Kintsugi Omakase

Visiting from Florida and happen to be in NYC for Restaurant week. Came across Kintsugi and tried to reserve a seat for nearly a month and was lucky enough to get one through the waitlist. The dining experience was worth the effort to get a seat. Chef Victor was great and the Omakase sushi pieces were phenomenal. The best was the seared Alaskan Cod served on sushi rice that was mixed with egg yolk. Definitely want to stop by again whenever I'm in NYC.

Friends were visiting from out of town and wanted to go for a really nice sushi meal and I rolled the dice on Kintsugi and everyone was blown away. The 10 seat restaurant is intimate without feeling crowded. Lighting and decor set a premium mood but without being too dark or bright. Chef Victor was focused on his craft but explained each dish to us and gave interesting tidbits on the sourcing of the fish and other ingredients which, let's get this out of the way, were delicious. We did the 13 course omakase and it felt like every new dish was somehow tastier than the last. The creations are not overly flashy but use the best ingredients simply and effectively. Little details like the pickled ginger and magic finger towels were a great touch and the platings were excellent. Our server for the evening, I think his name was Barnaby, was very attentive and added more color to the dishes and ingredients while Chef was at work. He also was spot-on for my friends and I at recommending different types of sake that would adhere to our unique flavor preferences but still paired well with the tasting. We each left full but not feeling grossly so. The 13 course took roughly two hours from start to finish but we thought it was well-paced and never felt like it was rushed or lagging between courses. One of the best meals I've had in New York, will definitely be back!

Very impressed with the omakase here! In a sea of so many sushi places to choose from these days, this experience definitely stood out above many. Really fun atypical menu with excellent quality fish.

Kintsugi is a small omakase with seating for just 10-12, with a single chef. We did the kintsugi 16 course menu and loved it. Each course was creative and made with care by the sushi chef. We loved the flavors and textures of each dish - especially the eel ramen, crispy tilefish, salmon with miso, razor clam, the uni, and the hairy crab, and the stories that go along with some dishes such as the bioluminescent squid. Sake choices were great and dessert was tasty too, with a yummy tea to cleanse the palate.

I really enjoyed this meal. I did not realize it was restaurant week when we wanted to come, which was an abbreviated version of their traditional omakase meal. Over all we had 10 offerings. The chef was excellent at preparation and presentation. The staff was attentive and wonderful and kind. I do wish I had not been there for restaurant week. I felt the meal should have been longer with more conversation between the chef and the customers and it felt Ike there was constantly a time crunch. It was very awkward and quiet in the restaurant during service as you could tell if was most peoples first and only time at an omakase style meal Both of which I attribute to being restaurant week. Overall I enjoyed myself and would return and recommend it to others

I've noticed that there have been a lot of budget-friendly omakase spots popping up in New York recently, all priced under $100. Dining at these places not only allows you to appreciate the chef's culinary skills but also witness how both the chef and manager work within a limited budget to provide the best dining experience for customers. This spot is one of the most impressive $100 omakase experiences I've had lately. When an omakase spot is positioned at $300-500 per person, the chef has enough budget to choose the highest quality fish and rare ingredients on the market. As long as the cooking skills are good, they can deliver a fantastic omakase experience. However, for omakase under $100, the chef needs to decide whether to allocate the budget to a few very rare ingredients or evenly improve the quality of each dish. Additionally, for courses where the ingredients are not particularly outstanding, they need to think about how to use seasoning to enhance the taste experience. I feel this place does an excellent job of using a limited budget to help customers get the best dining experience possible. Firstly, the chef is creative in using seasoning to enhance the overall taste experience of the food. Unlike some sushi places that mindlessly pile on ingredients, every seasoning in this place is thoughtful, providing a rare Japanese culinary taste experience. Secondly, the chef seems to have a passion for uni, as evident from the uni box displayed on the wall. Their signature uni roll is incredibly delicious and lives up to its name. Furthermore, the entire operation from the kitchen to the service is highly efficient, with a good rhythm between each dish. If there are areas for improvement, I feel the chef could engage in more communication with customers, such as asking about their impressions of the dishes. Besides introducing the fish species for each dish, mentioning the specific seasonings used would leave a more lasting impression on customers. Additionally, the restaurant has only one server/manager, who is very quick but, due to handling 10 customers alone, may sometimes feel a bit rushed in tasks like pouring water, changing utensils, and settling the bill. I hope they can continue to grow, attract more customers willing to try their $200+ omakase, allowing the talented chef to explore the culinary world further. Meanwhile, the restaurant can expand and have more staff to provide an affordable yet perfect dining experience for customers.

Loved this Omakase experience, what a fabulous treat. Premium sushi for the mid price at $135. There's even better premium pieces for the $165. But if you just want a taste, get the $99 set. If you're a uni lover like me, you must, must get the uni tasting in addition. You won't regret it. My tasting had uni from Hokkaido, Santa Barbara and Maine. So delicious. The smoky uni was just as fabulous.

Your usual counter only NYC omakase restaurant. Restaurant week menu is excellent value ($60 for 12 courses) compared to their usual menu. The restaurant week menu included chutoro and negitoro, had Hokkaido not been under extreme weather uni would have been one of the courses as well, I think we got a snapper as replacement.

