50 Best Sushi Bars in New York

“Absolutely amazing food was delicious and the attention of the staff unique.“

“Easily the best sushi I’ve ever had. Perfect wine pairings, friendly and knowledgeable staff, and truly divine food. Very friendly and comfortable atmosphere considering the supreme quality of the food - accessible for all tastes, and rewards the adventurous.“

“Second to none! The ingredients are fresh and chef skills are world class.“

“An extraordinary omakase experience.“

“Really enjoyed my experience here! I was running late for my reservation but they kindly accommodated me and let me sit at the bar for the lunch omakase special. I enjoyed all the pieces of sushi and the sake. My sister highly recommended this place to me, and I'll definitely be back!“

“Hesitating to write this review only because it was such an amazing experience. Was surrounded by omakase heads including fans who had flown cross country or driven hours specifically for Nakaji. And after experiencing it firsthand I could understand why… the uni is a generationally procured treasure (generously served!), the hand roll was (not an exaggeration) the best I’ve had in my life, and the chef was more than happy to share in the revelry of his culinary masterpiece alongside his disciples. Oh not to mention the hospitality and warmth from the hosts (shoutout Sabrina!) and bartender at every step of the way. Wow… I guess I’m an Omakase head now too!“

“The meal is fast, the food is delicious, and the links are elegant and warm.“

“Great food very good service“

“Haven’t eaten this well since I was last actually in Japan late 2019 before you know what! Loved the Korean flavoured belly pork.“

“Great experience on Thai Food , the most instagramable drinks and a cozy ambient , excellent Pineapple fried rice and the desserts were awesome too!!!“

“Chef was amazing and but the experience was tainted by them having us wait to be seated essentially outside (not sure why others at same counter were seated before us or why there is no designated space - and we were right on time not super early?) and by them pushing us at tad excessively at end and more importantly asking another patron to relinquish the pen they used to sign the bill. Seriously? A 500$ baseline price for food alone and you can’t let the guy just take the pen?“

“Delish food and great ambiance“

“The other day, I experienced omakase at TAKEDA for the first time. The space was as tranquil as ever.The light jazz music playing in the background stirred my heart more.The "appetizer" was salmon with dill oil. The orange dressing gently coats the salmon, which has just come out of the northern sea. The scent of the ocean and citrus fruits create an unexpected chemistry.Next is kampachi or Amber Jack sashimi. The elegant plum sauce is a light accent. As with the other items, the fish is directly from the Toyosu market in Tokyo. After all, the crunchiness is outstanding.The next dish, a bowl of soup, is very elaborate. Steamed silver cod on top of slices of zucchini. On top of that, there are steamed lotus dumplings, a local delicacy of Kanazawa. The accompanying red bell pepper's light bitter taste contrasts nicely with the dumplings.Then, the "first half" of the nigiri-sushi sequence begins. By the way, all sushi at this restaurant are served by hand, one by one, from Mr. Takeda. The only seasoning is the boiled-down soy sauce prepared by the chef, and customers are basically not allowed to add soy sauce from a small plate.The sushi lineup that day included Nodoguro (black seabass) from Tsushima,Nagasaki, Button Shrimps from Hokkaido (the rice grips are intentionally softened to enhance their texture), and salmon roe (a type of salmon roe called Sujiko, which is also from Hokkaido, and is at its best when it is out of season). Following was Kinmedai or Golden Eye Snapper(a non-migratory type of local Kinmedai called Jikinme) from the port of Choshi, Chiba, and the sushi section concluded with the renowned eel from Hamamatsu.After being bombarded with so much sushi, it was tempting to turn in a different direction. Perhaps sensing my mood, grilled sea bass appeared. I was relieved to see the harmony of the autumn taste of shiitake mushrooms and light sea bass.Soon after, the tuna, which had been aged for six weeks, was served. The taste of fermentation, almost like being marinated in miso, was quite an acquired taste, but it was a pleasant surprise. The next dish that shook our palates to the core was Matsugasa-age (fried sweet sea bream). A very Japanese dish is given a Western touch thanks to the balsamic vinegar, mashed potatoes, corn, and tomatoes that accompany it. Westerners may feel relieved here.Just when you thought you had been steered in the direction of the Western style with all your might, the second half of the nigiri-sushi sequence begins. Starting with sea urchin from Hokkaido, followed by horse mackerel (seared) from Oita, sea bream, and striped horse mackerel, it all comes to a close with snow crab soup.The kaleidoscopic variety of dishes makes one feel quite full, but the finale is a hand roll of Negitoro and dried bonito flakes, an elegant roll handed to me by Chef Takeda, and I am deeply moved to think that this is the end of the meal. The final dish of the day was the "Matcha Mousse with Brown Sugar Sauce. If you still have room in your stomach, you can order additional dishes after this.Great experience.“

