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Sushi Zo Hanare New York Yelp Reviews
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20 Reviews
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Aside from sushi Zo in culver City, Los Angeles, this is
Aside from sushi Zo in culver City, Los Angeles, this is the best sushi experience I've ever had (including Japan). Kevin is a master. The fish is excellent. The preparation is unparalleled. Exceptional!! I wish i lived in nyc so i could revisit this experience time and again!
Be the first to ReplyMy friend and I came for dinner on a Thursday night at 6 PM.
We were taken to a small room at first in the front while we waited for our chef to finish preparing. Our waitress/head of house was super friendly and took the time to get to know us. Once the chef was done with prep we were taken into the dining area. The space only allows for 8 people but we were lucky since there was no one else booked during the time we were so we basically had the entire time just being able to talk with our chef and enjoy our food. Chef Kevin was super friendly and enthusiastic about the meal and it really made the dinner very enjoyable. Each course was very delicious and the fish was extremely fresh. We got a total of 20 courses and really enjoyed it. We were also celebrating a few occasions and so they brought out a complimentary delicious slice of crepe cake at the end. All in all, a wonderful option for omakese in the city.
Be the first to ReplyStaff was incredibly unreasonable with how they handled my
Staff was incredibly unreasonable with how they handled my reservation. There's plenty of excellent omakase choices in the city, and I certainly won't be coming here.
Be the first to ReplyThere's no dearth of omakase restaurants in NYC these days
There's no dearth of omakase restaurants in NYC these days and I've tried more than a few of them. However my experience at Sushi Zo Hanare is among the best I've had anywhere, including Japan. Chef Kevin is highly skilled, very affable and more than willing to discuss and educate his customers about Zo Hanare's delicious offerings. The space is intimate, with a beautiful walnut counter accommodating just about 8 people per seating. Among the 20 (!) courses of culinary ecstasy, the red uni (a rare type from Hokkaido), chu toro with caviar, chawan mushi with mushrooms, and lean hamachi were standouts. I can't remember the names of every course but they were all fantastic. Zo Hanare offers a nicely curated sake menu from which I chose a bottle of Black Dragon, well balanced and nicely priced. When I mentioned it was my birthday month Chef Kevin presented me with a deliciously light slice of Japanese cheesecake. So thoughtful and a great ending to a very special meal.
Be the first to ReplyIn the sea of omakase options that is NYC, Zo does stand
In the sea of omakase options that is NYC, Zo does stand out and warrant a visit. I struggled between 4 and 5 stars for this entry but after some reflection realized that the meal here was more memorable than many other omakase spots I have visited this year which gave it the final edge to justify the 5th star at this price point. The atmosphere is intimate as there are just 6 seats at the counter. The restaurant is clean, private, and tasteful but a few details break the premium feel - they use a simple toaster oven that could be found in a college dorm, for example, to broil certain items. The chefs are relatable and welcoming but do give a more casual vibe than I expected for this price range. The other staff could have done a better job explaining the sake options - it felt like it was the first time they had been asked what they recommend. The omakase was upwards of 20 courses and none of the usual suspects were missing in terms of high end fare (black caviar, uni, wagyu, toro). The presentation was beautiful, as expected. The meal was also dotted with warm dishes which were just as tasty (like custards and soups). My favorite item was the sea perch which I had not had anywhere else and still think about to this day. This specific nigiri had fattiness that surpassed even toro and was expertly torched to highlight this. Is it overpriced? Maybe. Do I regret my meal? Not at all. I will come back for an occasion (more likely celebrating an achievement at work rather than an anniversary).
Be the first to ReplyOutstanding diverse fun but rooted in expertise.
Loved my experience at this location. There are a surfeit of omakase options in NYC now but Zo stands out for some of its artistic appetizer plates and Japanese sourced fish but slightly warmer Shari (rice) that is popular in LA. Service is kind and attentive. The head chef here is extremely personable and has great drink recommendations. His attention to detail and inventive plates and wonderful tastes really strike a chord throughout. There is a good mix of warm bites such as custards soups and aburi nigiri to a bevy of raw dishes. Great diversity of flavors of fish vegetables and even flowers from Japan. Highly recommend.
