Tokugawa Sushi Park Ave South

5 stars aren’t enough! I’m from Japan and I’m quite harsh about Japanese food usually, but with no hesitation or selling anything, it was absolutely the best experience and tasty sushi I’ve ever had. Every sushi tasted beyond my expectations. It was like an art! If you love real Japanese sushi, this is your go to place!

Not sure what these other people who are rating this place one stars are smoking. The place was nearly empty on a Friday night so my buddy and I sat at the bar. We both ordered and watched our respective sushi chefs craft these beautiful plates in about 15-20 minutes. The sushi itself was top quality. The fish tasted incredibly fresh. Some even having that “melt in your mouth” quality that you usually only get at Omakase. The rice was well seasoned too. Tokugawa Management you NEED to clean up your Google reviews. It looks like the old location was a pizza shop and some of those reviews (mostly 1 star) have stuck on your page. It’s sad to see a quality place like this nearly empty on a Friday night. Hire some marketing manager to help advertise better on Instagram and Google.

I’ve been coming to see Kaz for over 3 years and he never disappoints. Literally the best sushi in NYC. Each season there is different fish on the omakase menu. I feel at home

So happy to have discovered this new spot. What a great addition to the neighborhood. Omakase and Nigiri sushi were off the charts delicious, and such great people. Fun spot, amazing dinner.

TLDR: Probably one of the best omakase menus you can find at this price point and quality. Chef Kazuo is a seasoned sushi chef with literal decades of experience. I didn't even know what Tokugawa was. I saw a piece of nigiri sushi on IG somewhere and I instantly knew who it was from. The Uni King himself, Chef Kazuo. He's got a distinctive style and quite a few signature pieces. The piece I'm referring to is a pillow of sushi rice topped with chopped aji (horse mackerel) and toasted sesame seeds on top. I was elated that I found where one of my favorite sushi chefs was. The restaurant is small with tables for casual sushi dinners but a bar for those that have come for the omakase. The appetizer plate was unique, broccoli rabe and sawagani (Japanese river crab), firefly squid and shiso sauce, fluke cured in kombu with cured fish roe and also dried seaweed strips. The whole plate was fantastic. The tiniest soft shell crab with wasabi salt, the small but umami-filled squid. The fluke was my favorite though, both with the seaweed shavings and also with the roe. The nigiri kicks off and wow, I have missed his sushi. I won't bore you with all of them but the standouts were many. If you were a fan of Juku where Kazuo was last running things - you'll recognize some favorites and some with a bit of a twist. The chopped horse mackerel is by far one of his best pieces. Wrapped in shiso to give it that extra flavor, think tartare texture but with the shiso and sesame. The vinegared rice is perfect with the fish. His new concoction, a slice of katsuo (bonito or skipjack tuna) with a dollop of spicy scallion sauce. But wait, there's more! Underneath is chopped fatty tuna. It's luscious, it's soft, the wasabi and the spicy scallion sauce balance it all out. Magnificence. He also brought out the toro on toro, medium-fatty tuna layered on top of very-fatty tuna. The two contrasting textures are delicious and give a nice mouth feel. We got the kohada (gizzard shad) with the karasumi (cured roe) on top. The chawanmushi (savory egg custard) is a conclusion dish of sorts. The custard has a wonderful dashi flavor, snow crab on top and with shaved ankimo (monkfish liver) on top. Sweet, salty, gelatin-like, very instagrammable and tasty. The meal ends with a hand roll of fatty tuna, pickled radish and a scoop of ikura (salmon roe) on top. By far one of the best new meals I've had in awhile. For a slight amount above budget omakase, you are getting more than your money's worth at this price point. Chef Kazuo may not be drizzling truffle butter on the fish but he knows how to add his own flair to his nigiri. The Sushi Boss is back.

Out of this world. Amazing experience. Really fresh and really delicious. Props to the sushi master.

Absolutely declious! Will be coming back everything was very fresh, got the seared yellowtail, seared salmon, crispy rice and the wagyu roll.

Great food, though the price tag is a little bit high.

5 stars aren’t enough! I’m from Japan and I’m quite harsh about Japanese food usually, but with no hesitation or selling anything, it was absolutely the best experience and tasty sushi I’ve ever had. Every sushi tasted beyond my expectations. It was like an art! If you love real Japanese sushi, this is your go to place!

Not sure what these other people who are rating this place one stars are smoking. The place was nearly empty on a Friday night so my buddy and I sat at the bar. We both ordered and watched our respective sushi chefs craft these beautiful plates in about 15-20 minutes. The sushi itself was top quality. The fish tasted incredibly fresh. Some even having that “melt in your mouth” quality that you usually only get at Omakase. The rice was well seasoned too. Tokugawa Management you NEED to clean up your Google reviews. It looks like the old location was a pizza shop and some of those reviews (mostly 1 star) have stuck on your page. It’s sad to see a quality place like this nearly empty on a Friday night. Hire some marketing manager to help advertise better on Instagram and Google.

