Sushi Sho Reservations

Chef Keiji Nakazawa began his training at 15, opened the original Sushi Sho in Tokyo's Yotsuya neighborhood in 1989, and now oversees 30 establishments whose chefs trained under him. The New York counter arrived in 2024. The omakase is rooted in Edomae tradition with an extensive use of fermentation techniques Nakazawa helped pioneer. The hinoki counter is flanked by towering ice boxes with carved wood doors. No photography, no gratuity: both policies reflect the Japanese service philosophy the restaurant was built on. One of the most serious sushi experiences in the city. Tock drops at noon on the 1st of the month for three months out.