Sushi Ginza Onodera New York - Buy Reservations

The environment and service at @sushiginzaonoderanyc were really great, very close to like being in Japan. Loved my 10 piece nigiri omakase lunch course (with appetizers to start, miso soup and dessert to close).Many places in NYC are trying out new fusion ideas for omakase courses, but here they win by using high quality ingredients for the traditional itamae sushi experience. The bluefin tuna, chutoro, and amaebi were my favorite! Incredibly fresh and delicious!

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I didn't know fish could taste this way until I tried this omakase. Each piece had such distinct flavor I can't even use words to describe how everything tasted so wonderful. The rice was lightly seasoned with soy sauce and the fish was super fresh and flavourful! Must try when in NYC.

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It's bright. Too well-lit and unmoving and it smells of a five diamond lobby. Tacit waitresses and a host in a tailored suit. Am I a suit? I no longer know. It seems to me that I've made it. Of course, I have. Long ago, in fact. I've had success at the hands of those that despised me and sought to exploit a young, beautiful and naïve talent. I can hear breathing here. It's that serene. The art parties I've been to have nothing on this. The waitress is a geisha. How wild. Perhaps I'm still naïve. Perhaps still beautiful. We sit. We're served. I choose a crystal glass from a tray of assorted cups. I eye the couple at the other end of the bar. A young lady with an older man with bushy eyebrows. Power eyebrows that seem to only exist in New York. And what is this place even? The drinks are exorbitant, artworks in and of themselves. I think about my uncle Salmon and how he made an initial investment in me, and how he flipped my work, how I helped corroborate a false value. Can sake really be so pricey? The rice grains, we're told, are peeled, and the drink was distilled from the inner virgin pulp lying within. I sip it. It tastes floral. Being here makes me think of Salmon, perhaps because of his fish name, despite being inundated with gold flake and fatty tuna. He loved Japan, perhaps for more perverse reasons than I'd like to admit, though Sushi Ginza Onodera is far from the discos and vending machines. There is nothing nefarious here besides the couple with the too-wide age gap opposite us. And because of my disposition that everything is sullied and perverted, polluting this restaurant review, I can't help but wonder what blood money affords their to-go bento boxes or these thousand dollar bottles of sake. Do honest livings afford these truffles, this monkfish liver? I'm here on the dime of generous patrons. My art has afforded me a life of fried fish sack. Dry aged gizzard shad. But where the money has come from sometimes keeps me up at night. Hopefully the twenty courses and crazy sake will allot me good sleep. A kiss on the cheek from my girlfriends no longer seems to do it.

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Absolutely authentic. Beautifully presented top quality ingredients without much brouhaha but clean authentic taste. Wonderful friendly Japanese service. Expensive but worth every bit

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The servers were trying, but it is way overrated and way overpriced! i have to say, I thought the fish was a bit fishy, for what you are paying for. They were trying to be a high end sushi restaurant like in Japan, but it quite didn't cut it!

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Having been to Sushi Ginza Onodera in Honolulu, we had high hopes. I had rated it 5 stars as it was excellent. We had booked a reservation at the location in Los Angeles, but unfortunately our reservation was cancelled due to one of their staff having COVID-19.Our menu included the following: ikura donburi, sawara sashimi, shima aji sashimi, awabi (abalone) sashimi, madai, zuke, aji, amaebi, chutoro, nodoguro, Hokkaido uni, anago, hotate, kohada, kinmedai aburi, tamago, miso soup, hojicha, and matcha pudding as the dessert.I had to give this location only 4 stars and I will explain why as it purely relates to the shari (rice). The best omakase establishments will prepare each nigiri one by one. That is, the shari is formed one by one as to retain the temperature and texture of the rice. The chutoro and the additional pieces I ordered (hotate, kohada, and kinmedai aburi) were all excellent as the shari was formed and served immediately. The shari had optimal temperature, disbursement, pearl-like consistency, and the pronounced akazu flavor. The other chef at the counter confirmed that their akazu was a mix of Yokoi yohei and kinsho. It seems like most of the Michelin star omakase restaurants prefer this type of akazu, which is acidic and aggressive.The aji and amaebi in totality were noticeably cool to the mouth which I found disappointing, albeit they were still delicious. I describe the simultaneous formation of all the shari for the party as "brigading" which means the shari has a considerable amount of time to sit, cool off, and form a stickiness. The neta itself is already cool to the touch at room temperature so it is important that the shari has some warmth to it.The service was excellent, polite, friendly, and timely. The staff graciously fulfilled my request for my wife's friend's birthday celebration. I will say if the rice was kept warm and that all the shari were formed and served individually, that I can confidently rate this as a 5 star establishment.

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Been a few years since I've been, but I found myself reminiscing over my experience here and felt drawn into writing a review. Having been through over a dozen high-end omakase experiences at this point, I can still say that I remember Sushi Ginza Onodera's as my favorite. The unique sushi vinegar the chef devised for the nigiri here really struck me and really helped me feel every grain of rice. For me, Sushi Ginza Onodera was an eye-opening experience. It required nothing of me but to consume and enjoy, and to this day it is one of my most fond culinary experiences.I did go outside and eat 2 hot dogs from a street vendor after my dinner.

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Such a pleasant experience to dine here! The sushi is prepared so expertly and so well - the lunch special is a great deal to go for if you are in the area at that time. The fish is so fresh! The sushi chef in front of you finishes everything off so neatly and meticulously before finally handing the final product to you. The wasabi, sauce etc is all included so that you don't need to add anything to it.The only thing I will say is that they initially only offer sparkling or still which I was caught off guard on - although really my fault because I did not ask for tap water - but the staff compensated for me well.

