Omakase, a traditional Japanese dining experience. It embodies a culinary journey where diners entrust the chef to curate a personalized menu of seasonal and premium ingredients. In New York, this exquisite dining tradition is celebrated through several best omakase NYC restaurants. Yoshino stands out for its intimate setting and meticulous attention to detail, providing an authentic taste of Japan through its pristine sushi and sashimi selection. Masa, an iconic destination for discerning food enthusiasts, elevates omakase to an art form with its meticulously sourced ingredients and exquisite presentation. They offer a transcendent dining experience. Nakaji captivates diners with its innovative approach to traditional Japanese cuisine. They infuse each dish with a modern twist while honouring traditional techniques. These kinds of establishments epitomize the essence of omakase dining, inviting guests to embark on a gastronomic journey unlike any other. Every bite tells a story of culinary mastery and cultural heritage.
1. Yoshino, East Village
Yoshino as one of oustanding omakse nyc restaurants is located in East Village area. The menu comprises five appetizers, snacks, 9 Kan Sushi and two desserts. Each dish tasted as expected and above.
The appetizers were done with great detail. The first course of Aori Ika and the third course of Ankimo were excellent. The Aori Ika was made of squid noodles with caviar, shiso flower and seaweed gelatin, which was very tasty. At the same time, the Ankimo was made of monkfish liver, which was very silky and smooth. The sauce was flavorful but not greasy. The sushi section was of a very high standard, with the Saba Mackerel Roll Sushi being the highlight. The caramelized tamago yaki and pistachio gelato with sea salt were both very good for dessert.
Some Good Taste on:
Kegami,Ikameshi, Noresore, Ankimo, Hotaruika Somen, Karasumi,Kinmedai, King Salmon
Meal Fee Per Capita: $646(include tax and tips)
Business Hours: 17:30-22:30
Address:342 Bowery, New York, NY 10012
2. icca, Tribeca
Nestled in Tribeca, icca Japanese restaurant embodies the pinnacle of Japanese culinary artistry under the meticulous guidance of former Ginza Onodera chef Kazushige Suzuki. With only eight seats available. This intimate dining experience offers a rare opportunity to indulge in the finest seafood sourced directly from Tokyo and Fukuoka’s bustling fish markets. This is the reason of the restaurants becomes one of famous omakase nyc restaurants. One of the highlights is the signature starter: finely pulled Hokkaido hairy crab delicately arranged atop capellini pasta. And accompanied by a vibrant green sauce infused with the essence of chrysanthemum.
Some good taste on:
rockfish shabushabu, Hokkaido Hairy Carb&Uni pasta, Hokkaido king crab futomaki.
Meal Fee Per Capita:$640(include tax and tips)
Business Hours: 17:30-22:00, Sunday and Monday Closed
Address:20 Warren St, New York, NY 10007
3. Masa, UES&Midtown West
Located in the upscale Upper East Side and the vibrant Midtown West neighbourhoods. Masa Japanese Restaurant is reserved as one of the city’s premier omakase nyc destinations. Indulge in a symphony of seasonal Japanese seafood and extravagant ingredients. It include the decadent otoro tartare adorned with caviar. Amongst its celebrated dishes, Masa’s signature creation—a delicate ball of rice infused with truffle and Parmesan cheese—stands as a pinnacle of culinary innovation and refinement.
Popular dishes:
Stone crab with Uni Aioli, Toro Tartare with Osetra Caviar, Katsuo sashimi, Bonito fish with white onion puree, Norwegian King crab, scallion, ginger, cilantro, Braised Akamutsu, sea perch with Daikon Radish, Ohmi beef takaki with burgundy truffle, Sea bream consommé
Meal Fee Per Capita: $750(include tax and tips)
Business Hours: 12:00-14:00, 17:00-21:30 Sunday and Monday Closed
Address: The Shops at, 10 Columbus Cir Floor 4, New York, NY 10019
4. Nakaji, Chinatown
Nakaji Japanese Restaurant is nestled within a discreet corridor in Chinatown. The restaurant epitomizes a commitment to culinary excellence rooted in family tradition. Nakaji meticulously sources each fish directly from Japan. Leveraging his family’s extensive network of purveyors to procure only the finest ingredients. It’s a mission to bridge cultures through sushi, reflected in every meticulously crafted dish. Among Nakaji’s standout offerings, the kobashira from Tomakomai on Hokkaido Island entices with its sweet flavor and delightful texture. Notably, Nakajima’s uni, sourced from Hamanaka in Hokkaido, stands out for its exceptional sweetness, attributed to the unique diet of cabbage-fed sea urchins.
Popular Dishes:
Two sea urchin fingers, One tuna neck kama toro, Sea eel sushi
Meal Fee Per Capita:$295(include tax and tips)
Business Hours: 17:30-00:00, Monday Closed
Address:48 Bowery, New York, NY 10013
5. Shion 69, Leonard Street, Tribeca
Nestled discreetly on Leonard Street in Tribeca area. Shion 69 embodies the essence of traditional Japanese culinary artistry under Chef Shion Uino, formerly of Sushi Amane. Chef Uino’s dedication to preserving time-honoured sushi traditions is evident in every meticulously crafted dish despite his relatively young age. Shion 69 focuses on utilizing fresh seafood directly sourced from Japan and as one of the popular omakase nyc restaurants. Among the restaurant’s specialities are the lusciously rich murasaki uni from Amakusa. Chef Uino’s hometown, and the delicate silver-skinned kohada, showcasing the chef’s commitment to showcasing the essence of each ingredient. However, it’s perhaps Chef Uino’s signature dish – crab served in its shell – that truly captures the essence of his culinary philosophy.
Recommend Dishes
Ankang Fish Liver, Crab Salad, Fried Fish
Meal Fee Per Capita:$480(include tax and tips)
Business Hours: 18:00-32:00, Sunday Closed
Address:69 Leonard St, New York, NY 10013
FAQ
The average omakase experience in NYC typically ranges from $100 to $400 per person, depending on factors such as the reputation of the restaurant, the quality and variety of ingredients, and the number of courses included in the tasting menu. High-end omakase experiences at renowned establishments may exceed $500 per person.
Yes, it’s customary to tip for omakase dining in NYC, as it is for most dining experiences in the United States. A typical gratuity ranges from 15% to 20% of the total bill, depending on the quality of service provided.
“Omakase” is a Japanese term that translates to “I’ll leave it up to you” or “chef’s choice.” In the context of dining, particularly in Japanese cuisine, omakase refers to a style of meal where the chef curates a personalized menu for the diner, often consisting of a series of dishes showcasing the freshest and most seasonal ingredients available
An omakase meal may consist of anywhere from 10 to 20 or more individual dishes. It including appetizers, sashimi, sushi, cooked dishes, and desserts. The exact number of dishes is often determined by the chef’s judgment and the flow of the meal, with each course carefully crafted to provide a balanced and enjoyable dining experience.
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