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Sushidokoro Mekumi from Ishikawa, Japan—renowned as one of the hardest-to-book sushi restaurants—now in New York. Chef Hajime Kumabe, trained under Takayoshi Yamaguchi, brings Mekumi’s exceptional sushi experience to NYC. Our restaurant entrance is located at 68 Charlton street.
Address and Contact Information
Address: Entrance at, 70, 68 Charlton St, New York, NY 10014
Phone: (646) 455-0277
Website: https://www.mekumi.nyc/
Menu Photos
Order and Reservations
Reservations: exploretock.com
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Reviews
H Lee
I don’t usually write reviews, but this meal deserved one. For context, I’ve dined at Sushi Sho, Kappo Sono, Noz 17, and Yoshino, among others. Mekumi was the best experience I’ve had across all of them.
What makes this place truly special is that they never compromise on the basics while still finding ways to surprise you. The shari was perfect, and if you know omakase, you know how much that matters. But on top of that strong foundation, the chefs present their ingredients in ways that feel genuinely novel and creative (e.g. ikura prepared in hot miso).
Head Chef Hajime Kumabe was warm and generous throughout the evening, walking us through the thinking behind each dish in a way that felt personal. Sous Chef and Sommelier Kairi Kurahashi’s beverage selection was just as unique and thoughtful, a mix of sake and wine, many of which I had never come across before. What made it special was that each pour came with its own story and his reasoning for why it belonged with that particular course.
I’m already planning a return trip to NYC just for this
… moreWhat makes this place truly special is that they never compromise on the basics while still finding ways to surprise you. The shari was perfect, and if you know omakase, you know how much that matters. But on top of that strong foundation, the chefs present their ingredients in ways that feel genuinely novel and creative (e.g. ikura prepared in hot miso).
Head Chef Hajime Kumabe was warm and generous throughout the evening, walking us through the thinking behind each dish in a way that felt personal. Sous Chef and Sommelier Kairi Kurahashi’s beverage selection was just as unique and thoughtful, a mix of sake and wine, many of which I had never come across before. What made it special was that each pour came with its own story and his reasoning for why it belonged with that particular course.
I’m already planning a return trip to NYC just for this
H O
I can confidently say this is one of the finest sushi restaurants in New York. Every ingredient was exceptionally fresh, and the craftsmanship and attention to detail in each dish were truly impressive. The chef was gracious and welcoming, and the service was impeccable. It was an outstanding dining experience, and I would gladly return again.
… moreHang Y
One of the best omakase experiences I’ve had in New York. Every course shows the chef’s care and respect for the ingredients, and Chef Hajime is genuinely dedicated to his craft. Nothing is overdone or masked with unnecessary fillers—just the pure, original flavors as they should be. Most pieces were melt-in-your-mouth and truly worth savoring. I finished the entire meal with absolutely no complaints. Truly recommend if you want to know the taste of a good omakase in Japan.
… moreBao Nguyen
Very intimate and serious sushi spot. It’s all about the craftsmanship here. Sitting at the counter feels personal, and you can really watch the care that goes into each piece.
The omakase is clean, precise, and high quality. Fish is super fresh, rice is balanced, and nothing feels rushed or flashy. Service is quiet, respectful, and focused on the experience.
Great choice if you enjoy traditional, refined sushi and a calm atmosphere.
… moreThe omakase is clean, precise, and high quality. Fish is super fresh, rice is balanced, and nothing feels rushed or flashy. Service is quiet, respectful, and focused on the experience.
Great choice if you enjoy traditional, refined sushi and a calm atmosphere.
M H
The best sushi in NYC.
Delicate flavors that truly highlighted the quality of the ingredients, crafted by a highly knowledgeable chef.
I left completely satisfied.
The drink selection was excellent, and the warm, attentive service made the experience even more special.
Speaking as someone from Japan, if you’ve experienced real sushi, you’ll understand why this sushi size is just right
… moreDelicate flavors that truly highlighted the quality of the ingredients, crafted by a highly knowledgeable chef.
