Best New York City Sushi 2025
Editor’s Note: This blog is part of the “2025 New York City Sushi Guide‘, presented by Ledge Headwear. The digital guide features a number of articles, collections, “best ofs” and “What to dos” for the Big Apple, and can accessed directly at NYCSushiGuide.com. As always, we appreciate your support of the blog and Ledge Headwear, the designer cap brand designed in New York and handmade in the hills of Piemonte at a generational family factory.,
50% of the questions I receive are some variation of my favourite sushiya in New York City (unfortunately only 5% of those spell “favourite” properly).
That’s like asking me to pick my favourite child or asking Drake to pick his favourite sports team. Not possible.
Here’s what is possible. First, anything (dream big, kids). Second, recommendations based on a mood or situation.
Business dinner or romantic night out? I got you. Neighborhood sushiya for a family outing? I’m not a huge fan of children, but you’re well taken care of below.
While this doesn’t include sushiya outside Manhattan (love you, Koyo), there should be something for everyone.
My entire catalogue of articles on the New York City Sushi Scene can be found here or at NYCSushiGuide.com.
Have any issues? Feel free to drop me a line at [email protected] or follow me on Instagram at @TheSushiLegend and slide into the DMs if not.
Thanks for reading.
Icca
Best for: Top-end sushi in New York City
Cost: $495
Style: Omakase-only
Location: TriBeCa-ish
After visiting 150+ sushi spots in New York, I feel comfortable in saying that – as of 2025 – Icca is the city’s second best.
It doesn’t have the cinematic Pete Wells endorsement like Yoshino, the multiple Michelin stars like Masa or the social media popularity like Sushi Noz.
Yet.
But it will. And when it does, remember it was your favourite sushi blogger that called it first.
My rationale can be found in my full review, right here.
Kosaka
Best for: an excellent Omakase without breaking the bank, experiencing one of the OGs of the New York City sushi scene
Cost: $250
Style: Omakase-only
Location: West Village
Kosaka is the brainchild of Chef Yoshi Kousaka, ex of Jewel Bako, a restaurant in the east village of NYC that I absolutely loved. The small, ambient sushiya blends into its residential surroundings of the west village. The entrance is unassuming, but if you notice it, it will certainly impress: drapes and ceramic art on the inside shelf, visible both outside and in.
Helpful servers and hosts wait inside to escort patrons to either the L Shaped sushi bar or 1 of the few small tables. Chef Yoshi presides over the entire meal himself, and – not shockingly – creates an omakase like an artist.
Full review here.
Marumi
Best for: A fantastic neighborhood sushiya, last-minute reservations, no-frills
Cost: $40+
Style: A la carte
Location: Greenwich Village and NYU Central
Marumi is located on Laguardia Place, south of Washington Square Park, right in the heart of NYU’s campus. Ms. Legend and I actually discovered it the old fashioned way – by walking by it one day while looking for a brunch spot. Most of the people who eat there are local – you won’t find many tourists hearing about Marumi from their friends. But that’s completely fine; people who know sushi – and not just from Tao – know Marumi.
The Atmosphere inside is phenomenal. Brightly lit and open, it seats approximately 30 (with 12 or so at the “L shaped” Sushi bar). The staff is friendly and efficient; food comes quickly, and they are knowledgeable. Though the fantastic “clear soup” is no longer on the menu, there’s still plenty on offer for any sushi sensibility.
Read my full review here.
Sushi Sho
Best for: Best in the world outside Japan?
Cost: $450 and up
Style: Omakase followed by okonomi
Location: Bryant Park
My words – as pithy, witty and intelligent as they may be – will never do Sushi Sho justice. I visited twice in 2024, and both meals were excellent and uniquely different. So it goes at a sushiya that changes its menu daily – a menu that holds almost 50 outrageous courses (you don’t have to get them all) blending tradition with complexity and simplicity. Presiding is Keiji Nakazawa, a renowned – RENOWNED – itamae. Nakazawa-san may not be in NYC for long, so if you can get a reservation and don’t need to take a second mortgage out, go.
On second thought, even if you need to take a second mortgage…
Sushi Mumi
Best for: Serenity now, passionate Itamae, atypical Neta, under-the-radar sushiya that no-one else seems to focus on?
Cost: $250
Style: Omakase
Location: East Village
Sushi Mumi recently opened inside the same space as Kura, which I reviewed – and loved – back in 2014. I wasn’t alone – Kura was famous for value and for pioneering high quality sushi in the neighborhood (alongside Jewel Bako).
This is far from a generic rebrand; Sushi Mumi looks completely different. Where Kura was energetic but informal, Sushi Mumi is serene and dignified. In truth, it’s a different world, both from Kura and the frenetic pace of the street outside.
And that’s what I love most about eating at a sushiya. At its best, stepping into a sushi temple is stepping off the roller coaster of life. Relax and enjoy for two hours.
None of the above matters if the sushi doesn’t deliver. Fortunately, little legends, it does. The legend behind the counter, Marco Lin, is an Itamae In the truest sense – chef and co-owner. Lin was previously at Sushi Ginza Onodera and Blue Ribbon, two well-regarded sushiya that nevertheless are part of corporate empires.
Mumi is an opportunity for Lin to not just be his own boss, but chart his own path creatively. And he takes full advantage.
Read my full review here.
Nakaji
Best for: Passionate Itamae, Overall Wonderful Experience
Cost: $250
Style: Omakase only
Location: Chinatown
I know I said that I’d stick to five recommendations, but to quote the late, great, Eddie Guerrero, “I Liedddd”.
Truth is that I needed to find some way to squeeze in Nakaji and it’s incorrigible Itamae, Kunihide Nakajima.
Meet Nakajima-san for five minutes, and his passion for his craft will permeate. Sit there through the Omakase, for his Kohada, for his Tako, for his ANAGO (deserves the caps), and it will become even more apparent.
Read my full review here.