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Address and Contact Information
Address: 201 Allen St, New York, NY 10002
Phone: (646) 588-9729
Website: https://www.tokachefkitchen.com/
Menu Photos
Order and Reservations
Reservations: resy.com
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At Toka Chef Kitchen, we blend passion with flavors to create exquisite dishes that leave a lasting … New York, NY 10002. Instagram. bottom of page.
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14K followers · 126 following · 201 posts · @toka.newyork: “ omakase 201 Allen Street, New York, NY 10002 RSVP on resy below! ”
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Toka is a Japanese sushi omakase restaurant located in the lower east side of NYC, offering innovative dishes inspired by traditional flavors.
Reviews
Kimberly Lim Legaspi
Toka Chef Kitchen executed an amazing omakase experience. We went with the Tsukiji set, which included three appetizers, twelve pieces of nigiri, two hand rolls, and dessert. With their buy-one-get-one 50% off promotion, it ended up being genuinely worth it.
The meal opened with a clear focus on freshness and precision. The sea bream with shiso sauce was delicately plated and visually pristine. The flesh was translucent and glossy, cool and supple, with a subtle sweetness that lingered gently. The shiso sauce added a soft herbal lift with faint minty notes, brightening the dish without masking the fish’s natural flavor.
The ankimo (monkfish liver), served in ponzu sauce, was one of the most satisfying bites of the evening. The texture was silky and custard-like, melting almost immediately on the palate and delivering deep umami richness reminiscent of foie gras. The citrus acidity of the ponzu, made with soy sauce, rice vinegar, and yuzu, cut through the richness cleanly, leaving the bite indulgent yet refreshing rather than heavy.
The grilled miso black cod followed, showcasing careful marination and timing. The fish was exceptionally moist and flaky, with a buttery mouthfeel that coated the palate. A lightly caramelized exterior added roasted depth, while the miso marinade contributed a gentle sweetness balanced by savory notes that developed gradually with each bite.
The yellowtail with garlic pesto was a standout, with the fish’s natural fattiness complemented by aromatic garlic and herbs that added depth without overpowering the bite. The bluefin tuna with mushroom leaned deeply umami, with earthy notes enhancing the tuna’s meaty richness. The sea perch with yuzu and jalapeño brought contrast and brightness, combining citrus acidity with a gentle heat that lifted the fish’s sweetness and lingered subtly.
More indulgent selections followed, each executed with restraint. The otoro topped with caviar was luxuriously marbled, dissolving on the tongue while the caviar added salinity and textural pop. The seared scallop nigiri offered light caramelization on the surface with a tender, sweet interior. The flamed A5 wagyu was lightly torched to render its fat just enough to enhance its umami, resulting in a rich yet clean bite. The unagi topped with foie gras leaned decadent but remained balanced, with the eel’s sweet glaze offsetting the foie gras’ silky richness. The uni served over snow crab delivered a clean, ocean-forward finish, combining briny, creamy uni with the gentle sweetness of crab.
Two hand rolls, one tuna and one yellowtail, were served wrapped in crisp nori that retained its snap. The contrast between crunchy seaweed and soft, clean-tasting fish added textural interest and reinforced the freshness of the ingredients.
Dessert closed the meal on a composed note. The hojicha pudding featured warm roasted tea aromas with nutty, lightly smoky undertones and restrained sweetness. The cheesecake was light, smooth, and balanced, offering richness without heaviness after a multi-course progression.
For a Chinese-run Japanese restaurant, the execution was solid and genuinely enjoyable. There are a few minor details that could elevate the experience further. The top-floor bathroom was not functional, requiring guests to use the basement restroom. While clean, it was a noticeable walk during the meal. Additionally, the dining room temperature runs slightly chilly. While understandable for maintaining food quality, colder outdoor air and frequent door openings affected overall comfort and, at times, the mood of the room.
Service throughout the evening was attentive and well paced, allowing each course to be enjoyed without feeling rushed. Overall, the experience was defined by clean flavors, layered textures, and thoughtful composition.
… moreThe meal opened with a clear focus on freshness and precision. The sea bream with shiso sauce was delicately plated and visually pristine. The flesh was translucent and glossy, cool and supple, with a subtle sweetness that lingered gently. The shiso sauce added a soft herbal lift with faint minty notes, brightening the dish without masking the fish’s natural flavor.
The ankimo (monkfish liver), served in ponzu sauce, was one of the most satisfying bites of the evening. The texture was silky and custard-like, melting almost immediately on the palate and delivering deep umami richness reminiscent of foie gras. The citrus acidity of the ponzu, made with soy sauce, rice vinegar, and yuzu, cut through the richness cleanly, leaving the bite indulgent yet refreshing rather than heavy.
