New York.

America's most expensive sushi counter — chef Masa Takayama's austere omakase in the Deutsche Bank Center, long the country's only three-Michelin-star Japanese restaurant.

An intimate eight-seat hinoki counter on East 78th Street where chef Nozomu Abe serves a strict Edomae omakase with red-vinegar shari and fish aged in-house.

The West Village counter that made chef Daisuke Nakazawa — Jiro Ono's celebrated apprentice — a household name in New York sushi.

Chef Hiroki Odo's two-Michelin-star kaiseki room in Flatiron — seasonal Japanese courses with French technique, set in a serene twelve-seat dining room.

A small, personal kaiseki counter in Flatiron where chef Junichi Noda presents seasonal Japanese courses shaped by his deep knowledge of classical culinary tradition.

A Midtown East omakase counter earning Michelin recognition for a precise 20-course sushi experience — chef George Ruan's New York flagship at One Vanderbilt.

Chef Yoshiharu Kosaka's West Village kaiseki counter — a Michelin-starred room with a deeply classical seasonal menu built on years of formal Japanese culinary training.

New York's only Michelin-starred tempura counter — chef Masato Matsui's Murray Hill room offers a meticulously sequenced tempura omakase using sesame oil and seasonal Japanese ingredients.

The first yakitori restaurant in the United States to earn a Michelin star — seven consecutive stars for this Hell's Kitchen counter, grilling over Kishu binchōtan charcoal.

A Michelin-starred yakitori omakase in NoHo from Yoshiteru Ikegawa — the Tokyo master behind Torishiki — brought to New York as a 17-seat counter with $180 tasting menu.

Chef Atsushi Kono — the man who earned Torishin its Michelin stars — runs his own 14-seat kappo-style yakitori omakase in the Canal Arcade, ranked #23 on North America's 50 Best.

New York's most serious sake-bar izakaya — 260 sake varieties in a subterranean Midtown East basement, open since 1996 under the TIC Restaurant Group.

Astoria's pioneer ramen shop — Michelin-starred and Bib Gourmand-recognized, helmed by Japanese chef Koji Miyamoto who offers seven regional ramen styles under one roof.

A Michelin-starred French-Japanese omakase in Greenpoint, Brooklyn, where chef-owner Yuu Shimano composes 15-course seasonal menus with classical French technique and Japanese precision.

A Michelin Green Star omakase in Astoria — chef Jay Zheng fuses his Chinese cultural background with strict Japanese kaiseki and seasonal Edomae technique.

A Michelin-starred Midtown East omakase counter distinguished by a serene dining room and sushi chef Shion Uino's exacting Edomae style.

A Michelin-starred omakase counter on East 74th Street — quiet, focused, and representative of the best traditional Edomae sushi practice in the Upper East Side.

One of New York's longest-standing sushi institutions — opened in 1999, Sushi Yasuda remains a Michelin-recognized Midtown East classic for Edomae sushi at the counter.

Chef Seki's original Upper East Side sushi counter — a Michelin-recognized room open since 2002, known for inventive nigiri and late-night reservations.

The more accessible sibling to Masa — Bar Masa at Columbus Circle offers à la carte sushi and Japanese dishes from chef Masayoshi Takayama's team at a lower threshold.

A Michelin-starred East Village omakase counter with a thoughtful, personal approach to Edomae sushi — small, precise, and unhurried.

Chef Nozomu Abe's second counter — Noz 17 on West 17th Street brings the same rigorous Edomae philosophy as Sushi Noz to a Chelsea location.

New York's highest-acclaimed new sushi counter — chef Keiji Nakazawa earned three Michelin stars in 2025 for an extraordinary Edomae omakase at 3 East 41st Street.

A long-running Edgewater sushi restaurant on River Road, in operation for over 35 years offering traditional Japanese cuisine and creative sushi.

A full-service Japanese restaurant on Queens Blvd in Sunnyside offering sushi, ramen, teriyaki, and gyoza to the local community.

A Clinton Hill Japanese casual spot run by chef-owner Katsu Machida and his wife Chiemi, serving katsu burgers, rice bowls, and teishoku set meals.

