With luxury ingredients like fresh wasabi root and high-quality seafood sourced directly from Japan and places like the iconic Toyosu Market in Tokyo (formerly Tsukiji Market), the Big Apple's abundance of menus-many of which are Michelin-starred by acclaimed Japanese chefs-offer a dining experience like no other.
Like many great sushiya in Tokyo that are tucked into nooks and crannies-sometimes within train stations-10-seat Joji claims the lower level of One Vanderbilt Avenue attached to Grand Central Station. Within its serene oasis of gray and blonde tones, Masa alum, George Ruan, serves a luxe, 21-course omakase for $375 (and $275 during lunch for 17 courses). Potential starters include warm dishes like amadai karaage with ossetra caviar and grilled kinki fish, before moving into 15 nigiri-of which 90 percent is sourced from Japan-like nodoguro and shima-aji. Lucky guests conclude with a piece of exceptional Japanese fruit such as musk melon. And for anyone on the go, grab some packaged sushi sets at the team's adjacent takeout venture, Joj.
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