What a lovely chef, and an unbelievable meal. This was one of the best restaurant experiences I’ve had in my entire life. The service was attentive, the food thoughtful and inspired, the atmosphere comfortable and clean. On its own, the menu was incredible. Every single plate was well-described and beautifully prepared. I may never recover.And Gino… was LOVELY. I have met many chefs, and dined in fine-dining/Michelin-quality restaurants around the world. This was a superior experience. Gino was knowledgeable, kind, and friendly in a way that is truly rare. We would have come back for the food alone, but Gino made it a memory and an experience. He also personally (and kindly) chased us down to return my purse — the food was so good that I completely forgot it.Thank you — from a couple of new Canadian transplants who felt infinitely welcomed and well-fed.
Atmosphere: 5
Food: 5
Service: 5
Coco Loves Dogs
WOW! Best omakase sushi I have ever had! This place did not disappoint! Gino is welcoming and very efficient. He makes his own soy sauce from 6 month aged Spanish mackerel! What?!?! I left full and happy! If you love sushi and are a foodie I would highly recommend this place! Very worth the hype!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Kusshi Oyster, Panna Cotta, Sashimi Plate
James Colannino
Amazing.
Atmosphere: 5
Food: 5
Service: 5
Kit F.
The food was amazing! So many dishes and so many wonderful flavors. I thought I was going to be still hungry afterwards but I was wrong. There were so many courses it was my first omakase experience. The service was great also. Very attentive, kind, discrete and quick. Ambiance was like your normal sushi restaurant. You can tell they used some items to block the lighting so it wouldn't blind the guest. They were really thinking about us.
Anthony N.
OmG offers an extravagant experience with Japanese cuisine with some personal touches masterfully implemented by Chef GinoThe atmosphere is quiet yet welcoming as you are invited into the building with some jazzy piano, clean wooden interior, and hand-crafted plates and pottery setting the tone for what's to come. The service is meticulous and prompt, with the coordinated dance between the 2-man server and chef duo quietly hitting every beat in preparing your table for each of your 20 dishes. The food is immaculate yet rustic, never betraying the essence of what makes Japanese cuisine so great but also adding just enough of Gino's personal effects (such as his homemade soy sauce, smoked salt, or aged tuna) to make it interesting, thought-provoking, and in your face with his clean presentation and pungent aroma. The vibes are down to Earth, with Chef Gino not being one of those chefs to disregard your presence and curiosity, but a chef who invites you to ask questions about the food, its processes, inspirations, and even source of where each ingredient originates from.The reservation process will require you to put up a bit of a fight to nab an open spot the minute it becomes available, but if you do get it, it'll be worth waking up early in the morning for.5/5 Worth the $225 and would revisit again.
Ryan V.
This is the second time my wife and I have had a dinner date here with Chef Gino , and he never disappoints! If you're a sushi lover , I beg you please try OMG. Thank you Chef Gino and we will see you again sir !
Lyn D.
Finally! We were able to try the much touted Omakase by Gino! Let me tell you, Gino DID NOT disappoint! Everything was well thought out and intricately prepared. It was a night of deliciousness! I'm not big into sashimi and nigiri, but OMG changed that and ruined everything else, haha! Everything from the sea bream, salmon, and bluefin tuna (just to name a few) was buttery and prepped to perfection. Also, their chosen chawanmushi for that night, delicioso! To top it off, the OG Uni Truffle Pasta! Que magnifique!No complaints, all highlights! Thank you, Gino, for such a wonderful and delicious first time omakase experience! *This is a definite must try! Reservations are released a month prior. Get yours in ASAP!*
Jennifer H.
Late review but my bf and I came to Gino's in July for his bday. I managed to get super lucky with a last minute reservation and the experience was well-worth it. We are both huge fans of sashimi and sushi so this was the dream.Gino is a master with his knife skills, and his art and presentation is truly amazing. All the dishes were beautiful and delicious, and the fish was extremely buttery. Gino graciously accommodated my food preference, which I was so thankful for!Definitely a special occasion kind of meal but so worth the money. Only 10 seats at a time so I advise turning on the email notifications for any open reservations last minute!
