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Talk about a fish tale.
In a turbulent shake-up of New York’s ultra-luxe sushi scene, Midtown newcomer Sushi Sho has managed to snag a coveted three Michelin stars — overturning the proverbial boat of longtime Columbus Circle three-starrer Masa, which was downgraded to two after holding the top rating since 2008.
The Bryant Park–adjacent counter, which opened quietly last year with little media attention and even less signage, is now officially the most powerful piece of fish in town, where dinner for two runs from $900 before drinks, extras and tax — an extravagant experience that’s being called a “borderline religious experience” by members of the local omakase elite.
The fresh honor makes the Tokyo transplant the only new three-star restaurant in the Northeast U.S. to be added to the Michelin guide for 2025 — a distinction that comes as no surprise to ardent fans, who have been flocking to Sushi Sho not only for the experience, but for the relative value it offers, considering Masa charges a competition-beating minimum of $750 per head, before drinks and tax.
What is the hype around Sushi Sho?
Located at 3 E. 41st Street, directly across from the New York Public Library, Sushi Sho has just a handful of seats and only two seatings per evening. The restaurant is helmed by Keiji Nakazawa, one of Japan’s most obsessive and respected Edomae sushi masters.
The Tokyo native operates hard-to-book spots in Japan and Hawaii, and now New York, where he follows the exacting Edomae tradition — the 19th-century preservation-based style that involves curing, pickling, salting and aging fish rather than serving it “just killed,” the buzzy modern standard.
Nakazawa’s mastery of the style, which he helped revive after it fell out of fashion in Japan, adds another layer of distinction.
His team starts working before dawn, meticulously salting, brining and kelp-curing rare seafood like mehikari (rare green-eye fish), gizzard shad and monkfish liver served with pickled baby watermelon.
The omakase, a mesmerizing alternation of appetizers and nigiri, runs $450 before extras — and many diners will order the extras.
Yes, Sushi Sho is really that good
Food blogger Seth Rudnitsky is one of many die-hard sushi devotees who’ve managed to get themselves a seat at the bar — and gushed to The Post about the experience.
“No where outside of Japan is offering this much variety of such elite quality sushi,” he said. “I had a borderline religious experience on Saturday night. I legitimately felt like a kid in a candy shop in Disneyland. I absolutely believe it deserves three Michelin stars.”
Rudnitsky, who posted about his recent experience on Instagram, also praised the unusual hybrid omakase-okonomi style, calling it “very unique in the United States.”
“The first half of the meal is a shorter omakase, but the second half is okonomi or à la carte,” he explained. It allows the diner to order things they love for the expert sushi chef to prepare for them.”
Foodie Michael Ligier added to the chorus of praise in a recent social media post, calling Sushi Sho “truly one of a kind in the sushi space.”
He praised Nakazawa’s blend of tradition and innovation, noting the inventive menu and the chef’s global influence.
“This was my single favorite sushi experience that I’ve ever had,” Ligier said.
Masa responds to the downgrade
Masa, the legendary Deutsche Bank Center sushi temple long ranked among the world’s best and most expensive restaurants, was demoted from three stars to two this year — a blow for the one-time counter kings. Masa was the first Japanese restaurant in the country to earn the three-star rating.
“For 15 years, we’ve been honored to stand among extraordinary company, and I’m so grateful to our guests for their enduring trust, loyalty, and friendship,” Chef Masayoshi Takayama said in a written statement.
He added that he is “deeply proud of the hard work our team puts in day-in and day-out,” and said the restaurant will “continue to strive for excellence.”
