Omakase Room by Shin

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"A full-service omakase led by Chicago chef BK Park (who runs Juno Sushi and Mako Chicago) that will operate as a high-end, sit-down experience in New York. The meal is described as lasting two and a half hours with “traditional and modern preparations” applied to seafood and produce. Park expressed a desire to join New York’s culinary scene, writing: “I’ve always wanted to be part of New York City’s vibrant and diverse culinary scene,” Park writes, “so when the opportunity presented itself, it felt like the right time to expand and push myself creatively.”" - Nadia Chaudhury

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"I’ve spent years in New York wanting to go for an omakase at a price I won’t feel deeply guilty about later. It’s a tall order. But when I heard about Shin’s omakase, which will run you $175 for 14 courses, my ears perked up. Then, I ate my way through a meal of sweet seasonal clam broth, gorgeous sea bream nigiri, a decadent hand roll stuffed with Japanese uni, plus 11 other tasty things, and I realized I’d found what I’d been looking for. Chef Shin, for starters, is a subtle comedian, and a tactile teacher—so sitting at this intimate sushi bar not only means delicate, fresh seafood, but good chats; and questions about ingredients might mean a hunk of wasabi or a tray of artfully arranged shiso flowers is thrust into your hands for you to sniff, taste, and inspect. The Midtown location, on a cut-through between W 53rd and W 54th, is surprisingly laid-back for this part of the city, but really convenient if, say, you’re splurging on dinner-and-a-show for a special occasion: Broadway is just around the corner. —Megan Spurrell, associate director, articles"

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"I’ve spent years in New York wanting to go for an omakase at a price I won’t feel deeply guilty about later. It’s a tall order. But when I heard about Shin’s omakase, which will run you $175 for 14 courses, my ears perked up. Then, I ate my way through a meal of sweet seasonal clam broth, gorgeous sea bream nigiri, a decadent hand roll stuffed with Japanese uni, plus 11 other tasty things, and I realized I’d found what I’d been looking for. Chef Shin, for starters, is a subtle comedian, and a tactile teacher—so sitting at this intimate sushi bar not only means delicate, fresh seafood, but good chats; and questions about ingredients might mean a hunk of wasabi or a tray of artfully arranged shiso flowers is thrust into your hands for you to sniff, taste, and inspect. The Midtown location, on a cut-through between W 53rd and W 54th, is surprisingly laid-back for this part of the city, but really convenient if, say, you’re splurging on dinner-and-a-show for a special occasion: Broadway is just around the corner. —M.S." - CNT Editors

$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