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SUSHI GINZA ONODERA Chuo City Yelp Reviews
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I walked past this place so many times and always wanted to
I walked past this place so many times and always wanted to try it out. Little did I know that they earned 1 Michelin star in 2022. I heard of the news of them closing the 5th Avenue location on 8/19/2023, so I made a lunch omakase reservation through Tock. I chose the $130 option which comes with an appetizer, soup, 10 pieces of nigiri and a dessert (with a cup of roasted green tea). The fish tasted so fresh, and it's a performance to see the chef mastering the cutting of the raw fish. Every piece tasted so good and it's as good as some of the best sushi places I tried in Japan. I especially love the tuna piece. The $130 option was not supposed to come with uni, but I guess they served us uni because they're closing down the location soon. The uni piece was my least favorite, because the uni served that day had an overpowering bitter taste (not sweet). I noticed that everyone during the lunch session that day was served a shot of sake except for my party of 2, and I had to assume that those are longtime customers returning for 1 last lunch. Hopefully they would return to NY soon.
Be the first to ReplyFood 9/10 I'm so glad I was able to squeeze in a lunch meal
Food 9/10 I'm so glad I was able to squeeze in a lunch meal here before they closed down :( they are extremely generous with their portions, and the lunch menu prices are quite reasonable. Edomae style omakase, with very classic ingredients. The vinegar they use to make the rice is very unique, it's a slightly different flavor than other rice I've had. The first few pieces the rice was falling apart a bit under the weight of the massive pieces, but they held better as the meal progressed. A few stars of the show were the chutoro (medium fatty tuna), shima aji (striped jack), and kamasu (barracuda). Every single piece was so tender, and the soy sauce was on the lighter side, so you can really taste the fish. Atmosphere 6/10 Beautiful interior design, spacious and tall ceilings. My only qualm was there was a small bug flying around, unfortunately. Service 10/10 Loved the attention of the service here. Was gifted a lovely pair of chopsticks at the end. Super nice and friendly host and server, I had a great time enjoying my meal and getting to talk to them briefly as well.
Be the first to ReplyGreat omakase! It may be pricey but i had a great time!
Great omakase! It may be pricey but i had a great time! Their sushi rice is very uniq and special.
Be the first to ReplyI love the Ginza Onodera franchise.
I've been to the LA and NYC locations, and even though I have a slight preference for the west coast establishment, the NYC one is not far off. Besides the expert craftmanship, very accommodating service, Japanese interiors, the food is extremely well-varied, tastes amazing, and is delivered as authentic as possible. "Fresh from Japan," the chefs joke, talking about the fish (and themselves sometimes!). My favorite sushi rice belongs to Ginza, which produces a harder sushi rice grain, but with 3 types of rice vinegar, and it comes out a bit reddish brown. It's more savory than normal sushi rice, and you will enjoy a more powerful flavor than most sushi places. The appetizers are one of Ginza's distinctions, which are special. They aren't the sort of "here's some stuff to get you full," they are expertly designed, and will wow you. My only complaint about Ginza is that it is priced in the stratosphere, and it's reflected in their reservations, where dinner almost always has a spot. Not only is it $450, which sure, it's premium, but it's not really that worth it. When I went there was 8 appetizers and 8 nigiris, and I was definitely hungry afterwards. Even with 6 apps now and 10 nigiri, that just doesn't seem like many people would feel full...and when they see that bill, they will not be very happy. The atmospheric pricing continues with the drinks, which start at a 4x markup! 2-3x is standard these days and 4x is just too much for me. There is a great value choice, which others have pointed out, but I will make less obvious so hopefully it stays a great value.
Be the first to ReplyThe preparation of the food was art .
Our chef Rio is a world class sushi artist. Thank you !
Be the first to ReplyA phenomenal omakase experience at a great price.
We opted for the $130 lunch option, which gave us a great selection of nigiri accompanied by a small appetizer, soup, and dessert. You get personal attention from the chef in a semi-private dining experience. All of this came in a well-designed space where you're surrounded by extremely gracious staff. Also, this is a no-tipping establishment. Our chef (Leo!) served three people--two people in my party and one person seated next to me from another party. The chefs name each item as they serve them, so you know what you're getting (but there's a little less exposition than you might get at other omakase experiences). All of the fish is from Japan, and as a more traditional sushi experience, salmon is not on the menu. Leo told us he had just arrived from the Tokyo location of the same restaurant. It's cool that they have some sort of rotation program for their staff.
