Mayanoki

"Alphabet City sustainable omakase restaurant Mayanoki has added a cheaper menu option on Wednesday nights. Instead of the $125 per person omakase, diners can choose an abbreviated 10-course menu for $75 per person, a restaurant spokesperson tells Eater." - Tanay Warerkar

"This omakase spot focuses on sourcing sustainable fish, priced more gently ($95 per person) than most options in its category. It was opened in Alphabet City in 2017 by co-owners Josh Arak, David Torchiano, and TJ Provenzano after five years as a pop-up in Brooklyn. Chef and partner Jeff Miller, an alum of Texas’ Uchi restaurants, crafts edomae-style sushi with local ingredients." - Alexandra Ilyashov

"This relaxed but precise omakase restaurant is on the higher-end of options, so it’s ideal for a special occasion or anniversary. The omakase runs $95 per person, and there are only two seatings per night (at 6:30 p.m. and 9 p.m.), so book the date ahead of time. As a bonus, all the sushi fish here is sustainable." - Kayla Kumari Upadhyaya

"New Yorker critic Hannah Goldfield dug the $95 omakase at Mayanoki, an eight-seat restaurant in the East Village that aims to only serve sustainable fish. Chef Jeff Miller has 'both a strikingly inventive palate and a gift for storytelling,' Goldfield writes. A standout course is the Newburgh shrimp, which is cured in salt and sugar and torched; the shrimp itself is farmed in a former mattress factory in Newburgh, New York. Lionfish, meanwhile, is accompanied by a pamphlet explaining 'the urgent need to consume the monstrous-looking species,' which have invaded Florida waters. 'This mission seems not remotely sanctimonious, only thrilling,' she writes." - Serena Dai

"On a recent evening at Mayanoki, an eight-seat sushi bar in Alphabet City, the chef, Jeff Miller, introduced a course of his omakase as “Newburgh shrimp.” Newburgh shrimp is so called because of the provenance of the crustaceans themselves: Newburgh, New York, a small city in the Hudson Valley. Miller cures them in salt and sugar, torches them until they curl up, then fits each around a mound of rice seasoned with vinegar made from aged sake solids." - Hannah Goldfield