“The quality and freshness of the fish was amazing. The chef is a master and the experience with him for lunch was almost mediative. This was a very no frills omakase experience, in terms of innovation or creativity or “vibes”. Just fresh good quality nigiri/ with options for uni/wagyu/caviar add ons. I did a sake pairing and the context/education/history that my server provided along with instructions regarding which bites to pair w/ was perfect and informative! Service was excellent and in sync and the chef timed things perfectly for everyone at the counter including giving us a heads up on starting our new pairing for a particular fish/waiting a moment or two for sake to be poured before serving. I knocked a star off bc the manager of the restaurant should get rid of counter chairs that require their staff to have to fully pull us out or tuck us in.. it’s too much work for them and just not great /though they did an amazing job.“

“Matsunori's 15-course omakase was phenomenal! We enjoyed a variety of fish from Otoro, Salmon, Seabream, Jackfish, and Yellowtail - the omakase did include A5 Waygu and dessert. Chef Yee's nigiris were perfectly balanced - such a crowd pleaser for me. The melon with salt and lime zest was a perfect finish. The restaurant is BYOB, but the opted for the Kikusui sake which wonderfully — light and a little dry.“

“Solid handroll counter in the front. About 4-5 “seats” (standing only), but great quality and price. They also do a happy hour from 2-5pm M-F where almost all the rolls are $10. We arrive just before that though - so will have to go back. $12 for a large bottle of water was a little much though.“

“one of the best dining experiences in nyc. huge shoutout to our server, Alejandro. we had a big group with very different preferences; he guided us through the menu and drinks, everyone was thrilled with what they got. outstanding service! can’t say enough about sushi and beer selection. just in awe!“

“I live across the street. I wanted to try this place because of the high ratings. But was disappointed. Fish is solid, but most pieces were bland, boring. A decent place but not 4.8. a solid 4. Something is very wrong with the Hotate, but Oyster is excellent!“

“One of the best fish/seafood meals I’ve had in NYC at Fulton Fish. Thankfully small menu. Superb service. Afterward, we perused the other places in this beautifully laid-out building. You can’t miss!“

“This was me and my lady’s fourth time going to sushi yasuda and it almost gets better each time. The service is incredible as well as super friendly and the over all energy is very relaxed and everyone’s smiling. This is the ideal sushi date spot and we can’t wait to come back in a couple weeks when we’re back in NY! 20/10!“

“The sushi was reasonable but not extraordinary -- the omakase experience might be very different. Still, I think you go here for the atmosphere of giant rotating kitten heads and bedazzled items on the conveyor belt, not for the ultimate sushi preparation.“

“Great Omakase It will make you fell, that you are in Tokyo“

“Awesome Delicious Sushi, I can’t believe how quick they prepared and delivered our food...“

“Quality omakase box to-go! Perfect for those who are looking for fast and top quality sushi but don’t have the time for a sit down meal. Conveniently located in Grand Central. The presentation is simple yet elegant There are two high top tables without chairs. Wished they put out some because the location is quiet and peaceful, and would be a plus to enjoy Joji boxes right there (if you won’t work around there). Will return.“

“An iconic NYC sushi restaurant that I fell in love with and frequented back when they had a small counter on the Bowery. Fast forward several years, I came to visit family and I was devastated to find my favorite counter was CLOSED!!! Thanks to a quick Google search I was able to find their West Village location and discovered they had expanded to Williamsburg and the Lower East Side. I was a little reluctant fearing since they are in such trendy locations that they may have lost their quality or “soul” which was their draw back on their Bowery days and what made them special. I decided to give it a try and hope for the best so a went in with some of the girls on a Saturday for brunch and I was pretty much blown away!!!! Not only has it stayed true to its identity but it’s gotten even better!!! Not a big place so I’m glad we decided to brunch it. The omakase is still top quality and a bargain at their price but their expanded hot food options are so unique and delicious the crispy rice and gyoza are a must! Their service is absolutely stellar, the chefs make it a truly personal and magical experience and our server was so delightful! I wish I remembered her name because she really deserves acknowledgment for her ability to make everyone feel like they are the only people in the restaurant and give undivided attention while still managing to run the place. You can’t find this back in the Bay Area where I now reside and there’s no way you’ll have this type of experience in any of those trending influencer heavy sushi restaurants. Sushi on Jones did it before any of them did and they will never compare.Dietary restrictions: Extensive gluten free menu and they do kosher!“

