Omakase Room by Mitsu

The best traditional Omakase experience that I have been to in NYC! Chef Mitsu is a true master of his craft and he makes sure that the sushi is the star of the show. The setting of this restaurant is traditional and very intimate. I enjoy that there are no gimmicks or bells & whistles to this place. It's simply you, the chef, and incredible sushi. The customer service by the team is also very good. You can tell the team tries very hard to make sure that you enjoy every small detail of your experience. This place is quite popular so I definitely recommend booking a reservation in advance. Also, I would encourage you to try any of their beers. These are not your typical Japanese beers that you find at your local sushi spot.

My boyfriend took me here for the 12 piece Omakase. I would say this was a more traditional sushi experience with fresh, beautifully cut pieces of sashimi over deliciously seasoned sushi rice. Each item was unique and we tried quite a few fish we had never had as sushi before. The food was amazing and we absolutely loved every piece we got. We especially loved the Nodoguro and the Hotate. The chef is very friendly and talkative and has quite the personality, which we found to be different from other traditional omakase places. He was very knowledgeable about Japan and sushi and gave us tips to enjoying the sushi better and how sushi is traditionally eaten. Pro tip: get tea when you eat sushi and take sips of your tea between pieces of sushi to cleanse your palette - there is no ginger offered between courses here. The restaurant is an intimate 8-seat bar where you face the chef and are directly served by him. He serves each pair in turn as you advance through the meal. The meal ended up being about 1.5 hours long.

Omakase for $160 includes 14 courses, including one of the best chutoros I’ve had. @omakaseroom.nyc rebranded after bringing on renowned Michelin ⭐️ Chef Mitsunori Isoda. The new Omakase Room by Mitsu is a firm top 10 in NYC. Isoda-san is an expert in aging fish, a popular technique since this brings out stronger flavors and softer textures. His rice is on the warmer side and perfectly al dente, highlights include a next level Nodoguro (an expensive fish that we learned is 3x the price of toro). Underrated is an understatement

AMAZING!! Came here for the dinner omakase and was absolutely blown away. The Hokkaido uni was the star of the show for me but every piece was delicious. Mitzu is very knowledgeable and skilled at his craft. One thing to note is that they do not have a handicap accessible entrance. The entrance is underground and you need to go down a flight of stairs. There is no elevator.

My friend took me here for my Birthday, and it was great! It was a 12 course omakase with soup and dessert for $160 per person. There were several pieces of fish that I've never had before, such as blackthroat seaperch and splendid Alfonsino, so it was great trying new fishes. The place was pristine, and service was very good, always refilling water and checking to see how everything was. The chef explained each piece and every piece was tasty and delicious. The red miso soup was a great way to end the meal, especially on a chilly night. Highly recommended!

Best two of today: ji-kinme and uni. Splendid! Now I sort of understand why in Japanese TV shows they say 幸せ after tasting food :D

Just astounding. If I could give more than five stars, I would. My partner and I came here for our fifth anniversary, and everything was absolutely delicious. We loved the atmosphere as much as I did the food, and the intimate setting really made the experience even better than either of us could have imagined. Thank you Mitsu team for making a special day even more special ♥️ p.s. we were informed that the menu changes every season or so, so we will definitely be back again soon!

Considering the high cost of this menu, this meal was mediocre. From the selection of fish, to the flavors of each piece, everything this place served up was average at best (which is not what you expect from a proper omakase). There was nothing “terrible”, or even bad, but when you’re spending $600+ on a meal for two, I expect it to be extraordinary. This meal just wasn’t that, period. I’ve had better tasting pieces of sushi from our go-to takeout spot (not to mention 1/6th the price…).

Does Omakase Room by Mitsu allow dogs? No. My partner and I have tried several omakase experiences, but Omakase Room by Mitsu is our favorite so far. Chef Mitsu is truly a master of his craft. We appreciate the simplicity of his omakase and his balance of professionalism and warmth. Every aspect of our dining experience was exceptional, and their charming frog logo added a delightful touch to the experience. We can't wait to come back whenever we're in NYC.

I've been to almost every well known Omakase's in the city from high end to low end. This was fairly expensive for 2 people coming at $600 after tip and tax. Food was absolutely average and some pieces were ABSOLUTELY terrible. Trust me when i say don't come here. Don't come here. The price and the quality is just far beyond worth it. This inside was like any other omakase place nothing special. The staff were okay as well but i saw a lot of 1 star reviewing talking about the staff being rude.

My sister treated me to omakase. Her preference usually is the very simple omakase with rare finds than the ones topped with a lot of different ingredients. Given the more unique cuts of fish, the omakase was more expensive, coming in hot at 220 for 12 pieces. The experience was great. But I don't think I appreciate it as much as I should for the cost. Also I was sad that we didn't get any ginger at all during our meal until the very end. Not sure if that's a more traditional way to serve omakase but I'm one that goes thru a lot of ginger during one sitting.

One of my favorite omakases in NYC tbh. The chef was full of personality, and this was also my first time having shad, which the chef prepared wonderfully and it's probably now my favorite fish! He takes great pride in the quality of his fish cuts, and it shows: the uni and shad in particular were impeccable. He also yelled at someone for eating their sushi with chopsticks instead of their hands, which made me laugh LOL. Love him.

