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Chef Makoto Okuwa’s omakase menu is written like a love letter to sushi. Literally—it’s even got a red wax seal. The heart shows, beginning with seasonal snacks and a pair of hand rolls wrapped with extra-crackly nori shipped directly from Japan to the restaurant, which is inside the food hall Love, Makoto. Rounds of nigiri duel between “old school” and “new school” . In both cases, the accompaniments thoughtfully and subtly enhance each piece of fish.
The staff provides more narration than you’ll find at other omakase spots, for those who want to know the seasonal differences in yellowtail or preparation of the conger sea eel.Reserve a spot at the ten-seat sushi counter instead of in the dining room at this omakase den in the back of the Waldorf Astoria. The care and craft behind every sliver of fish and grain of perfectly seasoned rice deserves a front-row seat.
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