We went for restaurant week. The quality of the fish was good even though it was for restaurant week! And the staff really introduces the fish. (Only sad part ... My fatass was still hungry afterwards ) But Def try it out!

Unfortunately cannot write anything about the food since I was unable to dine here. Booked a reservation via Open Table for my sister's birthday and paid the omakase fee including tax + 18% gratuity to complete the reservation. Arrived at the restaurant and was informed they double booked and was unable to seat us. Sometimes things are out of a restaurant's control, but the way the staff handled the situation was not acceptable. The staff at the restaurant said there was nothing they could do and directed the manager to call us personally. The manager was extremely rude and did not offer any type of solution other than returning at 9PM (reservation was for 5PM). "I don't know I just got off a flight" and responding "Well Happy Birthday then" after we stated we specifically booked this place to celebrate left an unpleasant experience. We still have not received a refund for the omakase deposit. Steer clear if you are looking for a friendly, high service experience (which $$$$ should get you).

I've been wanting to come and dine at Kintsugi for a long time. After following their Instagram posts for awhile my curiosity to test out whether or not the Omakase is as good as looks only increased. So, finally...i made it. And I was not disappointed. From the fresh seafood and raw materials 食材超级新鲜， to the inviting restaurant setting 岑舍简洁舒适， and the most important chef's skills and techniques were precise and authentic 技术经典一流。 The only other time I had Omakase this authentic was back in Carmel, CA years ago. I had the course pairing lunch, as my paired drink was poured, chef would tell me a little background story about the drink which was a great experience. Service was incredible, on point, attentive and professional. Parking: this is Soho, street parkings are extremely hard to find, and not really any parking garages nearby, advise to take Uber, walk or other means of public transportation. @WineDinenvacay highly recommend Kintsugi to authentic Japanese cuisine lovers and people who appreciate exploring different cultural culinary.

Last time I was here was Valentine's Day 2020, and the place was called Takeshi Sushi! Good times. The restaurant still looked the same as it did four years ago - cozy and intimate. The omakase was good; My favorites were Faroese salmon and Arctic char. Only chef's counter with 10-12 seats, so definitely make a res.

Kintsugi Omakase offers 3 different types of omakase - the Grand Street Classic (which includes 10 courses), Soho Experience (which includes 13 courses), and the Kintsugi Omakase (which includes 16 courses). You also can add an optional uni tasting, that sometimes is unavailable, dependent on the demand and the market. I recommend in getting the Kintsugi Omakase and adding on the uni, if you're an uni fan. This will definitely allow you to taste a variety of sushi/nigiri, in addition to the different types of uni in various presentations. Chef Victor was friendly, and the ambiance was relaxing at the counter. Staff were kind. +3 types of omakases offered +optional uni tasting

The service was not that great, got the wrong check during restaurant week when everyone basically orders the same omakase... I left feeling so unsatisfied and disappointed even for the reduced price point since there were quite a few pieces that didn't taste like much of anything in particular the mackerel and sardine. Not worth it even with the reduced restaurant week pricing or the normal pricing. Though I guess the ambiance is nice an intimate for a small set of counter seats and they lock the door to stop the next set of reservations from walking in. The only redeeming pieces were the uni and salmon.

We went to Kintsugi for the restaurant week and it was a very private and exclusive experience with seating for only 10 people. All the 12 food items on the menu were super tasty with the firefly squid being the most unique and my favorite. Pairing of the sushi with the Kagua Japanese beer was perfect and was suggested by our host. I see other reviewers complaining not letting them in before the reservation time. I totally agree as it is a small place and we really don't want people standing behind us while we dine.

This was a very special and unique omakase experience in that the chef's personal intake and story translated so well into his dishes. Slightly off the beaten path, it wouldn't have been so easy to spot if it weren't for AIRE Ancient Baths, which was only a couple blocks away. And boy, were we happy to have discovered this place! We've gotten the 17-course 2-hour experience for $155/person. There were so many flavors and textures I've never tasted, despite having my fair share of omakase experiences. My absolute favorite was the crab dish as it reminded me of a beloved meal from childhood, and the tile fish! The edible scales were surprisingly delectable, especially because of its unique texture! Chef Victor was very knowledgeable about food/fish from all over the world, which was reflected in the variety of where the fish were sourced from! Other options would be the 14-course meal for $95 or the 20-course meal for $195. Service was phenomenal, and the staff was so friendly; on top of the amazing course meal, we've even got complimentary drinks (Ippongi "Hannya" sake and Kyoto Matcha Yuzu sake) along with behind-the-scene fun stories in an intimate environment. Book your reservation now! What are you waiting for?

A friend decided to take me out for a random weekday date night so we made reservations at Kintsugi. The ambience was perfect, service was completely top notch & the chef definitely worked his A game, even through a few hiccups. I gotta say, some of the favs of the night include: the fatty tuna from Boston, the torched salmon from Faroe Islands, the sweet freshwater, the smoked uni, the creamy Washington oyster and the succulent scallop that was so sweet & fresh that you could still feel it moving. The tamago was cooked perfectly & hojicha ice cream was the perfect way to end the night. Thank you for an amazing dinner!