Very expensive but great service and good sushi. There were a few "fishy" pieces that didn't fall within what I personally love (like mackerel and eel) but that's just a personal preference. Everything else was fresh and delicious, esp the tuna hand roll they start you with. They get a bonus point for being friendly and accommodating to my friend who arrived 30 min late (I have gone to other omakase places where they are very strict on time and don't give you all your courses if you don't start on time). No dessert but I was fine with that - the tamago they serve was extra delicious!

First time doing the Omakase experience. I was very impressed with the selection of sushi. The fish was so fresh and melted in your mouth. Definitely one of the best fish I've ever had. My favorite was the Kama Toro and Sawara. I've never done Omakase in NYC so I don't have a prior experience to base this off. Food was absolutely delicious but I'm not sure if the $200 per person is worth the price. The chef is very particular about his style and the way people consume his sushi. My fiancé took two bites of one of the sushi (as opposed to just one bite) and the chef made a comment to eat it in one bite. He also added a bit too much wasabi in a couple of the entrees, and it burned a little eating. But overall it was a great experience and this is definitely a spot to save for a special occasion.

An amazing omakase experience! The quality of the fish is great and I love how the flavor of the nigiri had so many layers including wasabi and soy sauce already included as well. I probably had the best eel of my life here as well. The fish just melts in your mouth. I loved the Belgian white beer I had here it was super light and refreshing and it didn't fill you up during the omakase. The service was good and I didn't mind the chef's bluntness in telling me how to eat the sushi - I would rather eat it properly when I'm spending all this money - it's not cheap to eat here! Overall, I'm happy with my experience and definitely recommend to anybody looking for a great quality omakase.

What an incredible experience - my husband and I came here to celebrate his birthday, and we had a wonderful time. Chef Mitsu is a one-man show - he makes all of the sushi, the rice, the prep, etc. His staff who helped clean and serve drinks were very professional. This restaurant is a traditional omakase place - Chef Mitsu gives recommendations on how to enjoy his work, and we found it very educational. I am not sure why people would think he is rude since he was nothing but courteous. If you are going to this traditional omakase place, I think it makes sense to respect the Chef and what he prepared in the way he deems is the best way to enjoy it - after all, he dedicated his life to his craft! The food was incredible! All his pieces were in peak season and were fantastic. I decided not to take pictures of each piece so I can fully enjoy each piece at its freshest (which is encouraged at any good omakase place!) I appreciated how there were only 8 seats since it added to the intimate atmosphere and experience. While the price was steep, we still thought it was a great experience for a special occasion. Would highly recommend!

I came here for my second birthday dinner and I have to say this was one of the best omakase I've ever had. It was very intimate experience with only few seats. It was very calm and quiet and the hostess were very lovely and friendly. Our chef explained us which fish and sushi it was every time and by end of the course he thanked everyone multiple times for coming. The sushi melted in my mouth and it was just unbelievable! I will 100% come back here for because it was that great. They also gave me a sake shot for my birthday and it tasted so pleasing and sweet. If you want the best omakase experience, I definitely recommend Omakase room by Mitsu!

An incredible experience. Remarkably intimate space with maybe 10 total seats in the entire restaurant. Each piece of sushi was amazing. NYC has amazing sushi restaurants but this is unquestionably the best Omakase experience I've ever had. The sake was great as well (although I don't know anything about sake). I certainly hope to come back some day soon.

We were greeted by a lovely hostess in this underground Omakase restaurant located under Boucherie in west village. The decor and ambiance was delightful as we were hand served a 12 piece Omakase menu prepared by the head chef. The scene was quiet and intimate and you could tell that the fish was fresh. The menu featured cuts that were flown in from all over the world and prepared beautifully. The sake menu was also tastefully curated and the Karage we ordered complimented the meal well. Definitely check out this Omakase whether for celebration, birthday, or date!

Absolutely incredible. No frills Omakase, beautiful restaurant, great ambiance, and fantastic service. My favorite Omakase place in the city.

2.5/5 Chef Mitsu has no business serving clients. What started out amicably rapidly deteriorated as the chef got more comfortable with speaking his mind. One woman asked for more wasabi and he told her, "this is my omakase, not yours". He said he would not increase the amount of wasabi, only remove wasabi for balance. He was very firm with the woman next to me for not eating her sushi quickly enough. Then, halfway through the meal, he berated me for drinking water with my sushi. He said that water is too light and that the strong flavor of the tea is necessary. Earlier in the meal, I told him that I love hikarimono but that I've never had shinko. He said because I drink water with sushi I am a beginner and that's why no one will serve it to me. When I explained to him that I would have appreciated this advice in advance, he said that sushi chefs are always watching and judging but that he usually doesn't say anything. Chef Mitsu has a very rigid view of what an omakase should be and doesn't prepare his guests well. He then lashes out when they do something to annoy him, no matter how innocuous. Chef Mitsu's advice, if delivered with tact could be helpful; instead, it is insulting. The restaurant is aware of the chef's behavior and excuses his behavior as passion. Within 5 minutes of my leaving, the manager emailed me to thank me for my understanding and to ask for a 5-star Yelp review. As for the food, it was disappointing too. While I was impressed to eat some seasonal neta I had never had before, the shari was off. The rice was excessively toothsome and the amount of rice the chef used for some pieces made it difficult to taste the fish. The sushi lacked a balance of flavor and texture. Chef Mitsu serves no otsumami and told me that other restaurants serve appetizers that no one wants. The $200 meal (recently raised from $180) gets you 1 handroll, 12 pieces of sushi, miso soup, and tamago. Many will feel that it is not enough food and add-ons cost $20-28 each. So while $200 may seem affordable compared to New York's $400-500 omakases, it is a red herring. Chef Mitsu has no business serving sushi in New York City. He has no tact and thinks he is the best sushi chef in the city. He is mistaken. Do not go to Omakase Room by Mitsu.

