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Established in Manhattan in 1977, Kurumazushi has been serving both New Yorkers and an international clientele some of the freshest and most delectable sushi in the world for over 40 years. Though sushi and sashimi have skyrocketed in popularity since that time, and restaurants serving sushi can be found on nearly every other block in the city these days, none will provide you with the same flavors and textures that you’ll experience at the meticulous hands of our founder and head chef, Toshihiro Uezu. We welcome you to pull up to the bar for a dining experience you’ll be thinking about for years.
High-end sushi bar serving sashimi, rolls & set omakase menus in a traditional Japanese setting.
Address and Contact Information
Address: 7 E 47th St 2nd Floor, New York, NY 10017
Phone: (212) 317-2802
Website: http://www.kurumazushi.com/
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Kurumazushi Restaurant | New York City since 1978
Established in Manhattan in 1977, Kurumazushi has been serving both New Yorkers and an international clientele some of the freshest and most delectable sushi …
Kurumazushi Review by The Sushi Legend
… New York City actually predates the 2010s. The Omakase wasn’t served for the first time at Sushi Nakazawa after all. For many long-time New Yorkers, the …
Kurumazushi NYC (@kurumazushinyc) • Instagram photos and videos
A traditional Tokyo-style sushi restaurant like ours that focuses on both the freshness of the ingredients and the dining experience.
Reviews
Kevin M
This place must be a scam. It’s at the least it’s a tourist trap. The price for 2 people was over 700 dollars for barely above grocery store sushi. You could eat at a top restaurant for that place. It was truly shocking.
It also smelled strongly of fish on the walk up the stairs but no one got sick so maybe just bad air flow but you wouldn’t expect a place to smell so strongly.
… moreIt also smelled strongly of fish on the walk up the stairs but no one got sick so maybe just bad air flow but you wouldn’t expect a place to smell so strongly.
Y O
VERY authentic Sushi restaurant – no crazy Americanised rolls are served here and they only provide real Japanese Sushi. Everything was so fresh and the service was impeccable.
No wonder do they have so many regulars including expats from Japan.
… moreNo wonder do they have so many regulars including expats from Japan.
David Rosenman
An absolutely amazing, quick, Al a carte sushi experience amazing quality fish and rice!
Fluke, Shima aji, red snapper, sea scallop, ikura, king crab, and sea urchin from Hokkaido WOW! Everything was incredible chef is super friendly! If you don’t know it’s there you could walk right past because it has no signage and is on the second floor of a building! But so amazing to have been able to dine there!
… moreFluke, Shima aji, red snapper, sea scallop, ikura, king crab, and sea urchin from Hokkaido WOW! Everything was incredible chef is super friendly! If you don’t know it’s there you could walk right past because it has no signage and is on the second floor of a building! But so amazing to have been able to dine there!
Senji Saito
A average sushi restaurant in overally. Most of the ingredients are fresh and the taste is okay, but it’s a bit disappointing. First of all, the price is not worth it. I ordered an $300 omakase menu, but the size of the sushi was very small, and I was not full after one set. For the same price, I can even eat sushi with three Michelin stars in Tokyo. Secondly, the eel in eel sushi looks like it was bought outside, not like it was made by the restaurant, which is not what a sushi restaurant of this level should do. The sushi was served so fast that I had no chance to enjoy the deliciousness of the sushi. I went there once many years ago. The furnishings and sushi chefs in the store have not changed, but the feeling and the quality of the food are indeed not as good as before.
… moreThe Sushi Legend
Believe it or not, but Sushi in New York City actually predates the 2010s. The Omakase wasn’t served for the first time at Sushi Nakazawa after all.
For many long-time New Yorkers, the history of sushi is centered around a few midtown sushiya that have served this city strong since the 1980s (and before).
Hatsuhana. Sushi Zen. Sushi Den. Nippon.
But it’s almost impossible to tell the Big Apple Sushi Story (future kid’s book) without mentioning the 45 year old Kurumazushi. 45 years isn’t nothing – for instance, my brother was born in 1977 and he’s old as dirt.
But the most impressive part about Kurumazushi?
Same Itamae since day 1.
Toshihiro Uezo moved to New York City in 1972, and opened Kurumazushi in a different midtown location 5 years later.
Despite two moves and a shift to the second floor of an office building, by all accounts the same hospitality Omotenashi (hospitality) and quality exists today as it did then.
I had the fortune of sitting with Uezo-san in the middle of the day.
Most of my reviews are during the dinner hour, but I was more than happy to join a friend at literally 11:30am (it’s five o’clock somewhere, right fellas?).
And actually, some would even suggest that Kurumazushi is known for it’s lunch; that’s because business people, in New York for doing business things, found it incredibly convenient. And it’s still the case; reservations, even at 11:30, were difficult.
We sat at the sushi counter with Uezo-san and his apprentice. Though Kurumazushi isn’t large – it occupies the second floor of a commercial office building – there are tables as well.