Be the first to ReplyI came here for the valentine's day dinner special omakase,
I came here for the valentine's day dinner special omakase, a 24-course journey through some of the freshest and most delicious fish I've ever tasted! I was blown away by the experience. Although Chef Kevin is a maestro and master at his craft, he is also humble and patient, willing to explain any detail you're interested in knowing more about, from the sourcing to the preparation and techniques.The atmosphere at Sushi Zo was also top-notch. The intimate setting and quiet atmosphere allowed me to fully immerse myself in the meal and appreciate all of the intricate flavors and textures. Honestly, it's difficult to even select a favorite dish as they were all amazing. But if I absolutely had to choose, I think the abalone with the liver sauce/topping was probably my favorite as I had never had that before and it was so savory and delicious.Overall, I would highly recommend Sushi Zo for anyone looking for a truly exceptional dining experience. The Valentine's Day special omakase was a once-in-a-longtime treat, and I can't wait to go back and try more of their incredible creations. 5 Star experience for me, thank you so much Chef Kevin and team!
Be the first to ReplyFirst omakase experience and I was so glad it was here!!
First omakase experience and I was so glad it was here!! Each bite stood out from the last. Not one piece or combination was like another. Everything was fresh and an enjoyment to see prepared right in front of your eyes. Great conversation and amazing food and drink!! I missed a couple of courses in photos. If you are at al on the fence, just do yourself the favor and make the reservation... it will be one to remember!! Cheers chef!!
Be the first to ReplyThis is a hot spot for major events: anniversaries,
This is a hot spot for major events: anniversaries, engagement parties, and so forth, and for good reason. It's GREAT, and the food is commensurate with the magnitude of those sorts of things.This is an omakase restaurant (Japanese word meaning you leave it up to the chef). It's some of the best I've had in NYC, definitely the kind that makes you realize sushi has a large upside and that the price point for this kind of thing isn't just for internal decor. A number of the dishes don't have rice, which introduces variety and is a variation on the typical fish + rice + eat it all at once repertoire. As an aficiando (sp) of uni -- everyone's favorite snot-looking delicacy -- I salivated at the site of three different types of uni with subtly different flavors. A highlight, see pix. In fact, if you are an uni junky, you will love this place. There are three dishes. Other highlights: the toro and the handrolll, along with a lot of fun "fire theater" (taking a flame thrower and searing the top part of many cuts of fish).It's counter-only, with "John Wick" mood lighting. Don't catch the reference? Well, try and catch up with The Culture.
Be the first to ReplyI had the most phenomenal birthday week in NYC, and one of
I had the most phenomenal birthday week in NYC, and one of the most memorable dining was the omakase in Sushi Zo the night of my birthday. From outside, the facade is plain, the logo is easily missed, so to pedestrians, it doesn't look like a restaurant at all! Stepping into the tiny restaurants, all I saw was a long sushi bar with 8 chairs. Looking around for the rest of the restaurant, but that was it. With our party of 6, it almost seemed like we booked the entire place to ourselves. There were us 6, 2 omakase chefs behind the counter and 2 servers on our side, and soon enough, a couple entered the restaurant and occupied the last 2 seats.We started the night by ordering a bottle of sake to open up our palette and a toast to the chefs. Then comes the array of beautiful food. The first few items were hard to forget. There was a cute little cup with chawanmushi (steamed egg), and then a small delicate piece of grilled black cod, and then another plate of grilled fish of some kind. Then we moved on to an Uni (sea urchin) tasting - Santa Barbara, Maine, Hokkaido - like a trip around the world. Very good all around but the Hokkaido one is still the champ. With the Uni plate, we also get a small serving of sushi rice, and nori.After appetizers, then comes the train of sushi after sushi after sushi. When we sat down, there was not any menu to look at but the sake menu. So we have no idea of what was being served nor how many items were going to be served that night. I think after the 6th or 7th sushi I was starting to get full! But everything was so fresh and really well seasoned that I just kept going. Most of the fish were some of my favorites. There was the kinmedai, the maguro, toro, hotate, amberjack, even an A5 seared wagyu! They ended the sushi train with a nice handroll and a bowl of soup, and of course a fruity jelly-ish dessert and even a slice of birthday cake!In the midst of all of the food, there was also a really pleasant interaction with the chefs and the servers and they gave us amazing hospitality despite how loud our group was, 3 bottles of sake later. Very unforgettable experience!