***PLEASE READ*** On the bill, you will be charged $12 per person for still water, which is ridiculous. Still water should just be tap. Also, despite being shown the drink menu, which includes tea items, we told the servers no additional drinks. Later on, we get asked if we want tea. Unbeknownst to us the tea was charged. We had to pay an additional $24 ($12 pp) for tea. This ended up being like an additional $55 to the bill. This is completely a sneaky and to be quite honest dirty business tactic. Food here is good. High quality food from an experience sushi chef. I can see the chef coming off as rude if you catch him on a moody day. Value is a bit expensive (I think a $180 price tag is more fair). Experience is a bit too long. We were here for 2.5 hours almost. This is NYC, we have places to be. Lastly, please do not have them charge you for tea and ask if tap water is available.

People are just too sensitive. Chef Mitsu can come off a bit harsh in his instruction but if you treat his comments as an included tutoring in addition to a delicious sushi meal, then it would be better appreciated. We sat directly in front of the chef and were a bit taken back by his harsh recommendation of tea instead of water for pairing, but after taking with him more, it became apparent that he was really just trying to share his culture on regards to how it's traditionally eaten. In the end, he is a traditional chef and what you are partaking is a more traditional sushi experience. If people were less sensitive and more open to instruction, then there would be less crying in reviews. That being said, the sushi was fresh and tasty. Not everything was someone I really liked, but that's part of the chefs choice experience. As an adult, you can't expect to love everything you eat, but you can appreciate a high quality delivery and presentation of new fish to give you the best opportunity to decide if it's something you may order a la carte elsewhere. I learned a lot more than I originally knew about sushi as a tradition. How it is eaten and held ... One bite, washing fingers between servings, tea or sake should be paired vs water to release flavor, sushi is traditionally all sea or ocean and not river or lake, etc... Enjoy the meal as an experience and engage with the chef to learn more of the culture and tradition beyond a simple meal, then you will have a greater appreciation for the experience

Omakase Room by Mitzu was a fabulous experience. Prior to dining, I didn't think I would be able to differentiate between the more affordable omakase restaurants but there is a huge difference. The course at Omakase Room by Mitzu was thoughtfully curated, with each piece containing great quality fish with amazing accompanying flavors. The transition between the pieces were carefully thought out, no piece overpowered the last, each piece had a distinct texture or memorable flavor. The variety of beverages available to accompany the meal was a plus. If you are looking for a great experience with an amazing meal, look no further. Your stomach and heart will be very content.

This place was just ok. Nothing really blew me away and I'm not sure if the price point was justified. Overall, I still enjoyed the meal, but I've had better omakase at other spots.

Amazing omakase experience. Came here for my 3 year anniversary and everything was just perfect. I got to try different fish that I've never tried before. My girlfriend said her tastebuds were in heaven. The service was amazing and it was a good ole time!

Reasonably priced omakase: $200 omakase for a toro temaki, 12 nigiri, and Aka Dashi (red miso soup) High-quality ingredients Very "clean" omakase: no "fancy" pieces Highly recommend it to everyone; will return Mitsu is a passionate and very straightforward chef; he says what is on his mind directly. Chef Mitsu was the previous chef at Jewel Bako, a Michelin-starred establishment. He moved to New York 10 years ago- his dream ever since he started his more than a decade-long training in Osaka, Japan. Me: "Why did you decide to move to New York?" Mitsu: "Because it's New York." Me: "What's more important: the rice or the fish?" Mitsu: "Rice." Me: "What happens when you're not here?" Mitsu: "The restaurant closes down." Omakase: -- every piece is light and doesn't feel heavy -- it's just simple fish or a single ingredient on top of rice; you truly appreciate the freshness and inherent taste of each ingredient -- there's no wagyu+uni+caviar+rice combo here; it's just uni over rice or fatty tuna over rice -- he uses wasabi and yuzu in many pieces; there were 1 or 2 pieces however where wasabi overpowered the fish -- otherwise, the omakase left you feeling full but not overly stuffed -- got Botan Ebi a la carte after the set omakase menu -- ordered the Sawanoi Junmai Daiginjo sake which is more of the earthy/woody taste; it took 7-8 years to make this imported sake from Tokyo; a wonderful addition -- ended the omakase with hot matcha tea for the group (not part of the omakase) Interior: -- minimalist & simplistic; reminded me of Muji (the store) Mitsu himself: -- makes small-talk -- he has a set way of talking; is very honest and straightforward. If you're not eating the omakase in the way he wants you to (to best enjoy each piece), he will call you out. For example, my two friends were holding their toro nigiri in their hands for more than 1min (after Mitsu placed them on their plates) bc they were chatting with me, and he interrupted us and said "Please, please." Directly them (and me) to eat immediately after the fish was placed on our plates. -- he is of the opinion that you cannot simply just have water with an omakase; you need something stronger in between the pieces to cleanse your palate ie matcha tea or sake -- he does not offer ginger or soy sauce (obviously the latter); probably an insult to him if you ask -- Treat this omakase as an educational learning experience. Treat Chef Mitsu as the guy who gives you constructive criticism when no other chefs at other omakase places are willing to. Apparently, the recipe for the rice is top-secret and passed down only through apprenticeship. Also, there is no set duration for training for a sushi chef- you "graduate" when you are deemed ready.