Selina H.
Late review but my boyfriend and I came to celebrate our anniversary and we absolutely loved our experience and the food here! Chef Gino really puts a lot of thought into each dish and you can really tell. I liked how we didn't just get all nigiri for the omakase. When we came, the omakase was $200 pp but I believe it has gone up now. Reservations were a little hard to get but follow his Instagram for instructions and keep trying! It's definitely worth it. It's perfect for a cute date night or to celebrate a special occasion. There's a parking lot right next to the restaurant.
Leslie H.
My cousin and I have been dying to try OmG by Gino for ages! She's been following his IG since he first got started and I've been a longtime fan of DtF's Kaori (where Gino used to be head chef before he left to open OmG) so I was psyched when we finally got these much sought after reservations for my birthday. These seats can be pretty tough to get since he only offers two seatings in his 10-seat L-shaped bar per night. Reservations open one month in advance on the 2nd Sunday at 10am (plus or minus a couple min, so be ready!)The vast majority of seafood is sourced from Tokyo's Toyosu Fish Market. What particularly stood out was the amount of prep work that allowed Chef Gino to basically serve the entire 20-course meal on his own to our group of 10, with the assistance of just one server. The pacing of the meal felt smooth and natural, and it was easy to appreciate the impeccable quality of each and every ingredient, as well as how meticulously everything was prepared - from the aged bluefin and home-brewed soy sauce aged with mackerel for half a year to the young ginger specially ordered from Japan (only available for 2 weeks out of the year) and pickled several months in advance. I've been to my fair share of omakase, but there's something about sitting in front of a chef, watching the painstaking assembly of each course and hearing the in-depth process behind every dish that adds an element of anticipation and elevates it from a simple meal to an immersive dining experience. Our 18 course dinner included: -- Ikura and yuzu cream with Asian pear-- Hokkaido scallop in ponzu jelly with caviar-- Sea eel with pureed honey nut squash = my first time trying saltwater eel, which tends to be firmer and thicker than freshwater unagi but was simmered in such a way that softened all the bone fibers, imparting a delicate sweetness to match the squash-- Black cod* - the epitome of salt/fat/acid/heat with the acidity and sweetness from plum tomatoes, citrus kick from the yuzu foam and mild spiciness of the Japanese water pepper leaves~ -- Lobster chawanmushi with trout roe -- Sashimi platter with white halibut, wild sea bream, otoro*-- Uni udon with Spanish black summer truffle = the only disappointing dish, as I felt the uni was too fishy and not very fresh tasting - though the thatch of truffles added a delectable earthiness to the noodles -- Sea perch (akamatsu) -- Golden fin sea bream (itayori) = almost too pretty to eat -- Sea trout-- Aged marinated bluefin tuna-- Striped jack (shima aji)* = loved the yuzu kosho (salt-fermented chiles w yuzu zest) accent piece on top-- Sweet snapper with shiitake and kombu broth-- Otoro with sturgeon caviar - unabashedly decadent -- Smoked Spanish mackerel (sawara) -- Miyazaki A5 wagyu -- Tamago with Japanese sea bream and tiger shrimp* - fluffy and flavor-packed with a deliciously caramelized crust that set a high standard by which I will now judge all tamago moving forward-- Panna cotta * = notable faves Personal highlights for me were the whitefish+otoro sashimi platter (notably served with green tea sea salt instead of soy sauce to avoid overpowering the delicate white fishes) and sea bream-shrimp infused tamago with its deliciously caramelized egg crust. I really enjoyed sampling the three different kinds of roe (salmon, trout, sturgeon) and overall the large variety of Japan-sourced fish. It was also pretty entertaining to watch Chef's artful knife skills and blowtorching and evident that each dish was intentionally crafted with careful thought into the flavor and texture pairings, such that the end products felt like mini culinary pieces of art. Overall, while I had a wonderful time here and thoroughly enjoyed this intimate dining experience, I wouldn't say it's worth the hefty price tag. While the quality of the ingredients is definitely top notch, there weren't many courses that were particularly inventive or mind-blowing enough to justify the ever-increasing post-COVID prices (originally started at $105, now at $225 pp). However, if you
