Best Omakase in Manhattan
The 10 best omakase counters in Manhattan, Edomae sushi tasting menus from 18-seat counters to Michelin-starred rooms, picked by Eater, Time Out, and Infatuation.
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- 1West Village · $$$$ · Christopher St-Stonewall (1) · 23 Commerce StMap ↗verified 10w ago
Daisuke Nakazawa's 20-seat West Village counter on Commerce Street, opened 2013 after Nakazawa apprenticed at Sukiyabashi Jiro in Tokyo, the most cited entry-point Manhattan omakase for serious Edomae sushi in the under-$300 bracket.
Because Nakazawa's twenty-one-piece progression is the cleanest Edomae template you can book in the city, the rice is body-temperature, the fish rotation rotates seasonally, and the price-to-craft ratio still beats most Midtown rivals.
Order The full chef's omakase progression at the counter, no substitutions.
Book the second seating (around 8:45 p.m.) on a weeknight, the chef is freer to chat and the kitchen pulls fish from the same case as the early seating without time pressure.
Photo: T.Tseng, CC BY 2.0 Photo: T.Tseng, CC BY 2.0 - 2
Masa▲ buzzing
Midtown · $$$$ · 59 St-Columbus Circle (1 A B C D) · 10 Columbus CirMap ↗verified 10w agoMasa Takayama's three-Michelin-star kaiseki-sushi temple on the fourth floor of the Time Warner Center, twenty-six seats, no menu, and a per-seat budget that reliably crosses $1,000 before drinks.
Because Masa remains the only American sushi room with three Michelin stars and the only counter where the hinoki-wood bar, the chef-flown fish from Toyosu, and the ceremonial pacing combine into something that has no peer in the country.
Order The full chef's tasting; pair with the premium sake flight.
Tell the reservationist about any allergy or strong dislike at the time of booking, the menu is built around the seat and substitutions during service are not available at this price tier.
@chefmasanyc ↗Masa
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- 3Midtown · $$$$ · Grand Central-42 St (4 5 6 7 S) · 204 E 43rd StMap ↗verified 10w ago
A Midtown East fixture on East 43rd Street since 1999, blonde-bamboo room, Naomichi Yasuda's former kitchen, and one of the original Manhattan counters where the Edomae idea broke out of Tokyo and into the U.S.
Because Yasuda still works the rice with vinegar at body temperature, still ages the bigger fish for several days before service, and the eel-on-house-shari combination is a Manhattan benchmark for fresh-grilled unagi nigiri.
Order The full chef's nigiri omakase, finishing with the freshwater eel.
Sit at the counter rather than at a table, the table service is fine, but the per-piece pacing the chefs use at the bar is the entire point of paying the omakase price here.
Photo: Thomas Craven, CC BY-SA 3.0 Photo: Thomas Craven, CC BY-SA 3.0 - 4Midtown · $$$$ · Grand Central-42 St (4 5 6 7 S) · 3 E 41st StMap ↗verified 10w ago
The only three-Michelin-star sushi counter in America, hiding behind an unmarked door off Fifth Avenue.
Because Keiji Nakazawa helped invent the modern omakase format in Tokyo and is still rewriting it nightly, aged, cured, and fermented Edomae work nobody else in the city attempts.
Order The full omakase, no menu, no photos, just trust the counter through the aged akami.
Set an alarm, reservations open on the 1st of each month for dates two months out, and they vanish in minutes.
Photo: Transpoman, CC BY-SA 4.0 Photo: Transpoman, CC BY-SA 4.0 - 5Upper East Side · $$$$ · 77 St (6) · 402 E 78th StMap ↗verified 10w ago
Masatoshi Sugio's Upper East Side counter on East 78th Street, opened 1997 and credited with the omakase-with-toppings format, a saucier, brushier style that influenced almost every Manhattan omakase opening of the 2010s.
Because Sushi of Gari is where the chef-driven topping idea (tuna with tofu sauce, salmon with tomato) actually originated in New York, and the kitchen still executes the original sequence better than the imitators.
Order The omakase progression including the famous tuna-tofu-sauce nigiri.
Order the chef's omakase rather than à la carte, the topping pieces are designed for a specific rice and fish pairing that the menu order does not always reproduce.
Photo: Ingue Kang, CC BY-SA 4.0 Photo: Ingue Kang, CC BY-SA 4.0 - 6Upper East Side · $$$ · 72 St (Q) · 1372 York AveMap ↗verified 10w ago
A nine-seat Upper East Side counter on York Avenue, BYOB beer-and-sake, no liquor license, two seatings per night, and one of the rare serious omakase tickets that lands under $100 a person.
Because Tanoshi proves the omakase format does not require a $400 price tag to feel real, Chef Toshio Oguma works the counter himself and the fish is sourced from the same Toyosu shipments the higher-priced rooms use.