Simple but elegant. No additional otsumamis. Ji-Kinme was my favorite. Sawara and Hotate were equally splendid. Not to forget, the wasabi. Shari was on the toothier side, but I still enjoyed every bite.

This is old school omakase. Just like the joints in visited in Japan. It's literally one sushi chef, an assistant and two waiters. Twelve pieces of fish. $200. Now you may think this is pricey but to be honest this is the best fish for the money I've had in New York. Granted most omakase shops have little snacks and hot dishes but the price skyrockets to beyond 200$. Most of the fish is from Japan. Somehow the chef has taken marinating and curing to another level. One of the best pieces (and they are all good) was the marinated tuna in dashi. the fish here tasted supremely fresh and I even ordered four more bites after the set meal. The Hokkaido uni, which is my favorite was extremely good here. The scallop was amazing. Normally I hate scallop sushi because sometimes it's kind of tough and rubbery. This was butter. Drinks are a bit expensive however the sake list is well curated. I'd recommend highly the rice Sochu. The other highlight is the brown rice used, which really doesn't taste mealy at all like other brown rice. The rice here has a perfect amount in vinegar and has a nice flavor. All in all, I was impressed. The rice. The fish, and more the preparation methods. Best money I've spent on sushi in a long time.

I went during COVID-19 but it was still very much a pre-COVID-19 experience in a good/safe way. First off, indoor dining they have multiple clear panels that block you from the other parties. There's only seating for 6 so when we went, there was 3 parties of 2, each blocked from each other and from the sushi chef. The staff kept their masks on and made sure surfaces were clean. What left me impressed 1. I broke the strap on my mask and immediately the staff was able to give me a new KN95 mask before I could get their attention 2. I dropped my towel on the ground and it was immediately replaced without me knowing that the towel had fallen out of my lap The food was very delicious and actually tastier than some michelin star sushi place that I've been too. Although there's only 15-16 pieces and any additional pieces require supplemental pricing, I thought the 15-16 pieces were very fulfilling. We also got a nice bottle of Sake which they constantly refilled our drinks for us and kept it chilled behind where we sat. The chef was very explicit with how he wanted us to consume the Sushi - no Ginger (even though it was provided) and no soy sauce (not provided). Each piece was delicious in its own way and fresh. Highly recommend.

Great experience overall. It is refreshing to have the executive chef, Chef Mitsu himself, prepare your food. The fish is great, the menu is well curated and you definitely get your moneys worth per portion. I will certainly return. Nice selection of curated beverages as well. One of the reasons I truly enjoyed this experience was the relaxed environment and intimacy of the space. I've done other elevated omakases, with too many people behind the counter and chaos that distracts you from your meal. At Omakase Room by Mitsu, the focus was on the food. The service was great too. The staff was attentive, never felt rushed. NYC is having a surge in affordable omakase and there is nothing wrong with that. But keep in mind, you get what you pay for. Highly recommend!

Came here last weekend for my birthday. I've had Omakase many many times before. Though I will say there is very good omakase for more affordable prices, this place is solid and I completely understand the hype. Once you walk in, you are greeted instantly and seated. The host not only pulls your chair out for you but also pushes it in. You're offered the choice of sparking or tap and given the drink menu. They have several bottles of wine and sake available. If I remember correctly, wine by the glass was about $30 and up. Bottles averaged around $150. I opted for a sake carafe, which was around $30. The pieces were beautifully plated and crafted carefully. The order was thoughtfully planned out. At one point we were served a piece with wasabi meant to clear our palettes for a different piece and it was an incredible idea. Cons: I did not particularly like were I was seated. I was directly in front of the sink so my view was subpar. I was fine with putting up with it. Then a worker began to clean dishes after the first dish... and continued to clean dishes the entire time I was there. It ruined the intimacy and privacy of the conversation between my guest and I and I could not enjoy the ambiance that we were paying well over $400 for (omakase is 160 pp plus drinks and gratuity). This seat was also next to the entry way to the bathroom so I was pretty constrained with how much room I had to push out my chair. Though the quality of the fish was excellent, I do feel as though it is overpriced. There was a bit of a wait before the food started to come out, and I was not only hungry but about half way done with the carafe by the time it finally came out. I am still willing to give this place 5 stars because the chef and staff were incredibly kind and professional. I also enjoyed my experience despite the cons. I would come back again but will not make this my staple omakase spot.

