New York City is a global capital for high-end sushi, home to some of the most sought-after omakase experiences outside of Japan. Those chef’s choice meals have also become extremely pricey—especially compared to similar experiences in Tokyo. Experts who’ve arrived in the Big Apple in the last few years, like Keiji Nakazawa of Sushi Sho and Tadashi Yoshida of Yoshino, have further elevated the game, with prices to match: These masters’ meals can easily reach $1,000 a person with a drink or two. It’s not hard to spend $500 eating quality sushi in New York, before you’ve even left the tip. But here comes a countertrend (no pun intended).Chefs and operators have begun focusing on more accessible omakases that showcase premium Japanese seafood with flourishes (fresh wasabi, centuries-old ceramics) found at the city’s top counters, but with quicker pacing, more casual environments and significantly lower prices.Many of these chefs trained at the city’s most prestigious counters. But now, at their own spots from the Upper East Side to Brooklyn, they’ve chosen more accessible concepts. Chef Jorge Dionicio, an alum of haute omakase Sushi Noz, just opened his own counter, the Peruvian-accented Kansha. He saw many people who were intimidated by—and often unable to afford—the high-end omakase spots. “We aimed to change that,” he says, discussing his $145 18-course menu. Even some of the city’s elite players are adjusting. Noz 17, the Michelin-starred sister restaurant to Sushi Noz,... Continue reading at 'Crains New York'
[ Crains New York | 2025-05-23 09:33:19 UTC ]
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