Best Sushi in New York (2025)

Tokyo master Keiji Nakazawa’s Midtown sanctuary delivers a flowing omakase that interlaces finely aged fish and warm, perfectly seasoned rice. Newly elevated to two stars and lauded by major critics, it’s an intimate eight-seat experience.

Chef Nozomu Abe’s Kyoto-inspired room pairs meticulous Edomae technique with a reverent service cadence. Consistently praised by Michelin and food media, this Upper East Side counter is a precision showcase for top-tier seasonal fish.

Tadashi Yoshida’s Bowery counter marries classical rigor with theatrical touches and rare product. Awarded one Michelin star and a four-star New York Times review, it’s a benchmark omakase for depth, finesse, and pacing.

Chef Shion Uino’s eight-seat Tribeca counter is revered for exacting Edomae nigiri and quietly luxurious hospitality. Frequently cited by Michelin and respected critics, it’s a purist’s dream with signature tamago and uni tastings.

Daisuke Nakazawa’s West Village institution balances approachability with polish. Michelin-starred and frequently featured in national press, its omakase highlights supple textures, pristine sourcing, and an ultra-smooth toro hand roll finale.

Hidden beneath Grand Central, this Masa-alum team delivers a serene, design-forward omakase with luxury ingredients. Recognized by the Michelin Guide and widely covered by editors, it fuses Midtown polish with technical rigor.

This Flatiron counter pairs a speakeasy entrance and cocktail lounge with a focused Edomae omakase. Michelin-starred and praised for vintage Champagne and rare sake, it’s an intimate, indulgent night out.

An eight-seat Midtown jewel now led by chef Tomoyuki Hayashi, offering a precise omakase of seasonal tsumami and nigiri. Michelin-starred and actively operating, it’s beloved for restraint, balance, and quietly expert service.

A longtime East Village favorite with an omakase counter in back and an à la carte front room. Featured by Eater NY and listed in the Michelin Guide, it’s a reliable, locally loved stop for excellent fish without pretense.

This East Village spot rethinks sushi with American seafood and sustainable sourcing. Profiled by the New Yorker and recommended by the Michelin Guide, it spotlights local fish, domestic sakes, and a lively counter experience.

Chef Mitsunori Isoda, a Jewel Bako alum, presides over a minimalist eight-seat counter where conversation guides the meal. Praised by local critics and booked via Resy, it’s an intimate West Village study in classic technique.

Masa and Neta veterans Nick Kim and Jimmy Lau run a high-energy Union Square counter blending pristine nigiri with creative bites. Celebrated by Eater NY’s critics, it’s refined yet fun, with a loyal local following.