Had an amazing birthday weekend here, the food was incredibly fresh and delicious, and of course, prepared with great attention to detail and care by Chef Mitsu. Reminded me of my own oji-chan (grandfather), a little stern but in the best possible way, while being humorous and endearing. I added a couple pieces on top of my order and frankly could've redone the entire menu again in the same sitting. Lovely staff members as well. Will be returning!

The best sushi experience I've ever had! Thoroughly enjoyed each of the omakase courses and Chef Mitsu's friendliness, humour and enthusiasm here. The staff was accommodating and always on top of everything. Each omakase session hosts about 8 guests in total. Their fish is remarkably fresh. At the end of the 12-course omakase, you can order extra piece(s) per your own preference. I opted to order their Kama Toro (Cheek Fatty Tuna) and Hokkaido Hotate (Sea Scallops) again since these were incredibly good. Overall an incredible experience. I would definitely recommend this place to any sushi fanatic out there.

In a basement room on Christopher Street, Omakase Room by Mitsu transports you to a tranquil sushi bar in Osaka where Chef Mitsu was born and trained. The restaurant is small, only eight counter seats, but it is an excellent and genuine experience like so many we have had in Japan over the last 30 years. The fish was amazing.

The sushi was delicious! The location was cozy and private. Chef Mitsu is amazing and great at his craft. It was worth every penny.

Pros: Hostess is polite and attentive. Sushi chef is friendly. The place is pristine and clean. They refill your drinks right away. The one piece of appetizer was delicious. The flavor of rice in the sushi is delicious. Real talk: so it's 12 pieces of sushi dragged out in 1 and a half hour, which is kind of ridiculous. So you get one piece of sushi every 8 minutes. The website said it's an intimate experience or something but it was more awkward than anything. It's like you're waiting to get fed with each bite one by one like you're in a row of puppies. You have to wait until others are fed before you get your turn again. Pro tip: Eat a big lunch before you come here for dinner. Approximately 20-30 minutes wait time before you're seated, even if you made an appointment and called ahead of time. We arrived 15 minutes before our reservation which is what the person the phone said to do. But they asked us to wait outside for a bit. No problem, except when a white couple came in and did the same thing, they allowed them to wait inside. And the white people were seated first, even though others arrived before them. (make of that what you will) The food itself is not a big variety of flavors and textures but they did what they can. It was good but pretty much tasted similar. Overall this place is underwhelming and not worth the 280$ per person price. (after tax and tip). You leave feeling like "It was okay but I wouldn't do it again." Compared to "Sushi by bou" in Flatiron (awesome experience), this place is meh. EDITED comment because my sister said I was being too gracious.

A place like Omakase Room by Mitsu needs no Yelp review to convince anyone who appreciates sushi to dine here...yet, here I am. Sushi is by-far my most coveted and enjoyable cuisine on the planet. So, on our most recent trip to NYC my husband made sure to make a reservation on the first night in the city. We arrived on-time and were told to wait as the prior service diners to told to exit. I appreciated the authenticity to what a sushi counter of this caliber expects and delivers. You dine for a finite amount of time, enjoy your experience, then are politely asked to be on your way as to make space for the next round of diners. Once we were seated long the bar - only seating about 12 people - our servers explained how the evening would go. You got your warm towel to cleanse your hands then were given a bowl and towel to which they explained that between sushis you dip your fingers and dry with the towel. Sushi is traditionally eaten with your hands, but they do offer chopsticks should you want to use them. Each bite builds upon the next and I love that you get to watch and interact with the chef as you eat. Chef Mitsu works with seasonal top-quality fish and a kind of fish that many we had never heard of. Very traditional in most ways, but the quality of the fish and the heart that chef Mitsu has for his craft is what really made this a memorable experience. We look forward to coming back the next time we make it to the city!

Decided to check out the restaurant with my sister since New York has sooo many options. We made reservations ahead of time and arrived promptly at this simple yet beautiful restaurant. It's located downstairs of another restaurant so it took a bit for us to find it. Everything we had was amazing. My personal favorites were pacific oyster, aka uni from japan, firefly squid and the scallop! Chef Tatsuya has amazing knife work and knowledge to prepare and optimize every fish's taste. The staff were also very friendly and able to make some amazing recommendations of sake for us. Overall was a great experience and I'd definitely recommend it!

TLDR: Basement sushi bar in the West Village. Chef Tatsuya Sekiguchi serves up an 18-piece omakase in a very traditional style. Reasonably priced and definitely a favorite. As my most enjoyable omakase meals occur, this came off the idea of wanting omakase 6 hours before we actually ate here. We originally tried to book a place for a weekend lunch omakase but to no avail. Everyone who was opened was booked and all the other places on the list did not do lunch for the weekend. We were able to grab seats here that night. This is a very minmalist sushi bar, located right under Petite Boucherie. You come here to just enjoy sushi, nothing else. There is not even that soft piano jazz music playing, it's literally you, the other people at the counter, the AC and the sounds of Chef Sekiguchi's knife. Snapple Fact - Chef was previously the Master Chef of renowned Sushi Yasuda in Midtown. You'll notice on the menu, he's probably the only sushi bar that offers menegi or green onion shoots; a signature of Chef Yasuda. I love volume omakases, if there was a place that did a 30-piece omakase, that's my jam. The price is $145 for an 18-piece, soup and hand roll. Very reasonable for this type of dining. Every piece if awesome. The way he puts those small incisions in each piece, it just grabs the nikiri (brushed soy sauce) and locks it in. The memorable pieces for me are always the scallop, squid and the smoked piece. He's great to chat with too if you want to talk sushi or just about food in general. If you're an omakase fiend - the room at Tatsu should be in your rotation.