I’ve been coming to see Kaz for over 3 years and he never disappoints. Literally the best sushi in NYC. Each season there is different fish on the omakase menu. I feel at home

So happy to have discovered this new spot. What a great addition to the neighborhood. Omakase and Nigiri sushi were off the charts delicious, and such great people. Fun spot, amazing dinner.

TLDR: Probably one of the best omakase menus you can find at this price point and quality. Chef Kazuo is a seasoned sushi chef with literal decades of experience. I didn't even know what Tokugawa was. I saw a piece of nigiri sushi on IG somewhere and I instantly knew who it was from. The Uni King himself, Chef Kazuo. He's got a distinctive style and quite a few signature pieces. The piece I'm referring to is a pillow of sushi rice topped with chopped aji (horse mackerel) and toasted sesame seeds on top. I was elated that I found where one of my favorite sushi chefs was. The restaurant is small with tables for casual sushi dinners but a bar for those that have come for the omakase. The appetizer plate was unique, broccoli rabe and sawagani (Japanese river crab), firefly squid and shiso sauce, fluke cured in kombu with cured fish roe and also dried seaweed strips. The whole plate was fantastic. The tiniest soft shell crab with wasabi salt, the small but umami-filled squid. The fluke was my favorite though, both with the seaweed shavings and also with the roe. The nigiri kicks off and wow, I have missed his sushi. I won't bore you with all of them but the standouts were many. If you were a fan of Juku where Kazuo was last running things - you'll recognize some favorites and some with a bit of a twist. The chopped horse mackerel is by far one of his best pieces. Wrapped in shiso to give it that extra flavor, think tartare texture but with the shiso and sesame. The vinegared rice is perfect with the fish. His new concoction, a slice of katsuo (bonito or skipjack tuna) with a dollop of spicy scallion sauce. But wait, there's more! Underneath is chopped fatty tuna. It's luscious, it's soft, the wasabi and the spicy scallion sauce balance it all out. Magnificence. He also brought out the toro on toro, medium-fatty tuna layered on top of very-fatty tuna. The two contrasting textures are delicious and give a nice mouth feel. We got the kohada (gizzard shad) with the karasumi (cured roe) on top. The chawanmushi (savory egg custard) is a conclusion dish of sorts. The custard has a wonderful dashi flavor, snow crab on top and with shaved ankimo (monkfish liver) on top. Sweet, salty, gelatin-like, very instagrammable and tasty. The meal ends with a hand roll of fatty tuna, pickled radish and a scoop of ikura (salmon roe) on top. By far one of the best new meals I've had in awhile. For a slight amount above budget omakase, you are getting more than your money's worth at this price point. Chef Kazuo may not be drizzling truffle butter on the fish but he knows how to add his own flair to his nigiri. The Sushi Boss is back.

Out of this world. Amazing experience. Really fresh and really delicious. Props to the sushi master.

Absolutely declious! Will be coming back everything was very fresh, got the seared yellowtail, seared salmon, crispy rice and the wagyu roll.

Great food, though the price tag is a little bit high.

Lunch review (maybe dinner is better) ... Smaller space that for some reason lacks energy and the food is fine but lunch menu was just meh. $6 for a (small) bottle of Diet Coke was the deal killer for me. Sure, maybe overlook that at an amazing restaurant but this place, for lunch, is far from that. Don't not go for lunch but temper expectations.

The sushi here was so fresh and creative. We had crispy rice with spicy tuna and salmon, grilled and spicy salmon roll, and a spicy tuna hand roll. All were soooooo flavorful and delicious. It was blistering hot outside so I had an ume-shu (plum wine with no added sugar according to the menu) on ice. Clean and smooth. The shishito peppers came with a really good sauce and the miso was outstanding. The only thing we didn't like was the kara age chicken which was all dark meat and in big chunks that were hard to eat. Our server was very attentive, refilling our water as soon as we drank it and flowed the food perfectly. The restaurant itself is very stylish and I worried we were under dressed in tee shirts but they treated us like it did not matter at all.

Beautiful space but the food is lackluster. Scallop hand roll wasn't a normal hand roll and had this spicy sauce that wasn't great. Sushi roll was mediocre at best. Even the ginger tasted off. Crispy rice was the star and it still wasn't anything special. Not a typical crispy rice. Tasted and felt like fish sitting on top of a tater tot. Won't be back.

