Sushi Sho

Keiji Nakazawa's original Sushi Sho in Tokyo has been a reference point for sushi chefs for decades; his New York counter, off Fifth Avenue by the library, opened in 2024 and was given three Michelin stars in November 2025 — the first sushi restaurant in the city to reach that level since Masa. The room is small and wooden, built around a U-shaped counter, and the pace is unhurried.

The meal runs long: twenty-odd courses that move between small cooked and cured dishes and nigiri, with a heavy use of aging and fermentation. Expect things like dried herring roe set into mullet roe, or a risotto-like spoon of sushi rice in broth. After the set sequence, you choose more pieces from an à la carte round before dessert, and tea is served in an adjoining room.