Omakase by korami

Omakase by korami 🍣 Japanese omakase sushi
📍 Hell's Kitchen
🕔 5pm-10pm
🎈 Book from RESY or text: 9172150650

Chutoro strikes the balance between akami and otoro, offering a rich texture without overpowering the natural flavor of ...
06/25/2026

Chutoro strikes the balance between akami and otoro, offering a rich texture without overpowering the natural flavor of the tuna.

Finished with pickled wasabi, its gentle heat and subtle sweetness complement the fish while adding another layer of complexity.

📍 Omakase by Korami

06/23/2026

If you ask, you shall receive…

Assuming we haven’t run out :)

Land and sea, brought together in a single piece of nigiri.Tender Hokkaido scallop and A5 wagyu pair the natural sweetne...
06/19/2026

Land and sea, brought together in a single piece of nigiri.

Tender Hokkaido scallop and A5 wagyu pair the natural sweetness of shellfish with the rich marbling and umami of premium Japanese beef.

📍 Omakase by Korami

06/17/2026

Our omakase is 15-courses with a wide variety of luxurious seafood cuts for $89

We hope you fall in love with it as much as we love making it for you

Akami is the leanest cut of bluefin tuna, prized for its clean flavor and firm texture.Often overshadowed by its fattier...
06/15/2026

Akami is the leanest cut of bluefin tuna, prized for its clean flavor and firm texture.

Often overshadowed by its fattier counterparts, akami showcases the pure taste of the fish—making it one of our favorite pieces.

📍 Omakase by Korami

King Salmon, Chinook, is the largest and most prized of the Pacific salmon species and is known for its high fat content...
06/09/2026

King Salmon, Chinook, is the largest and most prized of the Pacific salmon species and is known for its high fat content and rich, silky texture.

Paired with seared foie gras, the two come together in a bite that's deeply rich and flavorful.

A5 Wagyu and Hokkaido Uni — two of Japan's most prized ingredients on a single piece. The wagyu is lightly seared to ren...
06/03/2026

A5 Wagyu and Hokkaido Uni — two of Japan's most prized ingredients on a single piece.

The wagyu is lightly seared to render its marbling into something soft and luxurious, then topped with a generous amount of uni for a bite that's rich, creamy, and decadent.

Kinmedai, or Golden Eye Snapper, is prized for its rosy flesh and rich flavor pulled from the deep waters off Japan's co...
05/29/2026

Kinmedai, or Golden Eye Snapper, is prized for its rosy flesh and rich flavor pulled from the deep waters off Japan's coast.

We lightly sear it to coax out its natural sweetness, then press it over warm rice for a piece that's soft, fragrant, and indulgent.

One of our more experimental off-the-menu nigiri is A5 Wagyu topped with Ebi. We lightly sear the wagyu so the marbling ...
05/23/2026

One of our more experimental off-the-menu nigiri is A5 Wagyu topped with Ebi.

We lightly sear the wagyu so the marbling melts into the rice, while the ebi adds a clean, gentle sweetness on top.

It’s both rich and delicate.

Botan Ebi delivers a deep natural sweetness with a soft, almost creamy texture Paired with the Hokkaido Scallop’s unique...
04/26/2026

Botan Ebi delivers a deep natural sweetness with a soft, almost creamy texture

Paired with the Hokkaido Scallop’s unique umami and gentle firmness, they create a balanced, melt-in-your-mouth bite that lets both ingredients shine.

Address

400 W 50th Street
New York, NY
10019

Opening Hours

Monday 5pm - 10pm
Tuesday 5pm - 10pm
Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 11pm
Saturday 5pm - 11pm
Sunday 5pm - 10pm

Telephone

+1 917-215-0650

Website

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