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I have been to other Michelin star restaurants. None of their service can be compared to this one. The chef and all the staff were so nice that I was so happy that can ignore the sushi rice were too much flavored and cover the flavor of the fish. I love the black throat sea perch, striped Jack and tuna hand roll the best. Since the flavor of the rice were too strong, only the fish with strong flavor could stand out. But don't get me wrong, still one of the best Omakase. I am just being too picky. Overall wonderful experience. Worth ever penny I spent.

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I've been following Sushi Ginza Onodera on Instagram for a few years now and wanting to go. Two things were holding me back: $450 for Omakase (dinner) was kind of a lot for me AND they really stress, online, that they cannot make changes to the menu. I don't eat beef, pork or poultry and I was pretty certain there would be a Wagyu course. But then I discovered that they also offer a lunch Omakase for $130-$180 and I am absolutely willing to pay that and experience Michelin Starred Omakase. I figured I would risk the beef course and made my reservation on Tock (I don't love Tock). I made my reservation weeks in advance and then, maybe a week before my visit, I got an email from Sushi Ginza Onodera asking for more details about my reservation: am I celebrating anything? Do I have any dietary restrictions? So I said I am Pescatarian and then got a personal email back asking for more details: are eggs okay? Is dairy okay? Would they need to substitute those ingredients in a few of the courses for me??I was surprised. And IMPRESSED. The level of customer service and actual communication and giving a d*** was NEXT LEVEL. Completely allayed any concerns I had about being "that person" who says "I can't eat that" like mid meal...The style of sushi served at Sushi Ginza Onodera is Edomae, based on sushi served in Tokyo before there was refrigeration. So each piece of fish is very lightly "cured" in some way. Because the goal was to keep raw fish for an entire day without refrigerating it. Honestly, I don't "get" the fascination with Edomae style, beyond the obvious, EXTREME attention to skill with and knowledge of the fish. Edomae is sort of the Super Geek approach. None of the fusion you see in most Omakase spots in NYC. Edomae style is recreating the entire sushi experience of early 19th century Tokyo. Sushi Ginza Onodera is designed to evoke that with simple, clean, light wood interior, everyone working dressed in historically accurate attire and everything served on/in beautiful little, authentic plates/bowls/glasses.Which, is lovely. But also "different." Vibe is bit odd. I think partly because people sitting at the counter are mainly interested in the cache of dining at a Michelin starred place. You know?I didn't realize until after that I had been sat directly in front of Head Chef Takuya Kubo. I was so impressed by the practiced skill and artistry of his hands as he formed rice into nigiri that I took a video. I eat Omakase a lot. I've never witnessed a chef who's handwork is so skilled and seamless. It is like a master at a musical instrument. That same level of artistry. Just with rice and fish. And I think THAT might be the "mystical" aspect that lures people into Edomae: art and food, being created right in front of you.The pieces were sublime. The Tamago was like none other I've ever had. Amazing. Chef Kubo was LOVELY, as was my waitress. I had an excellent meal and a really good time/experience, because I was talking to Chef and waitress and, for me, that is a big part of why to sit at a counter/bar/eat Omakase. There is a human connection aspect to the experience and you get the opportunity to connect with people who are SO INTERESTING and with a life so different from your own. I took a little while after my visit to "digest" my experience. My question to myself is always: Would I go back? Would I do this again?YES.

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Two years after my first 2-star review of my take out experience, I feel it's time to write an update. (BTW I STILL firmly think that it's annoying for sushi joints to be charging extra when diners ask for extra wasabi and ginger).I've since been back a few times (dine in) for lunch. Despite the very bad taste in my mouth my first experience left, the few lunch visits made me realize that this place is truly legit and ranks as one of the top Omakase joints in NYC. The quality of their fish is top-notch -- always super fresh and flavorful. Their sushi chefs as well are the real deal -- knife work, rice preparation etc. it's a joy to watch them work.The lunch price is unbeatable at under $200 (forget exactly how much it was a hundred something per person). Best value for top-notch Omakase in town. (I almost don't want to say this cuz now it's going to get even more popular).

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Uni chawanmushi may be my favorite. Every dish is carefully curated and perfect. Every nigiri melts in your mouth! Chef and staff were all courteous and so nice. We came for the 9pm seating and everyone gathers in the little room before the actual dining area. After you get checked in by the host, you wait until they open up the door and call you in. We also had some supplements (add-ons) so we stayed after everyone else had left for the night. All the supplements kept coming and coming! Great place for a special occasion!

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Is it possible to have a love affair with slabs of raw fish? Dining here felt like being transported to heaven and back. We went for lunch because we were trying not to break the bank with the dinner prices -- even then, the service was impeccable and the waitstaff were incredibly kind and attentive. The atmosphere of the restaurant feels almost like a spa with the music and the calm; the bathroom even has a heated bidet. When I walked out, I legitimately felt reborn.It's safe to say that the sushi here was the best I have ever had (and still is). The freshest, juiciest fish that melts in your mouth with just enough soy sauce to complement, and rice tasting like little beads of perfection. Never before had I ever paid attention to the rice at sushi restaurants. With each piece, a lady would walk over to tell us the name of the fish and show us a photo of the original fish on an iPad, which made for an educational experience that I absolutely loved 10/10. One of the only restaurants I'll ever rate a 10. The sea bream was my favorite piece and the matcha dessert was incredible. Completely changed my expectations for what sushi should taste like.Side note: a few days later I went to Nakazawa and was pretty disappointed. Calling it a sushi restaurant compared to Ginza Onodera is like calling my homemade PB&J sandwiches artisanal. It should not be a sushi restaurant on the Michelin list.

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