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Jōji New York Reviews from The Last Year
My boyfriend and I came here to celebrate our anniversary,
My boyfriend and I came here to celebrate our anniversary, and it was an incredible experience. The atmosphere is modern and refreshing, focusing on bringing a different experience to omakase. They had trendy music lightly playing in the background, and we had plenty of insightful conversations with our chef and the rest of the staff on the start of Joji and details on their omakase process. As for the food we had a total of 24 courses (including the night's add-ons) and we loved every single bite. Every course was beautifully presented and explained thoroughly, from the flavors melded together to the fish's sourcing. I loved how at the end our chef asked if there were any other pieces we would like to re-try or anything new he could make us. Dining at Joji was truly an incredible and unforgettable experience!
Went all out for my birthday.
Appetizers: - Tuna (? a reddish white fish looks like) wrapping a bunch of microgreens. Honestly didn't like this that much, felt like the microgreens had too much water content and not flavor. Watered out the dish for me. (usually microgreens that are spicier or more tannic are used for something? I'm not a fan of microgreens for flavor effect in general). - The next appetizer was a bit better, this was definitely tuna. Just less cucumber to water it out. - Shrimp with caviar on toast. This was beautiful and pretty good. Although not sure what effect the shiso flowers had other than looking pretty. - Cod (?) with truffle in a truffle broth. I enjoyed this as a truffle enjoyer, although the truffle might be too intense for others So far just ok, I liked the shrimp and cod dish, first two appetizers I would've just liked as sashimi and not crunchy water to dilute the flavor. Nigiri time: - Wow these portions are small...and for this caliber of restaurant, I thought they would be generous. The likes of Ginza, Zo...even Tanoshi. The fish hangs off generously from the rice, or it is thick. Here the fish is thin AND short. You could say the thickness is a stylistic chef choice. Sure. But the piece is short and therefore quantity is really small... - I don't really taste the rice. I guess that's fine, neutral rice is a style. But because there is so little fish...you're just eating a big wad of tasteless rice and some fish. - I am pretty hungry after this meal :/ Dessert: - Melon, this was pretty yummy. Wish I had more of this. - Truffle on ice cream. This was good I guess. Drinks: - Opted for by the glass to try more things. And I wanted some sparkling + sake, so this was the only way to do it. - Selection is pretty good, prices are very very expensive. But nothing out of the ordinary for a place like this. - Somm was reasonably helpful, but wish I got to hear more about the actual sake making, e.g. rice varietal, more about the Toji and brewery, brewing process etc, than just brand things like "Pharrell Williams helped design this sake" Heaviest weight to judging the nigiri, I really felt I was disappointed by the quantity and seemingly average quality of food I got here. The ambiance is cool and the chefs are chill people as well, and try to make conversation with you. But for now this is not the place for me, especially with a $1200 bill for 2 people. P.S. I actually ran into the 3 sushi chefs in the JFK airport on my way back from Tokyo at baggage claim. Was too embarrassed to tell them my real thoughts about Joji...
Have had quite a bit of omakase but JoJi is definitely one
Have had quite a bit of omakase but JoJi is definitely one of my new favorites in NYC
About a 2.
5: We came to check out JoJi for their omakase, making reservations ahead of time. We had heard about this place being a favorite of some of our friends, and noted that they had 1 Michelin. Our omakase started off with: +Ika Somen +Toro Tataki +Shrimp Toast Caviar +Kinki Karaage Truffle +Jiru The progression of the sushi was: +Shima Aji +Akami +Amaebi +Kasugo +Kinmedai +Akamutsu +Hotate +Chutoro +Shiro Ebi +Aji +Uni Caviar +Maitake +Saba +Anago +Toro Taku To end the meal, they served a Japanese musk melon. Overall, the omakase was fine, along with the service. Nothing was terribly wrong, but nothing was noted as being outstanding. The interior is dark and modern. If you tend to get to places early, there isn't a designated waiting area, so you'll have to stand outside of the restaurant until the actual time of your seating. Located at the LL of Grand Central. +okay service
Fantastic experience and beautifully delicious food with
Fantastic experience and beautifully delicious food with thoughtful presentation. Everything from walking inside this restaurant to the last bite was what would be expected from chefs of such high caliber. We were lucky to be served by Chef George who entertained both our palates and minds. The omakase was fresh, delicious and so imaginative. We opted for the addition of the hairy crab accompanied by caviar and Uni. This was beyond delicious. The restaurant itself is gorgeous. Minimal, yet so intimate and warm. We will definitely be back. For the price point it is well worth every cent. Compared to others around the same price, Joji is by far superior. If you're willing to part with $$$, you will not be disappointed.
