Sushi Sho

It was definitely an unforgettable evening. All six of us, including myself, agreed that it was a best experience. The food, the atmosphere, hospitality, commitment, the service, Taishio, their experience and topics were all excellent. I was truly impressed with the experience of receiving such excellent service. This is the best sushi restaurant in the world, literally Taisho's masterpiece in spreading real Sushi in the US. I really appreciate it. Highly recommended.

Spectacular and a several levels above anything offered in New York City today. Chef Nakazawa is known for his unique style, incorporating many different flavors, vinegars, and unique signature dishes. He has perfected fermentation and aging to create otsumami and nigiri that are legendary even in Tokyo, while the space here is also another level in terms on design and aesthetics. The best of the best 🍣

Visited Sushi Sho tonight and had what was probably the best meal of my life. The other guests who had reserved the 8pm slot had their flight cancelled, which meant that my dining partner and I had a private omakase prepared by Nakazawa-san and his team. This is unlike any other omakase, and any other sushi, i've had in North America. Every element of the guest experience was incredible. I discovered new fish and preparations that have given me an even deeper appreciation of the art of this craft. Eat here. I will be back.

TLDR: A lot of folks consider Sushi Sho helmed by Keiji Nakazawa to be one of the best sushi-yas in NYC. I'd be inclined to agree. Chef is a legend in the sushi world and although they have a policy requesting no photography - this meal is certainly special. This is definitely special occasion territory but it is one of the best experiences to be had in New York. Chef Keiji Nakazawa has relocated to NYC from his restaurant of the same name in Waikiki. Their photography policy means, there's no images or videos of the food. If you want a glimpse of the level of precision his craft is, watch the Eater video they did about 5 years ago. Let's not mince words, this is not a cheap place and with alcohol and any add-ons, it's likely to be one of the most expensive meals you've ever had. That being said, if you're someone who's really into omakase - especially Edomae.. it might not get better than this. I've eaten a lot of sushi, at every end of the spectrum. There's some really unique preparations to be had here. Of course, the bluefin tuna is delicious and he has some very premium cuts. I actually found the lower-priced okonomi to be more interesting and I might even like the flavor better. Great toro is like excellent wagyu - it's going to be good no matter what. The variations between them is pretty nuanced and unless you eat a lot of that kind of protein - you probably won't notice the differences. While for this much money I'd love to be able to document my meal - there's something liberating about not having to care about getting that perfect shot. Why? Because you can't! That lets you focus on the meal and is the premise behind their policy. It's like being without your phone for a day, it's awesome and it lets you focus your attention to everything else going on. In short, it is worth it. Definitely a once in awhile place, unless you're made of money perhaps. I feel fortunate to have tried it and although it'll be a bit before I return - there really is nothing else like it in New York. If you don't feel like going to Tokyo to try that true Edomae sushi; now you can get around the corner from the New York public library.

Absolutely fantastic traditional Edomae style sushi. Beautiful presentation, delicious inventive sushi/sake pairing, friendly gracious service by Chef Kei and Miss Asako (under the direction of Head Chef Nakazawa) made for a very special omakase experience. Sugoi! Thank you!

Interesting omakase experience. Something unique creation and sushi pieces. The fermented stuff were something I haven't tried elsewhere before. The sake pairing was great, delicious. The add-on component on top of an omakase menu is a bit weird and expensive too. So, be prepared to shell out another good $200+ on top of the fixed price/person if you really want to try the fullest of the ingredients that this place has to offer.

Their Hawaii location fish is better. The add-ons arent worth it or special. Too much vinegar, watch out if you have acidity problems. Pieces weren’t unique to me personally except for the vinegar techniques. Decor is beautiful, tea ceremony was nice, staff is incredible. Sake selection was outstanding. No photos/videos allowed.

One of the best omakase experiences available in NYC and is comparable to the top 10 in Tokyo. Sushi Sho is probably the closest to Tokyo Edomae style in NYC with the benefit of English speaking staff that are extremely attentive (with nearly one to one ratio). The decor is beautiful with hints of modernity to compliment the traditional Japanese elements. The dinnerware is stunning and elegant. The omakase highlights Chef Nakazawa's amazing skill through the sourcing of rare and unique ingredients, flawless technique and the unique flavors achievable through aging. It is worth the expensive price tag and rewards those that appreciate the subtlty and complexity of Edomae style omakase.

It was definitely an unforgettable evening. All six of us, including myself, agreed that it was a best experience. The food, the atmosphere, hospitality, commitment, the service, Taishio, their experience and topics were all excellent. I was truly impressed with the experience of receiving such excellent service. This is the best sushi restaurant in the world, literally Taisho's masterpiece in spreading real Sushi in the US. I really appreciate it. Highly recommended.

