New York City boasts a vibrant omakase dining culture, featuring both traditional Edomae sushi and innovative variations. Chef Cheng Lin's Shota Omakase focuses on meticulous preparation with high-quality ingredients sourced from Japan. Hōseki provides a luxurious yet intimate experience with only six seats, while the Michelin-starred omakase at One Vanderbilt offers personalized service and bespoke menus. For a taste of Korean-inspired omakase, Mari.ne introduces a creative twist with its handroll sets. Each venue reflects the artistry and dedication to quality that defines New York's culinary landscape.
Chef Cheng Lin sources the finest ingredients from Japan, including rare fish from Hokkaido and Ehime, preparing each piece with meticulous attention to detail.
With only six seats around a marble countertop, Hōseki offers an exclusive omakase experience from chefs Daniel Kim and Morgan Adamson.
A Michelin-starred 10-seat omakase tucked beneath Grand Central Station at One Vanderbilt, crafted by chefs George Ruan, Xiao Lin, and Wayne S. Cheng.
Chef Sunchul Shim's Mari.ne in NoMad presents creative Korean 'omakase' handroll sets paired with sake, soju, or makgeolli.
Collection
[
|
...
]