It's probably the best omakase I've ever had.
Chef George Ruan is an artist. There were roughly 17 dishes in total, and each was amazing. Highly recommend to anyone looking for an exceptional experience.
What can I say about what I experienced? Coming from the
What can I say about what I experienced? Coming from the background I had, I made a promise to myself that if I returned to New York, I'd treat myself to a special experience. Joji was a holiday gift to my inner child. The space is very clean and contemporary looking, with nice wood accents. From the person at the entrance, to servers and sushi chefs, all of the service was polite (and I know not everyone claims to experience this but I did), warm and kind. I read online it's impolite to try to talk to sushi chefs while they're working so I was pleasantly surprised when our sushi chef (and Owner, Executive Chef George Ruan) engaged me in conversation! It was fun to learn his favorite fish, and then try it! Perhaps it is better I didn't know I was served by the owner of the restaurant until I read about it later, as I may have been intimidated. He's so kind and humble, and takes the craft of preparing each dish with care. My family didn't want to join me, so I went by myself. I was next to 3 couples, and while it was nice to see people on dates, I do think they seems distracted and may have missed out on experiencing the full flavors--just my opinion. In hindsight, I was glad I went alone to savor everything in quiet contemplation, at my own pace. We joked that my favorite fish wasn't available, and as I took the next bite I said "maybe this is my new favorite!", and smiled. Perhaps it may seem like "well, obviously", but it was really the most flavorful and soft fish I've ever eaten. Some of the textures felt like they melted as I ate. My favorite bites (seasonal picks so it may be different fish served for you): Toro tataki Aka ebi caviar toast Shiro ebi Uni caviar Saba Chutoro What I enjoyed most, though, was how attentive everyone was as I experienced delicious bites. It's the small details/considerations like replacing ginger or finger wipes that I really enjoy in addition to the meal. Matt was the server for drinks and I watched as he went from person to person ensuring that our cups were full with whatever we ordered. I think because I was by myself, he checked in on me a little more which was nice. I do feel bad I was a little overwhelmed with the final bill I could have tipped (a lot) better. Next time I'm bringing family and maybe friends, and we'll tip a lot more. In the meantime, I hope my review drives business more! Recommendation: have a light breakfast and/or lunch and leave room because you will be satisfied by the end of the Omakase experience..something told me to show up hungry and I'm glad I did! If you plan to have tea and/or drinks (and I do recommend either), you can expect to pay $350 give or take. On its own for lunch, Omakase experience is $275. I don't know if I will ever crave sushi again, unless it's Omakase with a highly skilled sushi chef.
George was my favorite chef since he was the chef at Masa.
I finally have a chance to try his dishes in Jōji and I was impressed. The service while still not as attentive as Masa but for sure better than many other Michelin sushi places. The uni hairy crab tasted so fresh and the uni hand roll was just fantastic. For sure will come back again. Parking is a problem though.
I got lost trying to find Joji.
I read that it's "in" Grand Central, but it's actually not. Or maybe it is. But after 15 mins of searching I found the place. Hurried like a late commuter, they sat me down, took my coat and served me a glass of beer. I could read their minds as they were telegraphing, "chill dude, you're here." And from there my stressors melted away as I embarked on one of most amazing sushi experiences I've had in my life. Unbelievable. I went with the Omakase lunch and pretty much left my hands to Chef George. I don't know about you, but I'm intimidated sitting at a sushi bar. I'm not familiar with the food or customs, especially at high end spots. But not here. Chef George was the greatest teacher... He walked me through each fish explaining how to eat and what to expect. Each course just getting better and better. Toro? Check. Uni. Double check. All delicious. But then, toward the end of the meal, I get served Saba. It's smoked mackerel the likes I've never had. Tender, flavorful, and rich. I'd have this for dinner every night if I could. Amazing food and worth every penny. Lastly, I had a lovely dessert that included some light shavings of white truffle. What?????? Out of this world. Yeap, I could have taken a nap right there. Thank you Chef and to your awesome team. Hate to let the cat out of the bag, but this place is going to be a winner! Cheers!
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Working on your bid?
By 👻 @DemurePain59, 10/01/2021 4:24 pm
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Newbie here. Was just curious what it means when it says that someone is working on your bid?
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Answer from 👻 @EvocativeFold67 (10/02/2021 7:37 pm)
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Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
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Answer from 👻 @DemureKettle15 (05/04/2022 10:50 am)
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When it says working on bid, it means there are people looking to fill it.
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