New York City boasts a thriving sushi scene, with high-quality seafood available in many neighborhoods. The article highlights the journey from upscale omakase experiences, such as Sushi of Gari, to local spots that may also offer traditional dishes. Established chefs, like Robby Cook of Point Seven and Daniel Boulud’s Jōji at Grand Central, are pushing the boundaries of sushi culinary art, showing how the city rivals even the best in Japan. The guide reflects the city's sushi diversity and culinary innovation.
New York's sushi scene has come a long way over the last two decades - it offers quality seafood that's as good as many respected places in Tokyo.
Diners can choose between an omakase for $160, $180, or $230 at Sushi of Gari, a pioneer on the Upper East Side.
Jōji is a Michelin-starred collaboration between Daniel Boulud and sushi master George Ruan, featuring an exclusive sushi counter beneath One Vanderbilt.
The guide highlights diverse sushi experiences, from luxe counters where you can spend over $1,000 for two to neighborhood gems offering classic dishes.
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