Sushi Kaito
Sushi restaurant · Upper West Side ·
Artful sushi bar with traditional & omakase options
Artful sushi bar with traditional & omakase options
"There's plenty of good sushi on theUpper West Side, but we love the 17-course omakase at Kaito. Every two or three rounds of nigiri will be broken up by a cooked dish like tempura-fried hake in a mushroom broth, and maybe a smoked goldeneye snapper collar if you’re lucky. The sushi tends to lean traditional here, but the chefs behind the 12-seat counter slice the fish notably thicker than most places. When you’re eating hefty pieces of king salmon, Japanese mackerel with ginger, or sweet shrimp with yuzu zest, you’ll really feel like you’re getting your money’s worth (and also like your mouth has an entire fish in it)." - Team Infatuation
"Kaito on West 72nd Street serves a 17-course omakase for $115 that doesn't follow the same progression as most other high-end options in the neighborhood. Every two or three nigiri rounds will be broken up by a cooked dish like tempura fried hake in a mushroom broth and maybe a smoked goldeneye snapper collar if you’re lucky. The sushi tends to lean traditional here, but the slices of fish are notably thicker than what you may have seen elsewhere. When you’re eating hefty pieces of king salmon and Japanese mackerel, you’ll really feel like you’re getting your money’s worth. If the omakase here feels like a stretch, check out Sushi Yasaka across the street, where you’ll find a la carte and set options." - bryan kim, willa moore, will hartman, sonal shah
"There's plenty of good sushi on the Upper West Side, but we love the 17-course omakase at Kaito ($115). Every two or three rounds of nigiri will be broken up by a cooked dish like tempura-fried hake in a mushroom broth, and maybe a smoked goldeneye snapper collar if you’re lucky. The sushi tends to lean traditional here, but the chefs behind the 10-seat counter slice the fish notably thicker than most places. When you’re eating hefty pieces of king salmon, Japanese mackerel with ginger, or sweet shrimp with yuzu zest, you’ll really feel like you’re getting your money’s worth (and also like your mouth has an entire fish in it)." - bryan kim, neha talreja, hannah albertine, will hartman, sonal shah
"There's plenty of good sushi on the Upper West Side, but we love the 13-course omakase at Kaito ($98). Every two or three rounds of nigiri will be broken up by a cooked dish like tempura-fried hake in a mushroom broth, and maybe a smoked goldeneye snapper collar if you’re lucky. The sushi tends to lean traditional here, but the chefs behind the 10-seat counter slice the fish notably thicker than most places. When you’re eating hefty pieces of king salmon, Japanese mackerel with ginger, or sweet shrimp with yuzu zest, you’ll really feel like you’re getting your money’s worth (and also like your mouth has an entire fish in it)." - bryan kim, neha talreja, hannah albertine, will hartman
"A tiny omakase sushi-ya that seats about a dozen people per seating and focuses intensely on nigiri craftsmanship in 12- or 16-course tasting menus. The cuisine privileges pristine fish and rice: silvery iwashi, tuna otoro, house-cured ikura, and uni tongues from Hokkaido appear as small, disciplined bites often finished with only a touch of homemade soy or exotic salt; sake is now offered again to accompany the refined progression." - Joshua David Stein