5/5An overwhelmingly delicious and intimate omakase experience with Gino. We had 20 different dishes and each one so finely crafted right in front of your eyes. I could attempt to review each bite but they were all so unique and wonderful that there's no need to. There's only about space for 10 people at this bar which made it seem just so much more exclusive. It's just Gino and one server. The preparation and presentation of each dish is a whole journey in itself. There are small touches like how the ceramic dishes are all unique because he (and his wife) makes it themselves! You can tell he really cares about the authenticity and craft of everything. A reservation wasn't terribly difficult if you have alerts for openings and I was able to find one a couple weeks out. Be sure to be there a few minutes early too! If you're ever going to spend $250 a person (including tax), Gino will take care of you and it'll be totally worth it. Come here for a special occasion and it'll be an unforgettable experience (unless you have $200+ dinners regularly)Food: 10/10 Service: 9/10 Vibes: 9/10 Value: 7/10
Samuel K.
Can’t forget the excitement from chief Jino’s face when he explained about the fish of the day.Maybe you have experienced Q, Nozawa, or Shunji but this place will give you beyond and above experience than all other restaurants. ???
Arthur Garcia
Second time here and just as impressed as the first. Not only does Gino make the most delicious items, he's got a few stories to tell as well.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Truffle Uni Pasta, Panna Cotta, Sashimi Plate
Adrienne Mendanha
One of the most incredible omakase experiences I've ever had. Gino is masterful at what he does and I'd a wonderful and entertaining host. Can't wait to come back.
What a lovely chef, and an unbelievable meal. This was one of the best restaurant experiences I’ve had in my entire life. The service was attentive, the food thoughtful and inspired, the atmosphere comfortable and clean. On its own, the menu was incredible. Every single plate was well-described and beautifully prepared. I may never recover.And Gino… was LOVELY. I have met many chefs, and dined in fine-dining/Michelin-quality restaurants around the world. This was a superior experience. Gino was knowledgeable, kind, and friendly in a way that is truly rare. We would have come back for the food alone, but Gino made it a memory and an experience. He also personally (and kindly) chased us down to return my purse — the food was so good that I completely forgot it.Thank you — from a couple of new Canadian transplants who felt infinitely welcomed and well-fed.
Atmosphere: 5
Food: 5
Service: 5
WOW! Best omakase sushi I have ever had! This place did not disappoint! Gino is welcoming and very efficient. He makes his own soy sauce from 6 month aged Spanish mackerel! What?!?! I left full and happy! If you love sushi and are a foodie I would highly recommend this place! Very worth the hype!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Kusshi Oyster, Panna Cotta, Sashimi Plate
Amazing.
Atmosphere: 5
Food: 5
Service: 5
The food was amazing! So many dishes and so many wonderful flavors. I thought I was going to be still hungry afterwards but I was wrong. There were so many courses it was my first omakase experience. The service was great also. Very attentive, kind, discrete and quick. Ambiance was like your normal sushi restaurant. You can tell they used some items to block the lighting so it wouldn't blind the guest. They were really thinking about us.
