Sushi by SYC is more than just a meal — it’s an art form. Whether you’re an adventurous food lover or a seasoned sushi ...

The dining room’s long-awaited reopening brings a farewell to omakase, hello to a sake bar.

People often think there are two kinds of sushi: the cheap conveyor belt sort that comes on ¥100 plates and the expensive omakase courses served piece by piece over the counter. The latter is, of ...

About a month after announcing plans to take over the matchbox-sized former Ichi Sushi space, chef Erik Aplin is ready to welcome diners to Chīsai Sushi Club beginning September 7. Aplin’s debut ...

Kiyomi, the sushi counter known for its quick lunch omakase, closed its outpost inside Downtown DC food hall the Square ...

“I think this is the only place with Thai omakase in New York,” says chef Atip Tangjantuk of his restaurant Sushi on Me in Jackson Heights, Queens. “I am proud of what I do, because I brought together ...

High-end sushi might be about a basic combination of ingredients — fish, rice, and vinegar — but its pleasures aren’t as guaranteed as popping open a caviar tin. The precise ballet of an omakase ...

The stage is all set when I climb onto a cushy, velveteen stool at the two-tiered counter of a dimly lit sushi bar: A heap of pickled ginger is nested at the top of a slate platter with a miniature ...