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The traditional multi-course Omakase experience, led by Chef-partners George Ruan and Wayne S. Cheng, is uniquely designed for each guest using only the finest seasonally available ingredients, paired with premium sake and fine wine. With dining operations overseen by Michelin-Starred Chef Daniel Boulud’s The Dinex Group, Jōji delivers a sophisticated, elegant culinary journey for every guest. Jōji has been awarded a prestigious Michelin star.
Address and Contact Information
Address: 1 Vanderbilt Ave, New York, NY 10017
Phone: (212) 597-9025
Website: https://www.jojiny.com/
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Order and Reservations
Reservations: resy.com
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Jojiny. SUSHI OMAKASE. JojiNyBox. SUSHI TAKEOUT AND DELIVERY. One Vanderbilt Avenue · [email protected] · Jōji Box · Sign Up for Events and News Here joji.nyc.
Jōji – New York – a MICHELIN Guide Restaurant
Hidden away in a corner of Grand Central, at the base of the ritzy One Vanderbilt building, Jōji presents a disarming oasis of calm and sophistication amidst …
Jōji (@joji.nyc) · New York, NY – Instagram
1-Star Michelin Intimate Omakase experience by @georgeruan and @wayne.s.cheng. In partnership with @danielboulud. Photo by Jōji in JōJi with @wayne.s.cheng, …
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Reviews
Zarina I
We had a truly unique omakase experience here. The atmosphere feels authentically Japanese from the chef’s technique to the presentation and pacing of each course. Every bite was thoughtfully prepared, beautifully plated, and genuinely delicious.
The service was attentive and professional.However, it’s important to note that the price is extremely high. We paid $997 for two, before tip, which makes this one of the most expensive omakase experiences I’ve ever had. While the quality is excellent, the cost may not be justifiable for everyone.
If you’re looking for a luxurious, authentic Japanese omakase and don’t mind splurging, this place is worth trying at least once.
… moreThe service was attentive and professional.However, it’s important to note that the price is extremely high. We paid $997 for two, before tip, which makes this one of the most expensive omakase experiences I’ve ever had. While the quality is excellent, the cost may not be justifiable for everyone.
If you’re looking for a luxurious, authentic Japanese omakase and don’t mind splurging, this place is worth trying at least once.
Genevieve Dunn
each dish was beautifully presented. the fish was fresh and there were some interesting bites like deep sea rockfish and a mushroom sushi. also a great uni and caviar handroll.
also when you order hot tea you get free refills on your cup until the end of the meal which was nice.
… morealso when you order hot tea you get free refills on your cup until the end of the meal which was nice.
Kathy H
Joji was a pleasant surprise. The execution, service, and atmosphere were all 10/10. If anything, the 90s playlist was a bit distracting —I would’ve enjoyed something more relaxing—but it didn’t take away from the experience. I’ll absolutely return.
… moreOleg Rybak
★★★★★ Five Stars — Jōji is an absolute knockout.
Jōji is the kind of place that makes Midtown feel like Tokyo for a couple of hours: tucked beneath One Vanderbilt/Grand Central, serene and intimate, but never stiff or pretentious.  The room has that “hidden counter” energy people rave about—quiet confidence, immaculate pacing, and a vibe that somehow feels both elevated and genuinely fun. 
Chef Wayne is the real deal: cool, funny, easy-going, and clearly operating at a very high technical level. You can tell he’s not just serving you—he’s hosting you, teaching you, and keeping the whole counter engaged without ever breaking the flow of the meal. (It’s no surprise he’s part of the chef team that’s built Jōji’s reputation.) 
The fish was spectacular—clean, vibrant, and obviously handled with obsessive care. Course after course, everything tasted fresh and intentional, with that refined omakase discipline you expect from a top NYC counter. 
And the beverage program is not an afterthought—it’s a co-star. Jōji literally frames the experience as a chef-and-sommelier pairing on equal footing, and it shows.  Our sommelier dialed us in with phenomenal Champagne—ranging across styles and landing on a memorable 2012 Laurent-Perrier that drank beautifully with the sushi.  (The broader buzz about the pairings and drinks program is deserved—French wines and thoughtful selections come up repeatedly.) 
