Hirohisa New York - Buy Reservations

Hirohisa offers only omakase for dinner, and we were able to come here while in the area.We had:+a sake-less soup+scallops with black truffle+steamed turnip+assorted sashimi (otsukuri)+monkfish with black truffle+washu beef short rib+wagyu strip loin+futomaki roll, salmon belly ikura, sea eel, and uni ikura+and, a black currant tea flavored mousseNote that some items have a supplemental fee, so we opted to try them all!Honestly, the omakase was okay - I felt as if the portions were a little less than other omakases we've been to, and the fish could have been more fresh. There were some items on the menu we did not enjoy (such as the steamed turnip). Service was friendly, and the place has a calming vibe to it.Their menu apparently changes every so often, so you can see the offerings on their site as they update and maintain it well.I'm glad I was able to try Hirohisa out, but not sure if I'd go out of my way to return.+omakase only for dinner+fish could have been more fresh+friendly service

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I had an overall wonderful experience! I was greeted at the door and they took my jacket from me. I was presented with a Japanese tasting menu for $180 with a wine pairing option for $95 more. The attention to detail was superb and the flavors were natural and worked together well. Half of the kitchen is outside so you're able to watch them prepare your dishes, and it was like a dance how calm, controlled, and efficient they were. I had a wonderful time.

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Small place catering to clientele that know where to go for Traditional Japanese at its finest! Too notch! A Japanese spot in the heart of nyc where it would help to know some Japanese

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My husband took me here for Christmas dinner as a treat :) The front entrance was simple, but looked very nice and fit the theme of this restaurant. Interior was even better! We were seated at the bar counter, where we experienced the kappo omakase that included their winter tasting menu.We started off with washu beef + uni, followed by a cauliflower puree that tasted very unique and nothing like I've tried before (in a good way)! Then came the crab gravy and assorted sashimi (melts in your mouth). We also had the White Miso Stew, followed by an entree (choose from 2 options) where i tried the wagyu ribeye and my husband tried the duck breast. Needless to say, they both tasted amazing! Lastly, we had their rice dish where i had the crab claypot (DELICIOUS) and my husband had the salmon belly ikura (ALSO DELICIOUS)!To end the night, we were served the cutest little dessert that fit the winter theme perfectly - snowman cheesecake :)Overall, i had the best experience ever and would definitely be back here again to try their other seasonal omakase menus!

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My friend and I tried the omakase at Hirohisa and were pleasantly surprised. Although I typically think of sushi when I hear the word omakase, we were served a variety of dishes (both cooked and raw) which altogether made this restaurant worthy of a Michelin star. The tasting definitely skewed heavily seafood with only one red meat course served.Do not expect strong and bold flavors. You may think that the food is simple but the focus is clearly on letting the fresh ingredients really shine. A lot of the courses featured uni or fresh truffles, which is a plus in my book. Some of my favorite courses were the chawan mushi (such a warm and comforting way to start the meal), assortment of sashimi, and the uni ikura rice bowl (which we got for a supplement). It was also my first time trying turtle which was an interesting experience!We did the sake pairing which was great with very generous pours and excellent descriptions.Service was excellent. Warm but professional. The design of the restaurant is very minimalistic but fitting for this type of restaurant with a lot of light wood and backlighting. Definitely check out the bathroom for the awesome Japanese-style toilet.

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It's definitely not that type of traditional omakase. They are quite generous on Hokkaido uni. with one piece even on top of cauliflower purée. I really enjoyed the tuna which they said is between chūtoro and ototo. I did both supplements for meat (Wagyu) and rice dish (Uni Ikura). There are two pieces of dried seaweed to balance out the fatty of Wagyu.Two dishes were not on the menu: tofu as an appetizer and soba noodles before dessert. My boyfriend and I were so full so we only had one portion of noodles for sharing. We also did sake pairing which is absolutely worth it.Service was great. Only thing is they might want to add a sign in the bathroom where the flush button is.. it was pretty nasty in there when I went which was disturbing...

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It was amazing. We sat at the counter and were served delight after delight. I can't even recall how many dishes we had, but everything was beautiful and delicious. It was one of the most expensive meals I've every had. But it was well worth it.

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Wanted to try a Michelin Japanese restaurant while in NYC even though Hirohisa is more famous for multitudes of cooking methods vs solely sushi. One thing I love about this restaurant is the aesthetic with the minimalist exterior and the light wood interior, was just chef's kiss. I had made reservations a head of time, but it wasn't that busy for lunch on a Friday. We both got chirashi bowls as those are our favorites to try the different types of sashimi. We also by request asked the chef if we could do one bowl w/ Hokkaido uni and one with Santa Barbara uni to compare the differences and he was more than happy to oblige which was very kind of him. The set also comes with a miso soup, small fried shrimp dish, and pickled vegetables, all of which were fine, but nothing special. As for the chirashi bowls, I could tell the fish quality was fantastic, but honestly I wasn't wowed or anything, I don't know what I was expecting. The chef himself was awesome, we got to see him cut the fish as well as plate the bowls. He also was more than happy to talk about what he was preparing, for example I think he was working with ikura in-between plating and was explaining the process. All in all I had a great time coming to visit, but I would try a different place in NYC before I came back.

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The only tip I will give is that when I hear the word "omakase," my mind defaults to sushi. This is more of a Japanese tasting menu, reminds me of Kaiseki, but I don't know what all of the pieces of that type of meal consists of. There's a sashimi course (one of my faves), but everything else is more like a small tasting size bite of food. It was all delicious, just not what I was expecting for the meal.The service was crazy attentive, never without water or tea. They fold your napkin if you use the restroom. One time I splashed a bit of sauce on the table, and the server even wiped that because she noticed!Only other thing I will mention is that sitting at the counter here is actually not necessary in my opinion. You get to watch the sushi chef prep most dishes, but the chefs on the other side do a lot of prep too. And the servers are the ones who explain the dishes to you. So a table here would be fine.Would definitely recommend because the food is delicious, but don't expect a classic omakase sushi meal. It's different from that.

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The waitress is so rude. Open the other bottle of water without asking us.( we are almost done with our meal). The food is soo salty. Don't waste you money here.

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I been to all the great Omakases in NYC from Masa, Yoshino to Noz, Juku to all the bargain ones in East Village and this is the worst Omakase ever, ever. The fish is flavorless and not fresh. The service extremely rude and terrible. Just an awful experience overall and really made me hate Omakase for a while and been eating burgers since. I may go back to Omakase again one day but I will definitely NOT NIOT NOT go back to this one.

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Food not fresh, and I had to go to bathroom several times. Rude service. I had to stop by nearby Ramen shop to cleanse my palate. Do NOT recommend.

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PROS True Japan at the essence, excellent quality of food in entire simplicity, great service, deserved price. Nice sake selection. Chance to stay at the table / in front of chefs. CONS Very minimal, maybe a bit too much. No windows, no open spaces, very few space. Recommended for couples. Get there in winter-time.

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