Best Omakase in NY, period!I’ve pretty much tried every Michelin star (including Masa) Japanese restaurant in NY. They don’t come anywhere near the quality of food and service to Koyo. We’re here every month now. Hope they get a Michelin star soon!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Uni Toro Toast
Horus Wu
Food was OK for the price. Nothing mind blowing, nothing too underwhelming. Uni quality was good. Miso soup was meh. The dessert was the most impressive part.
Atmosphere: 5
Food: 4
Service: 5
vicky xie
It's the restaurant I've loved for many years.The new Spring menu at Koyo is now available!There are two different Omakase menu priced at $90 and $155 .The squid in the sashimi is very smooth and tender. I really like the firefly squid with mayo sauce, and the uni is very fresh and sweet?Come enjoy the spring special?
Atmosphere: 5
Food: 5
Service: 5
Amanda M
An exquisite gem for a romantic rendezvous! The Omakase experience at this restaurant is nothing short of culinary poetry. Each dish, a masterpiece, meticulously crafted with the finest ingredients. The intimate atmosphere and impeccable service make it an ideal choice for a memorable Valentine's Day celebration. They also have a great Sake selection including some hard to find bottles!! Tons of five-star reviews are well-deserved; it’s a true gift to the senses!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Omakase for Two, Uni Toro Caviar Toast
Hannah H.
Koyo is brought to you by Chef Zheng, and the menu offers a seasonal omakase with various supplements.We came here for an early seating, and we were able to try the fall-focused omakase:+Otsumami+Saba Zuke - mackerel and nori ponzu+Suzuki - binchotan grilled suzuki and uni rice+A5 Wagyu - wagyu, mesclun greens, and tofu dressing+Dobin Mushi - with roasted madai, matsutake, and seasonal sweets+Sushi+Temaki+and, dessertWe also opted for the Uni Toro Toast (with uni, toro, and caviar on milk bread with soy) and the Unit Tasting (which included seasonal uni selelections). Unfortunately, we were disappointed with the set, as while the presentation was nice, the quality and the lack of variety on the omakase didn't warrant the price point. We felt that one had to 'make-up' what the tasting lacked with the provided optional supplements.The interior is modern with clean lines.+underwhelming omakase
cristian stefan
Sort of a copycat omakase. I’m well versed into the omakase experience, from sushiko ginza to massa or noda. I’d say that Koyo is okay but not for the price point. You can get authentic Japanese omakase for 200 per person in NYC.
Atmosphere: 2
Food: 3
Service: 1
Recommended dishes: Omakase for Two, Uni Toro Caviar Toast
Cj Jeon
The chef and waitress were extremely accommodating / responsive. Compared to other omakasaes, beginning dishes weren't exclusively seafood - was interesting in a good way.Sushi quality was not too enjoyable. The flavor was lacking and tasted basic. There was no creativity, and only the fish taste was very prominent. Chef did not seem like he was interacting with customers, which seems to take away from the experience.
Atmosphere: 4
Food: 3
Service: 5
Stevie C
My wife and I have been coming here for almost 2 years now, so this review is long overdue. We've had 7 of their seasonal menus, some multiple times, and each one has been incredible. The ingredients are always fresh, and each dish is always so creative and thoughtfully crafted to match the season. The current head chef, Chef Wayne, and front of house/pastry chef JoJo are always friendly and attentive.Finally had a chance to try their patio menu and it was spectacular! The highlights are definitely the Koyo Bowl, and the creme brulee cheese cake. And of course no meal is complete without the Uni Toro Toast. Other places make their own versions, but none come close to this one.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Uni Toro Caviar Toast
Esther Choi
The food was enjoyable and on par with other omakase experiences I've had. However, the service was disappointing. Despite a 7 pm reservation request (which was confirmed via phone), we didn't start until 7:10 pm, and we had respectfully asked when our service would begin. But the server's explanation came off as condescending - basically telling us to be patient and implying as if we've never had omakase in the past. The chef serving the table next to us was rude, saying that they do not normally give out 7 pm reservations, suggesting we cancel if we wanted to. If they could not accommodate a 7 pm reservation, then why say yes in the first place? They made it seem like they were doing us a huge favor. For a $200/person meal, I expect better customer service. Also, the artificial smell from a candle in the back of the restaurant was off-putting and gave me a headache, impacting the overall experience. Food wan't bad, but I wouldn't recommend. There's better places in nyc.
