is cooked directly in front of you. Highly recommend and would love to come back!

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

Icca in Tribeca is a Michelin-starred omakase restaurant where we experienced a VR omakase by Epic…read moreNow. The meal consisted of a miso tuna amuse buche, 9 pieces of nigiri, a hairy crab and uni handroll, a tamago and eel maki and a lovely chocolate creme brûlée with Japanese strawberries. The meal was divided into four courses with a VR sequence accompanying each course along with a sake pairing. The VR transported us to Tsukiji fish market, the ocean and a Japanese Village. It made of a unique and immersive experience that played to our nostalgia of our previous trip to Japan. We also appreciated the VR fish swimming in our field of vision as well as text referencing the upcoming dishes and sake pairings. Our fish brains tend to forget the name of the piece right after it's been dropped in front of us so we sincerely appreciated the visual reminder of what we were eating. Standouts for the meal were the filefish, hairy crab and uni hadroll, medium fatty tuna tartare, tiger prawn, golden eye snapper and scallop. The fish quality was outstanding and was flown in from Japan that day. This was one of the most memorable dinners we've had in recent memory. We did think the VR added an interesting lens to what would otherwise be a traditional omakase experience. The food and sake paints were also excellent. For those interested in the intersection between technology and food, we can't think of a better venue than Icca X Epic Now Full menu: Miso tuna Red Snapper (Madai) Nigiri Filefish (Kahawagi) Nigiri Yellowtail (Buri) Nigiri Hairy Crab (Kegani) & Sea Urchin (Uni) Hand Roll Lean Tuna (Akami) Nigiri Medium Fatty Tuna (Chutoro) Nigiri Fatty Tuna (Otoro) Nigiri Japanese Tiger Prawn (Kuruma Ebi) Nigiri Golden eye snapper (Kinmedai) Nigiri Scallop (Hotate) Nigiri Tamago (Sweet Omelet) Chocolate creme brûlée with Japanese strawberries

5/5 stars. Impeccable service and selection…read more I love it when the omakase nigiri section has an interesting selection. Chef was friendly and engaged with everyone. Everything was my fav but if I had to choose three : Filefish, Abalone liver sauce nigiri, & Hokkaido hairy crab & uni pasta

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 :)

It was fine. Food is clean and good chicken but it gets…read moreboring. A bit pricey for what you get. They hid the Grade Pending sign behind door though... Host was a bit unfriendly but the rest of the staffs were really nice.

BEST. YAKITORI. IN. NYC…read more We were able to snag last minute reservations for Torien on a Saturday and we are still talking about all the perfectly cooked and seasoned chicken a week later. From the minute you enter to them walking you out the door after service is over (just like in Japan), it felt like a perfect 10/10 experience. It is no wonder they have received multiple michelin stars. Reservations are for counter/bar seating and you get to watch 2 masters do what they do best: cook chicken over charcoal and fan the heat so that the chicken is cooked perfectly. They make small conversation with you and you can tell how much they love what they do. The tasting menu is a set menu but towards the end, you can order a la carte from the options they have. I was full but my partner ended up adding a gizzard and inner thigh and he said it was some of the best chicken gizzard he's had. They don't cut the hearts or gizzard in half here so the meat stays quite (and I hate this word but) moist while keeping the outside crispy and smokey. We had gone to Kono a few weeks ago and this restaurant blows that out of the water. Price wise, it is expensive for what it is, but it is the best yakitori I have had in the USA. Would definitely go back and recommend it for a cute date night if you're looking to splurge a little. You won't be disappointed.

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.

Beautifully decorated. My friend made a reservation for me…read moreat 8:30 PM for Kappo(A la carte). As you walk into this beautiful space, you started a journey to Japan. The scent of "dashi" made me feel like I'm home. The service is personal and superb. My favourite dishes were "Oden"(assorted) and "Saba sando". Highly recommended. (Very cozy space, can only seat up to 9ppl.)

Jō recently opened up in the Midtown East area, offering a kaiseki tasting menu…read more Making reservations was easy, and make sure you request a center seating at the counter. Service was kind and friendly, and the pacing of the omakase was great. the plating was aesthetically-pleasant, and the items were fresh. Look for the honey-colored door, as you may miss it! +kaiseki tasting menu +friendly service +seamless reservation process

Went for the shellfish menu and had an amazing time. All of the courses were superb and the servers…read moreand Nakajima-san were the best vibes you could ever ask for. Will definitely be coming back to try their regular menu sometime.

A hidden (very hidden) gem across from Joe's Shanghai. The host came out with the phone from the…read morerestaurant as I called for directions. Will definitely come back. Stopped in on a Wednesday night for dinner and we got sat in the smaller room on an island. They were out of several items on the food menu, but we loved what we ordered. Food 5/5 1. Oden Such a close tie with the pork sausage but Oden takes the top spot for the hearty mix of flavors and the very large assortment pieces of stew. Soft and not chewy. Light bodied. 2. Pork sausage Imagine the best hot dog you have had in New York, but better and plumper 3. Chirashi Uní and squid take the top prize in the bowl. All the chewiness is made up in this bowl. What makes it win: consistency of each type of fish 4. Kaisen curry Perhaps a little too much sauce to rice ratio but definitely a solid curry Mocktails 5/5 1. Green tea concoction with bitter tones 2. Pineapple tart/sweet situation Service 5/5 Our host to bartender/server were all friendly. Our host was the proactive one and we loved her foresight--same one who came out to get us in the alley while still answering my phone call Ambiance 5/5 We were sat in a private room that only has 1 table plus a bar that sits 6 people so it was great for a conversation without having to shout Cleanliness 5/5 Being sat in front of the Japanese whiskey collection cabinet was nice and dust free Price 3/5 An extremely small bowl of Chirashi for $45 was the only thing that was priced too high out of the inordinate. We got more and tastier food out of the Oden soup.