Service was excellent and sake list is on point. We were really looking forward to this experience, but the night that we went, a few pieces of the fish were sinewy and the rice was undercooked. Some pieces had too much wasabi, as if trying to mask fishy flavor. It was a disappointing experience for us.

Didn't realize we came to the grand opening for Omakase Room by Mitsu! GREAT experience, love the setup, and the vibe. The Omakase tasting is $160 for 14 pieces (Hand Roll, Sushi, and Miso Soup). The sushi chef - Mitsu recommends eating with your hands which was interesting. They give you a hot towel and water with lemon to wash your hands as you try each sushi species. Would definitely come back again!

3.5/5 Some pieces completely blew me away, a few pieces were disappointing. The O-Toro was so good I cried, a little dramatic I know buttt it was that good. It melted in my mouth and blended with every grain of rice. The oyster piece was also delicious, it was very sweet and almost had no ocean taste to it. The squid looked as good as it tasted. I was looking forward to the uni but i ended getting scraped leftovers from the box of uni. My cousin has been here and I've seen what it's supposed to look like. The shrimp was super disappointing. It was cooked and tasted like any other shrimp you'd get at the supermarket. Sushi on Jones does a really good shrimp piece! TIP: Get there about fifteen minutes earlier to sit right in front of the chef!

Really solid omakase at the mid-tier price of $160. Small basement venue with counter seating only which was great and intimate. I liked that the menu contained some species of fish that were not as common as other menus, I eat a lot of sushi and I had to ask a few times exactly what type of fish it was. Extra points to chef who insisted people used their hands and not chopsticks. Wasabi was a little aggressive on a few pieces for my taste but he did warn us on those so it was purposeful. I also liked that the menu was basically all sushi + a soup which is great for those ok with skipping the 'side' dishes and just focusing on the sushi. Score: 8.5/10 Comparables: preferred sushi ikumi by a slim margin, better than kissaki

A pretty pleasant experience overall. Nicely paced and everyone is served by chef Tatsuya. My favorite is the Spanish mackerel, the chef smoked it on spot, little scent comes with it down your throat, yum! Love the texture of the squid here, slimy in a good way. Also enjoyed the flavor of bonito, lean tuna, anago a lot a lot! Still some disappointments- The Uni is from Maine not Japan :( The otoro here is kinda weird to me, way too much fat as chunks, not thingly layered into the parts. Salmon Roe very mediocre. The shrimp served was cooked shrimp.... Also I think there was three mackerel (from different area) in our set lol. Now is $145pp

Chef and the service were attentive and very welcome. Etiquette and how everything worked was very well explained! The sushi was amazing! Great selection of fish, with well vinegared rice and excellent uses of citrus/wasabi/plum/ginger and the like - fantastic balance! Small surprise that tips weren't included in the price unlike some other omakases at similar price points in NYC. But loved everything else!

Went with my sister while she was visiting me. I'd give it a 4, she'd give it a 5. I thought the food was great, +/- 2 of the sushi pieces (can't love them all right?). Some of them I think I would've preferred more plain as opposed to the lemon zest and salt they put on them. Most of them I hadn't tried before, so a fun, tasty experience. Overall the food gets a 5/5 for me. In terms of the Omakase experience, this was our first time so hard to have something to compare to. The staff were super attentive and the chef (+ the training chef) were super nice. There only 3 parties of 2 but I thought it still felt quite slow. We're not the type to want to interact too much with the chef so luckily there were 2 parties that were much more interested in that and alleviated the pressure from us.

My friend took me here for my Birthday, and it was great! It was a 12 course omakase with soup and dessert for $160 per person. There were several pieces of fish that I've never had before, such as Blackthroat Seaperch and Splendid Alfonsino, so it was great trying new fishes. The place was pristine, and service was very good, always refilling water and checking to see how everything was. The chef explained each piece and every piece was tasty and delicious. The red miso soup was a great way to end the meal, especially on a chilly night. Highly recommended!

To the people that didn't give this place 5 stars... you're delusional lol or a snob From the moment we stepped into the door, we are greeted by the friendliest and most attentive hostess have ever encountered. Wonderfully pleasant, provided us with hand sanitizer and walked us to our seats (mind you we were 10 minutes late for our reservation). My S.O and i were blown away with the sushi! Simply put, it was fresh, prepared well, and had such amazing flavor! We also got their sake bottle, some champagne and a beer which were all amazing compliments for the food! Also it was my birthday so we got a free glass of plum wine and they even provided the rest of the patrons free wine as well! AND, the sushi chef drank wine with us!! I will 100% be returning because this has to be one of my favorite sushi restaurants now

From start to finish, the service was intentional, detailed, and incredible. Each bite was delicious and worth every penny. The sake pairing only added to a 10/10 experience and we appreciated the recommendation of both the chef and servers! Every employee seriously cares about what they are doing. We will go back, when we can afford it! lol. Perfect dinner. Please treat yourselves. (!)