OmG offers an extravagant experience with Japanese cuisine with some personal touches masterfully implemented by Chef GinoThe atmosphere is quiet yet welcoming as you are invited into the building with some jazzy piano, clean wooden interior, and hand-crafted plates and pottery setting the tone for what's to come. The service is meticulous and prompt, with the coordinated dance between the 2-man server and chef duo quietly hitting every beat in preparing your table for each of your 20 dishes. The food is immaculate yet rustic, never betraying the essence of what makes Japanese cuisine so great but also adding just enough of Gino's personal effects (such as his homemade soy sauce, smoked salt, or aged tuna) to make it interesting, thought-provoking, and in your face with his clean presentation and pungent aroma. The vibes are down to Earth, with Chef Gino not being one of those chefs to disregard your presence and curiosity, but a chef who invites you to ask questions about the food, its processes, inspirations, and even source of where each ingredient originates from.The reservation process will require you to put up a bit of a fight to nab an open spot the minute it becomes available, but if you do get it, it'll be worth waking up early in the morning for.5/5 Worth the $225 and would revisit again.
This is the second time my wife and I have had a dinner date here with Chef Gino , and he never disappoints! If you're a sushi lover , I beg you please try OMG. Thank you Chef Gino and we will see you again sir !
Finally! We were able to try the much touted Omakase by Gino! Let me tell you, Gino DID NOT disappoint! Everything was well thought out and intricately prepared. It was a night of deliciousness! I'm not big into sashimi and nigiri, but OMG changed that and ruined everything else, haha! Everything from the sea bream, salmon, and bluefin tuna (just to name a few) was buttery and prepped to perfection. Also, their chosen chawanmushi for that night, delicioso! To top it off, the OG Uni Truffle Pasta! Que magnifique!No complaints, all highlights! Thank you, Gino, for such a wonderful and delicious first time omakase experience! *This is a definite must try! Reservations are released a month prior. Get yours in ASAP!*
Late review but my bf and I came to Gino's in July for his bday. I managed to get super lucky with a last minute reservation and the experience was well-worth it. We are both huge fans of sashimi and sushi so this was the dream.Gino is a master with his knife skills, and his art and presentation is truly amazing. All the dishes were beautiful and delicious, and the fish was extremely buttery. Gino graciously accommodated my food preference, which I was so thankful for!Definitely a special occasion kind of meal but so worth the money. Only 10 seats at a time so I advise turning on the email notifications for any open reservations last minute!
Late review but my boyfriend and I came to celebrate our anniversary and we absolutely loved our experience and the food here! Chef Gino really puts a lot of thought into each dish and you can really tell. I liked how we didn't just get all nigiri for the omakase. When we came, the omakase was $200 pp but I believe it has gone up now. Reservations were a little hard to get but follow his Instagram for instructions and keep trying! It's definitely worth it. It's perfect for a cute date night or to celebrate a special occasion. There's a parking lot right next to the restaurant.
My cousin and I have been dying to try OmG by Gino for ages! She's been following his IG since he first got started and I've been a longtime fan of DtF's Kaori (where Gino used to be head chef before he left to open OmG) so I was psyched when we finally got these much sought after reservations for my birthday. These seats can be pretty tough to get since he only offers two seatings in his 10-seat L-shaped bar per night. Reservations open one month in advance on the 2nd Sunday at 10am (plus or minus a couple min, so be ready!)The vast majority of seafood is sourced from Tokyo's Toyosu Fish Market. What particularly stood out was the amount of prep work that allowed Chef Gino to basically serve the entire 20-course meal on his own to our group of 10, with the assistance of just one server. The pacing of the meal felt smooth and natural, and it was easy to appreciate the impeccable quality of each and every ingredient, as well as how meticulously everything was prepared - from the aged bluefin and home-brewed soy sauce aged with mackerel for half a year to the young ginger specially ordered from Japan (only available for 2 weeks out of the year) and pickled several months in advance. I've been to my fair