Came for restaurant week and anniversary, was left unimpressed. I get its a discount menu but it honestly doesn't cost much to give a little more potato salad and miso soup when it takes up a course each. A few pieces of the sushi were also fishy. Vibe was stagnant and had to ask for more ginger, as half of the customers' ginger was gone as well. Waitress was very nice and attentive though. Thanks for the 2 tablespoons of matcha ice cream for the anniversary... Tons of better omakase in the city.

Came here with my coworker the other day and thoroughly enjoyed trying many new things I haven't had before. We did the larger tasting + the extra uni tasting which was really unique, definitely recommend. We spent a pretty penny, bit more than we anticipated with the cost of sake but enjoyed the overall meal. The waiter was a bit rude when we arrived a bit early and felt that he was annoyed by us. We also were asked to get out of our seats 15 min before the next seating while the other customers were allowed to finish which was a bit odd. Place is small but intimate. List of dishes below 1. Striped bass and jelly fish with house made ponzu 2. Uni tasting (extra) 3. Hairy crab 4. Tile fish with crisp 5. Sardine roll with garlic 6. Rockfish in sake kombu sauce 7. Black sea bream 8. Isaki aka grunt 9. Firefly squid 10. Tiger shrimp from japan 11. Arctic char from Iceland 12. Chutoro 13. Torched toro 14. Belt fish with soy cured egg yolk 15. Horse mackerel 16. Smoked Uni - combo of 6 17. Unagi Eel 18. Housemade miso 19. Ice cream- matcha and pickled ginger

Incredible food and service! Just be aware it is a small counter so no waiting area if you arrive early

I had an incredible dining experience at Kintsugi! The fish was exceptionally fresh, and every bite was a burst of delicious flavors. Their signature smoked Uni was phenomenal. Plus, it's one of the best deals you can find in NYC. Highly recommend!

In and out sushi. Restaurant week debacle. Showed up to the restaurant 10 minutes early to a locked door only to be told to wait outside - too early. The restaurant is amazingly small and uncomfortably warm. We were seated and first asked if we wanted drinks from a very limited menu. Immediately after this, the sushi was served at a pace of about 1 piece per minute for a total of 12 pieces. The pace was fast. Move em in move em out. No comments except for what each piece was called which was also listed on the dirty, laminated menu. Hard to comment on the quality of the sushi, service was so rapid. Meanwhile the clock is ticking. You need to be out in 40 minutes to set up for the next set of rubes who are outside waiting in the cold. The sushi was okay. Served at below room temperature, it was too warm to discern the differences between the Shabu Shabu and the smoked sea urchin. I ordered a second beer. Big mistake. No time to finish. Highly not recommended.

Came here with my partner for Restaurant Week. We showed up at 7:56 for an 8 PM reservation. There was no host in sight. The chef behind the counter told us to wait outside, and when we left a sous chef locked the door behind us. We ordered a sake pairing and the server under poured my drink when the bottle ran out and he did not bother to open a new one. The food itself was excellent, but the careless and borderline hostile environment doesn't seem worth the price tag. Lots of great places in NYC that apply attention to detail to their service as well as the food.

We had done a ton of research on where we wanted to go to grab an omakase, and ended up choosing Kintsugi based on the reviews and the photos. We had really high expectations because we had heard so many good things about this place and done our research as well -- but we were pleasantly surprised as how far it exceeded our expectations! The entire experience flowed so perfectly with every bite. Chef and the staff were extremely accommodating and really made us feel like VIP customers. My wife and I have been to many of the top places in the world and pride ourselves in trying the best of the best -- but Kintsugi definitely rose above the rest. We've done the best in LA and SF and Tokyo, even eaten at Jiro, and we'd say Kintsugi is one of the best omakase's we've ever been to. We highly recommend anyone that loves a great omakase intimate experience to stop by and try it. I don't think we can go anywhere else in the future.

Went for the 13 course omakase and was very good! Restuarant was only half full for a Friday night, with each dish being very unique and delicious

An intimate dining experience that is reasonably priced! The chef and the host are super helpful in providing more details if you are curious about what to look out for in every bite, and the reason why things are prepped the way they are. Just ask questions and they will share more :) The Chef's attention to detail is unparalleled, he thoughtfully planned the process in each piece; every piece seems almost like a "work of art," from cutting, marination, to aging and taste combinations. The ingredients he uses are of high quality, sourced from around the world. Overall, this omakase experience was an unforgettable culinary adventure. P/S: I would really recommend you to try the uni tasting menu if you have not figured out what type of uni you enjoy, it is a good opportunity to learn about uni from different parts of the world. Most restaurants only serve one/two option and do not really explain much about why all uni are so different. I was so thankful that the chef really prepared me for the different taste options because I had a bad experiences with uni in other restaurants. So thankful

Good sushi and amazing service! Flavors were a bit experimental but still quite good. Came late on a weeknight for an indoor meal with a friend. We originally booked for outdoor seating but the waiter offered us an indoor spot and it was just too cold to be eating outside so we accepted. Each of us opted for the rush hour (9 nigiri + 1 handroll for $65) and were more than satisified. Each of the pieces were so fresh and the rice was amazing (do not overlook the rice!). There were some interesting flavors like BBQ sauce used which I've never had with sushi before, but it was a good experience overall. I'm more of a classic nigiri type of person but it was fun to try a few new flavor combinations. At the end, the waiter offered us some sake based on the pieces that we liked, and we were offered "cherry bouquet" sake, which was the best sake I've ever had - so light and sweet! I was very very impressed by the selection and his knowledge. He was also very attentive throughout, constantly filling our classes and answering any questions we had.

