Omakase OSUKAA Midtown East

Reviews

• MC

  Mario Cicilia

  Jan 2, 2026
  5.0
  Great Omakase at a moderate price. Great service. Enjoyed it and pricing was fair. I recommend the Omakase add one. Also very close to Central Park.
• KK

  KN

  Dec 29, 2025
  3.0
  I had the 13 piece omakase for lunch. The chefs and staff are Chinese vs Japanese and the sushi definitely shows this. There is a lack of subtlety and balance to each of the pieces. The composition was sloppy and it's definitely a "let's throw toro, truffles, caviar together!" type of approach. A lot of high end ingredients that look good for IG or Tiktok but the flavors are just slightly off. For example, some of the pieces that used lime zest were too citrusy and others that used additional salt were too salty. The overuse of the torch was a major tip off that the flavors were not going to be up to par. The rice was under seasoned. The knife work was good and the chefs made good delicate cuts. The progression of the pieces was solid, starting very mild and growing in flavor. Overall service was good as well. Price is reasonable. But with so many options in NYC, if price is not the major deciding factor, I would recommend elsewhere.
• JC

  Jason C

  Dec 18, 2025
  2.0
  I don’t usually leave restaurant reviews, but this experience felt educational enough to document. For context, I eat sushi 2–3 times a week, mostly at places run by Japanese chefs. This was my first visit here, and I went with the 17-piece option. Service was prompt and the server was friendly, credit where it’s due. Things went sideways early with the chawanmushi. Call me a snob, but I’ve never seen chawanmushi that looked like a kitchen sponge. Either the egg mixture wasn’t strained or it was steamed at too high a temperature, both are signs of a lack of attention to detail. The sushi itself was adequate. Seabream and hotate with light citrus juice/zest were the highlights - clean, refreshing, and allowed the fish to shine. Unfortunately, much of the nigiri leaned heavily on toppings and seasonings (foie gras on salmon, caviar on uni on wagyu, etc.) that completely overwhelmed the fish. I prefer sushi where the fish is the star, not the garnish trying to win an Oscar (coincidentally, the name of the restaurant in Japanese). It quickly became clear that the people behind the counter function more like an assembly line workers than trained sushi chefs. Anything more than asking to repeat the name of the fish/neta was met with blank stares. The real breaking point came with the uni. I was told it was from Hokkaido, Japan. The box sticker, written in Japanese, clearly said ロシア産 (harvested in Russia). After calmly pointing this out, I was treated to an impressive sequence: denial, Google Lens verification, geopolitical reinterpretation of Sakhalin being a territory under dispute, outrageous claim that uni from Russia is better quality due to less water pollution, and finally the claim that only the box was made in Russia while the content is from Hokkaido (seriously??). At that point, I was apparently expected to suspend both disbelief and basic literacy. A subsequent tangent about Oma tuna being “farmed” sealed the deal. (It isn’t. And yes, I fact checked it and presented the evidence to the person who made the claim.) Honest mistakes happen. Making things up when called out does not inspire confidence. Needless to say, I won’t be back.
• OM

  Oleg Muravskiy

  Dec 17, 2025
  5.0
  The best omakase experience I had so far. Food is excellent, staff is skilled, atmosphere is simple and elegant.
• DF

  Danielle Finnerman

  Dec 13, 2025
  5.0
  Best stumbled on joy I’ve experienced. It’s not a secret that sushi is my favorite but this was exceptional. It should cost more than it does but don’t underestimate the value because it’s not more expensive…for those that chase the best. Every bite was exquisite. New tastes were exciting for me. I hadn’t had belt fish. The starter Kumoto oyster immediately inspired me to do the entire 17 piece omakase. The uni was the best of the best. It’s omakase so sit and pamper your taste buds. This place is more than worth the stop. It’s a needle in a haystack. James was both professional and nice to everyone. He was friendly and informative without being overbearing or condescending ever!

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