A Prospect Heights ramen shop co-founded by three Morimoto veterans, including Japanese co-owner James Sato, serving refined bowls since 2011.

A Lower East Side soba and tsukemen counter on Delancey Street — one of Manhattan's most affordable dedicated Japanese noodle shops.

A sleek sushi bar on Vernon Blvd in LIC offering quality sushi, ramen, tempura, and signature cocktails with outdoor seating.

Owner-chef Shin Takagi from Nagano runs this East Village Japanese street-food counter — karaage, okonomiyaki, and fried chicken bowls from a cook with 30+ years in Japan's food culture.

A Chelsea ramen shop on Sixth Avenue open since 2017, serving Japanese ramen styles in a casual, neighborhood-friendly environment.

A well-regarded sushi counter at Union Square serving traditional Japanese omakase and à la carte in a clean, professional room.

New York's outpost of Fukuoka's Gogyo — famous for kogashi ramen, in which miso or tare is intentionally scorched before building the broth, creating a smoky, complex bowl.

A Prospect Heights neighborhood classic since 1985 — Japanese chef-owner Osamu Koyama still works the sushi counter at this Flatbush Ave restaurant.

Go Go Curry's second Manhattan location — the same Kanazawa-style thick curry on East 32nd Street near Koreatown and Herald Square.

A Kanazawa-style Japanese curry chain — Go Go Curry brings the thick, dark Kanazawa curry tradition to Times Square in a fast, casual format.

Gyu-Kaku's Flushing location — Reins International's table-grill yakiniku on the second floor of Main Street, serving downtown Flushing's Japanese and Korean dining corridor.

Gyu-Kaku's Long Island City location — Japanese-owned table-grill yakiniku from Yokohama-based Reins International, with Happy Hour daily on 21st Street in Queens.

A neighborhood ramen and sushi bar in Auburndale, northern Flushing, serving Japanese comfort food since 2013.

A Midtown East sushi institution open since 1976 — one of the city's pioneering Japanese restaurants, still serving traditional Edomae nigiri near Grand Central.

A Hell's Kitchen izakaya on Restaurant Row that replaced Sake Bar Hagi 46 — owner Tomo Morikawa serves yakitori tapas and Japanese small plates with late-night hours.

An East Village restaurant that operates as a Japanese coffee bar by day and a sake-and-small-plates izakaya by night — a rare dual-format concept since 2013.

A Cobble Hill izakaya serving Kyoto-style obanzai tapas and daily housemade tofu, founded by Japanese co-owner Masaru Fukuda in 2007.

The Long Island City outpost of Brooklyn's beloved Hibino, serving Kyoto-style obanzai tapas and fresh housemade tofu.

Queens' first speakeasy-style omakase, tucked behind a Thai restaurant in Flushing — Chef Garcia deploys innovative fish-curing techniques at an eight-seat counter.

Ichiran's first US location — the Bushwick spot that brought Japan's iconic solo-dining ramen booth concept to America in November 2016.

Ichiran's Times Square outpost — the Fukuoka-born solo-booth tonkotsu ramen concept that lets each diner customize their bowl in a private cubicle for total focus on flavor.

A refined Edomae omakase counter in TriBeCa opened in 2021, offering a focused evening of precise nigiri in a quiet downtown setting.

Ichiran's Midtown location at 132 West 31st Street — the same solo-booth tonkotsu ramen concept from Fukuoka, convenient for Penn Station and Koreatown visitors.

The flagship US location of Japan's most famous ramen brand — Ippudo's East Village counter opened in 2008 as the first overseas outpost of Fukuoka ramen king Shigemi Kawahara.

Ippudo's Westside Manhattan location in Hell's Kitchen — the same Hakata tonkotsu ramen from Fukuoka's Chikara no Moto Holdings, with a Theater District-friendly setting.

New York-born chef Ivan Orkin earned a cult following in Tokyo with his shio ramen before bringing the concept to the Lower East Side — a genuine ramen-ya built on Japanese technique.

A late-night izakaya on Roosevelt Ave in Jackson Heights open until 2 AM, beloved for karaage, garlic soy steak, and mentaiko pasta.