Best tamagoki had in a while. A showstopper indeed. Really appreciate chef's attention to Hikarimono. Love the flavoring for sumeshi.

I wish I could rate this restaurant ten stars! Definitely an outstanding edomae-style Omakase experience from beginning to end. Service from Sushi Chef Victor was fantastic. I was lucky enough to score the seats just in front of his work area and watching him cut, prepare, plate and serve was an experience in itself. He made sure to present to each guest, naming each piece and when one of the pieces were not picked up properly, he would fix it to ensure you would get the proper tasting. This happens when one pinches instead of gingerly picking up the piece. At the very end of my dining set, my friend and I were the second to last still at the counter, we were given a complimentary yuzu sake shot and toasted with the Chef. At that moment, we had a chance to speak to him and thanked him for the excellent meal. A witty and quite humorous side of him not seen during dinner, he started to talk! He spoke about the meaning of Kintsugi, the tradition and honor of it and what it means in regards to life and not just the mending of broken pottery which was our response to the beautiful pottery pieces used; hence the name. The plates, the cups and bowls were gorgeous. This was a lovely and intimate way to cap the evening. Many thanks to our server Roberto, whom was also the "sake sommelier" of the night. He was very informative and even used an iPad to show us which fish we were eating, mentioned some quick facts, and answered questions about sauces or ingredients in some of the pieces. It was no easy task for him, keeping up with the sake pairing if you selected it, removing your empty plates, swapping out utensils or glasses as needed. I chose the house cocktail (violets and citrus notes) and my friend ordered the pairing. Roberto allowed me to take photos of each bottle and gave us a little history of each. So interesting. I would give a rundown of each item but literally, it would be too much to write. I MUST insist though, if you love Uni as much as I do, please add it to your experience, regardless which Omakase set you choose (there's three Omakase options). You won't regret it! (My tasting included Uni from Maine, Santa Barbara and Hoikaddo). Each one better than the next. It was hands down the best tasting plate ever! And mentioning in case, you should ask if the Ikura salmon roe tasting is available. The roe was so exquisite, it literally popped in my mouth. The secret is how it's prepared - as the roe is plucked while still in the sac. It was hands down, the best I've ever had. It was served in these pretty miniature bowls with a wooden spoon. At the end of the course, if you want to repeat a tasting or try additional, you can add it "a la carte" - that roe was a dish worth repeating but sadly, they didn't have enough to do another round. What really surprised me this evening, was seeing a female sushi chef in training or the fact that she was assisting Chef Victor. A rare sight. I know there are female sushi chefs but I've only met one in NYC, so kudos to Kintsugi Management. Be sure to make reservations as there are only ten seats for the Omakase. While I did see other high top tables away from the counter, I'm not sure if they are actually for seating. (Side note: if you're taking photos like I did, do it quickly. Each serving is meant to be enjoyed fresh. Twice, I was a little slow because I was capturing the moment on my phone; they honestly thought I didn't like my food since I had not eaten it yet. LOL - but I totally LOVED everything!!) This was not my first Omakase but definitely the most memorable one.

TLDR: Excellent omakase experience and yes, it's worth it if that's your question. Kintsugi has some super unique offerings with a multiple omakase options which makes it more accessible. They specialize in hikarimono or silver-skinned fish i.e. mackerel, saba, aji, etc. so just keep that in mind. I believe they can make some adjustments as needed though. To be frank, we almost didn't come to Kintsugi based on a lot of the reviews. However, the pictures looked good and the only way to really know is to go yourself. Man, probably one of the better omakase meals we've had. We opted for the $125 tasting (SoHo) for an appetizer, 13 pieces of nigiri, a hand roll, soup and dessert. We'll probably try the $175 (Kintsugi) one on our next visit which has another 2 pieces of nigiri, more premium choices and an additional sashimi plate. The seasonal appetizer was a house-smoked spanish mackerel with a vinegar miso sauce. So good, wonderfully smoky and a great hint of what's to come. In regards to the comments about the rice, I don't know what the issue was. It had the right balance of sourness, sweetness and perfectly al dente. Each bite had a wonderful mouth feel. Here are a few pieces that really stood out to me though. Smoked spanish mackerel, already described above. Sanma or pacific saury, pike mackerel, etc. This was the first piece but just full of flavor. Think saba but dialed back a bit, a nice balance of fattiness. Mackerel or saba. Chef prepared this on a unique rice (I think it was mixed with sea urchin or uni) and gave a light sear before wrapping it with roasted seaweed. Probably the most unique mackerel piece I've ever had. Smoked uni. Haven't encountered this anywhere else. It's a blend of four different types and a unique umami of creaminess and smokiness. I opted for quite a few a la carte pieces here. There was a smoked skipjack tuna (bonito) or katsuo. Chef gave me a nice fat slice and it was probably one of the best bites of the evening. If you're into silver-skinned fish, this is probably one of the best places you can frequent. I got a special temaki handroll with chopped Japanese herring or Nishin. If you appreciate quality sushi, come here hungry and enjoy your omakase as it's meant to be enjoyed. Let the chef choose and you'll be glad you did. Will definitely be back again. Kintsugi is a sleeper sushi-ya which should be on your list.