“Excellent and comfortable affordable“

“Our menu for the evening included the following: kue and sawara sashimi, grilled kanpachi with julienned shiso leaf, ankimo, Hokkaido hotate on nori, kegani with vinegar sauce, crispy amadai with grated daikon, a full flight of nigiri (shima aji, hirame, amaebi, hon maguro akami, chiaigishi, chutoro, aori ika, kama toro aburi, Hokkaido uni, anago, nakazumi, kamasu, kajiki), a hon maguro temaki, and a very unique custard tamago.There is an honest simplicity with the otsumami he serves; there are only a few components for each appetizer.A blend of non-Yokoi akazu is used as he doesn't like the dark color of the Yokoi brand. The rice is allowed to rest for approximately an hour after the akazu solution is applied to the steamed rice. I would say that the shari is somewhat stickier in the center but still has a distinctive feel of the individual grains once you start chewing the nigiri. The flavor imparts a sweet acidic flavor that is distinctive but not overly aggressive or overpowering; some may prefer this over shari that is offered at establishments like Noz and Yoshino.I would say the personal standouts for me during the nigiri flight were the hon maguro akami, chiaigishi, kama toro aburi, and Shirokawa kajiki. Basically, all the red meat "akami" selections that were offered for the evening. They each provided distinctive umami and textures paired with the optimally warm shari. The hon maguro akami was served with an otoro paste on the underside of the neta along with the wasabi, which I found interesting and unique; a first for me personally. The kama toro aburi made the grains of the shari more individualistic and pearl-like due to the heat and melting fat of the toro. The hon maguro temaki was quite large, the biggest I've seen amongst the elite omakase experiences I've had. There are various diced cuts of the hon maguro, not only finely chopped otoro; there is also diced onion inside the temaki which provided a pungent and crisp contrast to the savory diced bluefin tuna. It probably ranks as the best temaki I've tasted, the volume and heft of it definitely added to the tasting experience.As far as techniques are concerned, I noticed a few that should be noted.Uino-san very carefully scored the aori ika, with a very fine crosshatch then cutting the squid slab into 3 thin strips for each neta. If a squid varietal is not thoroughly scored, it can be more difficult to chew as the texture is firmer than that of a fish. The nigiri itself was very aesthetic and pleasing to the eye. The neta of the kajiki (striped marlin) was comprised of 3 separate slabs combined into one. Scoring in general is an aspect that is very apparent in his neta; either 3 or more cuts on a bias or parallel to the length of the neta or a wider crosshatch to help with the draping of the neta over the shari. I believe this is necessary as Uino-san forms the nigiri with fewer movements than what I've seen with other itamae.Uino-san works with intention and deep focus but is also willing to converse with his guests, even though I was the only guest during the turn that was primarily focused on his food and movements. Shion 69 firmly has its place amongst the finest omakase that New York City has to offer.Kid-friendliness: Not recommended for children.“

“Sushi onakase Shinzo best“

“Sake, selection was selective and inclusive. Too many dishes which are unexpected for the presentation sunny did a great job on making sure we were happy and comfortable. It is special place especially in the bar area would definitely come here again.“

“This omakase spot does a well thought out 14 course that includes everything - from apps to nigiri to desserts at an affordable price. What I really enjoyed about Sushi Yolo compared to other omakase spots in this price range is how it’s nicely paced with your entire meal spanning 1.5 hours (other spots are usually churning out guests within 1 hour).As I said before, all the dishes were so well thought out and the pieces that were presented were so beautiful. My absolute favorite was their steamed egg topped with ikura and uni - it was so warm, smooth, and custard-y with the ikura and uni providing the perfect umami balance.As expected, service was amazing and Alex, the host, was so thoughtful to offer me tea throughout my meal as I was the only one in my party who was not partaking in sake.Highly recommend for a date night or a fun outing with a group of friends.“

“Excellent service and food“

“The food was wonderful and the ambiance lovely. The service pretty attentive and cheerful. But the desserts were overpriced and not worth it. Try the udon noodle with mushroooms. . yumm.“