I left completely satisfied.
The drink selection was excellent, and the warm, attentive service made the experience even more special.
Speaking as someone from Japan, if you’ve experienced real sushi, you’ll understand why this sushi size is just right
Norman Leung
Sushidokoro was an amazing dining experience; everything was exceptional – from the food, atmosphere & ambience, to the hospitality by all members of staff. Head chef Hajime Kumabe and sous chef Kairi Kurahashi made sure every guest had a wonderful time. If you get the opportunity to grab a reservation, please follow through! You won’t regret it.
… moreStephan Herard
Great, relatively new omakase spot. The White marlin in sweet vinegar daikon was the standout dish. One of the best bites I’ve had. I appreciated the wide range of locations that the fish for the nigiri came from
… moreMoa Shao
Authentic and traditional, with delightful atmosphere. Highlights for hairy crab dishes.
Menu changes coordinates seasonal flavor, showcasing omakase experience.
Chefs are not quite used to introducing each dishes yet, and servers had billing issue that need to be improved. But they all positively handled requests, and had a lot of flexibility. I do wish they can show the fish processing step in front of us instead of bringing fish slices from the back. The pace is slower than other places anyway.
Overall good price for the quality, probably Michelin one star next year.
… moreMenu changes coordinates seasonal flavor, showcasing omakase experience.
Chefs are not quite used to introducing each dishes yet, and servers had billing issue that need to be improved. But they all positively handled requests, and had a lot of flexibility. I do wish they can show the fish processing step in front of us instead of bringing fish slices from the back. The pace is slower than other places anyway.
Overall good price for the quality, probably Michelin one star next year.
Master Michael
I am a bit of a sushi geek, having eaten at many highly esteemed sushi restaurants in Japan such as Sushi Namba, Sushi Takamitsu, Sushi Ryujiro, Sushi Hashimoto, and many more. But I tell people the best meal I ever had in my life was the snow crab course at Sushidokoro Mekumi in Ishikawa Japan on November 26, 2024. So when I heard that the second-in-command, Chef Kuma, was opening up a satellite location of Sushidokoro Mekumi in NYC I was ecstatic.
Luckily I was able to book a 5:30 PM reservation on the Tock website within the first two weeks of their opening. Since then, the restaurant has been fully booked. Chef Kuma has done an amazing job recreating the experience of dining at the restaurant in Ishikawa while adding his own signature touches.
The restaurant is located next to the Four Points Sheraton and is easy to find. When you walk inside there is another door to enter the restaurant and you walk down a short hallway to a wooden sliding door which opens up to a beautiful wooden counter with about 8 comfortable seats in a serene atmosphere.
The restaurant provided a beautiful menu card that could be taken home as a souvenir but I forgot to take it. At the Ishikawa location you can take pictures of the non-sushi appetizers but then once the nigiri starts you are not allowed to take any more pictures. I’m pretty sure when I made the reservation this rule was stated. The people next to me were taking pictures of the nigiri when nobody was looking so I’m not sure how strictly this rule will be enforced at the NYC location but it would be best to respect the rule because it is meant to encourage you to eat the sushi immediately when it is served so that it has the optimal temperature, texture, and flavor profile when eaten. Also, a lot of the nigiri is extremely delicate, so it will just fall apart if you don’t eat it immediately.
So from memory they served:
Otsumami (appetizers)
Boiled octopus in dashi
Hairy crab with crab miso
Wild Yellowtail wrapped in daikon
Pacific Barrelfish Hand Roll
Red Sea urchin
Grouper
Nigiri
Wild seabass
Squid
Sweet shrimp
Marinated Bluefin tuna
Hairy crab nigiri topped with purple sea urchin
Streamed Salmon Roe Gunkanmaki
Black throated sea perch
Gizzard Shad
Saltwater Eel
Toward the end there was the option to order extras, which could either be anything already served or about 5 or 6 new courses.