share of omakase, but there's something about sitting in front of a chef, watching the painstaking assembly of each course and hearing the in-depth process behind every dish that adds an element of anticipation and elevates it from a simple meal to an immersive dining experience. Our 18 course dinner included: -- Ikura and yuzu cream with Asian pear-- Hokkaido scallop in ponzu jelly with caviar-- Sea eel with pureed honey nut squash = my first time trying saltwater eel, which tends to be firmer and thicker than freshwater unagi but was simmered in such a way that softened all the bone fibers, imparting a delicate sweetness to match the squash-- Black cod* - the epitome of salt/fat/acid/heat with the acidity and sweetness from plum tomatoes, citrus kick from the yuzu foam and mild spiciness of the Japanese water pepper leaves~ -- Lobster chawanmushi with trout roe -- Sashimi platter with white halibut, wild sea bream, otoro*-- Uni udon with Spanish black summer truffle = the only disappointing dish, as I felt the uni was too fishy and not very fresh tasting - though the thatch of truffles added a delectable earthiness to the noodles -- Sea perch (akamatsu) -- Golden fin sea bream (itayori) = almost too pretty to eat -- Sea trout-- Aged marinated bluefin tuna-- Striped jack (shima aji)* = loved the yuzu kosho (salt-fermented chiles w yuzu zest) accent piece on top-- Sweet snapper with shiitake and kombu broth-- Otoro with sturgeon caviar - unabashedly decadent -- Smoked Spanish mackerel (sawara) -- Miyazaki A5 wagyu -- Tamago with Japanese sea bream and tiger shrimp* - fluffy and flavor-packed with a deliciously caramelized crust that set a high standard by which I will now judge all tamago moving forward-- Panna cotta * = notable faves Personal highlights for me were the whitefish+otoro sashimi platter (notably served with green tea sea salt instead of soy sauce to avoid overpowering the delicate white fishes) and sea bream-shrimp infused tamago with its deliciously caramelized egg crust. I really enjoyed sampling the three different kinds of roe (salmon, trout, sturgeon) and overall the large variety of Japan-sourced fish. It was also pretty entertaining to watch Chef's artful knife skills and blowtorching and evident that each dish was intentionally crafted with careful thought into the flavor and texture pairings, such that the end products felt like mini culinary pieces of art. Overall, while I had a wonderful time here and thoroughly enjoyed this intimate dining experience, I wouldn't say it's worth the hefty price tag. While the quality of the ingredients is definitely top notch, there weren't many courses that were particularly inventive or mind-blowing enough to justify the ever-increasing post-COVID prices (originally started at $105, now at $225 pp). However, if you
Restaurantji Recommends
Gino is incredible.....every dish was excellent
Atmosphere: 5
Food: 5
Service: 5
5/5An overwhelmingly delicious and intimate omakase experience with Gino. We had 20 different dishes and each one so finely crafted right in front of your eyes. I could attempt to review each bite but they were all so unique and wonderful that there's no need to. There's only about space for 10 people at this bar which made it seem just so much more exclusive. It's just Gino and one server. The preparation and presentation of each dish is a whole journey in itself. There are small touches like how the ceramic dishes are all unique because he (and his wife) makes it themselves! You can tell he really cares about the authenticity and craft of everything. A reservation wasn't terribly difficult if you have alerts for openings and I was able to find one a couple weeks out. Be sure to be there a few minutes early too! If you're ever going to spend $250 a person (including tax), Gino will take care of you and it'll be totally worth it. Come here for a special occasion and it'll be an unforgettable experience (unless you have $200+ dinners regularly)Food: 10/10 Service: 9/10 Vibes: 9/10 Value: 7/10
Can’t forget the excitement from chief Jino’s face when he explained about the fish of the day.Maybe you have experienced Q, Nozawa, or Shunji but this place will give you beyond and above experience than all other restaurants. ???
Second time here and just as impressed as the first. Not only does Gino make the most delicious items, he's got a few stories to tell as well.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Truffle Uni Pasta, Panna Cotta, Sashimi Plate
One of the most incredible omakase experiences I've ever had. Gino is masterful at what he does and I'd a wonderful and entertaining host. Can't wait to come back.
Atmosphere: 5
Food: 5
Service: 5