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Hours
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | 5–10 PM |
| Monday | Closed |
| Tuesday | 5–10 PM |
| Wednesday | 5–10 PM |
| Thursday | 5–10 PM |
Address and Contact Information
Address: 3 E 41st St, New York, NY 10017
Phone: (646) 863-2023
Website: https://www.exploretock.com/sushi-sho-nyc
Menu Photos
Related Web Results
Sushi Sho – NYC – New York, NY – Tock
Chef Keiji Nakazawa began his culinary journey at the age of 15, undergoing training at 20 different Japanese and sushi restaurants across Japan.
2nd visit to NYC’s Sushi Sho a reminder of its sheer quality
Sushi Sho’s meal is in two parts: the Omakase, which is served at Nakazawa-san’s discretion, and then Okonomi (essentially a la carte), which is at the …
Sushi Sho – New York – a MICHELIN Guide Restaurant
In the shadow of the New York Public Library, Chef Keiji Nakazawa exemplifies mastery of the highest order. His omakase is utterly unique.
Reviews
Rachel Liu
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.
… moreEvery 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.
Albert K
Very different experience omakase with traditional Japanese bites. The omakase was unique in that the flavors, fish, and selection was extremely different from your normal Omakase of trying 20 different sashimi.
Lots of bites were ranging from fish, to tofu, to fruit. You had to eat a pear, different soups, and a small ice cream and cold noodles at the end.
Strictly no pictures allowed inside.
It is definitely different and if you prefer the original sushi only type of omakase this place isn’t for you.
… moreLots of bites were ranging from fish, to tofu, to fruit. You had to eat a pear, different soups, and a small ice cream and cold noodles at the end.
Strictly no pictures allowed inside.
It is definitely different and if you prefer the original sushi only type of omakase this place isn’t for you.
jkaw
In my opinion, this is the only destination-worthy sushiya outside of Japan.
Nakazawa-san is a legend and his style is singular, with many original creations.
His NYC shop evolved the legacy of his Yotsuya and Honolulu locations.
The focus of the meal here is mastery of the history of sushi, including various forms of preservation and fermentation. It is not the place to come to if you expect piles of toro, uni or caviar.
Diners should also be aware that at all Sushi Sho locations, service is split between two chefs. So a reservation does not guarantee that you will be seated with the more senior chef. There is no detectable impact on the food or pacing in my opinion.
Similarly, at all Sushi Sho locations the okonomi portion of the meal, including presentation of all the add-on items, is typical. Whether this format suits you is a matter of personal taste.
… moreNakazawa-san is a legend and his style is singular, with many original creations.
His NYC shop evolved the legacy of his Yotsuya and Honolulu locations.
The focus of the meal here is mastery of the history of sushi, including various forms of preservation and fermentation. It is not the place to come to if you expect piles of toro, uni or caviar.
Diners should also be aware that at all Sushi Sho locations, service is split between two chefs. So a reservation does not guarantee that you will be seated with the more senior chef. There is no detectable impact on the food or pacing in my opinion.
Similarly, at all Sushi Sho locations the okonomi portion of the meal, including presentation of all the add-on items, is typical. Whether this format suits you is a matter of personal taste.
Chelsey Grafrath
Some friends and I did pick-up of the Bara Chirashi boxes and enjoyed them in Bryant Park. All of the fish was fresh, cut beautifully and seasoned perfectly. Pick up is simple, you bring the doorbell and the greeter welcomes you in, just have to give your confirmation code and name for the order. Would highly recommend the pick-up options for a nice sample of their cuisine for a more informal setting outside of the restaurant.
… moreWill Zhao
Can’t take pics inside. But overall great experience. Might need to order the okonomi cause the omakase portion is small, which is part of the “shorter omakase” meaning.
… moreMichael Cook
Absolutely exquisite, perfect dining experience. The service by the entire team was amazing from the instant we walked into the door. Every need was taken care of before we even had to ask. The entire team, from the hosts to each chef works in unison like a well oiled machine. The sushi itself was by far the best I’ve ever had. Much more than typical sushi even typical ‘high end’ sushi. Chef takes great care with every ingredient and combines flavors in incredible ways. The entire staff is super friendly and everything is explained to you. I look forward to coming back on a year. Truly the best meal I’ve ever had.