Be the first to ReplyGreat value for lunch omakase! They have a $130, $180, and
Great value for lunch omakase! They have a $130, $180, and $250 lunch omakase options, and accept walk-ins subject to availability. I was able to walk in on a Wednesday @ noon and was seated no problem. I think the $180 was great value, it came with 12 pieces of nigiri (forgot to take a pic of one oops) and an appetizer and a dessert. The fish is extremely fresh, and you can see the chefs prepare the fish before the meal begins. Tremendous artisanship and skill! Great atmosphere and vibe inside, feels like you are in Japan. The servers are all wearing traditional style clothing (kimonos or similar). The best? There's no tipping allowed! Really good value and experience.
Be the first to ReplyLast month, we snagged a last minute reservation for dinner
Last month, we snagged a last minute reservation for dinner here on a Tuesday after other reservations fell through. The ambience was quiet and intimate, and the staff were incredibly attentive to our needs, starting off with recommending sake based on our preferences and making sure they knew what food allergies/preferences we had. The Spring Omakase was fantastic; every piece of fish was fresh and perfectly seasoned. The mix of hot and cold dishes flowed perfectly throughout the meal. Advertised as one of the stars of the menu, the Sakura Masu (cherry trout) was my favorite of the evening. Watching the chefs prepare each piece of sushi was also an incredible part of the experience. Their knife skills and plating presentation were exquisite; and both chefs were very knowledgeable about the ingredients they were working with and they were happy to share that knowledge with us. Our dinner here was an incredibly special dining experience.
Be the first to ReplyAmazing food and amazing service! We throughly enjoyed our
Amazing food and amazing service! We throughly enjoyed our lunch omakase. All the pieces were fresh and perfectly seasoned, and we loved our sushi chef, Rio. We would love to come back for dinner someday!
Be the first to ReplyIt's worth the try! The whole experience was delightful,
It's worth the try! The whole experience was delightful, quiet, and intimate. What I liked most about this place was the feeling of stepping into a zen garden, away from the craziness of NYC. The omakase was carefully curated and each dish complimented the next quite well. I will say I wasn't too fond of the squid dish as the beet root sauce was a bit too tangy for my tastes. Other than that, I left extremely satisfied and full! When it comes to ratings, I think it's important to account for the experience as a whole. The experience begins when you enter the door up until you walk out. The staff here truly takes care of you from beginning to end, quite literally. As we walked out, the staff rushed to open the door for us before we could and walked us out. The chef did not rush while preparing nor did he rush us with each dish. He waited until we were nearly finished before preparing the next course. The chef noticed my partner was left handed and immediately repositioned his ginger and sushi placement. When my partner switched to use his right hand mid-way (for some odd reason), the chef repositioned again. Little things like these throughout is what makes it truly memorable. Side note: I took my partner here for his birthday and all the staff/customers sang happy birthday while giving him dessert on the house. He was thoroughly embarrassed but I thought it was a very cute gesture!
Be the first to ReplyThe environment and service at @sushiginzaonoderanyc were
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!
Be the first to ReplyI didn't know fish could taste this way until I tried this
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.
Be the first to ReplyQuiet places like this make my thoughts loud.
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 naรฏve 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 naรฏve. 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.
Be the first to ReplyThe servers were trying, but it is way overrated and way
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!
Be the first to ReplyHaving been to Sushi Ginza Onodera in Honolulu, we had high
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.
Be the first to ReplyBeen a few years since I've been, but I found myself
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.
Be the first to ReplySuch a pleasant experience to dine here! The sushi is
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.
Be the first to ReplyBest service I have ever had.
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.
Be the first to ReplyI've been following Sushi Ginza Onodera on Instagram for a
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.
Be the first to ReplyTwo years after my first 2-star review of my take out
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).
Be the first to ReplyLoved everything here.
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!
Be the first to ReplyIs it possible to have a love affair with slabs of raw
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.
Be the first to ReplyHORRIBLE EXPERIENCE - Not worth $500 per person plus drinks.