A Japanese craft-beer and izakaya gastropub on Ludlow Street — owner-chef Kio, with a fine-dining background, pours 50+ Japanese craft beers alongside yakitori and karaage.

A large basement izakaya in the Koreatown corridor on West 35th Street — opened in 2013 by Hand Hospitality with Japanese partner Keisuke Oku, seating 150.

A lively Flushing izakaya with private box seating, late-night service until 2 AM, and an extensive menu spanning yakitori, wagyu, and uni.

An izakaya gastropub in NoMad described as the first to use that term in New York — owner Moku serves Japanese skewers and small plates with Happy Hour on weekday evenings.

A new LIC izakaya on Vernon Blvd offering Japanese street food — takoyaki, mentaiko pasta, curry katsu don — with a cocktail bar and happy hour.

A basement Midtown East izakaya on East 56th Street — The Infatuation calls it one of the best in the city for its big smoky grill and underground sake den.

Jin Ramen's Upper West Side location on Amsterdam Avenue — a neighborhood outpost of the West Harlem ramen brand serving the UWS corridor.

Jin Ramen's West Harlem flagship — traditional Japanese ramen serving the Columbia University corridor on Broadway since 2012.

A basement omakase counter in downtown Flushing offering premium Edomae-style courses with Hokkaido uni, hairy crab, and abalone.

A respected East Village sushi counter open since 2000, known for a thoughtful daily changing fish selection and a well-edited sake list.

Masa Takayama's kappo restaurant on the Upper East Side — a more casual expression of the Columbus Circle master's cooking, housed inside the Gagosian Gallery.

A Midtown East tonkatsu institution in operation since the early 1990s — Katsu-Hama on East 47th Street serves Japan's definitive pork cutlet in a classic setting.

The Midtown West outpost of Katsu-Hama — the same classic tonkatsu at 45 West 55th Street, serving the Rockefeller Center and Fifth Avenue corridor.

A quietly exceptional Edomae sushi restaurant in Forest Hills Gardens, Michelin-recommended for a decade and known for daily fish imports from Japan.

The most izakaya-ish izakaya on St. Marks Place — Kenka serves offal yakitori, cheap beer, and very late hours for a raucous, authentic East Village night out.

A Hell's Kitchen ramen shop on Ninth Avenue serving traditional Japanese ramen styles in a casual neighborhood setting.

A Japanese chef-owned sushi bar in Astoria serving fresh sushi and omakase, repeatedly voted Best Japanese Restaurant in Queens.

A Midtown East sushi institution open since 1977 — one of the city's most venerable Japanese-owned counters, respected by chefs and serious sushi diners alike.

A modern Japanese restaurant in Bayside offering a 19-course omakase, sushi bar, and hibachi in a full-bar setting.

A family-run Japanese restaurant in Englewood, NJ offering authentic sushi, sashimi, soba, and Japanese set meals.

A Northern New Jersey ramen chain with Hokkaido influence and housemade noodles, with multiple Fort Lee locations serving the local Japanese community.

A lively Astoria izakaya from a Momofuku Noodle Bar alumnus, known for yakitori skewers, okonomiyaki, and ramen.

Chef Masaharu Morimoto's casual ramen and sake bar in Murray Hill — Iron Chef's take on traditional Japanese ramen with an extensive sake program.

A Lower East Side ramen shop on Allen Street serving a focused menu of well-made ramen in a casual neighborhood setting since 2015.

A TriBeCa omakase counter opened in 2025 at 412 Greenwich Street, occupying a neighborhood with a tradition of fine Japanese dining.

A cocktail bar–ramen hybrid on the Upper East Side where owner Shigefumi Kabashima (formerly Angel's Share) and chef Takashi Igarashi serve late-night ramen alongside a serious Japanese spirits list.

A Lower East Side izakaya on Clinton Street serving Japanese small plates and sake in a casual neighborhood setting.

A focused Lower East Side ramen shop open since 2016, specializing in delicate shio and shoyu ramen in a compact, no-frills setting on Delancey Street.

