Ted Weitz MD

An amazing omakase experience at Kanoyama, a Michelin awarded classic Japanese restaurant . The food was a true Japanese omakase experience—fresh, highly rated, and served with impeccable hospitality.

+27

Amaya Almussawir

Best sushi I’ve had to date. Came at opening, first people in. Ordered the sushi deluxe, and was served art on a platter. Every bite’s profile felt delicately planned and beautifully executed. The restaurant itself has a sorta laid back feel for the type of food it serves. No frills, and not trying to be anything else. That only added to the experience. Will be coming back to try the omakase!!!

Kelly Lau

this place serves up the unique appetizer - the blue fin tuna rib! it was such a unique experience. i also had the sushi and sashimi for 2, everything was so fresh. def will come back again!

+2

Hyo J. Kim

Delicious omakase. The attentive service was the cherry on top. It really elevated the whole dinner. The hot tea was always replaced before it got too cold. It was for a friend's birthday, but I also felt like I was getting celebrated!

+5

Daphne Shen

I stopped going to Omakases after I hit the stone with Sushi Noz, but Kanoyama gets my fire restarted. Superb service, courses and sashimi are both delivered with novelty and superior qualiy. 4 appetizers + 11 sushi courses with 1 snack + 1 dessert for 195. Seriously nothings beats this cost with this much food combined. Appetizers Mushroom and snapper soup Very umani soup with a bit of Yuzu/lime peels. The seasonal mushroom is with a balance of textural crispy and chewiness. Tomato salas with yuzu This is a surprise, as the yuzu jelly is so refreshing and the tomatoes are delicious (juicy, super sweet, and slightly acidic) and deceiving in look. I thought these were melons first. Fluke with olive oil and millet roes The fluke tastes like jelly-mochi, and the olive oil adds frangance and millet row adds umani. The umaminess lingers on the tip of the tongue with a slight bitterness from the cured roes. Made me start looking up this on Eataly website to get some for myself. Mackerel with flower The soy sauce has a deep flavor deption and the purple flower tastes like cumin, these and the scallion and the ginger balances the fishness, and even the cold temperature plays to the fish’a favor. Sesame tofu The super elastic mochi-like sesame tofu topped with crab meat, cantaloupe melon, Hokkaido uni, okra mash, Bonito jelly, abalone meat. My personal fav. Tempura sweet corn + Fig with miso sauce tempura + batherry The sweet corn cluster is both savory and sweet, and it is crispy on the outside with inside burst with corn juice. The miso sauce on fig is heavy and satisfying, I am glad it was only a couple of bites because this delicacy would be a felony to not finish. The Bayberry tastes surprisingly vanillay, and it marks the finish of the apps. Not gonna go into details about the Sushi and sashimi courses due to variance, yet I do want to mark a few that were super impressive, order is irrelevant to ranking. 1️⃣Shima-Aji 2️⃣Sweet Shrimp 3️⃣Pickled squash with wasabi 4️⃣Tuna toro 5️⃣Uni 6️⃣ Tuna makithat’s more than 50% impressiveness score out of 11 Sushi courses) Desserts Hojicha with lemon and honey to start, then with an orange jelly topped with a blob of whipped cream, kinda taste like a creamsicle. We were told to go to the table sittings rather than stay at the counter for this course. They paired mint verbena tea and was a great sweet-bitter way to finish. The service is superb as they switch the utensils and dinnerware really fast. Always fill the drinks promptly, and they talk to you like you are a neighbor. The setting is that the counter is embedded with other regular tables so not a super fine dinning setup but rather homey. I wasn't intimidated to chat with friend and with the chef and my servers. Chef told us the next month there will be whole crabs, and there will be shiralo in December. Excited, probably will become a regular.