Summary: not enough fish, over priced, poor service and unimaginative execution.I'm not sure where to begin, what a disaster. I'll start by saying that I travel the world eating to give you some idea that I might know what I'm taking about. And I've been to ย Japan more than 5 times. I've eaten at Masa in NYC and various other Michelin rated Japanese restaurants so I have decent experience. I booked here for my 40th birthday thinking it would be a great way to spend the special occasion. With a prepayment of $1,000 USD for two people I didn't think it was too big of a risk by I was expecting something special.From the moment we arrived the energy was off. Out of the 16 available seats at the bar only 8 were taken. Half the restaurant was closed and there was only one sushi chef working. My wife and I were asked for our preference and we told the head waiter that we did not like Uni or Eel. Sitting next to us was a Japanese "money man" who was clearly all about the attention and was talking to the chef when we got there. I was handed a wine list and ordered a champagne by the glass. After that I wanted to order the Riesling and was told that they no longer had it (the list was not big so I found this a little strange). I then ordered a 2014 Glass of Chardonnay and the waiter came back to pour a 2018. Upon questioning why I was being poured a different vintage for the same $30 a glass I was told "sorry we can no longer get that wine". I politely suggested that they should either reprint the wine list or tell us this upfront. Anyway let's get to the food, the first appetizer was not good. It was a cold hairy crab jelly dish that just didn't work. When my wife and I didn't eat it after trying the waiter asked if we were not hungry. Instead of offering something else. We then watched the chef prepare another dish with Uni for the next 15 minutes without realizing until the very end that we had asked for a substitute. There was no substitute provided in our dish. It was just left short of the Uni which was a main highlight of the dish. We then go presented Monk Fish Liver which for me is also something I don't like, admittedly I didn't tell them this upfront but I just didn't think it would come up. They awkwardly replaced it with some slow cooked Tuna. There were only about 7 fish (nigiri) courses after the terrible starters and then the chef started an Uni course. Our Substitute this time was Squid nigiri... literally the bottom of the barrel. This I found to be very insulting and had to awkwardly request something a little more premium. Meanwhile the sushi chef would barely even tell us what he was putting on the plate and was entirely fixated on the Japanese man next to us. There was zero interaction with him. Very disappointing.We sat there for another 10 minutes with the squid still on the plate and had to request a second time for another dish - this time they reluctantly gave us some fatty tuna. Then the final egg dish at the end. From here we waited another 15 minutes for them to serve the final deserts while all the other seats got there's. The restaurant was empty for 10 minutes and we were left wondering what was happening. Finally our green tea arrived and my wife's was over brewed to the point it was black and bitter while mine was good. We again pointed this out and they apologized and changed them. They then brought us desert and awkwardly sing happy birthday to me when all we wanted to do was leave. After eating some of the desert the head waiter came to collect my place. Bumped it into my shoulder when clearing it and smashed all the dirty plates on my shoes with food going all over my leg. What a disaster. We could not wait to get out of there, and as we leaving we were handed a bill for the remaining $100 l for drinks (just 3). You'd think they would try and salvage the night by letting this go but they didn't. Honestly there is a reason this place lost its 2nd star and frankly they don't even deserve one. There are thousands of better ways to spend $1,100 is NYC and it's clear this place is just trading off their old good name. I feel cheated and like it ruined my 40th. Oh well, you live and learn.
Be the first to ReplyWhen it comes to sushi, I lean heavily purist so it was a
When it comes to sushi, I lean heavily purist so it was a no-brainer to come here for Edomae-style sushi. Here's the thing: I forgot how boring Edomae style is, and Ginza Onodera--God love them--was as pedantic as a sexless librarian. The result? An omakase that's about as exciting as Sunday school.All the fish were served with the same over-sauced sushi rice, though some had wasabi added. There was little to no variety in the presentation. The non-fish courses were fine, but nothing I haven't had in a million more interesting omakases. I get that the fish needed to be treated a certain way, but I was hoping for some more creative/unique elements in the non-fish courses. At $150 (you can choose from $100, $150 or $200), this just wasn't worth the price point. Oh, and I wasn't a fan of being charged $10 for a bottle of still water I never wanted (I could've sworn I asked for tap).I've listed out the current lunch menu below. Out of everything, the cherry trout, ink squid, and sea perch were the most interesting and delicious bites. Service was impressively attentive and obsequious as only Michelin-starred Japanese restaurants can be (the outfits were cute), so no complaints there. Steamed egg and roeScallopHayoriSea robinShrimpMackerelCherry trout (seasonal)Striped JackBluefin tuna (otoro)Ink squidBlackthroat sea perchUniLean tunaMiso soupChopped tuna hand rollTamagoDessert: green tea jelly with matcha and edible gold flake
Be the first to ReplyWent for lunch with 5 friends and what an experience! Great
Went for lunch with 5 friends and what an experience! Great and attentive service from the moment we walk in the door and sat down. Loved the small details like being offered a plastic bag to put our masks away to always being on the lookout for what we need. Before each course, the waiter will come around to show you pictures of the fish and explain the source. They are also attentive of any diet restriction or allergy you have and ensure that they don't serve something you are allergic to. We were also lucky to get Chef Kobu who is the head Chef. Overall an amazing meal and worth every dollar!
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