{"id":363776,"date":"2026-10-03T19:30:10","date_gmt":"2026-10-03T19:30:10","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/363776\/"},"modified":"2026-10-03T19:30:10","modified_gmt":"2026-10-03T19:30:10","slug":"3-luxurious-omakase-spots-opening-in-nyc-this-fall","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/363776\/","title":{"rendered":"3 Luxurious Omakase Spots Opening in NYC This Fall"},"content":{"rendered":"

\n\tAsk a New Yorker for their opinion on the city\u2019s best fine-dining<\/a> district, and few would tell you to head to Midtown<\/a>\u2026 unless you ask for sushi. The neighborhood, with all its high-powered executives and high-spending tourists, has long been a hot spot for the Japanese cuisine. And in the coming months, three acclaimed chefs will debut new omakase<\/a> offerings in the area. They\u2019ll compete not just with one another, but also against a litany of high-end sushiya nearby, including Michelin three-star Sushi Sho<\/a>.<\/p>\n

\n\t\u201cMidtown has been the city\u2019s sushi heartbeat since the \u201970s. What\u2019s new is the omakase push,\u201d says Sushi Legend\u2019s anonymous author, a self-appointed online chronicler of America\u2019s maki and nigiri set. \u201cSure, some of the 2026 openings are exciting, but if I could wave the Elder Wand, it\u2019d be less chalkboard omakase, more mom-and-pop okonomi.\u201d<\/p>\n

\t\t\t\t\t\t\"Chicago's<\/p>\n

\t\t\t\t\tChicago\u2019s Mako, which is coming to N.Y.C.\u2019s Shaver Hall.<\/p>\n

\t\t\t\t\t\t\t\t\tBrad Danner<\/p>\n

\n\tYet the new arrivals are anything but rustic. Take Midwestern import Mako<\/a>, where dinners start at $350. With its smaller footprint\u201412 seats compared with 22 at chef B.K. Park\u2019s Chicago original\u2014the N.Y.C. location is aiming to be more refined than the Windy City spot, which first won a Michelin star in 2020. Two sushi chefs will take care of six guests each, and the food will be more detailed, featuring, for example, two types of rice instead of just one.<\/p>\n

\n\tAcross Bryant Park sits Kumiko Room<\/a>, a 14-seat sushiya named for the complex style of Japanese wood assembly used to decorate the space. Behind the counter is longtime N.Y.C. sushi chef Yoshihiko Kousaka, who will serve a $325 seasonal menu with bites like silky, delicate striped jack or bluefin tuna marinated for five hours in a mixture of bonito broth, soy sauce, and Japanese cooking wine. \u201cI decided to go back to the old style\u201d of omakase, Kousaka says, meaning focusing on rice and fish. Many restaurants now include endless otsumami (light dishes like edamame or small portions of fish) before the sushi, he explains. Kumiko Room will serve just three such appetizers, followed by 10 to 14 pieces of sushi, soup, and one dessert. If you have room afterward, you can order seasonal specials from the \u00e0 la carte menu.<\/p>\n

\t\t\t\t\t\t\"One<\/p>\n

\t\t\t\t\tOne Bryant Park\u2019s Kumiko Room.<\/p>\n

\t\t\t\t\t\t\t\t\tCourtesy of Kumiko Room<\/p>\n

\n\tFinally, just south of Central Park, chef Masahiro Yoshitake will helm the eponymous Sushi Yoshitake,<\/a> which restaurateur Simon Kim describes as \u201cJapanese Edomae-sushi refinement meets Gotham City\u2019s sense of grandeur.\u201d (Prices have yet to be determined.) According to Kim, it\u2019s the first time a Michelin three-star sushi chef is coming to New York from Japan. Yoshitake, who Kim describes as a punk rocker at heart, says he\u2019s going to have some fun with the menu. \u201cI haven\u2019t worked in New York since 1989,\u201d he notes. \u201cAfter all these years, I can\u2019t wait to be able to actually see for myself how customers there today feel about sushi and what their reactions will be.\u201d<\/p>\n

\n\tInterestingly, all three sushiya are part of larger, multi-concept establishments: Mako is tucked within Shaver Hall<\/a>, which now occupies the former Lord & Taylor building. Kumiko Room is one of three restaurants at One Bryant Park, where restaurateur KwangHo Lee is also opening a Japanese tasting-menu spot and relocating the Union Square kaiseki restaurant, Kappo Sono<\/a>\u2014he calls his coconspirators the \u201cAvengers of chefs.\u201d Sushi Yoshitake is part of Kim\u2019s extravagant 550 Madison project (in the building\u2019s past life as Sony Tower, chef Masaharu Morimoto led a private sushi restaurant for the company\u2019s top brass), which is also home to an outpost of his Korean steakhouse Cote<\/a> and a brasserie called Bar Chimera<\/a>.<\/p>\n

\t\t\t\t\t\t\"Chef<\/p>\n

\t\t\t\t\tChef Masahiro Yoshitake at his eponymous sushiya in 550 Madison.<\/p>\n

\t\t\t\t\t\t\t\t\tGary He<\/p>\n

\n\tLike that vaunted executive dining room, a sense of exclusivity will set all three of the new entrants apart. Each member of the trio is somewhat hidden, tucked behind a secret door or accessible by a discreet elevator, but still in a mix with other eateries. And that dynamic might just encourage you to stay a little bit longer. \u201cYou can walk in, have a really amazing martini at Bar Chimera, and then head on up and enjoy [Sushi Yoshitake],\u201d Kim says of 550 Madison, before ending the night with a D.J. set in the basement bar. \u201cOne given night, one perfect evening, three different experiences.\u201d And, hopefully, ones worth repeating.<\/p>\n

\tAuthors<\/p>\n

\t\t\t\"Tori<\/p>\n

\n\t\tTori Latham\n\t\t\t<\/p>\n

Tori Latham is a digital staff writer at Robb Report. She was previously a copy editor at The Atlantic, and has written for publications including The Cut and The Hollywood Reporter. When not\u2026<\/p>\n

\t\t\t\t\t
\n\t\t\t\tRead More\t\t\t<\/a><\/p>\n