ITO
Restaurant · Tribeca ·
Omakase sushi & sashimi with quality fish, sake & wine
Omakase sushi & sashimi with quality fish, sake & wine
"A sushi destination that pairs high-caliber nigiri and omakase with dramatic, sky-high views for an elevated dining moment." - Janna Karel
"Masa Ito spent eight years with Los Angeles export Sushi Zo before teaming up with hospitality outfit VCR Group and launching Ito, alongside his longtime collaborator, Kevin Kim. Ito, which moved into a 1,500-square-foot Tribeca space, is a high-end omakase restaurant offering 16 counter seats (plus a private dining room) where diners embark on a $295 omakase that begins with a welcome cocktail, followed by four otsumami, miso soup, 12 pieces of nigiri, a handroll, and dessert. There’s a focus on seasonality here, so Ito is bringing in sterling seafood from fish markets in Tokyo and Fukuoka four times per week. Book reservations online." - Nadia Chaudhury
"Tribeca’s popular, wagyu-and-caviar-accented omakase Ito heads to the newly opened Fontainebleau Las Vegas with an intimate 12-seat counter tucked inside the members-only Poodle Room on the 67th floor. Like New York, fish will be flown in daily from Japan, and the 22-course experience will run $400. It’s a high-altitude, high-lux iteration of the brand’s precise, indulgent rhythm." - Kat Odell
"Chef/owners Masashi Ito and Kevin Kim have no interest in a solemn sushi temple, and in the shadow of One World Trade, their 14-seat counter is full-on revelry. Excellent quality fish, much of it flown in from Japan, deep knife cuts and potent saucing define the nigiri. And whereas some chefs save all of their fireworks for the nigiri progression, appetizers like kampachi with yuzu chive oil and desserts like strawberry panna cotta are compelling bookends. The crowd skews young, leans on whiskey and sake, and, by the meal’s end, are already looking forward to their next reservation, which they booked long before they first walked in." - Michelin Inspector
"“Ito is downtown, very close to the World Trade Center. You can pass by the restaurant 1,000 times and not see the entrance. They have a small counter, and I think the quality of the sushi is pretty amazing. The size of the sushi is really interesting because it's in between Tokyo-style and Kyoto-style. In Kyoto, they made their sushi very small, because centuries ago when Kyoto was the capital of Japan, they had a lot of theaters, and when the actors were starving, they would give them sushi through the mask. Maybe it's a legend, but I heard that in Kyoto, and I heard that in Tokyo, and I heard the same story in Kanazawa, which is in between.”" - bryan kim
