Umai Omakase

Was taken here because I love getting omakase on my birthdays. We requested 18 course omakase right from the beginning but were seated at a high top table even though we reserved for bar. We wondered how they were going to do this as 90% of omakase places I’ve been to were seated at the bar with pieces being prepared one by one. They gave us 6 pieces at a time with the waiter, not the chefs, stating what each fish was. First 6 came out in 10 min, the next 6 came out after half an hour, and the last 6 came out immediately upon finishing our second batch. The pacing was very odd but I guess it was busy for a weeknight. The sushi was fantastic. Every piece was truly delicious. The atmosphere felt like a was in a club with tequila bottles lined up against the window and changing colored lights

Snuck out one month postpartum for my husband’s birthday and had some of the best sashimi and sushi we’ve had in a while. Cozy ambiance, genuinely kind staff, and an all-around great experience. They even brought out a little dessert, which was such a sweet birthday surprise.

Amazing Omakaze! We had dinner here on a Thursday night & it did not disappoint. We had miso soup, truffle edamame, tempura shrimp, 12 piece Omakaze and some à la carte items. Everything was super fresh and delish! Highly recommend & will definitely be back.

I’ve been searching for a nearby omakase spot for a while, and this place is definitely a treat. I’ll be coming back for sure. They now have a more extensive menu of sushi rolls, which wasn’t available when I dined. The sushi chef was extremely knowledgeable and answered all my questions. Overall, it was a fantastic experience—the fish was incredibly fresh, and I believe the price is totally worth it. I’ll definitely be back soon!

I was really excited to try this place, but I left disappointed. When a restaurant advertises an omakase experience and mentions fish flown in from Japan every 24 hours, it creates a very specific expectation. Unfortunately, what we received didn’t match that. One server was responsible for the entire counter, so we didn’t get to see each piece prepared or hear any explanation about what we were eating. Even putting the “private chef” aspect aside, the sushi itself simply didn’t taste like ultra-fresh, flown-in product. It was fine, but it tasted like what you could get at many regular sushi spots. At truly high-end omakase restaurants like Sushi Kai, in Ft. Lee, the difference in freshness and texture is obvious — the fish is delicate, clean, and almost buttery. That contrast is what m