The dining experience at Omakase Room by Mitsu is built around a relationship of trust and spontaneity between the Chef and each diner. Before crafting his omakase, Chef Mitsu welcomes each guest with a brief conversation about their preferences and curiosities while he carefully perceives their mood and desires. He embraces guests’ presence, greeting with sincere eye contact while handing out freshly prepared hand roll, to begin the meal. Chef’s curated omakase offerings change often, highlighting a diversity of seasons, ingredients, and the range of textures.
Fish sourced from the U.S. and Japan fuel a daily 18-course omakase menu at this upscale eatery. Based on 208 reviews, the restaurant has received a rating of 4.6 stars. Price $$$$
✔️ Dine-in ✔️ No takeout ✔️ No delivery
Address:
| Ground Floor, 14 Christopher St Ground Floor, New York, NY 10014
Phone: (212) 367-2067
Social Profile: 
Hours
| Tuesday | 6–11 PM |
| Wednesday | 5–11 PM |
| Thursday | 5–11 PM |
| Friday | 5–11 PM |
| Saturday | 5–11 PM |
| Sunday | Closed |
| Monday | Closed |
Menu
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Menu Photos
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Order and Reservations
Reservations: resy.com
Reviews
Elizabeth Huh
Went for dinner on a Tuesday night at 8pm. Every seat at the 10-seat sushi counter was taken. It’s a minimalistic space with four employees- the hostess, the waitress, the sushi chef and his helper. The service was fantastic and we were greeted warmly with big smiles.
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Robbie Bowman
Super traditional omakase. Only place in U.S. that I’ve had alfonsino. Generous nigiri portions. No mucking around with overpowering garnishes. Each piece lets the fish flavour shine through. Each course feels perfectly paced. Not too fast, not too slow.
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MLDND
The best traditional Omakase experience that I have been to in NYC! Chef Mitsu is a true master of his craft and he makes sure that the sushi is the star of the show. The setting of this restaurant is traditional and very intimate. I enjoy that there are no gimmicks or bells & whistles to this place. It’s simply you, the chef, and incredible sushi. The customer service by the team is also very good. You can tell the team tries very hard to make sure that you enjoy every small detail of your experience. This place is quite popular so I definitely recommend booking a reservation in advance. Also, I would encourage you to try any of their beers. These are not your typical Japanese beers that you find at your local sushi spot.
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Margaret Chan
AMAZING!! Came here for the dinner omakase and was absolutely blown away. The Hokkaido uni was the star of the show for me but every piece was delicious. Mitzu is very knowledgeable and skilled at his craft. One thing to note is that they do not have a handicap accessible entrance. The entrance is underground and you need to go down a flight of stairs. There is no elevator.
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Esteban Duplantier
Best sushi in USA, if not the world!
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Vinson Tang
My friend took me here for my Birthday, and it was great! It was a 12 course omakase with soup and dessert for $160 per person. There were several pieces of fish that I’ve never had before, such as blackthroat seaperch and splendid Alfonsino, so it was great trying new fishes. The place was pristine, and service was very good, always refilling water and checking to see how everything was. The chef explained each piece and every piece was tasty and delicious. The red miso soup was a great way to end the meal, especially on a chilly night. Highly recommended!
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Yumi Kim
My boyfriend took me here for the 12 piece Omakase. I would say this was a more traditional sushi experience with fresh, beautifully cut pieces of sashimi over deliciously seasoned sushi rice. Each item was unique and we tried quite a few fish we had never had as sushi before. The food was amazing and we absolutely loved every piece we got. We especially loved the Nodoguro and the Hotate.
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The Sushi Guide
Omakase for $160 includes 14 courses, including one of the best chutoros I’ve had. @omakaseroom.nyc rebranded after bringing on renowned Michelin ⭐️ Chef Mitsunori Isoda. The new Omakase Room by Mitsu is a firm top 10 in NYC. Isoda-san is an expert in aging fish, a popular technique since this brings out stronger flavors and softer textures. His rice is on the warmer side and perfectly al dente, highlights include a next level Nodoguro (an expensive fish that we learned is 3x the price of toro). Underrated is an understatement
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Kira Sea
We loved the fact we got to try new kind of fish we never tried and they were amazing.
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Mark L
Omakase Room was magical. I’ve been to many great sushi establishments, but very rarely do I see a chef as genuinely happy making sushi as Chef Tatsu. The care that goes into each piece of sushi is quickly evident as you devour each piece.. the rice, his nikiri sauce, the temperature, the ageing of each fish, the portion of each slice.. every element is perfect. He makes it all look so easy, but it only takes a little bit of attention to notice how much time and effort has gone into perfecting every detail.
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