Ishi Omakase

Ishi Omakase Omakase - Let our chef’s selection take your taste buds on a magical journey.

Kinmedai, or golden eye snapper, gets its name from the large, reflective eyes it uses to catch light hundreds of meters...
09/08/2026

Kinmedai, or golden eye snapper, gets its name from the large, reflective eyes it uses to catch light hundreds of meters below the surface.

We lightly sear the skin to draw out its natural richness, then press it over warm shari for a bite that stays soft, fragrant, and balanced.

A closer look at the snow crab we hand-pick for use across several dishes.We take our time separating every strand of me...
09/04/2026

A closer look at the snow crab we hand-pick for use across several dishes.

We take our time separating every strand of meat, keeping the texture clean and intact.

Tedious effort that makes a big difference.

Threadfin Bream topped with a shiso leaf.The fish itself is mild and delicate, while the shiso adds an herbal, slightly ...
08/31/2026

Threadfin Bream topped with a shiso leaf.

The fish itself is mild and delicate, while the shiso adds an herbal, slightly peppery lift on top.

A simple pairing, but one that lets both ingredients shine.

Rich, fatty toro topped with a spoonful of caviar.The toro brings that melt-in-your-mouth richness, while the caviar add...
08/29/2026

Rich, fatty toro topped with a spoonful of caviar.

The toro brings that melt-in-your-mouth richness, while the caviar adds a briny pop that cuts right through it.

Two indulgent ingredients in one indulgent bite.

08/26/2026

Not everyone can serve high quality omakase.

We try our best to provide an experience you’ll always remember.

Omakase is about more than what's on the plate — the counter itself is part of the experience.We pay close attention to ...
08/17/2026

Omakase is about more than what's on the plate — the counter itself is part of the experience.

We pay close attention to pacing, timing, and the small details of the room, so every course lands the way it's meant to.

It's that attentiveness that turns a meal into something memorable.

08/15/2026

8 courses we’re sure you won’t forget.

From rich cuts like Arctic Char with Truffle to delicate pieces like Threadfin Bream with Shiso Leaf, each course is made to showcase a different side of what omakase can be.

Sake and sushi just go together and always have.Sake is clean and a little sweet, so it doesn't overpower the fish's fla...
08/12/2026

Sake and sushi just go together and always have.

Sake is clean and a little sweet, so it doesn't overpower the fish's flavor the way something like w**e can.

It's a pairing that's stood the test of time for a reason.

A closer look at the caviar we use across several pieces in our omakase.We add it as a finishing touch — a small spoonfu...
08/04/2026

A closer look at the caviar we use across several pieces in our omakase.

We add it as a finishing touch — a small spoonful that brings a briny pop and a rich, savory finish to whatever it's paired with.

A little goes a long way in tying each bite together.

A5 Wagyu is the highest grade awarded to Japanese beef, reserved for cattle that meet the strictest marks for marbling, ...
08/01/2026

A5 Wagyu is the highest grade awarded to Japanese beef, reserved for cattle that meet the strictest marks for marbling, color, firmness, and texture.

That intricate marbling is what gives A5 its signature richness, melting at body temperature for a texture unlike any other cut of beef.

We lightly sear each piece and press it over warm rice, letting the wagyu's natural richness lead.

07/27/2026

Sushi is our Art

Address

70 5th Avenue
Brooklyn, NY
11217

Opening Hours

Tuesday 4pm - 10pm
Wednesday 4pm - 10pm
Thursday 4pm - 10pm
Friday 4pm - 10pm
Saturday 4pm - 10pm
Sunday 4pm - 10pm

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