A beloved Forest Hills Japanese restaurant known for its Japanese curry special, sushi, and consistent Tripadvisor top rankings in the neighborhood.

Hand Hospitality's yakitori izakaya in NoMad — chef Daichi Tokuda leads a 70-seat industrial-loft room with skewers and ramen at 118 Madison Avenue.

Chef Hiroki Odo's 2026 kaiseki-izakaya in the East Village — a 24-seat walk-in room offering rice-centric gluten-free kaiseki dishes at accessible prices, with a 700-person waitlist within weeks of opening.

Okiboru's tsukemen specialist on Orchard Street — dipping ramen with thick noodles served alongside a concentrated broth, a format less common in NYC than standard ramen.

A new East Village udon counter opened in 2024 — Okiboru brings thick handmade udon noodles and tsukemen-style dipping formats to Second Avenue.

A 12-seat Williamsburg spot that transforms from a Japanese breakfast room (Okonomi) by day to YUJI Ramen's mazemen counter by night — from a Japanese chef profiled by Forbes.

An Edomae omakase counter in Flushing with tatami private rooms, 16-course tasting menus, and fish flown directly from Japan.

A tiny East Village counter specializing in handmade Japanese onigiri — one of the city's most authentic rice-ball shops, operating from a compact space on Third Avenue.

The Chelsea outpost of Ootoya — a publicly traded Japanese chain founded in 1958 in Yokohama, serving traditional teishoku set meals in a clean, unfussy setting on West 18th Street.

Ootoya's Union Square location — the Japanese teishoku chain from Yokohama, serving traditional set meals on East 11th Street since 2012.

A tiny East Village counter specializing in takoyaki (octopus balls) and okonomiyaki — one of NYC's most authentic Japanese street-food specialists, open since 2000.

The East Village outpost of the Raku izakaya group — handmade udon, Japanese street snacks, and a casual atmosphere on East 6th Street since 2016.

Raku's newest Midtown location on Ninth Avenue — the same handmade udon and Japanese street snack menu from the Raku group, opened 2024.

The SoHo location of the Raku izakaya group — handmade udon and Japanese casual dining on MacDougal Street since 2016.

A Lower East Side ramen counter on Ludlow Street open since 2017, serving traditional ramen styles in a compact setting.

A neighborhood ramen shop near NYU and Washington Square Park serving traditional Japanese ramen styles in a casual Village setting.

New York City's first and most celebrated sake bar — Sake Bar Decibel, open since 1993 in the East Village, pioneered Japanese underground bar culture in America.

A Williamsburg robatayaki izakaya from chef-owner Jiro Iida, formerly of Aburiya Kinnosuke — binchotan-grilled meats and seafood, a Bib Gourmand holder.

A Williamsburg udon izakaya from Makoto Suzuki, the Japanese restaurateur behind Bozu and Brooklyn Ball Factory — a neighborhood staple since 2010.

A Court Square Japanese restaurant and bar in LIC serving ramen, yakitori, and omakase sushi, with DJ nights and karaoke.

Bergen County's first Japanese hamburg steak restaurant, opened April 2025 — an offshoot of Sazanami Curry Fort Lee.

A focused omakase counter that opened in Midtown West in 2024, offering a carefully curated succession of nigiri in an intimate second-floor setting.

A Murray Hill izakaya on Third Avenue — Shuya serves Japanese small plates, yakitori, and sake in a casual neighborhood setting since 2016.

A TIC Restaurant Group soba institution in the East Village — Sobaya has served buckwheat noodles and izakaya dishes since 1996 on East 9th Street.

A quiet Midtown East sushi bar open since 2002, offering traditional nigiri and omakase in an understated setting near 51st Street.

A ten-seat BYOB omakase counter in Fort Lee, NJ — Japanese chef-owner Masashi Aoki trained at Sushi Zen and Nobu NYC before serving as executive sushi chef at Sushi of Gari 46.

A new 2025 Midtown West omakase counter at 15 West 33rd Street offering a focused Edomae sushi experience near the Empire State Building.

A Fort Lee omakase counter led by Michelin-star-experienced chef Yoshihiko Kousaka, serving 12 guests BYOB in a minimalist setting on Main Street.

