Ishi Omakase

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

Toro used to get thrown out. Before refrigeration the fatty belly spoiled faster than the lean cuts, so akami took the h...
10/01/2026

Toro used to get thrown out. Before refrigeration the fatty belly spoiled faster than the lean cuts, so akami took the high prices and the belly went to the cats.

Tastes changed. Now it sits under a spoonful of caviar as one of the richest bites in our omakase.

Black truffle asks a lot of whatever it sits on. Arctic char can carry it, clean and firm where salmon would be too fatt...
09/28/2026

Black truffle asks a lot of whatever it sits on. Arctic char can carry it, clean and firm where salmon would be too fatty and too sweet.

The result is a combination of land and sea, with each one complementing the other.

Sushi is not something you learn from a book. It passes from one pair of hands to another, over years, through repetitio...
09/24/2026

Sushi is not something you learn from a book. It passes from one pair of hands to another, over years, through repetition and correction.

At Ishi, that mentorship will continue to be passed down from one generation to the next.

09/21/2026

Arctic char is a close relative of both salmon and trout, but it thrives in some of the coldest waters in the world, including Arctic and sub-Arctic lakes.

Those cold waters contribute to its clean flavor and firm, rich texture, which we pair with black truffle for an earthy finish.

Striped jack has a clean flavor and a firmer texture than most white fish, with a layer of fat that gives it a richer fi...
09/19/2026

Striped jack has a clean flavor and a firmer texture than most white fish, with a layer of fat that gives it a richer finish.

It’s a fish that sits somewhere between the lightness of white fish and the richness of tuna.

We pair our amberjack sashimi with crisp fried leeks and shiso flower, bringing together richness, texture, and a gentle...
09/16/2026

We pair our amberjack sashimi with crisp fried leeks and shiso flower, bringing together richness, texture, and a gentle herbal note.

Each element adds something different while keeping the amberjack at the center of the dish.

09/10/2026

Located just 3 blocks from Barclays Center, we have the perfect counter space and multi-course meals to make your night even more special.

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.

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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