As other reviewers have mentioned, "meh" is the best way to describe the experience here. 90 minutes for a 12 piece omakase course is WAY too long. There's definitely too long of a pause between each piece. Also, each piece of sushi had WAY too much wasabi in it, overpowering the fish and rice. Ironic, because the waitstaff was so adamant about ginger overpowering the fish and rice. But the day i let someone else tell me when i can or cannot eat ginger.... nvm. Anyway, when we sat down, they only offered bottled still or bottled sparkling. They never offered regular water. When the bill came I was shocked to be charged $20 for "(2) still bottled water". Not TWO bottles of still, as we only had one bottle (after which they just switched us to tap anyway), but two people, one bottle of still water, $20. Alright so $20 just for water. not great but whatever. They also gave us a glass of some post-dinner-drink (no idea what it was) for our anniversary. We didn't order it, but there it was on the bill anyway lol. Another $20 for mystery after dinner drink which normally is a gift from the establishment at other omakase places (cause you know, it's a special occasion and we chose to spend it here). On top of all that, the chef's assistant just sort of stood in front of us at the bar the entire night. I have no idea what he was doing but he just stood there looking down at the counter. Was he watching Netflix on his phone? Was he watching water boil? We'll never know. All in all, the place is ok. The experience would maybe be worth it at half the current price. I guess they charge for the distinct freshness of the fish, but again that was overpowered by the wasabi anyway so... We wound up going elsewhere for a second dinner because 12 pieces over 90min is just.... not gonna do it. Overall, this may have been okay like, 5-10 years ago, but with the competition in the higher end sushi/omakase in NYC now, it just doesn't add up anymore.

This was really good -- not my absolute favorite in the city (still probably Yasuda, followed closely by Nakazawa), but probably towards the top of the next tier. Fish was fresh, rice was really flavorful (somewhat similar to Yasuda's, actually), and while you're paying a reasonably high price, you do get a very complete meal out of it. (Not always true at many of the omakases around the city.) The service was good, but not without its hiccups -- it's still a new restaurant, and you could tell at times, but they are really friendly and clearly trying very hard, which is really all I'd ever ask for.