Be the first to ReplySushi Zo was a very intimate omakase experience.
I think there are around 6-7 seats in the whole restaurant. Our total cost with tip for two people with a few drinks was almost $600. The quality of the food was amazing but not really worth the price. I left the restaurant not very full, and the jelly dessert tasted a little odd to me
Be the first to ReplyFantastic experience.
ย Very expensive, but the quality is excellent. ย Particularly enjoyed the uni tasting.
Be the first to ReplyGreat experience! The service and the food was all on
Great experience! The service and the food was all on point! With very limited seating for the service slopes, the chef really forces on each every.
Be the first to ReplyAn awesome private little sushi bar with cool sushi chefs
An awesome private little sushi bar with cool sushi chefs that are knowledgeable and engaging. The appetizers leading up to the sushi were good. Weren't exceptional and well executed as other places but still very delicious. The sushi pieces were on the smaller side. Didn't really have a standout piece. I expected a little more with the price tag of $250 but all in all, still a wonderful dining experience.
Be the first to ReplyCuisine: 8Service: 9Decor: 8Value: 6Overall: 8There are
Cuisine: 8Service: 9Decor: 8Value: 6Overall: 8There are more and more high end sushi in Manhattan that crosses that $200 mark that begs the question - is it really worth it?After a few meals here over the last couple of years, I would certainly say that Sushi Zo is on that proverbial fence for me. Here is a rundown of our omakase on 8/6/21Appetizers: ย Chawanmushi - pickled plum ย Suzuki (Sea Bass) - cucumber, cilantro ย Tachiu (Belt Fish) - miso, rice puffs ย Uni Tasting (Hokkaido bafun & murasaki, Kyushu red)Sushi: ย Madai (Sea Bream) - deep sea salt, lime ย Isaki (Grunt Fish) - truffle salt, lime ย Shima Aji (Striped Jack) ย Akami (Lean Bluefin Tuna) ย Chutoro (Medium Fatty Bluefin Tuna) ย Otoro (Fatty Bluefin Tuna) - seared ย Truffle Uni & Ikura (Sea Urchin, Salmon Eggs) ย Kinmedai (Golden Eye Snapper) - seared ย Hotate (Sea Scallop) - seaweed ย Kamasu (Barracuda) - pecan wood smoked ย Nodoguro (Black Throat Sea Perch) - seared ย Wagyu 2 Ways (Beef) - caviar, uni/toroSoup: ย Red Miso SoupHand Roll: ย Toro Hand Roll - scallions, pickled radishDessert: ย Fresh Berries, Jelly, Balsamic VinegarDon't get me wrong, this was a good meal overall. However, with a price tag of $250, I expect something spectacular and not just any other omakase.That first bite of Chanwanmushi was a bit underwhelming. Same starter at places like Noda is topped with premium uni and caviar.Suzuki app was a highlight, light and refreshing. While the Tachiuo tasted great, the miso sauce was too sweet as a pairing. Being picky here with the uni tasting, but I wish the chef toasted the seaweed slightly before serving.As for the nigiri, the rice was quite good, always at a slightly warm temperature with a hint of vinegar but never overpowering. Important part of any good sushiya. The biggest gripe I have is that they sear the wagyu (one of the most expensive pieces) way too long. It was close to medium well and lose lots of the tender melt in your mouth feel that one would expect. The other issue I had was almost every piece of sushi was brushed with a bit too much house soy.To answer my opening question, I would say that Sushi Zo Midtown is a bit overpriced. This omakase (sans alcohol) should be in the $150-200 range for me personally. All in all, it is still a great restaurant and part of the ever growing quality Japanese cuisine scene in NYC. If you don't mind the splurge, give it a try.