The grilled miso black cod followed, showcasing careful marination and timing. The fish was exceptionally moist and flaky, with a buttery mouthfeel that coated the palate. A lightly caramelized exterior added roasted depth, while the miso marinade contributed a gentle sweetness balanced by savory notes that developed gradually with each bite.
The yellowtail with garlic pesto was a standout, with the fish’s natural fattiness complemented by aromatic garlic and herbs that added depth without overpowering the bite. The bluefin tuna with mushroom leaned deeply umami, with earthy notes enhancing the tuna’s meaty richness. The sea perch with yuzu and jalapeño brought contrast and brightness, combining citrus acidity with a gentle heat that lifted the fish’s sweetness and lingered subtly.
More indulgent selections followed, each executed with restraint. The otoro topped with caviar was luxuriously marbled, dissolving on the tongue while the caviar added salinity and textural pop. The seared scallop nigiri offered light caramelization on the surface with a tender, sweet interior. The flamed A5 wagyu was lightly torched to render its fat just enough to enhance its umami, resulting in a rich yet clean bite. The unagi topped with foie gras leaned decadent but remained balanced, with the eel’s sweet glaze offsetting the foie gras’ silky richness. The uni served over snow crab delivered a clean, ocean-forward finish, combining briny, creamy uni with the gentle sweetness of crab.
Two hand rolls, one tuna and one yellowtail, were served wrapped in crisp nori that retained its snap. The contrast between crunchy seaweed and soft, clean-tasting fish added textural interest and reinforced the freshness of the ingredients.
Dessert closed the meal on a composed note. The hojicha pudding featured warm roasted tea aromas with nutty, lightly smoky undertones and restrained sweetness. The cheesecake was light, smooth, and balanced, offering richness without heaviness after a multi-course progression.
For a Chinese-run Japanese restaurant, the execution was solid and genuinely enjoyable. There are a few minor details that could elevate the experience further. The top-floor bathroom was not functional, requiring guests to use the basement restroom. While clean, it was a noticeable walk during the meal. Additionally, the dining room temperature runs slightly chilly. While understandable for maintaining food quality, colder outdoor air and frequent door openings affected overall comfort and, at times, the mood of the room.
Service throughout the evening was attentive and well paced, allowing each course to be enjoyed without feeling rushed. Overall, the experience was defined by clean flavors, layered textures, and thoughtful composition.
Leah Leonardo
This has been my 5th Omakase I’ve been to and this might be my favorite among them all so far. We selected the $98 Chef’s choice set. I enjoyed every single dish and the dessert was the perfect way to end our meal “not too sweet”. Everything was fresh and melted in our mouths. I got overly excited when I saw the piece with foie gras and forgot to take a photo! The staff were very friendly, the restaurant was pristinely clean, and I love the all Black decor with the art pieces hung all around. We would love to go again!
… moreRuby Chan
After trying a few affordable omakase spots, I can confidently say that Toka has the BEST VALUE so far, in terms of the number of courses, the quality of the sashimi, and the overall dining experience. We didn’t feel rushed at all and the interior was very spacious.
They’re currently offering 30% off through the end of December, which means you can enjoy their $98 18-course omakase for just $68, with a no-tipping policy. They also offer other tiers, including 13 courses for $58 and 16 courses for $78.
My favorites:
– Miso Black Cod – super buttery and tender.
– Scallop with Hokkaido Uni – hokkaido uni seriously leveled this up.
– King Salmon – meaty, fresh, and packed with clean flavor.
– Otoro with Caviar – melt-in-your mouth buttery
– Toro Handroll – the crispy onion added such a nice crunch.
They started the meal with a trio of appetizers (yellowtail sashimi, beef tartare, and miso cod), which added a nice variety.
What really surprised me was how generously each piece was sliced. Unlike many cheaper omakase spots that torch almost everything, they let the freshness of the fish speak for itself. Sure, you don’t get a ton of chef interaction or fancy toppings at this price, but honestly, I have zero complaints for what you’re paying.
The scallop nigiri topped with Hokkaido uni ended up being one of my favorite bites of the night. And yes, you still get premium cuts like otoro with caviar, wagyu, and eel with foie grast.
For dessert, they offer two options. The yuzu cheesecake tastes exactly as you’d expect, so I’d recommend going for the hojicha rice pudding, which had a rich hojicha flavor and was the perfect way to end the meal.
… moreThey’re currently offering 30% off through the end of December, which means you can enjoy their $98 18-course omakase for just $68, with a no-tipping policy. They also offer other tiers, including 13 courses for $58 and 16 courses for $78.
My favorites:
– Miso Black Cod – super buttery and tender.
– Scallop with Hokkaido Uni – hokkaido uni seriously leveled this up.
– King Salmon – meaty, fresh, and packed with clean flavor.
– Otoro with Caviar – melt-in-your mouth buttery
– Toro Handroll – the crispy onion added such a nice crunch.