A neighborhood omakase counter on West 72nd Street offering a personalized Edomae-influenced sushi experience for Upper West Side diners.

The Park Slope location of Sushi Katsuei — widely credited as the first sushi restaurant in NYC to offer open (walk-in) omakase, with 90% of fish imported from Japan.

The West Village location of Sushi Katsuei — credited with introducing 'open omakase' sushi to New York, with Edomae-trained chefs and 90% Japanese-sourced fish.

The Chelsea outpost of chef Seki Shi's sushi operation — same inventive nigiri and late-night counter as the Upper East Side original, on West 23rd Street.

A small Austin Street sushi counter in Forest Hills — fresh, affordable, and highly rated by the local Queens community.

A long-running Upper West Side sushi bar on West 72nd Street offering reliable Edomae-style nigiri and omakase at a neighborhood pace.

The Theater District location of Sushi of Gari — a convenient pre- and post-theater sushi destination on West 46th Street serving the brand's signature creative nigiri.

The Upper West Side location of the Sushi of Gari group — serving the same inventive warm-topping nigiri that made the brand a New York institution, at 370 Columbus Avenue.

The original Sushi of Gari — chef Gari Sugio's Upper East Side flagship, where his signature creative toppings transformed American sushi culture when it opened in 1997.

Astoria's top-rated ramen shop, known for a rich seven-hour chicken cream broth and housemade karaage.

A Sunnyside legend: chef-owner Robin Kawada has served traditional sushi since 1974, visiting Fulton Fish Market daily and operating one of New York's longest-running Japanese-owned counters.

A cozy izakaya-cottage on 50th Ave in LIC with a sake bar, open kitchen, and a menu spanning ramen, sashimi, and poke.

One of Astoria's original ramen shops, serving affordable bowls since 2013 with outposts across Queens.

A Yorkville sushi counter offering serious Edomae omakase at a notably accessible price — BYOB and cash-friendly, open since 2012.

A new Midtown East udon specialist on East 51st Street, opened in 2024, serving handmade Japanese udon in a clean, focused setting.

A spartan 18-seat East Village izakaya founded in 2015 by Sapporo expat Yudai Kanayama — focused, Japanese-owned, and built for serious drinking and eating.

The Izakaya NYC's East 6th Street location — Yudai Kanayama's Japanese-owned izakaya serving traditional small plates and sake in the East Village.

A Williamsburg yakitori bar where Japanese owner Noriko Jimbo works the binchōtan grill herself Thursday through Saturday, alongside ramen from Brooklyn Ramen on off nights.

A Midtown East jazz-izakaya where live music plays every night — owner Ken Mukohata opened this basement venue to the public in 2010 after its history as a private Japanese members' club.

A casual Japanese café on Queens Blvd in Elmhurst offering fresh sushi, teriyaki, and bento at everyday prices.

New York's outpost of Tokyo's Tonchin — a refined Tokyo-style pork broth ramen in a dramatic basement dining room on West 36th Street.

A new Fort Lee Japanese restaurant where 'Chef Kaz' from Japan brings 30+ years of NYC sushi and yakitori expertise to Anderson Ave.

TsuruTonTan's Midtown location near Rockefeller Center — Japan's theatrical udon chain serving handmade noodles in an expansive restaurant on West 48th Street.

A Greenpoint omakase around a communal U-shaped table — Japanese sushi master Yasu Hirashiki leads 13-to-15-course dinners at $89 per person.

A Greenpoint soba sanctuary from chef Shuichi Kotani — the only New York restaurant serving towari (100% buckwheat) soba exclusively, with seven preparations and a forthcoming omakase.

A neighborhood sushi staple on Ditmars Boulevard that has won Best Japanese Restaurant in Queens multiple times since 2017.

Owner Bobby Munekata's second-floor yakitori bar on West 55th Street — a mind-boggling selection of skewers in a casual, lively setting that has been a Midtown institution for nearly two decades.

A 2025 omakase opening on Elizabeth Street in Chinatown, bringing high-end Edomae technique to a neighborhood better known for casual dining.