Went to Kintsugi with friends last week and it was such a special treat. The ambiance of the place is intimate and inviting. I think there's only like 10 seats and you get a front row peek at what the chef is making. Each dish was unique and presented so well. They had offerings I haven't seen at other omakase restaurants. I was pretty blown away. Appetizer courses, about 12 pieces of sushi and two amazing desserts. Miso soup and delicious tea served as well. I was a huge fan of their sake cocktail. I will definitely be back. Super intimate and special place.

Truly cannot recommend this place enough! The staff is amazing and the quality of the fish is insane! Every dish is beautifully crafted and it's truly an incredible experience from start to finish! Definitely a can't miss spot in nyc!

This place is top tier. The food is a culinary experience like no other. The chef pays great attention to combining the best of flavors and textures. Here you will have the opportunity to try many rare delicacies of the sea. My favorite is the sea urchin! The service is also impeccable, your water will never go empty and the server takes away your plate between every course. Here you will try new things you have never before and witness the art of masterful omakase. Skip the dinner and a show and come here for both. A must try next time you are in soho!

I have dined at many omakase establishments. This establishment in particular, with the Soho Omakase at its current price ($125) is completely worth it and you should go now. The fish (and the level of preparation that goes into some pieces) that Chef Victor serves is way beyond what other establishments are serving. The pieces are unique and so are the prep styles. My favorite piece, as Chef Victor described it, is "Wagyu of the Sea", Rosy seabass/Blackthroat Sea Perch. It was the softest piece of fish I have ever had and I cry tears of joy just thinking about eating that again. I was pleasantly surprised that dessert was of their own creation (and not the typical half mochi). They dream up their own ice cream flavors and bring those ideas to life. Our server was beyond nice and warm. He was extremely welcoming and took so much time to explain the different drinks to us. He even let us sample some before deciding on our orders. There are a lot of polarizing reviews for Chef Victor. Some sushi chefs are pleasantly quiet while they work, only announcing the details of each sushi piece. Some are conversational, chatting occasionally with the diner. Some are very passionate about the craft (and the chef falls in this one). Just find the one that works for you, and stick with that. Regardless of your sushi chef preference, the fish quality here is undeniable. I would definitely come back! What I ate: THE SOHO OMAKASE, $125 Seasonal Appetizer [13] Selected Classic and Seasonal Nigiri Chef's Choice Handroll Tamago Gourmet Miso Soup Seasonal Dessert (sesame and ginger ice cream)

Good sushi but not quite 5 stars because of the ambiance. The sushi counter seats seemed far too close to each other that I felt I was bumping elbows all night with the party next to us, which was uncomfortable and awkward. The chef also did not interact with us at all the entire night - just slipped sushi on our plate underneath a large plexy glass. I did really appreciate that the waiter let us sample some sakes before ordering and also loved the plates and cups, which had cool gold markings on them. But I do think the restaurant could make some effort to vamp up the place and that the chef could be more friendly to help make the overall experience better, which imo, matters once you start paying 3 digits per head.

If anything avoid coming here on a Friday ( because apparently there is a frequent diner who would talk to the chef loudly all night long). Due to covid there was a plastic divider between the diners and the chef and yet he was literally shouting thru the plastic to get the chefs attention. It wasn't helpful that the chef was constantly responding. If he was a chefs friend he should of waited after service instead of interrupting other guest the whole night. So I would not blame the guest for talking but the chef for continuously responding and not taking other guests experience into consideration. Food was 5/5 Service was 2/5 Ambiance 0/5

If you are looking for reasonably priced, not Americanized omakase, here is a place to go. I opted for 10 piece grand street set. Pieces I really like: Kohada: strong flavor, "fishy" in a good way. Monk fish liver: mixed with white miso, better than foie gras Smoked uni: the smoky flavor makes the sweetness of the uni more concentrated Unagi: warm, fatty, not overly saucy Ume shiso roll: simple yet delicious, love the refreshing combination of plum and shiso, the seaweed is so crispy Will come next time when I crave for tasty sushi and will recommend my friends and family who are also sushi lovers

Big omakase fan here. Now that we are in 2022. Omakase prices have reached an insane 400 plus at most places... It was a pleasant surprise when I stumbled upon Kintsugi. The attention to detail to every single course rivals all the big name sushiyas in Manhattan. Highly recommend the beverage pairing to go with the incredible meal.