“Been here for about a year so I had to check it out since every time I passed by it was packed. Finally got in and have to say, the price for the quality- unbelievable!! Highly recommend and they also offer a great sake selectionDietary restrictions: Gluten free friendlyParking: Plenty of parking but free parking about 5 min walk session“

“Excellent sushi!!!! Fresh fish. Amazing food.“

“I went there for the first time a couple of weeks ago and am craving it: good appetizer and a great motsunabe. I‘ve tried both pork belly and collagen nabe; both were good. You can add extra meat and vegetables, and the server will add more broth. The service was friendly and attentive. I didn't feel rushed at all. Good ambiance. I would recommend it to my friends“

“I’ve been to the $300+ omakase and this dinner is a different experience. Don’t expect the long winded explanations and the slow, methodical preparation.13Water is fast and delicious. Our entire meal tasted fresh and each piece was very good.The servers were attentive and quick to fill our water glasses. Overall, a wonderful experience and reasonably priced.“

“The omakase was soo good. Definitely recommend the golden ducky“

“Absolutely outstanding. I came back to NY without my husband just to eat here again. I was lucky enough to be able to get reservations in advance (crack that cipher!) and score a seat at the counter. SUPER pumped…I can’t wait to come back a third time!“

“Best sushi I have ever had.“

“Great value omakase! $53 for normal or $68 for premium (which just means a few extra pieces, no specialty ingredients like uni or caviar if you were expecting that). Good quality fish and good service! Felt a little rushed but great if you’re looking for <1hr dining time! Loved the option of sake pairing as well for three 3oz pours for $24 total - great touch.Would recommend!“

“Went with colleagues of mine, they were blown away by the entire experience. The food was inventive and the flavors melded wonderfully, each piece was unique. If you didn’t think truffle and caviar and foie gras goes with sushi, you are in for a surprise !!Shout out to Chef Lin and Nini, made us feel like old friends.“

“Went last night to page Ave restaurant. Never a bad time. Food is always on point. My nieces loves it“

“This was a wonderful omakase for value! You start with 3 quick appetizers which are delicious. I wish they would have been served a bit less hurriedly so I could enjoy them more! Service is immediate, to the extent of reaching over you many times to refill water. The nigiri were all delicious! They rotate which items you get from the main list they serve. Nice proportions of rice to fish so as to not fill up. A dessert would be a nice touch here to complement the 3 apps.“

“i absolutely love this place. first time i came for dinner at around 7 and we got chef’s skewers, gyu don, and kimchi cream udon. my boyfriend and i loved our entrees but didnt really like the skewers that much. i think they were a little on the pricey side for 4 skewers and 1 being grilled peppers. we also had to wait a little bit around 10-20 mins? the second time, we came for lunch at around 12 and did not have to wait. we got gyudon and the nikomi hamburg tei. they were both good and came with a side of tofu and miso soup. the hamburger tei was a lOt though and i struggled to finish it :(( for lunch price tho it was worth it. will definitely be coming back !!“

“BBF was recommended by my Japanese colleague and they said it’s really authentic with outstanding flavor. We were craving for Japanese Bento so we decided to give it a try.There were also pastries available but we are not into Japanese pastries. We had their Katsu Sando and Burger Steak to share. The Katsu was fried perfectly but the toast was a little dry. I preferred the juicy and flavorful burger steak.“

“Teddy and the Shogun team are incredible! I booked a VERY important client with them and they took such great care of my clients, they were raving about the experience they had. I will be recommending them again and thank you for doing such a great job, Teddy!“

“Consistently fresh, well-prepared, simple, delicious food at fair prices. Possibly the very best sushi on the Upper West Side. A low-key, peaceful ambience, and efficient service. It's often not easy to get a reservation, and one can see why. The lunch specials are a steal!“

“Good deal for the price ($69) but if you’re looking for the best affordable omakase it’s Tsumo Omakase ($58). It may be the same owners but it’s a nicer space (although not as intimate), and has an individual uni course. Exact same 13 course sushi except Tsumo has an uni gunkan and Shinn has a salmon-foie gras-truffle nigiri.“

“Sushi Dojo is an amazing Date Night spot. The sushi was incredible. The service was off the charts and I really enjoyed myself. I will be back.“

“Excellent stop for traditional hot pot or sushi! For $40 we had unlimited sushi and hot pot selections. The servers were very helpful, and the quality of everything was excellent. I’ve had hot pot style meals in Japan and this was just as good!“