Fuku Omakase

This was, BY FAR, the best priced omakase I've ever been to. The staff is THE most friendly and attentive. I simply cannot understate how bang-for-your-buck this place is. Also the BYOB policy is so cool!In terms of the quality of fish, this was probably the second-best place I've tried in a collection of over 10 omakase places. The selection of fish was great! The quality even more so. I thought the combinations (e.g. sea bream and yuzu lime salt, smoked mackerel and ginger scallion) were simple but well executed. Service blew us out of the water with a super attentive waitress who made sure our glasses were always full, and extremely friendly and knowledgeable chefs. Will be back for sure and will DEFINITELY be recommending this to all my friends. If you have any doubt about this place or are choosing between places, look no further!! TRY FUKU!!

(Overall: A+) - Fuku Omakase is a sub $100 omakase in West Village that just blows expectations out of the water! I love that their menu tightropes between clean omakase that tastes great but also explores innovative flavors that are unique and ending up working well together. The staff are incredibly warm and kind, offering several free sake shots throughout the meal, and it was impressive to see their ability to adapt and innovate throughout the meal, even as my friend was getting a bit full. Highly recommend Fuku Omakase as well as their sister restaurant Shinzo Omakase which was also fantastic!(Kanpachi: A) - The scoring on the fish is masterfully beautiful and the scallion soy pairing is one that imparts necessary flavor to season the amberjack. (Madai: A) - Torching this piece was a smart move as the fish skin radiants in color and the slightly cooked exterior helps differentiate texture amongst the white fish.(Sawara: A) - Mackarel is usually not a well liked cut, but I was impressed that they were able to make this piece quite pleasant without having to cure it significantly; the smoke is subtle and does work well to build pleasant flavor with the ginger pairing.(Gindara: A) - Black Cod is always a favorite on the menu given its fattiness, especially for a white fish. Aside from the fact that this piece is a tad too salty, I was particularly impressed by the knife and blowtorch work to develop those beautiful hash marks. The yuzu kosho pairing also worked well for the fattier cut.(Botan Ebi: A) - This is a beautiful piece loved by most featuring two sweet shellfish sea urchin and sweet shrimp. Despite it not being uni season, I was impressed by the color of the uni, although the sweetness is definitely evident that its not in season. Nevertheless, this piece still tasted refreshingly fresh and not metallic. (Hotate: A) - This was the first time I saw a chef cut the scallop into two semi circles instead, but the presentation works and lime / charcoal salt is a tasty pairing as is beautiful.(Ankimo: A) - First time I've seen Monkfish Liver at a budget omakase, but I'm quite thrilled to see this as it is quite different and adds a mid-meal contrastive component that is quite pastey. The pickled radish and wasabi help significantly provide some complimentary flavors to cut through that heaviness in a pleasant way.(Scottish Salmon: A+) - This salmon seems less fatty than the other scottish variants I've had, but nevertheless the foie gras adds smoky fattiness to the fish to make a bite that is as rich and beautiful like the presentation.(Akami: A) - Even though this is lean bluefin tuna, the fish quality is high as you can still see the intricate marbling in the fish. The pickled radish adds some strong acidic flavors that help complement the tuna, and the chives are add some mild freshness as well. A minor presentational improvement could be to top the chives only on the side of the radish to not cover that beautiful pickle; a finer mince on the chives could work as well.(Chutoro: A+) - This is a beautiful piece that works so well as that acidic, spicy pickled wasabi helps contrast that fatty bluefin tuna so well to create a harmony between richness and flavor development. My only critique is that perhaps diagonally hashing the fish may fan out and look even more high class.(Otoro: S) - This is a piece were horizontal cut marks elevate the presentation; you can see the intricate charred parts of the fatty tuna to add some smokiness in contrast to the fat; the torch also provides the dish some diversity in texture and the caviar definitely adds elegance. The salt and wasabi seasoning is on point, as with all the other pieces.(A5 Wagyu: S) - The ultra thin slicing of the fatty beef shows impressive knife skills that doubles to create a beautiful torched crust and help exfoliate some of that excess fat in the meat. I liked how this piece was kept simple and beautiful with just minimalistic, but well seasoning to pronounce throughout.(Unagi: B) - This is a warm and comforting piece of eel that is in tact and with minimal bones. I would've liked to see some elevated flavor beyond just the grilled eel to help make this piece slightly more memorable, but still very tasty. --Food: +1Presentation: +1Price: +1Atmosphere: EService: +2Menu: +2Overall: +7 A+Insta/Beli/TikTok: @amei_eats

Excellent no frills omakase spot in the west village. Quality of sushi is excellent, especially for $75. You can bring your own drinks! I'll be coming back on a future trip to NYC.

Food is 5 stars as many other reviewers said fresh and flavorful fish and uni. Omakase includes 13 courses for $75 which is a deal in NYC. Especially no appetizers in these courses. Solid 13 pieces of nigiri.However, service is only 3 stars. The restaurant is very small and narrow. If one round does not finish on time, it is very packed and uncomfortable. Our reservation was 8pm and customers in previous round(7pm) stayed overtime and left until 8:10pm. As we sat down, chefs rushed to make every piece and finished to serve us at 8:45pm. 9pm round people came in 8:50pm. Basically we could not relax and enjoy the food.

Back again and had to leave another review! Another wonderful experience with fantastic service and great food. Everything was delicious. One of my favorite omakase spots in the city at such a good price!

BYOB with no fee! I felt like the quantity was good, and they served a good number of high end cuts. I did an add on with uni, which I thought was pretty good. The vibes were pretty chill and cozy, so definitely good when you want a more humble experience

Fuku has one of the best-priced omakase deals in the city for only $75 with 13 different courses!it is a small space inside, but they have really talented chefs who work with quality ingredients and super fresh cuts of fish.Highlights of the courses for me were the Sawara and Otoro. I love mackerel and fatty tuna! The monkfish liver was super unique and was actually so soft like a pate. I liked it a lot more than I thought I would! The chef did a wonderful job at explaining each piece as he served it to us too.

Had a really lovely time here! The staff were warm and welcoming and the chefs were amazing. They're more on the chattier side, which we didn't mind. They informed us about the kind of omakase pieces we were served, as well as the parts of Japan and times of the year when the fish tastes best. My FAVORITE pieces were the A5 Wagyu, Fatty Bluefin Tuna, Salmon with Foie Gras, and SURPRISINGLY the Monkfish Liver!! The chef does a fantastic job at masking the thought that you're eating liver by torching the piece and brushing a hint of sauce over it - YUM! Overall, GREAT value for the quality of the fish and amount of pieces you get!! The reviews say it all.

5 stars for this price point of omakase. No frills but good quality pieces- extremely accommodating if you want to switch something out becuase you don't like it or allergies. The salmon and tuna bites were incredible. Attentive and generous about filling up your sake. It is quick and only an hour which they keep too but will def be back!

This is a 5-star $75 omakase. That's to say, I've had better omakase (more inventive, more pieces, more flavors, more interesting fish) for more money, but this was great value for the price point. Good quality fish and a lovely, simple, clean interior vibe = a nice intimate meal in the West Village.