Chef Victor at Kintsugi works tirelessly to serve a broad menu that features aged, smoked, pickled, and rare nigiri. The Soho Omakase was well priced at $125 and was a good way to explore the restaurant's offerings and original recipes. The polarizing and opposite reviews on Yelp of Kintsugi made me initially hesitant to visit the restaurant but recommendations from 2 friends who spoke highly of Victor and the quality of his food pushed me to make a reservation. I was pleasantly surprised and enjoyed getting to know the chef and learning more about his sourcing, technique, style, and aspirations over the course of the evening. I was particularly impressed with the smoked uni, pressed sanma roll, and hojicha ice cream served for dessert. Chef Victor's attention to detail and acute awareness of customer preferences and sensibilities improve the guest experience at the restaurant. The host was also well versed in sakes and made excellent recommendations. I especially enjoyed the Tenryo Koshu aged junmai daigingo that he recommended. As for the rice, I agree that it wasn't my favorite but I would have difficulty explaining why. I noticed that since the chef worked predominantly by himself, he was unable to tend to / replenish the rice as frequently as he might be able to if he had an assistant. Though, the time that Victor spends on slicing in real-time and preparing the courses is time well spent. The nigiri were consistent in temperature and flavor. I noticed comments that diners' experiences can differ based on where they're seated and how they get along with the chef. As I was seated in front of the chef and engaged with him beforehand and throughout the meal, my experience was lively, informative, relaxing, and fun. But I can see how the service might be inconsistent. I recommend the 5pm seating and the $125 menu. Victor-san is a rising star who is working incredibly diligently to improve and impress. I hope in the next few years that he and his restaurant gain more popularity - I would love to see Chef Victor shine as a chef separate from the restaurant too. Follow him on Instagram (@victorsanfk) and watch his stories to see his creations! I think Kintsugi and Ushiwakamaru are comparable on nigiri quality and price. While Ikumi remains my favorite in the mid-range, Kintsugi is a great option.

We chose to do the Soho Omakase and has an amazing time! The food was incredible and extremely fresh. The chef prepares everything himself so the quality is impressive. I loved every single bite and thought the use of creative ingredients did not ruin the taste of the fish. They change their menu seasonally so I can't wait to come back and try their new menu. Delicious.

Had a wonderful first time at Kintsugi where I took a best friend for his birthday! The host, Co, was extremely welcoming and warm, taking our umbrellas and coats. We got a personalized experience there and got to talk to Chef Victor about many of the pieces of fish. This was a mix of sashimi and nigiri - leaving my friend and I ever so satisfied with the variety of fish we got to enjoy. Highlights of the visit were the: - rich and creamy monkfish liver topped with pickled melon - tilefish with shishito pepper, torched baby corn, and lemon - triggerfish with fried onions and fresh chives in a ponzu sauce - salmon wrapped around cherry tomato, topped with fresh chives, in a yuzu vinaigrette - 3 types of uni in a roll, smoked to blend their incredible flavors - miso soup (as a big miso fan, this was absolutely scrumptious as it was made with the bones of all the expensive, tasty fish - nothing wasted!) - o toro with soy sauce: elegantly simple - Why hide the true fresh flavor of the tuna with unnecessary toppings? you would never do that with an excellent steak! What a beautiful omakase set - I will definitely be returning to Kintsugi to try an even deeper variety waiting for me from Chef Victor - thank you!

Friends were visiting from out of town and wanted to go for a really nice sushi meal and I rolled the dice on Kintsugi and everyone was blown away. The 10-seat restaurant is intimate without feeling crowded. Lighting and decor set a premium mood but without being too dark or bright. Chef Victor was focused on his craft but explained each dish to us and gave interesting tidbits on the sourcing of the fish and other ingredients which, let's get this out of the way, were delicious. We did the 13-course omakase and it felt like every new dish was somehow tastier than the last. The creations are not overly flashy but use the best ingredients simply and effectively. Little details like the pickled ginger and magic finger towels were a great touch and the platings were excellent. Our server for the evening, I think his name was Barnaby, was very attentive and added more color to the dishes and ingredients while Chef was at work. He also was spot-on for my friends and I at recommending different types of sake that would adhere to our unique flavor preferences but still paired well with the tasting. We each left full but not feeling grossly so. The 13 course took roughly two hours from start to finish but we thought it was well-paced and never felt like it was rushed or lagging between courses. One of the best meals I've had in New York, will definitely be back!

Kintsugi sets the bar for us when it comes to omakase. Chef always serves amazing pieces and the menu is ever-changing. The new surprises are always amazing. They have opened our palate in regards to loving mackerel, ginger, and others. Their take on pieces that I would typically only tolerate at other establishments, has me wanting more and opens my eyes to what freshness and proper preparation can do. I always love ending the night with additional chef's choice pieces. Chef has yet to disappoint me. I was served - fresh mackerel (not a hint of fishiness), abalone (perfect texture and chew), Santa Barbara uni (largest I have ever seen and SO sweet), and o-toro (I typically love chu-toro but last night the o-toro was better) Notable pieces of the night - Spanish mackerel (I have never had mackerel so buttery), creme brulee tamago (this was an amazing new experience, perfect balance of egg and sweetness with a perfect creme brulee crunch), smoked uni, and ending with the ume shiso hand roll (our experience at Kintsugi would not feel complete without these 2 items). Everything was amazing but these pieces stood out the most. We have continued to recommend our friends to Kintsugi, often coming with them. We have yet to find an experience better than we have had here and will continue to come back.