Order The standard 16-piece omakase with a cold sake brought from outside.
Bring your own beer or sake, there is no corkage fee and the chef will adjust the progression around what you brought rather than serving a generic pairing.
@tanoshisushisakebar ↗Tanoshi Sushi Sake Bar
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- 7Tribeca · $$$$ · Franklin St (1) · 69 Leonard StMap ↗verified 10w ago
Chef Shion Uino's seven-seat hinoki counter on Leonard Street in Tribeca, Michelin-starred, Saito-trained, and the most recent serious arrival in the under-$500 fine-dining sushi conversation.
Because Shion is the cleanest Saito-lineage execution in New York, the rice grain integrity, the brief blow-torch finish on certain pieces, and the silence at the counter all read like a transplanted Ginza room.
Order The chef's nigiri-forward omakase paired with the daiginjo flight.
Mind the seven-seat capacity, the room sells out roughly six weeks ahead, and the cancellation list is short because the deposit is non-refundable inside 48 hours.
@69leonardst ↗69 Leonard Street
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- 8Midtown · $$$$ · Grand Central-42 St (4 5 6 7 S) · 245 E 44th StMap ↗verified 10w ago
Shion Uino-trained Chef Shion-style omakase on East 44th Street in Midtown, eight-seat counter, Michelin-starred since 2022, with a Tokyo-purist flight of about twenty Edomae pieces and a curated junmai pairing.
Because Sushi Amane runs the closest-to-Ginza experience under $400 in the borough, the toro is hand-cut at the counter and the akami is dry-aged in-house for between five and ten days before plating.
Order The full Edomae omakase with the curated junmai flight.
Let the chef pick the sake pairing rather than ordering by the bottle, the staff's by-the-glass progression matches the temperature changes across the nigiri sequence.
Photo: Transpoman, CC BY-SA 4.0 Photo: Transpoman, CC BY-SA 4.0 - 9Upper East Side · $$$$ · 77 St (6) · 181 E 78th St
A two-Michelin-star ten-seat counter on East 78th Street in a hinoki-paneled room imported from Japan, Chef Nozomu Abe runs an Edomae menu of about twenty courses with seasonal binchotan-grilled appetizers.
Because Sushi Noz combines a binchotan-charcoal hot kitchen with the cold nigiri progression in a way no other Manhattan omakase actually splits, the warm courses break the rice-and-fish tempo without diluting it.
Order The full chef's omakase including the binchotan-grilled course.
Arrive ten minutes early to take the upstairs sake reception, it is included in the deposit and the staff uses it to ease guests into the silence the dining counter expects.
Photo: T.Tseng, CC BY 2.0 Photo: T.Tseng, CC BY 2.0 - 10Tribeca · $$$$ · Chambers St (2 3 A C E R W) · 20 Warren StMap ↗verified 10w ago
The hushed Warren Street counter where Tokyo-trained Kazushige Suzuki keeps Tribeca's top-end Edomae flame burning.
Because Suzuki's two decades of Edomae discipline show in every grain of shari, and with Ichimura gone, this is the definitive high-end counter left in the neighborhood.
Order The full omakase, take the tamago at the end as dessert, the way it's intended.
Book weeks ahead on icca.nyc, the counter seats only a handful a night.
@icca_nyc ↗Icca
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Good to know
- What is the best omakase in Manhattan?
- Our current #1 reflects a blend of editorial sourcing from Eater, The Infatuation, Time Out, and Grub Street, plus live community votes. The order shifts as votes come in — what is first today may not be first tomorrow.
- How much does omakase cost in Manhattan?
- The current Manhattan range runs from about $90 (Tanoshi Sushi Sake Bar) to $1,000 per seat (Masa at Time Warner Center). Most well-regarded counters land between $200 and $400 for a 15 to 20 piece menu plus appetizers. Drink pairings add another $80 to $200.
- What is Edomae sushi?
- Edomae is the traditional Tokyo-style of nigiri sushi where each piece is finished by the chef with cure, brush, or sear — soy is applied at the counter rather than dipped by the diner. Sushi Nakazawa, Sushi Yasuda, and Shuko all work in this tradition; Masa runs a more contemporary kaiseki-influenced format.
- Do you need a reservation for omakase in Manhattan?
- Yes, almost always. Sushi Nakazawa, Masa, Sushi Amane, Shuko, and Naoki release seats one to two months ahead and sell out in hours. Walk-in seats exist at Tanoshi and at the bar at Sushi of Gari but should not be assumed.
- What is the best Michelin-starred omakase in Manhattan?
- Masa holds three Michelin stars and is the most-decorated sushi counter in New York. Sushi Noz, Sushi Ichimura, and Shion 69 Leonard Street also hold stars. The list on this page reflects votes plus editorial sourcing — Michelin status is one signal among several.