Jōji
Sushi restaurant · Midtown East
1 Vanderbilt Ave, New York, NY 10017
Highlights
Tucked beneath Grand Central, Joji serves a luxe, inventive omakase with fresh Tokyo-market fish, sleek vibes, and hip-hop cool.
Tucked beneath Grand Central, Joji serves a luxe, inventive omakase with fresh Tokyo-market fish, sleek vibes, and hip-hop cool.
"Celebrate the holiday season this year with omakase from One MICHELIN Star Jōji and sister takeaway/delivery sushi counter Jōji Box. Tucked inside Grand Central Terminal, Jōji Box offers high quality sushi to-go, featuring a selection of freshly made omakase, chirashi, combination boxes, and curated sushi flights. All options are available exclusively for pickup and delivery, with the most expensive box coming in at $59. Want a more traditional omakase experience instead? Then head on over to One MICHELIN Star Jōji, where curated experiences for each guest (returning guests are served a custom menu different from previous visits) and 90s hip-hop await." - Kevin Chau
"Daniel Boulud and sushi master chef George Ruan, formerly of Masa, are behind this 18-seat omakase. The restaurant showcases seasonal ingredients along with sake and wine pairings; Ruan describes the food as weaving tradition with the unexpected. Past the pricey omakase, there’s the more affordable next-door Jōji Box, with options from $20 to $60." - Eater Staff
"A ritzy location at the base of the gleaming and impressive One Vanderbilt, Jōji has big expectations (and commensurate pricing) but this omakase spot where tradition reigns but never feels stuffy rises to the challenge. Three chefs—Xiao Lin, Wayne Cheng and George Ruan—who cut their teeth at Masa. Jōji has big expectations (and commensurate pricing) but this omakase spot where tradition reigns but never feels stuffy rises to the challenge. From the selection of fish (largely sourced from Toyosu Market) to the variety of dishes, a meal here hits all the right notes. It all begins with appetizers reminiscent of Japanese cuisine, followed by nigiri sushi with a blend of Koshihikari and Nanatsuboshi rice, amply vinegared to showcase the flavor of the fish. Some courses have already become signatures, including a hand roll layered with creamy petals of uni, and the elegant ikura. Photo: Courtesy of Joji" - MICHELIN Guide
"Daniel Boulud and sushi master chef George Ruan, formerly of Masa, have teamed up to open the Michelin-starred Jōji, below 1 Vanderbilt, in an alcove of Grand Central Terminal. Joji Box is the adjacent takeout and delivery, which offers one of three variations on a sushi box, as well as salmon, tuna, or hamachi flights for $23 to $60. At sushi counter, Jōji features one seating for lunch at 12:30 p.m. for $295 or dinner seating at 5:45 p.m. for $410." - Eater Staff
"The subterranean omakase spot that starts at $375 from Daniel Boulud and George Ruan now has one star. There’s takeout a la carte, too." - Eater Staff
