Ishi Omakase

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

Known in Japan as Kinmedai, Golden Eye Snapper is a highly sought-after fish celebrated for its delicate sweetness and l...
06/18/2026

Known in Japan as Kinmedai, Golden Eye Snapper is a highly sought-after fish celebrated for its delicate sweetness and luxurious texture.

Prepared as nigiri, it's a reminder that exceptional sushi doesn't need complexity.

06/16/2026

Our 18-Course Omakase is perfect for your next date night

With high end sakes and desserts to finish, we hope you’ll have a lovely and romantic night.

Book your reservations on Resy today.

Kanpachi (Amber Jack) sliced thin and dressed with crispy leek and shiso flower. It’s a light, refreshing start to the m...
06/09/2026

Kanpachi (Amber Jack) sliced thin and dressed with crispy leek and shiso flower. It’s a light, refreshing start to the meal.

Amberjack has a clean and subtly rich flavor that we balance with the crunch of the leek and the herbal lift of the shiso flower.

06/04/2026

Our chefs are master sushi chefs because they dedicate the time and focus to honing their craft.

Across our 18-course omakase menu, you can experience their skill in the flavor and technical ex*****on of each course.

Kasugodai, or Young Sea Bream, is the younger version of madai — a fish that's been a staple at Japanese celebrations fo...
05/31/2026

Kasugodai, or Young Sea Bream, is the younger version of madai — a fish that's been a staple at Japanese celebrations for generations.

It's softer and more subtle than the mature fish, with a clean sweetness that doesn't need much to shine.

Shima aji, or Striped Jack, aged briefly to deepen its natural sweetness and pressed over warm rice. Firm yet tender, wi...
05/29/2026

Shima aji, or Striped Jack, aged briefly to deepen its natural sweetness and pressed over warm rice.

Firm yet tender, with a clean richness that lingers on the palate.

Hokkaido uni, pulled from the cold northern waters where the sea urchins feed on kombu — the source of their signature s...
05/25/2026

Hokkaido uni, pulled from the cold northern waters where the sea urchins feed on kombu — the source of their signature sweetness and deep umami.

Creamy, briny, and slightly sweet. Served fresh every night.

Sake and toro — a pairing that's stood the test of time. The clean, slightly sweet notes of sake soften the richness of ...
05/22/2026

Sake and toro — a pairing that's stood the test of time.

The clean, slightly sweet notes of sake soften the richness of the fatty tuna, while its low acidity lets the fish's natural flavor come through without overpowering it.

Sip by sip, bite by bite, they each make the other taste a little more like itself.

05/20/2026

Ebi topped with a spoonful of Hokkaido Uni.

The shrimp is light and naturally sweet, which lets the rich, creamy uni really shine.

A beautiful flavor combination.

uni

Not all wagyu is A5. The grade is awarded only to beef from purebred Japanese cattle that meet the highest marks for mar...
05/16/2026

Not all wagyu is A5. The grade is awarded only to beef from purebred Japanese cattle that meet the highest marks for marbling, color, firmness, and texture.

The result: intricate fat marbling that melts at body temperature, giving A5 its signature richness and silk-like finish.

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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