Recent social media posts
06/03/2026
A5 Wagyu and Hokkaido Uni — two of Japan's most prized ingredients on a single piece.
The wagyu is lightly seared to render its marbling into something soft and luxurious, then topped with a generous amount of uni for a bite that's rich, creamy, and decadent.
05/29/2026
Kinmedai, or Golden Eye Snapper, is prized for its rosy flesh and rich flavor pulled from the deep waters off Japan's coast.
We lightly sear it to coax out its natural sweetness, then press it over warm rice for a piece that's soft, fragrant, and indulgent.
05/23/2026
One of our more experimental off-the-menu nigiri is A5 Wagyu topped with Ebi.
We lightly sear the wagyu so the marbling melts into the rice, while the ebi adds a clean, gentle sweetness on top.
It’s both rich and delicate.
04/26/2026
Botan Ebi delivers a deep natural sweetness with a soft, almost creamy texture
Paired with the Hokkaido Scallop’s unique umami and gentle firmness, they create a balanced, melt-in-your-mouth bite that lets both ingredients shine.
04/24/2026
Our Godzilla Hand Roll won’t disappoint you.
Uni, Otoro, A5 Wagyu, Hokkaido Scallop.
It’s a deliciously rich combination of the best ingredients from Japan.
04/21/2026
what even is real love
other than omakase 😏
04/18/2026
As a restaurant, it’s important to innovate but we want your suggestions too!
Which of these should we make a regular on our menu?
04/15/2026
Hirame, or Fluke, is prized for its texture and limited seasonality.
Highlighting the fish’s subtle sweetness, our Hirami nigiri is topped with shiso flower and a delicate brush of our house soy sauce.
Order as part of our a la carte menu.
04/12/2026
Our a la carte menu has a wide variety of different handrolls and nigiri not included in our regular 15-course omakase.
Try our Caviar Toro Handroll, Grilled Firefly Squid, and Oceanic Kiss Handroll which comes with uni, caviar, toro, and ikura.
04/06/2026
Dungeness Crab has a natural sweetness that is perfect in simplicity.
A dab of wasabi and a touch of soy sauce elevate the nigiri into a delightful and well-balanced bite.
Try it as part of our a la carte menu after your 15-Course Omakase!
04/03/2026
Engagawa is a Japanese delicacy made from the fin of flatfish like Fluke
It’s uniquely fatty and rich in flavor after being seared
Should we add it to our menu?
03/31/2026
Caviar and Otoro. Snow Crab. Ebi and Hotate.
We have a wide variety of handrolls to choose from after your omakase and maybe a surprise in there too :)
03/28/2026
Sea bream with a touch of yuzu—light, clean, and just a little citrusy.
The yuzu brings out the fish’s natural sweetness without overpowering it.
Simple, but balanced.
03/23/2026
Our Anago (freshwater eel) is lightly torched and topped with lime zest
A balance of smoky, rich, and sweet flavors
03/20/2026
Don’t forget to treat yourself to nice things once in a while including omakase :)
03/17/2026
Fresh Hokkaido Uni directly imported from Japan every week
There’s no other uni in the world that tastes as sweet and rich
03/14/2026
An omakase course is meant to be balanced.
While the favorite pieces are usually the richer and fattier pieces, the other pieces are delicious in their own unique ways.
03/10/2026
Having consistency in our quality means having consistency with our team.
We’re lucky to have a team that has stood the test of time and treats each other like family.
Thank you for supporting each and everyone one of us ❤️
03/06/2026
From caviar to shiso paste, it’s important to have toppings that complement and not overpower the flavor of main piece.
Pictured are our:
• Otoro with Caviar
• King Salmon with Foie Gras
• Firefly Squid with Shiso Flower
• Akami with Grated Ginger & Chive
• Sea Bream with Shiso Paste
toppings
03/06/2026
From caviar to shiso paste, it’s important to have toppings that complement and not overpower the flavor of main piece.
Pictured are our:
• Otoro with Caviar
• King Salmon with Foie Gras
• Firefly Squid with Shiso Flower
• Akami with Grated Ginger & Chive
• Sea Bream with Shiso Paste
akami toppings
02/28/2026
To preserve the quality and get the cuts that we need, we order our tuna whole.
It’s not an easy task but it’s worth it to make our omakase better 😊
02/24/2026
Our chefs have trained for decades on learning the art of sushi.
To make the best nigiri, it requires the ability to slice fish with precision and accuracy, an art our chefs have mastered.
Tuna, Yellowtail, and Amberjack. Try all of these by making a reservation today on Resy.
02/21/2026
We love to have fun with our guests by bringing out the karaoke system for our last services of the night ❤️
Share your voice while enjoying our 15-course omakase :)
02/19/2026
Our Chutoro comes with a touch of pickled wasabi to balance out the natural richness of the fish with a hint of acidity.
A favorite on our 15-course omakase experience.
02/12/2026
Delicate cuts of sablefish, scored to have an even texture and sear once torched.
Enjoy it as part of our 15-course omakase experience.
Address
400 W 50th Street
New York, NY
10019
To reach W 50th Street in New York, one can take the MTA subway line A, C, E to the 50th St station. Alternatively, you can opt for bus services such as M7, M20, M50 SBS to get to the location.
For those who prefer driving, there are several parking options available nearby. Parking garage facilities at Edison ParkFast and Quik Park are located within walking distance of W 50th Street. However, it is important to note that parking in this area may be limited and expensive.
Opening Hours
| Monday |
5pm - 10pm |
| Tuesday |
5pm - 10pm |
| Wednesday |
5pm - 10pm |
| Thursday |
5pm - 10pm |
| Friday |
5pm - 11pm |
| Saturday |
5pm - 11pm |
| Sunday |
5pm - 10pm |
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What people say
Omakase by korami is a sushi restaurant located in Hell's Kitchen, New York that offers Japanese omakase sushi. The restaurant is open from 5 pm to 10 pm and reservations can be made through RESY or by text. The restaurant has been receiving positive reviews on social media for its delicious and fresh seafood offerings.
One of the standout dishes at Omakase by korami is the shaki, which is full of delicious umami flavor with a sweet taste and mealy texture. Another popular dish is the Kasugodai/young sea bream, which is first scaled and deboned, then salted and soaked in fresh vinegar. The shima ebi with bafun uni is also highly recommended, especially during springtime when it's in season.
The restaurant also serves fresh boiled Hokkaido kegani or hairy crab, which is a must-try for seafood lovers. Additionally, the greater amberjack from Aomori has a slight refreshing sweetness in tasty oozing fat that will leave you wanting more.
Overall, Omakase by korami offers an exceptional dining experience with its high-quality seafood offerings that are expertly prepared and presented. If you're looking for a top-notch sushi restaurant in New York City, this should definitely be on your list of places to try.