Last week we went in to celebrate our anniversary. We planned to sit outside due to Covid-19, but because of openings, it ended up just being my partner and I, along with one other guest. The host offered us a chance to sit at the Chef table instead of outside to watch and listen to Chef describe each plate while on the other end of the table from the other guest to be safely distanced. We were all carded for ID and proof of vaccine and I felt tremendously safe as everyone wore masks inside and the place was superbly clean. For our anniversary, we did the 10 pc Omakase and after very little coaxing, decided to add a few more of Chef's recommendations. We also added the Sake Pairing. Both the Chef and our Host synced their pairings marvelously! They even gave us complimentary champagne for our anniversary! The photos are only a handful of the entire meal. Everything was exquisite in flavour. The ambience was lovely. And service is one of the best! My only very minor critique is I struggled slightly with the nigiri rice separating on me as I went to grab each piece rather than hold together under slight pressure. To counter it though, Chef is very aware of what fish to place atop of said rice for the nigiri. In particular, the house smoked uni is a delicate smack of flavour to the palate! And the decision to also offer us a local fish piece is such a treat from what one would normally expect to be given as part of the omakase. This is a memorable experience, one that we plan on returning to and enjoying for many years to come!

If you're a fan of mackerels, this is the spot to go to! The chef specializes in silver skinned fish, so this might not be for everyone. Tbh, I'm not the biggest fan of mackerels (I actually typically ask to opt out of them) but the chef here made it really good and my view on mackerels has changed for the better here! Half my group was running late due to finding parking in the area, which made them downgrade us from the premium omakase to the lowest tier. It was a bummer as the waiter told me I could add the crab a la carte at the end. But at the end, chef ran out of time. Also the sake cocktail was so good and refreshing!!

Was craving Omakase after long hours of work as a mean to treat myself and decided to check this place out with my friend. We did not make a reservation as it was a last minute decision, but was able to get a seat outside. The server explained to us that the outside seats get different menu offers than the traditional Omakase and it ended up slightly cheaper price (12 piece $65, 15 piece $85) when we compared the menu for inside. We chose 15 pieces Omakase. Let's start with compliments! First of all, $85 for 15 pieces of sushi is hard to beat, which we loved. Second, the ingredients were very fresh. Lastly, the rice to fish ratio was perfect in my opinion! The downsides were the following: Additional toppings that they apply to sushi was at times little overpowering that it was hard to fully enjoy the fresh fish itself. Regardless, unbeatable price for the taste and I recommend this place to people craving good quality sushi for good price!

This was my first ever omakase experience and one of my favorite and special meals that I've ever had in NYC! I came with friends and our party of four made a reservation for an indoor omakase dinner at 9:30. We ended up being the only diners inside so it felt so intimate and private. We got to watch the chef prepare each piece in front of us. We ordered the Soho Omakase that comes with a seasonal appetizer, 13 nigiri, hand roll, tamago, miso soup, and dessert. All of the fish tasted fresh and flavorful, carefully prepared with a light brush of sauce and wasabi wrapped within each piece. The chef really took his time making each one for us. My favorites of the night were the uni, toro, shrimp, eel, and tamago!!! I had never had uni before and the texture and taste of the uni here really blew me away. Slightly smokey and decadent. Really good. The raw shrimp really surprised me as it was my first time having uncooked shrimp but the way it was prepared made it taste incredible. I also don't know how the tamago / egg ended up being mindblowing; I've had many eggs, tamagos, omelettes in my life so I thought the taste of this would be predictable but it really took me by surprise.. I loved it so much. Only complaint I would have is that the rice here was a bit salty so sometimes it didn't taste the best paired with fish. The slightly sweet and acidic vinegar sushi rice flavor is what I'm used to and would have preferred. My friends also noticed this. Our meal ended with a black sesame ice cream in a rice cracker macaron and cookie crumbles, which tasted light and creamy, super fun to eat. I honestly really enjoyed this meal, maybe because it was my first ever omakase experience and I was with friends in what felt like a private restaurant. It was my first time ever having a meal like this so it felt very special and I remember leaving the restaurant feeling so giddy. I came here a few months ago and recent reviews seem to be unpleasant so I'm not sure how things are now. Since this meal holds a special place in my heart my rating reflects my experience but it's also worth noting that there are plenty of other omakase restaurants in NYC worth checking out if you're unsure about this one :-)

Where art meets food, Kintsugi is a culinary journey for the sushi aficionado, whether you're a local or just visiting. In 2.5 hours, you'll be taken a journey and leave knowing more than you probably should about their fish selection. Carefully selected from exclusive fish suppliers, it's quality and art you can taste. Take advantage of the sake selection, where some are filtered from the most exotic mountains or treated with techniques from the 1700's. If you're lucky enough to book a reservation ahead of time, there's only 10 per session, treat yourself. Then upgrade to the most unforgettable premium selection! Come in as a strangers, leave with a new friend or just a happy stomach.

It's the perfect Omakase I was looking for. The chef is specialised in silver skinned fish, which is not common. They also have the perfect balance between seasoning and the original taste. It's not that every sushi are torched, or simply be coated with special sauce, it's the variety of the seasoning, including vinegar marinated, smoked, Saikyo Yaki... It's my first time trying Saikyo Yaki unagi. The Uni tasting was like enjoying Monet, Turner, and Renoir at the same gallery, alike but so different, and every bites are filled with the happiness brought by masterpieces. They have the perfect service. Only one waiter that day, but he managed to serve everybody with full service. He noticed we were interested in the name of all courses but we have trouble remembering all those Japanese, and at the end of the feast, he gave us a hand-written note with the names of all the dishes we had for today.