Hello 900! So, I heard about this new opening from Yelp and since I am a big fan of Sushi Yasuda, I thought it would be a cool place to check out. Chef Tatsuya Sekiguchi has worked at Sushi Yasuda for ten years and at Yama before that, he offers an Omakase that serves 18-20 pieces for $120. The restaurant just opened last week, the restaurant has a very modern look with high chairs. Overall, I enjoyed my meal, every piece was either good to amazing with only the sardine being my least favorite, but sardine is least favorite anywhere I go. The two things that were noticeable differences from other Omakase restaurants were the temperature of the very warm rice and the pretty aggressive usage of wasabi in each piece of nigiri. The food: Kanpachi- I love all fish in the yellowtail family and this was a good starter, silky with a nice chew. https://www.yelp.com/user_local_photos?select=bOKPNToyLFnpDLbJfGIejw&userid=Y_iTTjKvV5hLy-880SZzlA Aji- Jack Mackerel- So silky and so flavorful. https://www.yelp.com/user_local_photos?select=oXxhQpQZBoIYirZ1UkZYIQ&userid=Y_iTTjKvV5hLy-880SZzlA New Zealand King Salmon- This was one of my fav pieces, it was so flavorful and the texture was wonderful. https://www.yelp.com/user_local_photos?select=1iwRtePLP0_tp__Rk0MXvg&userid=Y_iTTjKvV5hLy-880SZzlA Sea Scallop- This was in the top two favs, this was the perfect scallop and I liked the thickness of the cut, it was so silky and it felt like I was tasting the ocean. Get an extra piece of this. https://www.yelp.com/user_local_photos?select=SWF79ilqj0VqVB6tbJjlZg&userid=Y_iTTjKvV5hLy-880SZzlA Kinmedai- This was so light and delicate, this was excellent. https://www.yelp.com/user_local_photos?select=0MsLCx-erKjmVRBg3OTZ_A&userid=Y_iTTjKvV5hLy-880SZzlA Madai- Sea Bream- I love that he scored the fish, it made the flesh so tender and the lemon was such a smart addition. https://www.yelp.com/user_local_photos?select=ZyRhs3wNSxrQW8WEbQo-IA&userid=Y_iTTjKvV5hLy-880SZzlA Sardine- It's not you, it's me, I have never liked sardines since it is fishy but it was manageable with the nice pairing of the ginger and scallion. https://www.yelp.com/user_local_photos?select=UU_AYc576AaqV9ENzCJzjw&userid=Y_iTTjKvV5hLy-880SZzlA Spanish Mackerel- This was excellent. So flavorful and tender. https://www.yelp.com/user_local_photos?select=trYKiwoUsWaiRxIFGckZ6w&userid=Y_iTTjKvV5hLy-880SZzlA Otoro- Top two, the otoro here was excellent, it just melts in your mouth. Get another one of these. https://www.yelp.com/user_local_photos?select=95c7KR8FNTYAODeMZaIajA&userid=Y_iTTjKvV5hLy-880SZzlA West Coast Oyster with Charcoal Salt- I thought this was something that wouldn't work, I was so wrong. The oyster was perfect, nice brininess to it and the charcoal salt added so much flavor. Get another piece of this. https://www.yelp.com/user_local_photos?select=r_DrKHd5-QaymKTHIzr6jA&userid=Y_iTTjKvV5hLy-880SZzlA Ebi- So fresh but it is was cooked, I did like the sea salt and lemon on top. https://www.yelp.com/user_local_photos?select=7ZnDaUCaX2ZTQ8x3O-teDg&userid=Y_iTTjKvV5hLy-880SZzlA Shimaji- This was the most unique Shimaji I have ever had, he slices the fish paper thin then he stacks three slices on top of the rice ball. This was so fresh and so delicate. https://www.yelp.com/user_local_photos?select=jFu9X0bT8pU1BpLu6OzDvQ&userid=Y_iTTjKvV5hLy-880SZzlA Cold Smoked Soy Marinated Blue Fin Tuna from Spain- This was so unique since he smoked it right before serving it, I enjoyed how smooth the fish was but I felt it came off salty. https://www.yelp.com/user_local_photos?select=g1AFpq-MVUa9IiCUqnKgMQ&userid=Y_iTTjKvV5hLy-880SZzlA Ika- This was so insanely tender! It basically melted in my mouth. https://www.yelp.com/user_local_photos?select=0jsPA7YSvUdUs87DV9fDGQ&userid=Y_iTTjKvV5hLy-880SZzlA Santa Barbaba- The uni was fucking perfect, get 3 orders of this! lol https://www.yelp.com/user_local_photos?select=TDqwr4NZER29aT5MNHXnpg&userid=Y_iTTjKvV5hLy-880SZzlA Ikura- I loved the seaweed since it had a nice crunch, it worked well with the warm rice and not too salty Ikura. https://www.yelp.com/user_local_photos?select=vCcnyVc5SaobpKuwtwwLag&userid=Y_iTTjKvV5hLy-880SZzlA Toro Hand Roll- The seaweed was nice and crunchy, but the otoro wasn't as in your face as I would have hoped. https://www.yelp.com/user_local_photos?select=gIQGsH3t-yQIDGWCRAVDqA&userid=Y_iTTjKvV5hLy-880SZzlA Anago- Sea Eel- The Anago was cooked on a table side grill and I thought it was excellent, so tender and delicious. https://www.yelp.com/user_local_photos?select=tQ8YACMpmeGIQhAAUxNN5A&userid=Y_iTTjKvV5hLy-880SZzlA A la Carte Hokkaido Uni- The Uni was so fatty and silky, I did really enjoy this one but I think the Santa Barbara Uni edges this one out. https://www.yelp.com/user_local_photos?select=VVqO0Vq7pGaR7Dwlli8NIQ&userid=Y_iTTjKvV5hLy-880SZzlA

New omakase spot in the West Village! Chef Tatsuya's performance was excellent! I was super impressed with watching him handle each piece of sushi, knife skills, and ability to handle six patrons at the sushi bar by himself. Omakase menu was straight forward with a price tag of $120.00 for 17-20 pieces of sushi, a toro hand roll, and a red miso soup at the end. Reservations are highly recommended. This place is a bit hard to find. Look for the white curtain under Dominique Bistro and it is right downstairs. My friends and I snatched a 6:00 pm reservation on a weekday evening. We enjoyed our omakase experience with 17 sushi pieces: Shima-aji (Striped Jack Fish), Kanpachi (Amberjack), Salmon, Sea Scallop, Shrimp, Oyster, Madai, Sardine, Marinated Bluefin Tuna, Otoro (OH YESSSSS!!!), Spanish Mackerel, Squid, Salmon Roe, Santa Barbara Uni (AMAZING!!!!!), and etc. This is a large variety of fishes and I was really happy with my experience. Otoro and Santa Barbara Uni were my top two favorites and I had to order them a la carte at the end! Otoro just melts in your mouth. Santa Barbara Uni was so creamy, sweet, and so flavorful - not fishy whatsoever! Chef Tatsuya was very friendly and he enjoys striking up a conversation with everyone at the bar. I really enjoyed my time here but next time, I would ask for a little bit less wasabi in mine. This place definitely wins in the unique variety of fishes and shellfishes served over one course and for anyone who likes that, this is the place for you!

Probably the best sushi I've ever had, but it's so much more. Overall a really sensory experience without being overwhelming or stuffy. Everything is just... so good. You will not regret going.

Literally had an out of body experience at this place. The sushi master is INSANELY skilled and every piece of sushi he lightly places in front of you is better than the last. And he's also the nicest man ever.

{Overall: 5; Food: 5} Service: 5; Atmosphere: 4.5 Sushi was so fresh. Great price for amazing pieces ($145). There were *a lot*. About half way through, I started switching to less rice. The miso soup was a really nice touch at the end. They're happy to make substitutions based on dietary restrictions or concerns. The vibe here is reserved and respectful (unlike a few other omakase's I've been to which can be a little bit more lively). Not a bad thing, just a different feeling. The décor was minimalist. Service was great.