… moreChristine S
When I first visited Sushi Sho Hawaii in 2023, I thought there was no other omakase that could top this. I was wrong – Sushi Sho NYC was a truly exceptional experience that was worth the investment.
Come with the expectation that this is Omakase (“I’ll leave it up to you”) AND Okonomi (“what you like”). Okonomi signals a return to the traditional style of sushi before omakase as a cuisine took over the world as a form of entertainment…
If you love geeking out about process and technique, this is the place for you. A variety of dried, pickled, fermented, and aged items were showcased, with several courses that fit into the NYC theme. How can Chef Nakazawa showcase New York in omakase, as he did for Hawaii? Pickled apples to snack on between bites, seasonal items like strawberry jam on squash and pickled peach, and ingredients like homemade mustard and onion jam highlighted Nakazawa’s creativity. I was so impressed by one dish featuring two types of dried roe that nearly resembled a wine and cheese course when paired with the Born sake.
Standouts included the signature ankimo (monkfish liver) with miso and their 3-year pickled watermelon (a staple at the Hawaii location), smoked pickled daikon with fermented rice, and the aged Chubou toro roll. Definitely recommend trying their vegetarian options on the Okonomi menu – the shiitake and apple Kanpyo roll were surprising hits of the night.
Lastly, do NOT skip their sake pairing featuring 8 breweries. It was the most well-thought out sake pairing I’ve ever tried, featuring Sushi Sho’s own sake and a rare 2019 Aramasa sake that were amazing.
I ended up ordering 10+ items during okonomi because I am a glutton. Because tax and tip is already baked into the final bill, I consider Sushi Sho well worth the price.
Thank you Chef Nakazawa and Chef Miyazono for an unforgettable experience!
… moreCome with the expectation that this is Omakase (“I’ll leave it up to you”) AND Okonomi (“what you like”). Okonomi signals a return to the traditional style of sushi before omakase as a cuisine took over the world as a form of entertainment…
If you love geeking out about process and technique, this is the place for you. A variety of dried, pickled, fermented, and aged items were showcased, with several courses that fit into the NYC theme. How can Chef Nakazawa showcase New York in omakase, as he did for Hawaii? Pickled apples to snack on between bites, seasonal items like strawberry jam on squash and pickled peach, and ingredients like homemade mustard and onion jam highlighted Nakazawa’s creativity. I was so impressed by one dish featuring two types of dried roe that nearly resembled a wine and cheese course when paired with the Born sake.
Standouts included the signature ankimo (monkfish liver) with miso and their 3-year pickled watermelon (a staple at the Hawaii location), smoked pickled daikon with fermented rice, and the aged Chubou toro roll. Definitely recommend trying their vegetarian options on the Okonomi menu – the shiitake and apple Kanpyo roll were surprising hits of the night.
Lastly, do NOT skip their sake pairing featuring 8 breweries. It was the most well-thought out sake pairing I’ve ever tried, featuring Sushi Sho’s own sake and a rare 2019 Aramasa sake that were amazing.
I ended up ordering 10+ items during okonomi because I am a glutton. Because tax and tip is already baked into the final bill, I consider Sushi Sho well worth the price.
Thank you Chef Nakazawa and Chef Miyazono for an unforgettable experience!
Worpal (ThanLastTime)
After a disappointing meal at Yugin, Sushi Sho was much more fun. A show that luxury does not have to be tasteless – it can provide a sense of place and seasonality while still having its own artistic backbone. Sho is a special restaurant – it is unyielding in its intention and delivers with quality in spades to back up Nakazawa’s business ambitions. I’m glad it’s here
… moreRick Poppell
We picked up and enjoyed our Bara Chirashi yesterday afternoon. It was an amazing assortment of top notch goodies! Just like eating a mini omakase, all at once, in a box. Every piece was perfect and super fresh. Quite enjoyable with a nice bottle of Junmai Ginjo at home. We will definitely do this again (and at some point we will actually be able to get a reservation to eat inside)!
… moreLIA
visited here for Christmas dinner. The shorter omakase was beautifully paced and very satisfying, and the okonomi was just as enjoyable. A calm waiting room with warm teas set the tone.
… more