Spectacular and a several levels above anything offered in New York City today. Chef Nakazawa is known for his unique style, incorporating many different flavors, vinegars, and unique signature dishes. He has perfected fermentation and aging to create otsumami and nigiri that are legendary even in Tokyo, while the space here is also another level in terms on design and aesthetics. The best of the best 🍣

Visited Sushi Sho tonight and had what was probably the best meal of my life. The other guests who had reserved the 8pm slot had their flight cancelled, which meant that my dining partner and I had a private omakase prepared by Nakazawa-san and his team. This is unlike any other omakase, and any other sushi, i've had in North America. Every element of the guest experience was incredible. I discovered new fish and preparations that have given me an even deeper appreciation of the art of this craft. Eat here. I will be back.

TLDR: A lot of folks consider Sushi Sho helmed by Keiji Nakazawa to be one of the best sushi-yas in NYC. I'd be inclined to agree. Chef is a legend in the sushi world and although they have a policy requesting no photography - this meal is certainly special. This is definitely special occasion territory but it is one of the best experiences to be had in New York. Chef Keiji Nakazawa has relocated to NYC from his restaurant of the same name in Waikiki. Their photography policy means, there's no images or videos of the food. If you want a glimpse of the level of precision his craft is, watch the Eater video they did about 5 years ago. Let's not mince words, this is not a cheap place and with alcohol and any add-ons, it's likely to be one of the most expensive meals you've ever had. That being said, if you're someone who's really into omakase - especially Edomae.. it might not get better than this. I've eaten a lot of sushi, at every end of the spectrum. There's some really unique preparations to be had here. Of course, the bluefin tuna is delicious and he has some very premium cuts. I actually found the lower-priced okonomi to be more interesting and I might even like the flavor better. Great toro is like excellent wagyu - it's going to be good no matter what. The variations between them is pretty nuanced and unless you eat a lot of that kind of protein - you probably won't notice the differences. While for this much money I'd love to be able to document my meal - there's something liberating about not having to care about getting that perfect shot. Why? Because you can't! That lets you focus on the meal and is the premise behind their policy. It's like being without your phone for a day, it's awesome and it lets you focus your attention to everything else going on. In short, it is worth it. Definitely a once in awhile place, unless you're made of money perhaps. I feel fortunate to have tried it and although it'll be a bit before I return - there really is nothing else like it in New York. If you don't feel like going to Tokyo to try that true Edomae sushi; now you can get around the corner from the New York public library.

Absolutely fantastic traditional Edomae style sushi. Beautiful presentation, delicious inventive sushi/sake pairing, friendly gracious service by Chef Kei and Miss Asako (under the direction of Head Chef Nakazawa) made for a very special omakase experience. Sugoi! Thank you!

Interesting omakase experience. Something unique creation and sushi pieces. The fermented stuff were something I haven't tried elsewhere before. The sake pairing was great, delicious. The add-on component on top of an omakase menu is a bit weird and expensive too. So, be prepared to shell out another good $200+ on top of the fixed price/person if you really want to try the fullest of the ingredients that this place has to offer.

Their Hawaii location fish is better. The add-ons arent worth it or special. Too much vinegar, watch out if you have acidity problems. Pieces weren’t unique to me personally except for the vinegar techniques. Decor is beautiful, tea ceremony was nice, staff is incredible. Sake selection was outstanding. No photos/videos allowed.

One of the best omakase experiences available in NYC and is comparable to the top 10 in Tokyo. Sushi Sho is probably the closest to Tokyo Edomae style in NYC with the benefit of English speaking staff that are extremely attentive (with nearly one to one ratio). The decor is beautiful with hints of modernity to compliment the traditional Japanese elements. The dinnerware is stunning and elegant. The omakase highlights Chef Nakazawa's amazing skill through the sourcing of rare and unique ingredients, flawless technique and the unique flavors achievable through aging. It is worth the expensive price tag and rewards those that appreciate the subtlty and complexity of Edomae style omakase.

TLDR: A lot of folks consider Sushi Sho helmed by Keiji Nakazawa to be one of the best sushi-yas in NYC. I'd be inclined to agree. Chef is a legend in the sushi world and although they have a policy requesting no photography - this meal is certainly special. This is definitely special occasion territory but it is one of the best experiences to be had in New York. Chef Keiji Nakazawa has relocated to NYC from his restaurant of the same name in Waikiki. Their photography policy means, there's no images or videos of the food. If you want a glimpse of the level of precision his craft is, watch the Eater video they did about 5 years ago. Let's not mince words, this is not a cheap place and with alcohol and any add-ons, it's likely to be one of the most expensive meals you've ever had. That being said, if you're someone who's really into omakase - especially Edomae.. it might not get better than this. I've eaten a lot of sushi, at every end of the spectrum. There's some really unique preparations to be had here. Of course, the bluefin tuna is delicious and he has some very premium cuts. I actually found the lower-priced okonomi to be more interesting and I might even like the flavor better. Great toro is like excellent wagyu - it's going to be good no matter what. The variations between them is pretty nuanced and unless you eat a lot of that kind of protein - you probably won't notice the differences. While for this much money I'd love to be able to document my meal - there's something liberating about not having to care about getting that perfect shot. Why? Because you can't! That lets you focus on the meal and is the premise behind their policy. It's like being without your phone for a day, it's awesome and it lets you focus your attention to everything else going on. In short, it is worth it. Definitely a once in awhile place, unless you're made of money perhaps. I feel fortunate to have tried it and although it'll be a bit before I return - there really is nothing else like it in New York. If you don't feel like going to Tokyo to try that true Edomae sushi; now you can get around the corner from the New York public library.

