Name: Sushi Sho - NYC
Price range: $$$
Rating: 4.7

Sushi Sho - NYC

Sushi · New York, NY · $$$

OmakaseTasting menuCounter seatingChef-drivenSpecial occasionSolo-friendly

Chef Keiji Nakazawa began his culinary journey at the age of 15, undergoing training at 20 different Japanese and sushi restaurants across Japan. In 1989, he opened "すし匠" Sushi Sho in Yotsuya, Tokyo, and currently oversees operations at thirty establishments, including independent restaurants operated by chefs who trained under Chef Nakazawa. In 2016, he made his international debut, opening Sushi Sho at The Ritz-Carlton Residences, Waikiki Beach. In 2023, he opened Terakoya (private school) Sushi Sho in Azabudai Hills. In 2024, he opened Sushi Sho in New York City. Sho's Experience at Hinoki Sushi Counter Initially, we will be offering a Shorter Omakase, a curated culinary journey designed to showcase the finest ingredients and craftsmanship by our chefs. For those seeking to enhance their dining adventure, we will also provide Okonomi options as supplements. Chef Nakazawa aims to promote the essence of traditional "Okonomi" at Sushi Sho in New York, providing diners with the freedom to choose what they want to eat. Omakase The term “Omakase” means “I’ll leave it up to you” in Japanese, indicating that diners trust chef’s expertise to choose and present a variety of dishes. Omakase style made famous by Chef Nakazawa with his close sushi chefs around 1989 in Japan. Sushi Sho has been offering “Shorter Omakase” tasting menu and “Okonomi” that customers choose whatever they want from today’s selection as supplements. That way our customers enjoy chef’s choice and their own favorite topping same time. Okonomi The term "Okonomi" translates to "what you like" or "what you want" in Japanese. Diners have the flexibility to customize their sushi by selecting various ingredients, offering a more personalized dining experience compared to omakase. Note: Okonomi was the main ordering method at traditional sushi restaurants approximately 30 years ago. Edomae Edomae-zushi puts the spotlight on the shari (sushi rice). It involves meticulous treatment of the fish to complement the shari. Various treatments such as vinegar marination and kelp pressing, along with thorough temperature management of the ingredients and shari, creates a harmonious unity between the shari and the ingredients. "Sushi Sho's" Edomae-zushi maximizes the inherent flavors of the ingredients. Tip-free establishment Both cash and credit card gratuities will be respectfully declined. Reflecting the Japanese custom, exceptional hospitality is an integral part of the Sushi Sho dining experience and is provided to every guest. Photography and videography policy Our photography policy aligns with our commitment to creating memorable moments for each guest. Embracing the Moment: We encourage our guests to fully immerse themselves in the sushi journey and ambiance we've crafted. In an effort to enhance your experience and ensure everyone's enjoyment, we kindly request that you refrain from taking pictures or recording videos during your visit to Sushi Sho. Reasoning: 1. Savor the Experience: Our wish is for you to savor every moment without distractions, allowing you to fully appreciate the flavors, artistry, and ambiance that define Sushi Sho. 2. Respecting Privacy: Some diners prefer not to be photographed, and by refraining from these activities, we contribute to a more private and comfortable dining environment. Your understanding and cooperation in adhering to this policy are greatly appreciated. Our aim is to provide an atmosphere where each guest can relish the present, creating memories that go beyond visuals. Neighbors Book an NYC getaway at our neighboring hotel, Andaz 5th Avenue. Experience luxury accommodations in the heart of midtown. URL: https://www.hyatt.com/andaz/nycam-andaz-5th-avenue Sushi Sho maintains a refined atmosphere and, therefore, does not admit guests under the age of 13.

Bookable experiences

What diners say

“Having had hundreds of omakase over the years and around the world, Sushi Sho has really managed to stand out. We had truly unique pieces, so deliciously and thoughtfully done. Yes, dining here is very expensive, especially if you want to try more pieces than the short omakase portion - but you will be hard pressed to find anything else quite like it. Not to mention that chef Nakazawa and everyone that served us were all so lovely, and the space felt luxurious and comfortable. Looking forward to returning!”

5.0 · Google — Dani

“I was Dining at Sushi Sho few weeks ago. It felt less like sitting down for dinner and more like stepping quietly into an artist’s studio. The multi-course tasting unfolds slowly, thoughtfully—each piece presented with the precision and beauty of a small sculpture. Every bite is perfectly balanced: the rice warm and delicate, the fish pristine, the flavors layered in a way that feels both simple and profound. Nothing is rushed. Nothing is excessive. Just purity, technique, and extraordinary taste. What makes the experience unforgettable is the intimacy of the counter. You watch the chef create each course just inches away. His hands move with calm confidence, shaping rice, slicing fish, placing each piece together as if composing a painting. You can see the concentration, the pride, the quiet joy of someone who has dedicated a lifetime to mastering a craft. Each course arrives like a small masterpiece—beautiful, intentional, and fleeting. For a moment it exists only for you, before dissolving into a perfect bite. By the end of the tasting menu, you realize you haven’t just had an exceptional meal. You’ve witnessed devotion, artistry, and the rare magic that happens when skill and passion meet at the same counter. An unforgettable experience, and truly one of the most extraordinary culinary performances in New York.”

5.0 · Google — Irene

“I came here for my birthday and opted for the sake pairing, and it turned out to be one of the most memorable dining experiences I’ve ever had. The food was immaculate, deeply rooted in Japanese culture while preserving the art of sushi-making that has been practiced for hundreds of years. Every course came with a story, which made the experience feel thoughtful. One highlight was learning about ice aging, a technique they use for one of their pieces, which completely changed how I think about texture and flavor in sushi. The staff was incredibly welcoming and meticulous, taking the time to explain not just what we were eating, but the process, technique, and history behind each piece. The sake pairing was top notch, with responsible pours that enhanced the meal without getting wasted. During the okonomi section, I added eight extra pieces as a birthday treat and to explore more of the menu. My favorite was the ankimo sushi with pickled watermelon. The ankimo melted in my mouth and was genuinely life-changing, worth the extra cost. To end the night, the chef surprised me with a gift of chopsticks and a chirashi box, which you usually need to get for $70. Again, top notch hospitality. If you’re looking for a special experience and appreciate the artistry of Japanese culinary, this is absolutely worth it.”

5.0 · Google — Rachel Liu

“Can’t take pics inside. But overall great experience. Might need to order the okonomi cause the omakase portion is small, which is part of the “shorter omakase” meaning.”

5.0 · Google — Will Zhao

“Very different experience omakase with traditional Japanese bites. The omakase was unique in that the flavors, fish, and selection was extremely different from your normal Omakase of trying 20 different sashimi. Lots of bites were ranging from fish, to tofu, to fruit. You had to eat a pear, different soups, and a small ice cream and cold noodles at the end. Strictly no pictures allowed inside. It is definitely different and if you prefer the original sushi only type of omakase this place isn’t for you.”

5.0 · Google — Albert K