This was my first real omakase and I really enjoyed the intimate dynamic. The chef handing delicious and fresh bites of sushi while mumbling the name of each fish in heavily-accented English and going right back to work on the next item was hilarious and added to my experience.
You really can see everything that goes into your piece of sushi, from the chef perfectly timing the heating of the unagi for the next course to the forming of the rice for construction of the various sushi shapes.
We went during lunch so there was only one other couple so we were eavesdropping on them and whispering to each other which only made it more fun.
I also loved the amount of wasabi that Chef put into each sushi piece. A generous fingertip made every piece not lopsided in any dimension of flavor and with the rice provided a consistent backdrop throughout the meal.
I’ve read a lot about omakase in NYC in particular, and while they’re not the closest geographically to Japan where they source the fish, the demand and willing prices paid make it one of the best spots for omakase in the USA.
If paying $70 a head is what it takes to experience something otherwise done with a $1.5k round trip plus the $30 omakase I’d gladly do the NYC omakase every time.
I really think this omakase was a perfect lens into Japanese sushi but I leave some room in my head assessment because I think innovative pairings and toppings for the fish can take the bar-style eating experience to a whole new level.
Indeed although the omakase setting was there, I would say if you look for a back-and-forth conversation and flow between you and the sushi chef, this place wouldn’t be what you’re looking for. In my case I didn’t mind the lack of banter as I was interested in his process and my own conversation.
by kmpham2013