Given the same review as on Google. Obviously I'm beyond disappointed...straight up insulted: An absolute insult on the amount of food, portions and quality of sushi construction. You're sushi chefs actually made one piece of tempura with only shrimp tails...no meat, just the tails one would throw away. Your toro tartare for $25 and was the size of of 2 pieces of a minimalist tuna roll. Your $20 toro sashimi was razor thin as well as the other sashimi pieces. I would gladly post the picture of the entire $103 order that barely equated to an appetizer portion for 2 and had us running for pizza right away. Did I wrong you or your chefs in a previous life?

The experience was wonderful. Rather that repeat the good things people have already stated, I'd like to comment on some of the recent negative reviews. Clearly, these people have unrealistic expectations and don't have a clue as to how this type of restaurant operates. It's not a full-service restaurant where anyone can walk in off the street, sit down and order whatever they want. Many restaurants like this have cropped up recently. They specialize and do a terrific job. This place holds 10 people. There are only 2 people working there. One pours the drinks and takes away the plates and the other prepares and serves all of the food. He makes 10 of everything. There's no waiting room for "precious" to keep warm. This model requires people to show up on time, not 10 minutes early or late. Everyone gets served the same thing at the same time. Bob's review is laughable. A piece per minute? Not even possible. It was actually about 4 minutes between each piece. If this is beyond your comprehension or patience, please try a different type of restaurant. Every piece was amazing and perfectly paced. I'll be back. Karen should stay home...

I spent $110 on seamless to have this delivered. It took almost 1.5 hours for delivery. And what arrived is the most pathetic sushi I've ever had. Is this sushi meant for Oompa Loompas? Over $110 for this? I can't even see the fish inside these rolls. Horrible, I want my money back. [EDIT 3/31/2021] In response to the restaurant owners reply to my review: We actually paid more by ordering two separate orders between my wife and I. We paid the delivery fee and seamless service fee twice, and also tipped twice. The reason we did that was because we both work in financial services, and have corporate expense accounts for dinner. My complaint was not about the price, it was about the tiny pieces of fish/rolls and poor quality of sushi relative to any other place, RELATIVE to the price paid. I had high hopes for Kintsugi based on the good reviews. To be fair, I didn't know how the delivery or sushi rolls would be regarded as the prior reviewers dined on-site and mostly omakase. However, I have lived in NYC on and off for 9 years and have frequented many of the Michelin starred omakase sushi houses as well as more daily consumed delivery-centric sushi shops, and I can thoroughly say this was the most disappointing sushi I've ever had. We didn't bother to eat the food and ordered sushi again that night from New Mizu Sushi, a reliable place for good daily sushi. Given the poor inedible quality, I requested a refund from Seamless for half the order, not both orders. As perspective, my favorite places for sushi omakase style in NYC are Sushi Noz ($300+ pp), Sushi of Gari ($250+ pp), and for cheaper options, Sushi by M ($50-100+ pp), Sushi on Jones ($60+ pp), and Sushi by Bou ($125+ pp). My favorite delivery sushi in NYC is Hatsuhana and Sushi of Gari, both on the order of $40-60 pp, but sadly they don't deliver to my home area (only accessible in the office). I have also been to Tokyo 3 times to eat all kinds and levels of sushi. Just to say I have some perspective on sushi quality and cost.

A sushi lovers sushi joint in manhattan. Victor the chef knows what he's doing and delivers exceptional flavors for all palates. The sake pairing was well matched to the food and the experience was fantastic overall. This was my second time at this restaurant and it won't be my last. If you're a sushi lover in NYC you have to try it out. One thing in particular that set Kintsugi apart from others was their smoked uni. That dish was exceptional and a great capstone to the meal.

Although the service was excellent the food presentation was a disappointment. Maybe because it was restaurant week that there was so much mackerel and cod, less expensive fish. The way it was served was no better than most high quality sushi restaurants. The photos they show online were nothing like they served. Been to several Omakase restaurants that were much better!!

If you enjoy dining in a room with a lingering grease smell and not-so-fresh seafood, feel free to go ahead. This place seems unsanitized and unappealing.

I wanted to like them... but being Japanese, I'm a little picky about sushi. My husband picked up our order & brought it back home. I was upset as soon as we opened the package because some of nigiri completely fell apart & there was no partition between uni & other nigiri so you can imagine the mess. That moment, I knew this place wasn't authentic. Now, I'm not a sushi chef but you know you have to do nigiri pieces firmer than when you're serving omakase if you're packing for takeout. Plus shari (sushi rice) was so salty to the point, it overwhelmed the flavor of the fishes. After spending over $350 for takeout, it was truly disappointing.

Very very good experience although I was as cold as af being out-door dining. I had omakase and sake. The waiter was very very patient in terms of ordering and gave a lot of nice and valuable suggestions for choosing the plates. I said I wanted to have a taste of the sea urchin but I can't share each type of sea urchin with my friends if we were to order the sea urchin flight, the waiter then asked the chef to make 2 sea urchin sushi in the omakase set. Since she knew I was looking for the Hokkaido sea urchin particularly that day, the chef especially made a sushi with 3 different types of sea urchin (including the Hokkaido sea urchin) for me. It was a very delightful night with Takeshi and I would definitely visit again on my own just for the Hokkaido sea urchin! Very very delicious!!!