“Affordable” Omakases in New York
Omakase Room by Shin
Japanese restaurant · Midtown West
$175 - 14 courses, for fish quality and room a great deal "Two seasonal appetizers — like a summertime grilled eel with buckwheat and a delicate geoduck clam chawanmushi — kick off this medium-length omakase, which quickly moves straight into kampachi nigiri. Chef serves six pieces of nigiri, including buttery Ora King salmon and a tuna block of akami, chutoro, and a toro hand roll. A warm take on nigiri features grilled sea eel accented with a few drops of a thick salty-sweet soy sauce and concludes with an uni hand roll before moving into a geoduck clam miso soup and chef’s signature cloud-like tamago." – FOUND
Hōseki
Restaurant · Midtown East
Kat’s affordable omakase pick - $95
sendo
Sushi restaurant · Midtown West
“The concept: a former Nakazawa chef, Kevin Ngo, goes the affordable sushi route (curated sets of nigiri, handrolls, and kaisendon for $18-$45 per). The counter tallies ten seats.”
DAIGO Sushi Roll Bar
Sushi takeaway · Park Slope
Quick handrolls
Sekai Omakase
Sushi restaurant · Greenwich Village
$108 - 16 courses
Shota omakase
Restaurant · Williamsburg
17 courses $195 and uni tasting
Tokugawa Sushi
Sushi restaurant · Flatiron District
$120 omakase Colin says is best value
Zen Sushi Omakase
Sushi restaurant · Lower East Side
Hiramasa
Permanently Closed
Kissaki Sushi
Sushi restaurant · East Village
Sanyuu West
Sushi restaurant · Chelsea
Taikun Sushi
Japanese restaurant · Lower East Side
Noz Market
Japanese restaurant · Upper East Side
Sushi Ouji
Japanese restaurant · SoHo
TAKUMI OMAKASE
Japanese restaurant · Lower East Side
Thirteen Water
Sushi restaurant · East Village
SHINN EAST
Sushi restaurant · East Village
matsunori
Sushi restaurant · Lower East Side
"I felt the same eating the $68 omakase at Matsunori in the Lower East Side, a BYOB counter where you book a seat for an hour-ish reservation. Our 8:15 seating was completely sold out, which is common, and explains why these small counters are able to afford such high-quality fish, though I had some initial doubts after my first dish, a confusing appetizer of hamachi sprinkled with actual Frosted Flakes. The next hour or so consisted of an evenly paced succession of delicately garnished lumps of nigiri, one with pickled mustard seeds, another simply with flaky salt or sesame seeds to bring out the fish. Wagyu was sliced and warmed by blowtorch, atomizing smoky fat into the air. Fire always leaves a good impression."