A Fort Lee sushi and omakase restaurant on Palisades Ave — founded in 2011 by Japanese sushi chef Kunio 'Yama' Koyama and now operated with a Japanese-trained chef.

A 30-seat upscale sake izakaya on Clinton Street — owner Gaku Shibata from Tokyo brings long-term Japanese chefs and a curated sake-pairing menu to the Lower East Side.

A contemporary Edomae omakase counter on the Bowery opened in 2021, offering a serene evening of nigiri in a spare NoHo room.

Wasan group's Bushwick izakaya helmed by chef-owner Kakusaburo Sakurai, blending sake mastery with an eclectic Japanese menu.

Tokyo-born Afuri Ramen's upcoming Midtown NYC location, bringing their celebrated yuzu-forward ramen and fresh in-house noodles to Midtown.

Tokyo's iconic Afuri Ramen opened its East Coast debut in Williamsburg in June 2024, serving yuzu-forward ramen in a bright, spacious dining room.

New York's pioneering Japanese speakeasy, reopened in West Village in 2023 with 27 craft cocktails and the original cherub mural, walk-in only.

Tokyo-born bartender Kenta Goto's walk-in LES cocktail bar serves Japanese-inspired cocktails, sake, shochu, whisky, and small plates.

Kenta Goto's Brooklyn outpost in Park Slope pairs Japanese cocktails with sake, shochu, and izakaya small plates, including Shochu Sundays.

East Village's beloved second-floor Japanese teahouse, established in 2004 by Bon Yagi, offering matcha shaved ice, homemade mochi, and world teas.

A cozy, Japanese-owned neighborhood sushi restaurant in Forest Hills, Queens, serving fresh, authentic Edomae-style sushi and Japanese dishes.

Staten Island's original Fushimi, a Michelin-recommended Japanese fusion sushi lounge blending traditional Japanese cooking with French nouvelle influence.

NYC's beloved Japanese curry chain Go! Go! Curry! returned to Times Square / Midtown West in 2025, serving hearty Kanazawa-style katsu curry rice.

Bay Ridge's intimate omakase counter serving Japan-imported fish in a 13-course experience priced at $70–$99, with a Japanese-led kitchen.

Authentic Japanese sushi restaurant inside the Henn Na Hotel, Midtown West, helmed by chefs with over 50 years combined Japan and NYC sushi experience.

An exquisitely authentic kaiseki experience at The Prince Kitano hotel on Park Avenue, with seasonal multi-course menus by Japanese executive chef Yukihiro Sato.

A BYOB 13-course Edomae omakase counter in Hell's Kitchen, led by Chef Yousi with 15 years experience including Sushi Nakazawa.

The only kaisendon and Edomae tendon restaurant in New Jersey, operating inside Mitsuwa Marketplace — from Tokyo's Nihonbashi Tendon Kaneko Hannosuke chain.

An East Village sushi institution since 1984, Hasaki serves Edomae-style sushi with Japan-imported fish, plus a 12-piece counter omakase.

Chef Tomoyuki Hayashi's Midtown East omakase counter offers a 14-course Edomae experience with Toyosu Market fish, available all-you-can-eat at $98.

Authentic Hokkaido-style ramen counter inside Mitsuwa Marketplace, serving shio, miso, shoyu, and tonkotsu bowls daily.

An 8-seat French-Japanese omakase counter tucked inside the 50 Norman complex, offering two seatings nightly Wednesday through Saturday.

The NYC outpost of Japan's E.A.K./Machida Shoten ramen group, serving Yokohama-style IEKEI ramen and izakaya plates in Hell's Kitchen since 2019.

A yakitori izakaya and omakase counter from Japan's Futago Group, serving lunch and dinner daily in the former Soba Totto space near Grand Central.

A beloved West Village Japanese dive bar by James Beard Award-nominated bartender Masahiro Urushido, known for its Toki highball machine and inventive Japanese cocktails.

A long-standing Japanese-owned sushi restaurant on Smith Street in Cobble Hill, consistently praised as one of Brooklyn's best neighborhood sushi destinations.