Atmosphere: 3
Food: 4
Service: 2
Tiffany L.
Would give 4.5 stars if allowed. Koyo intrigued me with the concept of a seasonal omakese menu. And living just 10 minutes walking distance away, I was sold. It was serendipity. We nabbed a same day reservation on a Sunday night. There was only five of us in the entire restaurant: a couple celebrating a birthday, a solo diner returning for his second time, and us. The night started with four small plates. My favorite was the uni rice with sujiko (sweeter ikura) and yuzu zest. Our server explained that ikura tends to be salty, but sujiko is sweeter. She was right, and each bite was heaven-the creamy uni paired beautifully with the little flavor bombs. I agreed with my fellow diner when she said "you should make this bigger."The nigiri portion of the night was also excellent. My favorites were the arctic char and the uni crab. One of the magical elements about the omakese is the anticipation of the bite as you see the chef at work preparing it. As we watched the chef assemble the sushi pieces. we guessed the name of fish and even took a bets on whether the chef would blowtorch the fatty tuna (he did and I lost!). The sushi ginger (cubed) was delicious and a great palate cleanser between pieces. We each had two rounds. After the 10 pieces, the chef gave us pieces of abalone and a tuna handroll.I would be remiss to mention, we had REAL wasabi (grates from the root)! It tasted fresh and spicy -- but I have to say horseradish is a great imitator and is an accessible way to try the taste of wasabi. And chef Wayne was fantastic. He was very willing to entertain our questions--even teaching us tuna anatomy at one point! We supplemented the tuna uni toast to top off the meal. Not only was it visually stunning, unsurprisingly, it was delicious.In all, it was a 2.5 hour affair. Normally I would find this excessive for dinner, but it essentially came with a show and the opportunity to pick a sushi chef's brain. I would love to come back again. Thank you to Chef Wayne and the Koyo team for a great experience!
Wonderful experience. I’ve eaten at least at 30 omasake places all over the country and I have to say I’m impressed. Each dish is made with precision with favors just right. Everyone was super friendly and very knowledgeable. I’m excited to come back and see new dishes.
Atmosphere: 5
Food: 5
Service: 5
Connie T.
This Kaiseki-inspired Omakase restaurant changes its menu four times a year to reflect each of the four seasons. It was the best Omakase experience I've had in a long time! The chef's incredible attention to detail while preparing each course had me captivated throughout the meal. The meal begins with four small dishes and is followed by the sushi segment. I especially enjoyed the maguro tuna cone and the black rice soba dish with uni/truffle ponzu sauce. The seasoned rice in the nigiri pieces was exceptional, setting it apart from other dining establishments. Every piece of nigiri was incredibly fresh and melted in my mouth. The meal concluded with a delicious truffle rice dish and dessert, leaving me quite full. However, if you don't want your meal to end, they offer incredible supplements. My personal favorites are the Truffle King Salmon Handroll and the Uni Toro Toast. Make a reservation for the Chef's counter and watch him create these beautiful dishes right in front of you! I can't wait to return and try their new menu.
Winnie Zhang
Koyo is a small but mighty restaurant. The care and attention you receive from the staff is impeccable and adds to an amazing dining experience. The chef is super welcoming and knowledgeable.Would definitely recommend Koyo, especially if you’re celebrating a special day! They truly know how to make you feel welcomed and care about your experience.
Atmosphere: 5
Food: 5
Service: 5
Anita Chen
$200 per person Omakase has 60% of the food with lower quality than cheap takeouts and mostly tasteless. Seafood soup was absolutely bland. Fried rice was dry and again bland. The truffle on the rice was maybe just some random truffle look a like thing. Zero aroma. No flavor at all. Decore was fair. Service was good.
Atmosphere: 4
Food: 2
Service: 4
Angel L
Not to mention it's a $200 meal, they gave us the absolute worst fried rice here. So plain and dry, but you're supposed to love it because it has truffle shaved over it? You can get infinitely better fried rice at even a takeout place or food cart.Overall the experience was definitely not worth the price. There's much better options for cheaper.
