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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.
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.
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.
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
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.
05/12/2026
Years of training go into every motion behind the counter — the precise slice, the gentle press of shari, the brush of nigiri just before serving.
To be a sushi master is to spend a lifetime refining the smallest details, where discipline, patience, and respect for the ingredient shape every piece served.
05/07/2026
Kamasu, or Japanese barracuda, lightly torched to crisp its silver skin while keeping the meat tender and delicate.
Subtly sweet with a clean, mild finish.
05/04/2026
A5 Wagyu imported weekly from Japan
We allow the meet to speak for itself with only a light sear and a dash of salt and pepper
05/01/2026
Ginger tells you everything.
At a high quality omakase counter, gari isn't a garnish — it's freshly pickled young ginger, made in-house that resets the palate for the next bite.
Cheap ginger overpowers the fish. Good ginger is a perfect palate cleanser.
A restaurants ginger tells you exactly how much the chef cares.
04/26/2026
We offer sake made from rice milled down to its pure starch core — stripping away everything that muddies the flavor.
High quality sake elevates the flavor of sushi as its subtle umami deepens the rice.
Our sake selection is hand-selected for the best quality to pair with our omakase.
04/23/2026
Our Caviar Toro Nigiri will make any day a good one
04/21/2026
A treasured delicacy in seafood, Hokkaido scallops are unlike any other in the world.
They possess a unique balance of natural sweetness and brininess that makes them the only scallop fit for sushi.
04/18/2026
Our table seating is also perfect for trying our omakase.
While you won’t be able to see the chefs making each piece close-up, you’ll still be able to try many of their signature pieces across multiple plates.
Book your reservation today on Resy
04/14/2026
Hokkaido Scallops. Golden-Eyed Snapper. Sturgeon Caviar.
All of our ingredients are imported from around the world for the highest quality.
High quality sushi cannot be achieved without the best ingredients.
04/12/2026
Thank you for everyone that comes and supports us!
We wouldn’t be where we are without your ratings on Beli and other platforms.
Hope to see old and new faces soon!
04/05/2026
At Ishi, we use Yuzu to brighten the flavors of select pieces, adding a subtle citrus aroma that complements the fish without overpowering it.
We incorporate it with our richer pieces to add a touch of acidity to balance out the flavors.
04/02/2026
Our Uni Toro Ikura Nigiri is a balance of flavor and texture.
The Uni brings its natural sweetness and creaminess while the Toro adds a lovely richness, all balanced out with a savory burst of flavor from the Ikura
A beautiful pairing of three ocean delicacies
03/30/2026
Making nigiri is an art that can take decades of practice.
Years that our chefs have put into the craft to elevate it to a higher standard.
03/28/2026
Our 18-course omakase ends with house-made Tamago.
Lightly sweet, a hint of umami, and soft to the touch.
Making Tamago comes from patience more than anything else.
03/24/2026
There really isn’t any secret to make high quality sushi.
High quality seafood makes for better flavor and we make sure to source from around the world for the highest quality.
03/20/2026
At Ishi, our Anago or Freshwater Eel, is brushed with a secret house sauce that brings a light sweetness and acidity to contrast the natural richness of the eel
A delicate and well-balanced piece in our 18-Course Omakase
03/16/2026
Sushi can never be amazing unless the ingredients are fresh and high quality
We import our seafood on a weekly basis to maintain its freshness and flavor
And we only source toppings such as caviar and truffle that meet our standards
03/13/2026
Hokkaido Uni. Toro. Ikura.
Rolled together in a perfect bite.
Address
70 5th Avenue
Brooklyn, NY
11217
To get to the location on 5th Avenue in New York, you have a few options for public transport and driving/parking:
Public Transport:
1. Subway: Take the subway to the nearest station, which is located on 5th Avenue. From there, it's just a short walk to your destination.
2. Bus: Several bus routes run along 5th Avenue, so you can check the schedule and hop on a bus that stops closest to your destination.
Driving/Parking:
1. If you prefer to drive, you can take advantage of street parking available on some side streets near 5th Avenue. However, be aware that finding an open spot might be challenging, especially during peak hours.
2. Alternatively, there are paid parking garages in the vicinity where you can park your vehicle for a fee. These garages are usually conveniently located within walking distance of 5th Avenue.
Remember to check for any parking restrictions or regulations before leaving your vehicle unattended.
Please note that these directions are general and do not specifically mention Ishi Omakase as per your request.
Opening Hours
| Tuesday |
4pm - 10pm |
| Wednesday |
4pm - 10pm |
| Thursday |
4pm - 10pm |
| Friday |
4pm - 10pm |
| Saturday |
4pm - 10pm |
| Sunday |
4pm - 10pm |
Alerts
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Contact The Business
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What people say
Ishi Omakase, located on 5th Avenue in New York, is a Japanese restaurant that offers an exquisite dining experience. With their Omakase menu, they take your taste buds on a magical journey curated by their talented chefs.
Customers have been raving about Ishi Omakase on social media, sharing their delightful experiences. One customer even mentioned that they had the $125 set omakase and found the quality of the food to be worth more than the price. This speaks volumes about the exceptional value and high standards upheld by Ishi Omakase.
The restaurant's Instagram page showcases stunning pictures of their dishes, leaving viewers in awe of the artistry and attention to detail that goes into each plate. From delicious shiny pearls of caviar to beautifully crafted nigiri, every dish at Ishi Omakase is a work of culinary art.
Not only does Ishi Omakase excel in its culinary offerings, but it also knows how to create a warm and welcoming atmosphere for its guests. On Memorial Day, they took the time to wish their customers a happy long weekend with loved ones, showing their dedication to customer satisfaction beyond just serving great food.
Simplicity is key at Ishi Omakase, as they believe in letting fresh premium ingredients shine through in every bite. This commitment to quality is evident in every dish they serve.
If you find yourself in Park Slope or Brooklyn, make sure to visit Ishi Omakase for an unforgettable dining experience. The combination of exceptional food, attentive service, and inviting ambiance makes this Japanese restaurant a must-visit destination for food enthusiasts and sushi lovers alike.