A Japanese-run East Village institution since 1985, specializing in Fukuoka-style pork intestine hotpot, sukiyaki, and sake alongside traditional sushi.

A compact, highly acclaimed ramen counter in the Financial District run by Japanese chef Susumu, offering tonkotsu, miso, and chili ramen alongside hand rolls and izakaya plates.

A hidden tachinomi speakeasy inside Kei, serving Japanese whisky, sake, and cocktails curated by Michelin-recognized Chef Akira Hiratsuka.

A Japanese matcha cafe sourcing its tea directly from Harima Garden in Kyoto, renowned for vibrant soft serve and traditional desserts.

A family-owned Long Island sushi institution with nearly 30 years of excellence, recognized by Zagat and the Sushi Critic of Long Island.

An authentic Hokkaido-style ramen shop in the West Village, sourcing ingredients directly from Sapporo and celebrated for its tori paitan chicken broth.

Manhattan's premier all-you-can-eat Japanese wagyu shabu-shabu restaurant, offering four AYCE tiers featuring Miyazaki A5 and Australian M9 beef.

The flagship NYC outpost of Japan's revered Minamoto Kitchoan wagashi brand, offering exquisite traditional Japanese sweets at its 5th Avenue store since 2024.

Chef-owner Mitsuru Tamura — 20+ years at Sushi Yasuda — presides over an 8-seat omakase counter and a relaxed natural wine-focused sushi dining room in Greenwich Village.

A beloved East Williamsburg Japanese spot specializing in Hiroshima-style okonomiyaki and inventive sushi, with an omakase tasting menu available by reservation.

An Upper East Side Japanese restaurant pairing a seasoned sushi bar with traditional wagyu sukiyaki and shabu-shabu, open seven days a week.

Third-generation Edomae sushi master Kunihide Nakajima presides over a 10-seat omakase counter at 48 Bowery, ranked among North America's top 50 restaurants.

A Michelin Bib Gourmand temaki bar founded by Masa veterans, serving beautiful open-style hand rolls with premium fish in a relaxed West Village setting.

The Montclair, NJ outpost of the acclaimed Masa-alumni temaki bar, offering open-style sushi hand rolls on Bloomfield Avenue for lunch, dinner, and weekend brunch.

The Brooklyn outpost of the acclaimed Masa-alumni hand roll bar, serving open-style temaki and Japanese snacks in Williamsburg's North Side neighborhood.

A Japanese onigiri specialist counter inside Katagiri — America's oldest Japanese grocery, est. 1907 — serving freshly made rice balls in the heart of Midtown.

A beloved East Village Japanese street food counter serving fresh takoyaki, okonomiyaki, and yakisoba — one of the last purist specialists of its kind in New York.

An authentic Japanese bakery at Japan Village and Industry City in Brooklyn, baking shokupan, curry pan, and matcha pastries in the tradition of Tokyo's neighborhood bakeries.

Chef Tomoko Kato's acclaimed Williamsburg patisserie offering a French-Japanese dessert tasting menu at a 13-seat open counter, alongside take-out pastries and cakes.

Fukuoka-born tonkotsu ramen chain with DIY spice toppings in Park Slope, Brooklyn.

Fukuoka-origin tonkotsu ramen with DIY toppings in the heart of Manhattan's West Village.

Neighborhood Japanese ramen spot in Washington Heights offering Tokyo-style bowls and gyoza.

Tokyo-origin shio ramen counter inside Industry City's Japan Village food hall in Brooklyn.

Williamsburg's beloved Tokyo-origin shio ramen restaurant from Setagaya's international chain.

New York City's oldest Japanese restaurant, serving Edo-mae classics since 1963 in Midtown East.

Family-run Japanese sushi restaurant on Long Island, helmed by Master Chef Yamaguchi for over three decades.

Groundbreaking multi-room Japanese omakase concept near Grand Central, backed by Japan's Round One Corporation, opening 2026.

Intimate 12-seat Williamsburg kaiseki restaurant with kappo tapas and a seasonal $180 tasting menu.

Classic Edomae omakase on the Upper East Side by Japanese Chef Kenji Takahashi — warm rice, fresh fish, trust the chef.