Kurumazushi does have an Omakase option, but there is no price break at lunch – it’s about $300 for 16 courses as my NYC Omakase list will tell you. If spending $300 for ~90 minutes during the middle of the day isn’t your thing – as it wasn’t for us – consider that there are ways to order fantastic, seasonal sushi a far more reasonable rate.
We elected to go with the $80, “Sushi Plate”, a seasonal combination of nine nigiri and a makizushi (negitoro on the day we dined), served in two plates.
The beauty of nigiri is often in its simplicity, and the Chu Toro pictured on my blog is a great example of that. No extra toppings, a little shoyu applied, just the neta formed to the shape of the vinegered rice (as it should be).
The Sushi Plate features popular year-round Neta like Maguro, Uni and Ikura, but it also had Botan Ebi, an autumn speciality, though unfortunately no tempura heads served as is often custom.
My first visit to Kurumazushi was long overdue, but it won’t be my last. Every part of the meal – from the location, to the itamae, to the no-frills sushi, expertly prepared at an understandably-higher price point – screams throwback.
Despite the fact that the midday rice put me to sleep during hours of afternoon meetings that could have just been an email, this was worth it.
Recommended.
… moreFor many long-time New Yorkers, the history of sushi is centered around a few midtown sushiya that have served this city strong since the 1980s (and before).
Hatsuhana. Sushi Zen. Sushi Den. Nippon.
But it’s almost impossible to tell the Big Apple Sushi Story (future kid’s book) without mentioning the 45 year old Kurumazushi. 45 years isn’t nothing – for instance, my brother was born in 1977 and he’s old as dirt.
But the most impressive part about Kurumazushi?
Same Itamae since day 1.
Toshihiro Uezo moved to New York City in 1972, and opened Kurumazushi in a different midtown location 5 years later.
Despite two moves and a shift to the second floor of an office building, by all accounts the same hospitality Omotenashi (hospitality) and quality exists today as it did then.
I had the fortune of sitting with Uezo-san in the middle of the day.
Most of my reviews are during the dinner hour, but I was more than happy to join a friend at literally 11:30am (it’s five o’clock somewhere, right fellas?).
And actually, some would even suggest that Kurumazushi is known for it’s lunch; that’s because business people, in New York for doing business things, found it incredibly convenient. And it’s still the case; reservations, even at 11:30, were difficult.
We sat at the sushi counter with Uezo-san and his apprentice. Though Kurumazushi isn’t large – it occupies the second floor of a commercial office building – there are tables as well.
Kurumazushi does have an Omakase option, but there is no price break at lunch – it’s about $300 for 16 courses as my NYC Omakase list will tell you. If spending $300 for ~90 minutes during the middle of the day isn’t your thing – as it wasn’t for us – consider that there are ways to order fantastic, seasonal sushi a far more reasonable rate.
We elected to go with the $80, “Sushi Plate”, a seasonal combination of nine nigiri and a makizushi (negitoro on the day we dined), served in two plates.
The beauty of nigiri is often in its simplicity, and the Chu Toro pictured on my blog is a great example of that. No extra toppings, a little shoyu applied, just the neta formed to the shape of the vinegered rice (as it should be).
The Sushi Plate features popular year-round Neta like Maguro, Uni and Ikura, but it also had Botan Ebi, an autumn speciality, though unfortunately no tempura heads served as is often custom.
My first visit to Kurumazushi was long overdue, but it won’t be my last. Every part of the meal – from the location, to the itamae, to the no-frills sushi, expertly prepared at an understandably-higher price point – screams throwback.
Despite the fact that the midday rice put me to sleep during hours of afternoon meetings that could have just been an email, this was worth it.
Recommended.
Nils Paellmann
Still my all-time favorite sushi place in NYC. Came here on 9/12/2001 when the “world was ending”. Went for full omakase that day. If the world is ending you might at least have some superb sushi.
… morealexander priest
Great sushi made in front of you by a Japanese chef of more than 40 years of experience. This place opened in 1977 and creates both great food and a fantastic atmosphere! The house green tea was amazing and follow the chef’s recommendation and you can not go wrong. It is a little pricy but definitely worth it for the price!! Thank you for the great experience!
… moreIzzy
Absolutely the greatest sushi on the planet! Chef Uezu is an absolute pleasure to chat with and takes such great pride in providing the very highest quality fish. I can’t wait to go back!!
… moreAndrea Domanski
This place was fantastic. We sat at the sushi bar where the chef of something like 40 years immediately asked us if we wanted a menu or if he should just choose for us. We opted for both, ordering something from the menu and leaving the rest up to him. He was amazing, making one piece for each of us, explaining what it was and the best way to eat it (soy sauce or no soy sauce), and it was all really fantastic. The cuts of fish are top notch, as are all the ingredients. I’ve never seen better anywhere. It’s pretty pricey, though. For two of us, the bill was over $400 before tip. For us, it was well worth the cost, and we ate a lot of sushi.
… moreLauren Rodriguez
The lunch sushi platter was excellent, service was quick but also warm. Great little escape from a day at the office.
… more