Sushi Sho
Restaurant · Midtown East ·
Edomae-style sushi with aged, fermented fish and unique bites
Edomae-style sushi with aged, fermented fish and unique bites
"In New York City’s Bryant Park area, this restaurant was recently promoted to Three MICHELIN Stars for its hinoki counter omakase, giving diners a top-tier Japanese experience in the city with the most MICHELIN Stars in the U.S." - Julia Eskins
"The latest Three Star in New York and formerly a Two Star, this temple to sushi promises an omakase like no other in the shadow of the New York Public Library; the setting is its own marvel, with a spacious eight-seat Hinoki counter flanked by towering ice boxes fronted with carved wood doors, and the pace, breadth, and persistence of excellence that unfold here will impress even the most experienced sushi enthusiasts." - The MICHELIN Guide
"Led by Edomae master Keiji Nakazawa, this intimate 10-seat counter built from hand-carved hinoki and copper offers a rigorously crafted, often globally sought-after experience that emphasizes curing, extended aging, and fermentation to heighten umami and texture. Dinner starts around $450 and intersperses tsumami with nigiri; instead of pickled ginger, diners receive four types of diced upstate apples infused with ginger, and locally sourced, kombu-cured hirame features alongside other curated seafood. After the roughly 20-course sequence, guests receive an okonomi menu of over 20 à la carte seasonal items ($10–$50) to shape the remainder of the meal." - Kat Odell
"Sushi Sho is among NYC’s most expensive sushi restaurants. And thanks to the attendants who not only keep your sake glass filled, but answer questions about curing and aging techniques, the experience is also one of the most worthwhile. So what's it doing on a takeout guide? For those who love fish but not the $450 entry price, Sushi Sho offers a luxe bara chirashi for $50, available for takeout. In it, you’ll find some of the same great seafood as in the restaurant—just plan to eat it within an hour of the 4pm pick-up." - bryan kim, willa moore, molly fitzpatrick, sonal shah
"New Yorkers who have done their fair share of expensive omakases will especially appreciate Sushi Sho, because the format is a little different than other high-end spots. The $450 20-course omakase is followed by an exciting okonomi portion where you can choose your own pieces. And rather than one chef explaining everything, attendants stand behind your seat ready to give glimpses into the invisible effort—ice aging or vinegar curing, for example—of each course. They'll tell you more about the fish fermented in vinegared rice or octopus that’s been “massaged for an hour by chef” Keiji Nakazawa. Everything is as delicious as it is educational. Did you know dried herring pop-pop-pops between your teeth, but mullet roe chews into creaminess like cheese?" - bryan kim, neha talreja, hannah albertine, will hartman, sonal shah