Best Omakase in NY, period!I’ve pretty much tried every Michelin star (including Masa) Japanese restaurant in NY. They don’t come anywhere near the quality of food and service to Koyo. We’re here every month now. Hope they get a Michelin star soon!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Uni Toro Toast
Food was OK for the price. Nothing mind blowing, nothing too underwhelming. Uni quality was good. Miso soup was meh. The dessert was the most impressive part.
Atmosphere: 5
Food: 4
Service: 5
It's the restaurant I've loved for many years.The new Spring menu at Koyo is now available!There are two different Omakase menu priced at $90 and $155 .The squid in the sashimi is very smooth and tender. I really like the firefly squid with mayo sauce, and the uni is very fresh and sweet?Come enjoy the spring special?
Atmosphere: 5
Food: 5
Service: 5
An exquisite gem for a romantic rendezvous! The Omakase experience at this restaurant is nothing short of culinary poetry. Each dish, a masterpiece, meticulously crafted with the finest ingredients. The intimate atmosphere and impeccable service make it an ideal choice for a memorable Valentine's Day celebration. They also have a great Sake selection including some hard to find bottles!! Tons of five-star reviews are well-deserved; it’s a true gift to the senses!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Omakase for Two, Uni Toro Caviar Toast
Koyo is brought to you by Chef Zheng, and the menu offers a seasonal omakase with various supplements.We came here for an early seating, and we were able to try the fall-focused omakase:+Otsumami+Saba Zuke - mackerel and nori ponzu+Suzuki - binchotan grilled suzuki and uni rice+A5 Wagyu - wagyu, mesclun greens, and tofu dressing+Dobin Mushi - with roasted madai, matsutake, and seasonal sweets+Sushi+Temaki+and, dessertWe also opted for the Uni Toro Toast (with uni, toro, and caviar on milk bread with soy) and the Unit Tasting (which included seasonal uni selelections). Unfortunately, we were disappointed with the set, as while the presentation was nice, the quality and the lack of variety on the omakase didn't warrant the price point. We felt that one had to 'make-up' what the tasting lacked with the provided optional supplements.The interior is modern with clean lines.+underwhelming omakase
Sort of a copycat omakase. I’m well versed into the omakase experience, from sushiko ginza to massa or noda. I’d say that Koyo is okay but not for the price point. You can get authentic Japanese omakase for 200 per person in NYC.
Atmosphere: 2
Food: 3
Service: 1
Recommended dishes: Omakase for Two, Uni Toro Caviar Toast
The chef and waitress were extremely accommodating / responsive. Compared to other omakasaes, beginning dishes weren't exclusively seafood - was interesting in a good way.Sushi quality was not too enjoyable. The flavor was lacking and tasted basic. There was no creativity, and only the fish taste was very prominent. Chef did not seem like he was interacting with customers, which seems to take away from the experience.
Atmosphere: 4
Food: 3
Service: 5
My wife and I have been coming here for almost 2 years now, so this review is long overdue. We've had 7 of their seasonal menus, some multiple times, and each one has been incredible. The ingredients are always fresh, and each dish is always so creative and thoughtfully crafted to match the season. The current head chef, Chef Wayne, and front of house/pastry chef JoJo are always friendly and attentive.Finally had a chance to try their patio menu and it was spectacular! The highlights are definitely the Koyo Bowl, and the creme brulee cheese cake. And of course no meal is complete without the Uni Toro Toast. Other places make their own versions, but none come close to this one.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Uni Toro Caviar Toast
The food was enjoyable and on par with other omakase experiences I've had. However, the service was disappointing. Despite a 7 pm reservation request (which was confirmed via phone), we didn't start until 7:10 pm, and we had respectfully asked when our service would begin. But the server's explanation came off as condescending - basically telling us to be patient and implying as if we've never had omakase in the past. The chef serving the table next to us was rude, saying that they do not normally give out 7 pm reservations, suggesting we cancel if we wanted to. If they could not accommodate a 7 pm reservation, then why say yes in the first place? They made it seem like they were doing us a huge favor. For a $200/person meal, I expect better customer service. Also, the artificial smell from a candle in the back of the restaurant was off-putting and gave me a headache, impacting the overall experience. Food wan't bad, but I wouldn't recommend. There's better places in nyc.
