Sushi Sho

Immaculate, refined, delicious, and pricey. Definitely not a sushi restaurant you can make your local spot, but raises and sets the bar so high that for diners who emphasize quality over quantity, it's ok to forgo most other sushi places and prioritize the top of the top that NY has to offer. Seasonal and rare pieces, expertly procured and prepared, with a focus on ageing and pickling. The shari is also sublime, alternating between komezu (white) and akazu (red) to perfectly pair with their pieces. Sho style of alternating between otsumami (appetizers) and nigiri (sushi) also keeps the palate fresh and excited. Following the omakase course is a season-specific and daily-rotating okonomi menu which is almost mandatory to order off of (it's a shorter omakase for a reason! make sure to budget enough for at least a few okonomi pieces and don't be afraid to ask for recs for what's good!) Service is also exceptional. Everyone puts so much sincerity and precision in their actions and it really shows, making it a truly welcoming meal. Standout pieces: shinko, kisu, ankimo (!!), Yura aka uni (!!!), rice cheese, vinegared oyster, tomato. No pictures inside which is a blessing in disguise; the camera doesn't always need to eat first and it's much more satisfying to just pop the pieces in your mouth as soon as it's served, at peak freshness and wholeness. Sake pairing is also a fabulous deal for the price, about $160 for the 11oz pairing and ~$200 for the 14oz. Some really rare ones that I'm surprised a NY restaurant can even procure, especially at this price point. This is special occasion sushi. Budget enough to make the most of it and you will leave having eaten the best sushi of your life. Compares to the Tabelog Gold sushiya's in Japan, but this is triple the price because instead of Toyosu market down the street, the ingredients have to fly around the world. The best in NY, hands down for sure by far.

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!

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.