Omakase room by Maaser
Japanese restaurant · West Village
321 Bleecker St, New York, NY 10014
Highlights
Fresh fish sourced from Japan, inventive preparations, intimate counter seating
Fresh fish sourced from Japan, inventive preparations, intimate counter seating
"At this 14-seat BYOB spot, there are two omakase options: $75 for 12 pieces or $115 for 17. Both involve incredible fish. Nearly every piece comes with something special on top—our favorites include the chutoro with pickled wasabi and the slightly-seared tuna with pickled onion that somehow tastes like a summer barbecue. If you’re looking for a low-key place to eat excellent sushi, this is somewhere you should know about." - team infatuation
"Omakase By Masser is a tiny West Village spot on Bleecker Street with some of the most special fish you can get in a tiny white box. The space has 14 seats around a counter, and there are two options for omakase. The first is $95 for 12 pieces, and the second is $135 for 17 pieces. Expect things like medium-fatty tuna with pickled wasabi and some really lemony baby yellowtail. For the price and the interesting fish, Maaser is worth checking out with a date. Just know that we’ve experienced some slow and inconsistent transitions between seatings." - neha talreja, bryan kim, kenny yang, hannah albertine, will hartman
"For privacy and a highly personalized meal, I would head to the Omakase Room tucked behind an inconspicuous passageway in award-winning chef Tetsuya Wakuda’s namesake restaurant at the Venetian Resort, where a tailored omakase runs about $500 so you can dine without dodging photos." - Janna Karel
"Dining at Hush feels a little like eating at your really talented chef friend’s apartment—no frills attached. Part of that feeling probably stems from the fact that you’re actually eating in the community center of an apartment complex near Pleasant Valley and Lakeshore Blvd. Unlike some of the other spots on this guide, a dinner here is only about half sushi. The rest is a series of small, composed plates that would give any restaurant in town a run for their money. The nigiri, in comparison, occupies a world somewhere between the new school and old school styles, but doesn’t really seem to know its place just yet. Just make sure to call in to work for a late start the next day—a meal here can run pretty long (3+ hours), and the price tag comes with a complimentary (and heavy) sake pairing." - Nicolai McCrary
"This 14-seat BYOB spot in the West Village sources its fish from Tokyo’s world-renowned fish vendors in Sakasyu. Selections fly into New York three times a week for the restaurant’s Edomae-style sushi, employing traditional techniques such as aging, konbu-jime (a technique used for briefly curing fish between two slices of kombu seaweed and refrigerating), and occasional charcoal grilling and smoking. Its 17-piece omakase is $125, and the meal lasts 75 minutes." - Lorelei Yang