They started the meal with a trio of appetizers (yellowtail sashimi, beef tartare, and miso cod), which added a nice variety.
What really surprised me was how generously each piece was sliced. Unlike many cheaper omakase spots that torch almost everything, they let the freshness of the fish speak for itself. Sure, you don’t get a ton of chef interaction or fancy toppings at this price, but honestly, I have zero complaints for what you’re paying.
The scallop nigiri topped with Hokkaido uni ended up being one of my favorite bites of the night. And yes, you still get premium cuts like otoro with caviar, wagyu, and eel with foie grast.
For dessert, they offer two options. The yuzu cheesecake tastes exactly as you’d expect, so I’d recommend going for the hojicha rice pudding, which had a rich hojicha flavor and was the perfect way to end the meal.
Nawh
Had Valetines day dinner here. Food was good but not amazing. Price is decent and fish is good quality but the sushi rice was mid. Service was also good. Overall good but there are better sushi/omakase places out in the city with a similar or better prices
… more是神户牛肉
PLEASE DO NOT VISIT THIS OMAKASE‼️SERIOUS FOOD QUALITY AND SERVICE ISSUES‼️
I visited this omakase due to a promotional offer (second omakase at half price). While I did not come in with overly high expectations, the overall experience was profoundly disappointing and fell well below the standard one would reasonably expect from an omakase restaurant.
The most serious issue was fish FRESHNESS. Most pieces had an unmistakably off smell and unpleasant aftertaste, to the point that I throwed out most of the courses. This is unacceptable for any sushi restaurant, especially one presenting itself as omakase. After the meal, I experienced gastrointestinal discomfort and diarrhea the same evening, which further raises concerns about food safety and handling.
Beyond freshness, the ingredient pairing and overall composition demonstrated a lack of basic culinary judgment. Fatty, red-fleshed fish was paired with fried onions, an inexpensive, heavy ingredient that completely overwhelmed the fish. Placing fried onions together with rich sashimi inside a hand roll showed no consideration for balance, texture, or respect for the fish itself. This kind of pairing suggests a lack of proper training.
The appetizers were particularly concerning. The first appetizer served was essentially fish dressed with a very basic sesame dressing. For a meal priced at $98 per person, it was frankly unbelievable to be served such a simplistic, mass-market-style dressing as a standalone appetizer. It lacked refinement, intention, and any sense of value appropriate for omakase.
The rice quality and execution further compounded the experience. The rice was overly sticky, poorly seasoned, and poorly shaped. Sushi rice is foundational to omakase, and this aspect felt neither deliberate nor professionally executed.
In addition, there was no meaningful interaction or accountability from the chef or staff. When I raised concerns directly, asking whether the fish was fresh and whether the rice had been cooked that day, the response from the chef was simply “I don’t know.” I also communicated these issues to the service staff. Unfortunately, no one offered any explanation, assistance, or follow-up.
What I find most unacceptable is not only the lack of food quality, but the complete absence of responsibility and post-feedback support. In a sushi restaurant, the freshness and safety of raw fish are fundamental. When a customer raises explicit concerns, some acknowledgment or corrective action should be expected. The lack of any response reflects a serious failure in professionalism and customer care.
Overall, the experience suggested that quality control, culinary standards, and customer responsibility were not priorities. For these reasons, I am very dissatisfied and cannot recommend this restaurant, regardless of promotional pricing.
… moreI visited this omakase due to a promotional offer (second omakase at half price). While I did not come in with overly high expectations, the overall experience was profoundly disappointing and fell well below the standard one would reasonably expect from an omakase restaurant.
The most serious issue was fish FRESHNESS. Most pieces had an unmistakably off smell and unpleasant aftertaste, to the point that I throwed out most of the courses. This is unacceptable for any sushi restaurant, especially one presenting itself as omakase. After the meal, I experienced gastrointestinal discomfort and diarrhea the same evening, which further raises concerns about food safety and handling.
Beyond freshness, the ingredient pairing and overall composition demonstrated a lack of basic culinary judgment. Fatty, red-fleshed fish was paired with fried onions, an inexpensive, heavy ingredient that completely overwhelmed the fish. Placing fried onions together with rich sashimi inside a hand roll showed no consideration for balance, texture, or respect for the fish itself. This kind of pairing suggests a lack of proper training.
The appetizers were particularly concerning. The first appetizer served was essentially fish dressed with a very basic sesame dressing. For a meal priced at $98 per person, it was frankly unbelievable to be served such a simplistic, mass-market-style dressing as a standalone appetizer. It lacked refinement, intention, and any sense of value appropriate for omakase.
The rice quality and execution further compounded the experience. The rice was overly sticky, poorly seasoned, and poorly shaped. Sushi rice is foundational to omakase, and this aspect felt neither deliberate nor professionally executed.
