![]() ![]() If money is not an object then Masa would be your go to but I don't recommend it as it's quite over priced at $1000+ a person but you can get the same if not better experience with half that price point at any of the above $400+ restaurants. If you want to try the pinnacle of Omakase dining without going to Japan then Ginza Onedera, Sushi Noz, the famous Sushi Yoshino (Yoshino-San is constantly rated the #3 Sushi Chef in the world after the famous Jiro Sushi and Sushi Saito), Noda ECT which are all $400-$600 a person and all are Michelin starred. Over $200 would recommend Nakaji, Ito, ect which the chef are from reputable Michelin Star omakase restaurants. It is also the cheapest Kaiseki Inspired Omakase in NYC if anyone knows the difference and they are also one of the only two restaurants in Queens with a Michelin Plate. Koyo is actually a Kaiseki Inspired Omakase which focuses on seasonal small plates that showcase different Japanese cooking techniques including hot, cold dishes and sushi. For a more modern approach Omakase under $200 would be places such as Sushi Ishikawa, Sushi Lab, Sushi Blossom ect. ![]() I think Sushi Ikumi, Sushi Nakazawa, Sushi Yasuda is great for a classic omakase experience. If you are stepping it up and want to try something $100 range or under $200. There is plenty of budget omakase for people that are just testing the water such as Sushi on Jones or Sushi on Bou which can range from $55-85 a person. I hope this information can save any innocent soul in going down the wrong rabbit hole. ![]() Take a look at an photo from sugarfish by an popular Omakase reviewer and tell me if that's appetizing or it look like someone chewed up your food and spit it back out. If you just open up google and read up on any reputable critics review such as New York Time's Pete Wells, they will tell how guests are tricked into thinking Sugarfish actually serves any good quality sushi. Thirdly, anyone that reads up on omakase sushi or ask any reputable omakase chef, an Omakase menu can't not be without silver fish such as mackerel, sardine ECT as those are the original sushi fish. Plus non of the fish has wasabi which is already a no no as far as Omakase goes. Secondly, if you look at any of sugarfish sushi pieces, none of it is form as the "chefs" they hire does not need any sushi experience as they are just slapping fish on top of over seasoned rice without shaping it at all. Sugarfish lists out every single item they are serving you which is essentially just a set menu marketed to unknowing dinners as Omakase. For starters, Omakase means leave it up to the chef which means guests are served ingredients in that peak season so you never know what you will get next as you trust the chef in curating whatever courses he/she makes. Sugarfish is blown up by it's Hollywood counterpart and extensive marketing to American eaters to think what they serve is good sushi. Discover the best Japanese cuisine you have ever tasted at Sakekawa located in The Woodlands, Texas Our restaurants boast a wide selection of delicious sushi and hibachi dishes, as well as a full service bar where you can enjoy our impressive selection of fine wines, sak, and specialty drinks. For someone that worked in the industry in the past and frequents Omakase from $100-$600 a person in NYC. I'm sorry to say this but anyone that recommends Sugarfish does not know sushi at all. ![]()
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