Six-seat East Village tempura omakase counter by Chef Yokota, blending French technique with Japanese seasonal ingredients.

East Village institution serving DIY shabu-shabu and sukiyaki with premium wagyu at your table for over 30 years.

Ten-seat shabu-shabu omakase counter on Division Street — A5 wagyu, Michelin-listed, $148 prix fixe.

Brooklyn's beloved Japanese-Jewish fusion izakaya by Japanese co-chef Sawako Okochi, famous for Matzoh Ball Ramen.

Japan's Kobe-Osaka tonkatsu specialist comes to Hell's Kitchen with sous vide pork and A5 wagyu katsu.

Hoboken's go-to Japanese ramen and yakitori bar, serving authentic broths and skewers just across the Hudson.

Michelin one-star Williamsburg omakase by Chef Cheng Lin — 18 courses, Japan-sourced fish, $195.

Two-floor sake and cocktail bar from Japanese bar maestro Shingo Gokan, ranked among the world's 50 best bars.

Fort Lee's go-to spot for fresh handmade soba and udon noodles served in generous set-meal combinations at remarkable value.

Upper East Side sushi gem with stunning garden-inspired décor, multiple omakase options, and high-quality nigiri at accessible prices.

Intimate 10-seat omakase counter in SoHo delivering 18 courses of kaiseki-rooted sushi at one of NYC's best value Michelin-recognized prices.

Accessible Upper West Side omakase counter sourcing over 90% of its fish from Tokyo's Toyosu Market, starting from $68 for 13 courses.

Traditional Tokyo-style sushi counter in Murray Hill run by Japanese chef-owner Masato Oyama, former head chef at Sushi of Gari.

Unpretentious Midtown East sushi institution drawing a loyal Japanese clientele with fresh seasonal fish and classic à la carte service.

The North American debut of Tokyo's three-Michelin-star Sushi Yoshitake, brought to 550 Madison Avenue by Chef Masahiro Yoshitake in spring 2026.

Casual Tokyo-style sushi counter in Hell's Kitchen offering 15-course omakase sets from $46, inspired by Japan's beloved tachinomi sushi bar culture.

Relaxed Tribeca sibling to the East Village original, offering reliable Japanese sashimi, nigiri, and maki in a warm neighborhood setting.

Uptown neighborhood sushi and udon spot co-owned by a Japanese chef sourcing premium fish directly from Toyosu Market in Tokyo.

Washington Heights' pioneering Japanese ramen shop, co-owned by a Japanese founder, known for rich chicken paitan broth and house-made noodles.

Daytime Japanese café and nighttime cocktail bar by the Shalom Japan duo, specializing in onigiri, bento, and Japanese-inspired sandwiches.

Intimate Madison Avenue sushi counter where Chef Kazuo Yoshida showcases Toyosu-sourced fish in omakase and à la carte formats.

Traditional Japanese sushi restaurant at the storied 172 Thompson Street address in Greenwich Village, open Tuesday through Sunday.

Fort Lee outpost of Tokyo's legendary Tsujita ramen chain, specializing in tsukemen dipping ramen and thick tonkotsu broth, no reservations taken.

Park Slope's destination izakaya helmed by Japanese chef Kakusaburo Sakurai, offering sushi, ramen, creative small plates, and an extensive sake program.

Murray Hill's Japanese-owned izakaya where Tokyo Ichiban Foods operates an in-house fish market, live tuna entertainment, and daily happy hour from open to 7pm.

Chelsea outpost of the Tokyo-born Yakiniku Futago chain, serving certified A5 Wagyu and premium Japanese BBQ cuts in an authentic tabletop-grill format.

SoHo's premium Japanese BBQ counter from Tokyo's 120-location Futago chain, featuring A5 Wagyu tabletop grilling and signature small-cut yakiniku technique.

Downtown Chinatown outpost of Tokyo's storied Toraji yakiniku chain, open daily for authentic Japanese BBQ with A5 Wagyu and classic tabletop grilling.

Boston's celebrated udon destination lands in NoMad with its fresh, handmade noodles and Japanese culinary philosophy — NYC's newest udon destination.