New York City’s Best Omakase Sushi
"Led by Edomae master Keiji Nakazawa, this intimate 10-seat counter built from hand-carved hinoki and copper offers a rigorously crafted, often globally sought-after experience that emphasizes curing, extended aging, and fermentation to heighten umami and texture. Dinner starts around $450 and intersperses tsumami with nigiri; instead of pickled ginger, diners receive four types of diced upstate apples infused with ginger, and locally sourced, kombu-cured hirame features alongside other curated seafood. After the roughly 20-course sequence, guests receive an okonomi menu of over 20 à la carte seasonal items ($10–$50) to shape the remainder of the meal." - Kat Odell