In addition, there was no meaningful interaction or accountability from the chef or staff. When I raised concerns directly, asking whether the fish was fresh and whether the rice had been cooked that day, the response from the chef was simply “I don’t know.” I also communicated these issues to the service staff. Unfortunately, no one offered any explanation, assistance, or follow-up.
What I find most unacceptable is not only the lack of food quality, but the complete absence of responsibility and post-feedback support. In a sushi restaurant, the freshness and safety of raw fish are fundamental. When a customer raises explicit concerns, some acknowledgment or corrective action should be expected. The lack of any response reflects a serious failure in professionalism and customer care.
Overall, the experience suggested that quality control, culinary standards, and customer responsibility were not priorities. For these reasons, I am very dissatisfied and cannot recommend this restaurant, regardless of promotional pricing.
Cheryl Woo
such a crazy deal they’re having right now. they’re currently doing a buy one get one 50% off omakase. we did their tsukiji omakase set which came with 3 appetizers, 12 nigiri, 2 handroll and a dessert for $98. every piece was so fresh and the appetizers were soooo delicious. we left super full and satisfied.
… moreShirley Z
I recently visited Toka Omakase while they were offering 30% off their menu. The $98 Tsukiji omakase includes 3 apps, 12 pieces, 2 hand rolls and a dessert. Even without the discount, so would come back for their Tsukiji. They have other sets for cheaper as well so I do think this place offers flexibility based on budget.
The appetizers were delicious. The highlight was the Wagyu tartare with mustard seeds, hand roll style.
Pieces ranged from scallop with uni, tuna with truffle to butterfish with miso. I was very impressed with the mackerel with shiso, it was not as salty and fishy as typical mackerel. The toppings weren’t crazy, all the pieces were pretty simple, and the rice was seasoned nicely and had good texture.
The hand rolls were a yellowtail chive I believe, and a tuna with fried garlic. Both very delicious.
The meal ended with a hojicha pudding with brown sugar. It was not too sweet and I always appreciate something other than mochi ice cream.
My only slight con is I think the service could be friendlier. From the waitress to the chefs, there wasn’t much smiles or welcome/goodbye.
Overall, highly recommend! No frills, great price, you’ll leave full and satisfied! Looking forward to coming back.
… moreThe appetizers were delicious. The highlight was the Wagyu tartare with mustard seeds, hand roll style.
Pieces ranged from scallop with uni, tuna with truffle to butterfish with miso. I was very impressed with the mackerel with shiso, it was not as salty and fishy as typical mackerel. The toppings weren’t crazy, all the pieces were pretty simple, and the rice was seasoned nicely and had good texture.
The hand rolls were a yellowtail chive I believe, and a tuna with fried garlic. Both very delicious.
The meal ended with a hojicha pudding with brown sugar. It was not too sweet and I always appreciate something other than mochi ice cream.
My only slight con is I think the service could be friendlier. From the waitress to the chefs, there wasn’t much smiles or welcome/goodbye.
Overall, highly recommend! No frills, great price, you’ll leave full and satisfied! Looking forward to coming back.
Kayla Simpson
I came here for my birthday last night and the hostess/waitress and the omakase chef were both fantastic. We had a Monday at 5pm reservation so we were the only ones there for the entirety of our dinner. I wish I caught their names but after all you can drink, I don’t remember . I got the $98 omakase with +$20 for AYCD and the first three appetizers were delicious. I will admit, I didn’t love the first few piece of nigiri but 1/3 the way through they were delicious, so buttery and decadent and interesting toppings too. I also tried fish I’d never had before, like blowtorched parai fish. They were also accommodating of my dietary restrictions (don’t eat shrimp) and the waitress and chef were friendly and talkative with my boyfriend and I all night. I had the loveliest evening and I’d definitely come back.
… moreHelen Liu
Toka was such a great experience! We went during a promotional discount and for the amount, quality and service of food, I highly recommend this omakase!
The quality of the fish was fresh and top notch. The pace at which the pieces came was nice; not too quick and allowed for smooth conversation between each.
The atmosphere was nice, modern and cool. The music played were top40 bangers, which I personally enjoyed.
The staff were attentive and friendly.
There are a lot of Omakase places in NYC, add this one to your list!
… moreThe quality of the fish was fresh and top notch. The pace at which the pieces came was nice; not too quick and allowed for smooth conversation between each.
The atmosphere was nice, modern and cool. The music played were top40 bangers, which I personally enjoyed.
The staff were attentive and friendly.
There are a lot of Omakase places in NYC, add this one to your list!
Caitlin C
I had a very disappointing experience here. The fish did not taste fresh at all, and the knife work was poor-the cuts were far too thick for this type of cuisine. Beyond the food, the environment was incredibly uncomfortable; the restaurant was freezing inside, and the downstairs bathroom had no hot water. Overall, it was a very poor value for the price.
… more