TLDR: Probably one of the best omakase menus you can find at this price point and quality. Chef Kazuo is a seasoned sushi chef with literal decades of experience. I didn't even know what Tokugawa was. I saw a piece of nigiri sushi on IG somewhere and I instantly knew who it was from. The Uni King himself, Chef Kazuo. He's got a distinctive style and quite a few signature pieces. The piece I'm referring to is a pillow of sushi rice topped with chopped aji (horse mackerel) and toasted sesame seeds on top. I was elated that I found where one of my favorite sushi chefs was. The restaurant is small with tables for casual sushi dinners but a bar for those that have come for the omakase. The appetizer plate was unique, broccoli rabe and sawagani (Japanese river crab), firefly squid and shiso sauce, fluke cured in kombu with cured fish roe and also dried seaweed strips. The whole plate was fantastic. The tiniest soft shell crab with wasabi salt, the small but umami-filled squid. The fluke was my favorite though, both with the seaweed shavings and also with the roe. The nigiri kicks off and wow, I have missed his sushi. I won't bore you with all of them but the standouts were many. If you were a fan of Juku where Kazuo was last running things - you'll recognize some favorites and some with a bit of a twist. The chopped horse mackerel is by far one of his best pieces. Wrapped in shiso to give it that extra flavor, think tartare texture but with the shiso and sesame. The vinegared rice is perfect with the fish. His new concoction, a slice of katsuo (bonito or skipjack tuna) with a dollop of spicy scallion sauce. But wait, there's more! Underneath is chopped fatty tuna. It's luscious, it's soft, the wasabi and the spicy scallion sauce balance it all out. Magnificence. He also brought out the toro on toro, medium-fatty tuna layered on top of very-fatty tuna. The two contrasting textures are delicious and give a nice mouth feel. We got the kohada (gizzard shad) with the karasumi (cured roe) on top. The chawanmushi (savory egg custard) is a conclusion dish of sorts. The custard has a wonderful dashi flavor, snow crab on top and with shaved ankimo (monkfish liver) on top. Sweet, salty, gelatin-like, very instagrammable and tasty. The meal ends with a hand roll of fatty tuna, pickled radish and a scoop of ikura (salmon roe) on top. By far one of the best new meals I've had in awhile. For a slight amount above budget omakase, you are getting more than your money's worth at this price point. Chef Kazuo may not be drizzling truffle butter on the fish but he knows how to add his own flair to his nigiri. The Sushi Boss is back.

I ordered the omakase, $130 and sat with Chef kazuo. His explanations of each course were very clear. Omakase 1 appetizer 11 pieces of nigiri 1 Chawan Mushi 1 piece tamagotchi/with green tea A solid omakase at this particular price point. In terms of ambiance, a much more welcoming atmosphere than many $100 omakase restaurants. However, taste and innovation was not as elaborate as omakases priced higher ($200 and above) and understandably so. A pet peeve was that the host only pointed to where I should be sitting instead of walking me to the seat. Consequently my party was about to sit in the wrong seats and an awkward situation ensued. Not a great introduction to the meal

This is a beautiful little restaurant with excellent service and the sushi is very good! Also try their tempura! Excellent location and the decor was also up beat and nice! The service was excellent!

Dining at Tokugawa was a pleasure from start to finish. The service was exceptional--friendly, efficient, and attentive. The food was of the highest quality, with each dish prepared to perfection by Chef Kazuo. I was pleasantly surprised by how reasonable the prices were for the level of cuisine and service provided.

Go somewhere else. I have visited several times as I live in the neighborhood. The service is really bad. The general manager is the problem and leaves you with the feeling you are doing him a favor by dining there. Really, really unwelcoming. There are a number of great sushi restaurants in the neighborhood, like Isakaya, Ootoya and Odo. Go there instead.

A+ service, food, and speed. We come here almost exclusively for lunch - the roll specials are very fresh and perfect size, the best miso soup I've ever had (I don't typically like miso soup, and the jasmine iced tea was perfectly refreshing. It is our local go-to!

The staff was very accommodating. My girls and I had a great dinner that Friday night. Will be back again

Sushi was very good here, fresh, and well prepared. I would highly recommend for lunch or dinner options. Staff was courteous and very welcoming.

For the price, it should be much higher quality. The Nigiri are very thick. The crispy rice should be labeled as soggy rice instead, there was nothing crispy about it. The service was very good though and they were very nice.

The food was enjoyable but not amazing. The service was stilted with items forgotten and mains that arrived several minutes apart, despite there were only a handful of customers. We let it slide due to their recent opening. We would give it another chance, but when the check arrived we were surprised by a refusal to accept an online discount offer we had accepted earlier that day. Attempts to reach their restaurant email or corporate office were ignored. They don't care so we don't either.

This place is absurdly overpriced relative to the quality and quantity of the food, not a great way to make a good first impression. The sushi was solid, but I can get solid sushi at many places for a lot less money. This place isn't going to make it acting like they are the hottest thing in town and mis-pricing their sushi at insulting and ridiculous levels. I would rather eat at Shogun, Sugarfish, Ise, or a dozen others.