If you don’t like sushi, soy sauce, and sake, we don’t like you.
Just kidding, but we clearly can’t enjoy fatty toro and torched salmon together.
With award-winning Japanese restaurants practically on every corner, it’s nearly impossible to choose our favorites.
Thanks to our friend and culinary legend, Shaun Hergatt, we’re able to narrow down our list to the best of the best.
Hergatt is a chef second-to-none, known for his seasonally-driven cuisine that transforms food into an encapsulating experience.
As the owner at Vestry in Soho, which was awarded a Michelin Star in 2021, Hergatt uses his classical training and modernist approach to create beautiful dishes enhanced with authentic Japanese ingredients.
See Also: Best Omakase Menus Under $100 In NYC
Renowned for his technically precise cooking and painterly presentations, Hergatt is inspired by childhood memories, nature, art, and his daily life in New York.
He developed his passion for food at a young age, experiencing flavorful dishes prepared by his Scandinavian grandmother and his father, a professional chef.
Take advice from the connoisseur himself, and treat yourself to that sushi you’ve been eyeing since you first learned how to pronounce omakase.
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414 E 9th St, Manhattan/Website
Cagen has become one of my omakase temples. Chef Tomita delivers such great details and flavor profiles in his sushi. He highlights the product, but his focus on umami is admirable. What I love about him is his flavors are so unique—it’s unlike anything else in New York. In the back of the restaurant, there’s a secret area where you can taste the chef’s hardcore sushi omakase. Jimi Yui, who designs the kitchens for my restaurants, introduced me to Chef Tomita, and I feel so fortunate to have been introduced to such high-level sushi in the city.
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220 W 13th St, Manhattan/Website
I am a longtime fan of Chef Yoshi, and I am also lucky enough to call him a friend. I love how his restaurant is petite— it allows him to remain focused on the omakase. One of the best bites of New York City is his sushi rice with sea urchin served in a little cup— I’ve been enjoying this dish for nearly fifteen years.
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210 E 9th St, Manhattan/Website
This is an old favorite of mine. I frequent this spot because it’s lowkey and undercover, but the people who dine here are loyal followers. I only sit at the counter here— I love the intimacy. I typically order the sushi platter that includes a combination of rolls, sashimi, and nigiri—it’s delicious, delightfully “chef-to-plate”, and a great value.
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181 E 78th St, Manhattan/Website
The Upper East Side experience is extremely personalized—you can sit in a room with two other people and be served a completely unique meal by one of the master sushi chefs. It’s a very traditional dining experience. The reason why I love the sushi here so much is because of the technique—they sear their tuna nigiri with bintochan charcoal over a handheld grill. It’s just the right amount of theatrics, but the product always impresses.
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217 Eldridge St, Manhattan/Website
This spot has the best omakase—they use supremely fresh and high-quality ingredients. The sushi served at the end of the meal is so delicious. Chef Eiji Ichimurais is clearly a master of his game—you can taste the excellence of his experience in every bite.
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435 Hudson St, Manhattan/Website
This spot has been a staple in the city for years, and for good reason. The food is good quality, consistent, and casual, and the restaurant is always busy and fun—it’s always a solid option.
Although Kyo Ya tragically closed during the pandemic, I had to give it a shoutout. I ate at this place for as long as I’ve lived in the city. It had so much variety and an absolutely amazing a la carte. My favorites ranged from chilled plum soba to the cooked beef roll. The sashimi was exceptional, but my all-time favorite item on the menu was the sweet potato tempura— I think of it often and fondly.
Photography by: Giovanna Gomes, Helga Christina