I ordered
Striped Jack nigiri
Purple Sea Urchin nigiri
Wild Yellowtail nigiri
Finally the meal ended with a few finishing courses:
Hairy Crab Miso Soup
Futomaki made with a rich dashi omelette
Shrimp Castella
Fig daifuku served with hot green tea.
It was a phenomenal meal. Chef Kuma is an extremely friendly and humble chef who is quite mesmerizing to watch as he transforms ingredients into masterpieces before your very eyes. The sous chef is also a certified sommelier so the restaurant has an extensive drink menu of high quality wine, beer, and sake. I’m already eager to return for my next meal which I’m under the impression will be very different as Chef Kuma rotates through seasonal ingredients.
… moreLuckily I was able to book a 5:30 PM reservation on the Tock website within the first two weeks of their opening. Since then, the restaurant has been fully booked. Chef Kuma has done an amazing job recreating the experience of dining at the restaurant in Ishikawa while adding his own signature touches.
The restaurant is located next to the Four Points Sheraton and is easy to find. When you walk inside there is another door to enter the restaurant and you walk down a short hallway to a wooden sliding door which opens up to a beautiful wooden counter with about 8 comfortable seats in a serene atmosphere.
The restaurant provided a beautiful menu card that could be taken home as a souvenir but I forgot to take it. At the Ishikawa location you can take pictures of the non-sushi appetizers but then once the nigiri starts you are not allowed to take any more pictures. I’m pretty sure when I made the reservation this rule was stated. The people next to me were taking pictures of the nigiri when nobody was looking so I’m not sure how strictly this rule will be enforced at the NYC location but it would be best to respect the rule because it is meant to encourage you to eat the sushi immediately when it is served so that it has the optimal temperature, texture, and flavor profile when eaten. Also, a lot of the nigiri is extremely delicate, so it will just fall apart if you don’t eat it immediately.
So from memory they served:
Otsumami (appetizers)
Boiled octopus in dashi
Hairy crab with crab miso
Wild Yellowtail wrapped in daikon
Pacific Barrelfish Hand Roll
Red Sea urchin
Grouper
Nigiri
Wild seabass
Squid
Sweet shrimp
Marinated Bluefin tuna
Hairy crab nigiri topped with purple sea urchin
Streamed Salmon Roe Gunkanmaki
Black throated sea perch
Gizzard Shad
Saltwater Eel
Toward the end there was the option to order extras, which could either be anything already served or about 5 or 6 new courses.
I ordered
Striped Jack nigiri
Purple Sea Urchin nigiri
Wild Yellowtail nigiri
Finally the meal ended with a few finishing courses:
Hairy Crab Miso Soup
Futomaki made with a rich dashi omelette
Shrimp Castella
Fig daifuku served with hot green tea.
It was a phenomenal meal. Chef Kuma is an extremely friendly and humble chef who is quite mesmerizing to watch as he transforms ingredients into masterpieces before your very eyes. The sous chef is also a certified sommelier so the restaurant has an extensive drink menu of high quality wine, beer, and sake. I’m already eager to return for my next meal which I’m under the impression will be very different as Chef Kuma rotates through seasonal ingredients.
Jasmine Ma
For a restaurant charging over 500 per person, they only served two pieces of uni — it didn’t even cover the sushi rice.
The otsumami was disappointing and very traditional; the seasoning was extremely bland and overall very ordinary.
The toro was poorly prepared — there were still sinewy bits after chewing, which was shocking.
And the final strawberry daifuku… the skin was too hard, and when cut open the strawberry was unbelievably tiny, literally fingernail-sized. I honestly couldn’t help but laugh in frustration.
… moreThe otsumami was disappointing and very traditional; the seasoning was extremely bland and overall very ordinary.
The toro was poorly prepared — there were still sinewy bits after chewing, which was shocking.
And the final strawberry daifuku… the skin was too hard, and when cut open the strawberry was unbelievably tiny, literally fingernail-sized. I honestly couldn’t help but laugh in frustration.