+19

vicky xie

This Omakase restaurant has held a Michelin star for several years, is truly fantastic! 👏 The Japanese chef here possesses superb culinary skills and profound knowledge of cuisine. His techniques are meticulous and refined, and each dish demonstrates a respect for ingredients and attention to detail. I absolutely love the appetizer combines the exquisite flavors of Hokkaido hairy crab and sea urchin with homemade sesame tofu. The crab has a tender texture, while the sea urchin is delicately sweet and creamy. The sesame tofu is silky smooth, paired with slightly gelatinous okra paste, adding depth to the dish. Tomatoes and black cherries provide a subtle tartness and sweetness, bringing a refreshing taste to the whole dish. It's truly irresistible! 😍 A must-try! 💓 The seasonal tempura also left a lasting impression on me—it includes corn tempura, lightly fried fresh water crab, and fig tempura, served with homemade miso sauce. The corn tempura is crispy on the outside and soft inside, with the sweetness of the corn enhanced by frying. The lightly fried fresh water crab has a crispy exterior while maintaining the juiciness and delicate flavor of the crab meat inside. The fig tempura, which was my first time trying, has a crunchy exterior with the figs inside becoming slightly caramelized under high heat, bringing a unique sweetness and fruity aroma that adds depth and a pleasant surprise to the dish! 💓 And the sushi rolls wrapped with shiso leaves offered a refreshing and unique experience. Each bite was full of surprises ，I just couldn't get enough💓

+7

D Guo

This restaurant has a rich history, and its prices stand out among high-end Japanese dining establishments. Whether it's sushi or other Japanese appetizers, the quality is top-notch. The experienced chefs provide an excellent Japanese culinary experience. Unfortunately, due to the fast pace of the sushi course, there wasn't an opportunity to capture the sushi, but the quality of all the dishes can be seen from these photos of the appetizers. Regardless of whether it holds a Michelin star, this restaurant, in my opinion, is one of the most outstanding and cost-effective Japanese restaurants in New York.

Bryan Stoops

I've had sushi at various places in NYC and Los Angeles. I've had sushi in Osaka and Kyoto. The rolls I had at Kanoyama were better than most any sushi I have ever had. The fish is so incredibly fresh and light. Be prepared to pay premium prices, even for NYC, but the food was SO good. The service was friendly and efficient.

+4

Kevin Murphy

Kanoyama is a uniquely Japanese experience in a sea of mediocrity. Apart from my waiter forgetting the sake order, the food was delightful. On a par with places in Kyoto. It's also a plus when you hear owner and employees speaking Japanese.

Ken Lee

The food here is fresh , but the service could use a lot of improvement in consideration. We ordered the tuna rib appetizer which was fresh and tasty, but giant. It’s a unique experience and very fun. However, one waitress in particular would come back every 2 minutes to ask if we were ready for the rest of our meal when clearly the tuna rib covers the entire table. There is a lot of good meat on the ribs, please give us time to enjoy it and make our wraps! The experience was soured through the anxiety felt from the waiter who was rushing us, she just wanted the rest of the food served. We were also the very first table at 530 with an empty restaurant, really no need to rush us.

Marcello -

Great sushi and appetizer selection. The fish is fresh and we'll presents. The appetizers are excellent and bigger than I thought. After finishing a shrimp tempura and a soup of the day for two people we had a hard time finishing the main sushi for 2 entree. Will go back!

Have no idea how they got a Michelin star, or perhaps how the start has fallen so much. Service was almost nonexistent. 20 min from seating for anyone to acknowledge us, then the waitress(owner?), would go “check on availability” of a dish and disappear for another 10+ minutes. The sushi was dull. Saying it was average would be generous. So many better place for food in general and sushi in particular.

Jessica Shu

Pretty inattentive service and food took a long time to come out, quality of sushi was pretty low imo and no vinegar in rice but the tuna rib was good

Disappointing sushi place. Went here for Valentine's Day, and got seated promptly. Ordered a sushi sashimi platter for 2; one of their pricier options. Waiter forgot my beer until after we finished our appetizer, which was a solid 20 minutes after order. The main platter took quite a while to come out; at least 30 minutes between when we finished the appetizer and the actual food, which was pretty ridiculous. The platter included a "chef chosen sushi roll". Very disappointingly, it was a California Roll. The most expensive platter on their menu, and their "chef" chooses a California Roll? The sashimi cuts were some of the smallest I've ever seen. This place really has a Michelin star? lmfao

I don’t remember when is the last time I gave such a grade, if ever, but this time was too much. We ordered take out, they said 30 min, I came over on time and waited 30 min for the food. It is ok to miss by a few min, especially on a busy Saturday night, but not by this long. I should say the food was very good, the stuff was extra busy, but still, the management should have extra stuff on a busy day or say up front it will take an hour.