Be the first to ReplyIf there's one thing my girlfriend and I can agree on, it's
If there's one thing my girlfriend and I can agree on, it's definitely that we both love omakase. I took my girlfriend here for our anniversary dinner and boy, it did not disappoint. Granted, it is a hefty $250 price tag but it's fun to splurge every now and then, and especially on good sushi.There are only a handful (I believe 8-10 seats) at the bar so there's limited availability per night since they can only seat so many. I was able to get a reservation 4-5 days before (whew!) after looking through a lot of different places to take her to. The food itself was amazing. It felt that each piece got better and better. We first began with a few "appetizers" because we got into the sushi/sashimi portion of the course. My favorite was probably the uni. The chef took 6 different uni and we were given a "uni tasting" of uni from different regions. After the uni tasting, the next dish included uni and I love how the chef had casually asked what our favorite uni was...but it was so he could use that same uni in the next dish. I love that kind of detail and it really shows that they care.As for the service and chef, they were amazing (which I also expected/hope for, given the price tag). You just sort of expect that to be the standard, which it was. We loved talking to the chef and he was amazing at explaining everything to us (we always love to know what we're eating) and the service was very attentive and great at all.It was definitely a great experience. The food was amazing. The service was great. I would come back again.
Be the first to ReplySurprised by the lack of reviews / hype around this place!
Surprised by the lack of reviews / hype around this place! We made reservations for two at 8:30pm on a Friday night. FYI the entrance is a little hard to find. It's The door marked 127 but it appears closed / like a back door. It is also locked - to get in you have to knock or call the restaurant. It is a eight seater sushi bar but very nice, minimal and spacious. Only four of us that night so it felt very private. FOOD: the omakase here was really good. as our omakase chef said it's more "kaiseki" style - not just sushi but the beginning of the meal starts with a few smaller dishes (e.g., oyster, traditional Japanese plate with a bunch of small items like Japanese potato, black bean, etc), then the sushi pieces.The chef said they change the menu once a month. We had five small plates to start, traditional sushi pieces like fatty tuna, medium fatty tuna, scallop, yellowtail, and the famous uni tasting. You end the meal with some wagyu (and white truffle shavings), a fatty tuna handroll and pumpkin pudding for dessert.The uni tasting alone is worth coming here. Five different pieces of uni on one plate = dream come true. All other pieces of sushi were delicious, fresh, and perfectly garnished. SERVICE: everything here is quite expensive. The service was amazing but we did feel like they were slightly pushy with drinks and the water is not free (they do not have tap). It was $8 or so a bottle if I recall correctly. Pretty unnecessary. The omakase chef was super friendly and nice. Every piece was perfectly timed. VERDICT: I think it's worth a visit! At the end of the day, in terms of price point (and quality of sushi / price), Sushi by Bou is still #1 for me. This is a pricier omakase (total was around $360 including tip) but a nice experience and fresh/delicious sushi with an amazing omakase chef !
Be the first to ReplyBy far the best sushi I have had in NYC thus far.
Came with one other friend for the 8:30 seating. The restaurant is a sushi bar with only 9 seats. The sushi chef engaged with us throughout the entire meal, would go back just to hang out with him. If you are an uni lover it is a must go. One dish served 4 different pieces of uni each from a different region. Also served an ikura/uni/caviar dish which made me cry of happiness. Worth every penny.
Be the first to ReplyBy far the best sushi I have ever had in New York.
I was born and raised in Japan, so I have really high standards when it comes to sushi, but this place was almost as good as what I used to eat in Japan. A lot of their fish are actually from Japan, and it's surprisingly so fresh!!Well, at this place you gotta pay for what you get, but I really think that it's worth it. In here you don't only pay for your food, you pay for the whole experience!!If you really want a good sushi, try this place out.
Be the first to ReplyBest omakase hands down.
..everything from the fish to the decor to the service was remarkable. Great job to Executive Chef Takuma for a perfectly executed dinner. Will come back countless times.
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