Atmosphere: 3
Food: 4
Service: 2
Would give 4.5 stars if allowed. Koyo intrigued me with the concept of a seasonal omakese menu. And living just 10 minutes walking distance away, I was sold. It was serendipity. We nabbed a same day reservation on a Sunday night. There was only five of us in the entire restaurant: a couple celebrating a birthday, a solo diner returning for his second time, and us. The night started with four small plates. My favorite was the uni rice with sujiko (sweeter ikura) and yuzu zest. Our server explained that ikura tends to be salty, but sujiko is sweeter. She was right, and each bite was heaven-the creamy uni paired beautifully with the little flavor bombs. I agreed with my fellow diner when she said "you should make this bigger."The nigiri portion of the night was also excellent. My favorites were the arctic char and the uni crab. One of the magical elements about the omakese is the anticipation of the bite as you see the chef at work preparing it. As we watched the chef assemble the sushi pieces. we guessed the name of fish and even took a bets on whether the chef would blowtorch the fatty tuna (he did and I lost!). The sushi ginger (cubed) was delicious and a great palate cleanser between pieces. We each had two rounds. After the 10 pieces, the chef gave us pieces of abalone and a tuna handroll.I would be remiss to mention, we had REAL wasabi (grates from the root)! It tasted fresh and spicy -- but I have to say horseradish is a great imitator and is an accessible way to try the taste of wasabi. And chef Wayne was fantastic. He was very willing to entertain our questions--even teaching us tuna anatomy at one point! We supplemented the tuna uni toast to top off the meal. Not only was it visually stunning, unsurprisingly, it was delicious.In all, it was a 2.5 hour affair. Normally I would find this excessive for dinner, but it essentially came with a show and the opportunity to pick a sushi chef's brain. I would love to come back again. Thank you to Chef Wayne and the Koyo team for a great experience!
Restaurantji Recommends
Wonderful experience. I’ve eaten at least at 30 omasake places all over the country and I have to say I’m impressed. Each dish is made with precision with favors just right. Everyone was super friendly and very knowledgeable. I’m excited to come back and see new dishes.
Atmosphere: 5
Food: 5
Service: 5
This Kaiseki-inspired Omakase restaurant changes its menu four times a year to reflect each of the four seasons. It was the best Omakase experience I've had in a long time! The chef's incredible attention to detail while preparing each course had me captivated throughout the meal. The meal begins with four small dishes and is followed by the sushi segment. I especially enjoyed the maguro tuna cone and the black rice soba dish with uni/truffle ponzu sauce. The seasoned rice in the nigiri pieces was exceptional, setting it apart from other dining establishments. Every piece of nigiri was incredibly fresh and melted in my mouth. The meal concluded with a delicious truffle rice dish and dessert, leaving me quite full. However, if you don't want your meal to end, they offer incredible supplements. My personal favorites are the Truffle King Salmon Handroll and the Uni Toro Toast. Make a reservation for the Chef's counter and watch him create these beautiful dishes right in front of you! I can't wait to return and try their new menu.
Koyo is a small but mighty restaurant. The care and attention you receive from the staff is impeccable and adds to an amazing dining experience. The chef is super welcoming and knowledgeable.Would definitely recommend Koyo, especially if you’re celebrating a special day! They truly know how to make you feel welcomed and care about your experience.
Atmosphere: 5
Food: 5
Service: 5
$200 per person Omakase has 60% of the food with lower quality than cheap takeouts and mostly tasteless. Seafood soup was absolutely bland. Fried rice was dry and again bland. The truffle on the rice was maybe just some random truffle look a like thing. Zero aroma. No flavor at all. Decore was fair. Service was good.
Atmosphere: 4
Food: 2
Service: 4
Not to mention it's a $200 meal, they gave us the absolute worst fried rice here. So plain and dry, but you're supposed to love it because it has truffle shaved over it? You can get infinitely better fried rice at even a takeout place or food cart.Overall the experience was definitely not worth the price. There's much better options for cheaper.
Atmosphere: 4
Food: 3
Service: 4