Best Sushi in New York City 2023

New York City Sushi Recommendations for 2023

Editor’s Note: This blog is part of the “2023 New York City Sushi Guide‘, presented by Sho Chiku Bai Shirakabegura Sake. The digital guide features a number of articles, collections, “best ofs” and “What to dos” for the Big Apple, and can accessed directly at As always, we appreciate your support of the blog and it’s first presenting sponsor, which is one of Takara Sake’s feature brands.

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

Have any issues? Feel free to drop me a line at or follow me on Instagram at @TheSushiLegend and slide into the DMs if not.

Thanks for reading.

Uni at Kosaka


Best for: Dining at the best sushiya in New York City
Cost: $400
Style: Omakase-only
Location: TriBeCa-ish

After visiting 150+ sushi spots in New York, I feel comfortable in saying that – as of 2023 – Icca is the city’s 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.


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.

Uni at 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.


Best for: A fantastic neighborhood sushiya, last-minute reservations, no-frills
Cost: $40+
Style: Omakase-only
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.

Shion 69 Leonard

Best for: Sushi Temple Life, Transport to Japan, Business Dinner or Special Occasion
Cost: $495
Style: Omakase-only
Location: TriBeCa

Shion Uino is at the helm. Experienced diners will know Uino-San from Sushi Amane, the midtown-east sushiya that earned the whispers I mentioned up front, as well as many years at revered Tokyo sushi-ya Sushi Saito.

Uino-san certainly brings a new style. Like other itamae – including Takashi Saito himself – he spends time aging his fish. And like Saito-san, you’ll notice right away that he spends very little time forming his nigiri. Two flips and place. As Kikuo Shimizu put in his seminal ‘Edomae Sushi’ book, “there’s no one royal road” to making nigiri. But the child in me is always fascinated by expediency. Credit my ADD I guess. This is a truly fantastic sushiya.

Read my full review here.


Best for: Date night, front-row seat to one of the liveliest Itamae in NYC, unique-but-reserved concoctions
Cost: $180
Style: Omakase-only
Location: Chinatown

The itamae at Juku is Kazuo Yoshida, a well-known figure in the NYC sushi world from his previous stints at 1or8 in Brooklyn and Jewel Bako and Hasaki in the east village. Yoshida doesn’t serve everyone, but he is omnipresent behind the counter and is as effervescent as any sushi chef that you’ll come across. 

 Yoshida clearly has a flair for taking risks with traditional ingredients while still coloring inside the lines. Consider the ma-aji (horse mackerel) nigiri. It’s uncommon but not that unique to serve it aji-tataki style, aka chopped and diced. But Yoshida deviates from the standard approach, substituting sesame seeds for ginger, green onion for chives and eschewing the gunkan style (nori wrapped around the outside). The result is unpredictably delicious.

Read my full review here.

Sushi Mumi

Best for: Serenity now, passionate Itamae, atypical Neta
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.


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.


Best for: Family-owned and run, excellent seafood from Toyama Bay, mix of nigiri and otsumami
Cost: $250
Style: Omakase only
Location: Upper West Side

It took a recent return visit to  remind me how utterly/udderly fantastic Takeda is (is that the right word there). 

It’s not just the waza (technique) of Itamae Takeda Yukihiro, or the service led by Takeda-san’s wife, Satomi Tanaka. 

Both are resolutely focused on seasonality, especially from Japan’s Ishikawa and Toyama Prefectures, home to Kanazawa, Toyama Bay and, more importantly, Toyama itself, where Satomi herself is from. During our May visit, that meant Zuwaigani, Botan Ebi, Hotaru Ika and more local delicacies were on the menu.

Read my full 2023 review here.