One Bite Omakase

We got seated at 2pm at the very end of the lunch window. Our 9 courses were expertly prepared in front of us. For lunch it's the fairly standard sushi items you would expect with many of them toasted with a small flame. My favorites were the king salmon with garlic aioli and the Japanese scallop with salt. The preparation had the right amount of wasabi and seasoning to enhance the fish. We also had the sake, served at a mildly cool temperature.I would definitely come back. The lunch price of $49 is outstanding for the variety. Seating is tight but comfortable. Service is solid and helpful.

You can't beat the lunch price anywhere in NYC. Hosted by very polite staff.All the fish are fresh and delicious. It's a cozy restaurant and very easily accessible. If we had more appetites, will definitely try the additional dish.

One of the best meals I've had in my life.The sushi was so perfect it melted in my mouth.Service was impeccable and staff was amazing.Highly recommended!!!

Enjoy the delicious lunch here, great value for the quality of the Omakase. The fish was so good, not a single bad bite. They make their own homemade ginger in house. I don't usually like ginger, but I really loved their cubed ginger. I added on the Uni and it was perfect. Can't wait to go again.

Echoing all the other reviews by saying this was one of the best meals I've ever had as well! The fish was amazing, the RICE was amazing. You hear about sushi chefs having to train for years to get the rice right. Until now I haven't quite understood why that would be, but NOW I DO. Going forth I probably won't be able to enjoy "regular" sushi again. Service was extraordinary; there were 3 sushi chefs serving a full house (12 seats I believe?) with one of the chefs serving only my party of three. The host was fully present as well but not obtrusive to make sure we were taken care of. Seating is just at the sushi counter, but you don't feel crowded. It was an unforgettable meal and one I look forward to enjoying again.

Awesome lunch omakase! $50/person for 9 pieces (including a small app and hand roll). It's very close to the American Natural History Museum. It's easy to get a lunch resy at the 10 (12?) seater counter. The space is limited but is well decorated. The waiter and chef provided excellent service in the small space. Each peace had a unique texture or flavor. I especially loved the Hokkaido Scallop, and Otoro. They even had amberjack and mackerel. I usually don't love mackerel but this one was so smooth.Their homemade ginger cubes really helped cleanse between pieces.

Solid, solid, no frillz. 12 seat omakase sushi restaurant. 13 course 89$. Absolutely everything was delicious. Chef was great. Truly recommend and I will be back again.

Was craving sushi after spending all day at AMNH. Found this place with great reviews and decided to give it a try. True omakase restaurant, they just have one menu and the set depends on lunch or dinner timing. The service as soon as you enter is great. There is just the sushi bar to sit at so very limited seating. I was glad to be seated as soon as I walked in. I did see that a lot of people had reservations. They personalized the reserved sign at the bar with the person's name which I thought was a nice personal touch.The chefs were friendly and efficient. They made, played and served each dish and explained what it was. It's quite intimate and fun. Each bite was better than the last. My favorite was the A5 Wagyu topped with uni, followed by kanpachi and then scallop. They were all delicious really. Right before the set is completed, they ask if you'd like anything a la carte. I did the kanpachi and Wagyu/uni. I asked the server for a semi-sweet recommendation for sake and they recommended Hyakumoku which paired well with the meal. It also went down very smoothly.The seafood was fresh and great quality, you could taste it. The chefs were very proud of the seafood from Hokkaido. I already plan on bringing my family here when they visit as they love sushi.

Lunch if an especially excellent value at $49 for 8 pieces. Some pieces better than others, but generally excellent. Most fish is buttery and rich, better than what you would get out of a Royal Sushi box at Sushi 35 West (just as a standard point of reference). The uni ($14 supplement) was sweet and mild with no metallic undertones. Dinner is $100, if so inclined, and includes 13 pieces. You got a lot of value for your money here.

Amazing. Twenty years ago, what One Bite Omakase (OBO) serves would have been by far the best option for sushi in town. In terms of quality (rather than exoticness / rarity of neta), I do not think OBO is of lesser standard than omakase at Michelin-starred Bond Street or Jewel Bako when they first opened. Now that $500+ omakase restaurants have proliferated in NYC (Masa is no longer the only game in town), and mid-tier sushiya are sprouting up like mushrooms after the rain, we have the luxury of rating based on price tier as well as quality. OBO truly excels in the $100 or less category and punches far, far above its class. The chefs (Chefs Johnny and Jason, and now Chef Eko who joined the lineup on June 26, 2024) are absolutely lovely and do not require diners to conform to as tight of a schedule as some others. I love how they take the time to chat with customers while they meticulously assemble each piece. Their shari (sushi rice) was again a thing of great beauty. OBO makes it far better than any other restaurant I know of at this price point. It is well seasoned, held at a good temperature, well shaped / compressed, and at the dinner omakase we had, on the softer end of superb, but still superb. Neta was varied and very enjoyable to us, served at just the right temperature (not too cold). We aren't flashy people and don't need extremely rare, expensive cuts to be happy, but value excellent preparations of fish that are regional, sustainable, and seasonal. (Most preparations checked at least one or two of those boxes.) ***** Skip this next part if you're not a sushi geek looking for the blow by blow. :) *****What we had at a dinner set meal on a sweltering hot evening in late June: 1. Thinly sliced daikon radish-wrapped around saba (Japanese black mackerel) and gari, dressed with ama-zu IIRC (sweet rice wine vinegar)2. Ankimo (monkfish liver) with cucumber and tobiko3. Seared akami (lean tuna) with sweet soy sauce 4. Madai 5. King salmon, seared, topped with a dab of aioli 6. Hotate 7. Akami-zuke 8. Otoro 9. [I'm blanking on this piece... was it seared tai maybe?]  10. Bozu ika -- thin strips piled over shari 11. Seared beef (I think Wagyu?) with Hokkaido uni12. Otoro handroll with negi and oshinko  13. The last course: a mini donburi with seared, diced beef; ikura; and scallion. These were placed inside a Hershey's Kiss-shaped crystal vessel, theatrically finished with apple wood smoke, and lidded. You could breathe in the scent of smoke when you removed the lid, and as you took your first bites... This was fun! And I so very much covet the smoker attachment to the culinary blowtorch. :) But... the tale does not end there. The chefs were kind enough to treat us all to a complimentary VERY last piece of futomaki generously filled with kanpachi, shiso, and gently pickled (probably house made) takuan. This was a wonderful combination of textures and flavors that somehow refreshed even though I was bursting at the seams. The UWS is really quite blessed in terms of quality sushi restaurants these days. If one wants to spend big $$ on a major celebratory meal, there's Takeda, which serves very traditional Edomae style omakase, and Sushi Ishikawa, which serves a more modern style of omakase that's firmly rooted in knowledge of the traditional. If you want a place to introduce someone to good sushi or bring less adventurous eaters, without a potentially harrowing meal before the watchful eyes of a sushi chef, there's Nonaka's. And now, for that perfect sweet spot of really excellent, mostly Edomae sushi, with some innovative twists, at a frankly ridiculously great price, we are blessed with One Bite Omakase. It's going to be hard not to go every week.