Sushi Sho was pretty unique in the sense that the techniques were different than other omakase restaurants in NYC. A lot of vinegar(my stomach died from the acid afterwards) is used instead of soy sauce, different but deadly! My wife and I really like the Sharisotto and Hamaguri Clam. The concept that they are trying to create is not what we are used to and threw us off during our meal. I booked a reservation with them, thanks to their Hawaii staff, way before they even opened up, since Nakazawa-san was not available in Hawaii when we went to visit and we were notified he was opening a restaurant in NYC, were not sure what the menu would be or any additional information. The whole Okonomi concept reminds me of the $100 affordable omakase a la carte menus they bring to you after the meal is over. Again, I didn't quite get the "short" omakase since I booked way before there was even a menu. This is my only complaint, I came in thinking it was just going to be a set menu of 20 pieces and that's it, not that a palate cleanser was considered a piece or that I had to enhance the omakase to the point where chu-toro was an add on. Besides that, the attention to detail, the beautiful restaurant, their tea ceremony (add on), the food, was insanely amazing.

As per the hype, this sushiya is one of the best not only in NY but the world. The ambiance is clean and traditional while much more airy than other sushiyas in NY. Some places, due to the lack of space and rent prices in NY, feel cramped. Not this place. There is also no shortage of staff here. For every two patrons, it seems there is one server. Every dish is served with attention to detail and thorough explanation. Finally, the food. It's truly another level. I rarely found sushi of this quality outside of the Asian countries. There are many unique touches and details any Japanese cuisine connoisseur can appreciate. Go before they receive two or more stars and reservations become impossible.

We first had Sushi Sho in Honolulu and knew we had to come to the NY location when we heard about it. I absolutely love the classic sushi style and how each piece was so carefully crafted and put together. The highlight was definitely the a la carte items you can add at the end. We enjoyed more than our fair share and even had multiples of some.

It's common knowledge that omakase sushi has become quite the fad in NYC. So what makes Sushi Sho stand out? Their distinctively Japanese experience includes no tipping policy; unique seasonal offerings; and no food photos allowed to foster guest relaxation. Thank goodness no gimmicky gold leaf or blowtorches (none of which were around in 19th century Tokyo) were in evidence either. Decor is open and beautiful; one enters through impressive metal doors (discreet buzzer to the left) into a tranquil haven with a curved wooden counter and arched ceiling. Of the 20 dishes comprising the "shorter" omakase course, just 7 were nigiri style, with the remainder unique creations of Head Chef Nakazawa. Each course is presented at once by Chef Nakazawa in Japanese, then five staff members translate to customers and answer any questions. Miss Asako did an outstanding job for us in that regard! Among our favorite dishes were tokishirazu (trout cured with cherry blossom leaves) and shari risotto with steamed lobster. The following okonomi course included some amazing add-ons. We chose the signature otoro nigiri which was insanely rich and delicious, and plump briny salmon roe with miso tofu. The service was phenomenal, in fact Sushi Sho has 14 workers as compared to just 10 customers. We felt lucky to be served by Chef Kei, who was both highly skilled and friendly. The optional sake pairing is offered in two sizes; we chose the smaller 300ml size and found it to be more than ample. The sake was sourced from many areas of Japan. I especially liked the "Invisible Pink Unicorn" from Akita, which is double brewed for delightful taste. Reservations are made on the Tock app. It's best to plan ahead since bookings are hard to come by, particularly since the NY branch recently opened (March 2024). While pricey, we felt that Sushi Sho offered excellent value for the wonderful experience they offered. In fact I'm already dreaming of my next visit there....

I loved every part of it. The food was fresh and tasty, the sake was amazingly soft, and the chefs and all the staff were friendly. Nothing that blows your mind, though. I have been in Japan and this is as close as it gets, but I can't justify $500+ per person.

Spectacular and a several levels above anything offered in New York City today. Chef Nakazawa is known for his unique style, incorporating many different flavors, vinegars, and unique signature dishes. He has perfected fermentation and aging to create otsumami and nigiri that are legendary even in Tokyo, while the space here is also another level in terms on design and aesthetics. The best of the best

Without a doubt this is the best Omakase you'll find in NYC and probably outside of Japan. They have a no photo policy, so couldn't take any pics. Important to know that the basic menu is very short and won't fill you up, so you need to order from the Okonomi, with every piece around $35 (we ordered around 9 pieces extra per person)

What an immense privilege it was to be served by Chef Keiji Nakazawa. Thank you for having us and sharing your art with u.

One of the best sushi omakase in NYC. We were blown away by how wonderful the staffs and the food. The sushi bar and the waiting room bar was beautiful bar. Will definitely go back again soon!