Bottom line: this place was fire. The vibe was phenomenal, the food was flawless, and the hospitality felt personal. I’d come back again and again—Jōji delivers the kind of night you talk about afterward.
… moreJōji is the kind of place that makes Midtown feel like Tokyo for a couple of hours: tucked beneath One Vanderbilt/Grand Central, serene and intimate, but never stiff or pretentious.  The room has that “hidden counter” energy people rave about—quiet confidence, immaculate pacing, and a vibe that somehow feels both elevated and genuinely fun. 
Chef Wayne is the real deal: cool, funny, easy-going, and clearly operating at a very high technical level. You can tell he’s not just serving you—he’s hosting you, teaching you, and keeping the whole counter engaged without ever breaking the flow of the meal. (It’s no surprise he’s part of the chef team that’s built Jōji’s reputation.) 
The fish was spectacular—clean, vibrant, and obviously handled with obsessive care. Course after course, everything tasted fresh and intentional, with that refined omakase discipline you expect from a top NYC counter. 
And the beverage program is not an afterthought—it’s a co-star. Jōji literally frames the experience as a chef-and-sommelier pairing on equal footing, and it shows.  Our sommelier dialed us in with phenomenal Champagne—ranging across styles and landing on a memorable 2012 Laurent-Perrier that drank beautifully with the sushi.  (The broader buzz about the pairings and drinks program is deserved—French wines and thoughtful selections come up repeatedly.) 
Bottom line: this place was fire. The vibe was phenomenal, the food was flawless, and the hospitality felt personal. I’d come back again and again—Jōji delivers the kind of night you talk about afterward.
Hank Chang
Omakase extends to take out – we did fixed boxes – I had the salmon chirashi box. The to-go container is quite hefty and solid, too bad it wasn’t reuseable. Packed with spaces for the soy, wasabi, chopstick and napkin all packed nicely within.
Sashimi and ikura (salmon roe) itself was cool and refreshing, decorated with a touch of green edamame beans, it was pretty. The rice below, though was cold and difficult to eat. Best to experience this in-person, instead of to go.
… moreSashimi and ikura (salmon roe) itself was cool and refreshing, decorated with a touch of green edamame beans, it was pretty. The rice below, though was cold and difficult to eat. Best to experience this in-person, instead of to go.
Ian Liu
The food was very good. All the fishes were fresh and well prepared. And the outside of the restaurant was cool.I would totally recommend this experience.
… moreKaterina
Delicious omakase take out. The nigiri pieces were all excellent and very good generous cuts. The rolls were tasty as well. Place is located in the basement of the building, you have to go 1 floor down in the same building where Summit is.
… moreBouchra Kamil
Our first Michelin-starred Japanese experience and it was nothing short of phenomenal. From the moment we stepped into Jōji, we were immersed in an ambiance that struck the perfect balance between relaxed and refined.
We had the pleasure of sitting in front of Ming, the sous-chef, who not only prepared our food with artistry and precision but also made the experience warm and memorable. Each course felt like a symphony, beautifully presented, thoughtfully composed, and utterly exquisite on the palate.
The service was flawless, the energy light yet elegant, and every detail was executed with purpose. Jōji is not just a meal, it’s a true culinary performance. A must-try for anyone seeking Japanese excellence in an inviting, intimate setting.
… moreWe had the pleasure of sitting in front of Ming, the sous-chef, who not only prepared our food with artistry and precision but also made the experience warm and memorable. Each course felt like a symphony, beautifully presented, thoughtfully composed, and utterly exquisite on the palate.
The service was flawless, the energy light yet elegant, and every detail was executed with purpose. Jōji is not just a meal, it’s a true culinary performance. A must-try for anyone seeking Japanese excellence in an inviting, intimate setting.
Júlíus Sigurjónsson
Great restaurant. Met all my expectations. The food was amazing and so was the service. Great to experience the food being prepared in front of you at the bar seat. Everything was excellent. Joji deserves more than 1 Michelin star. Thank for me. ❤️
… moreStephan Herard
An overall wonderful meal with a wide variety of fish. Chef cheng was amazing to talk about sushi with and excellent at preparing. One of our favorite omakases in the city. The crab supplement is also well worth it.
… more