Chef Keiji Nakazawa began his culinary journey at the age of 15, undergoing training at 20 different Japanese and sushi restaurants across Japan. In 1989, he opened "すし匠" Sushi Sho in Yotsuya, Tokyo, and currently oversees operations at thirty establishments, including independent restaurants operated by chefs who trained under Chef Nakazawa. In 2016, he made his international debut, opening Sushi Sho at The Ritz-Carlton Residences, Waikiki Beach. In 2023, he opened Terakoya (private school) Sushi Sho in Azabudai Hills. In 2024, he opened Sushi Sho in New York City. Sho's Experience at Hinoki Sushi Counter Initially, we will be offering a Shorter Omakase, a curated culinary journey designed to showcase the finest ingredients and craftsmanship by our chefs. For those seeking to enhance their dining adventure, we will also provide Okonomi options as supplements. Chef Nakazawa aims to promote the essence of traditional "Okonomi" at Sushi Sho in New York, providing diners with the freedom to choose what they want to eat. Omakase The term “Omakase” means “I’ll leave it up to you” in Japanese, indicating that diners trust chef’s expertise to choose and present a variety of dishes. Omakase style made famous by Chef Nakazawa with his close sushi chefs around 1989 in Japan. Sushi Sho has been offering “Shorter Omakase” tasting menu and “Okonomi” that customers choose whatever they want from today’s selection as supplements. That way our customers enjoy chef’s choice and their own favorite topping same time. Okonomi The term "Okonomi" translates to "what you like" or "what you want" in Japanese. Diners have the flexibility to customize their sushi by selecting various ingredients, offering a more personalized dining experience compared to omakase. Note: Okonomi was the main ordering method at traditional sushi restaurants approximately 30 years ago. Edomae Edomae-zushi puts the spotlight on the shari (sushi rice). It involves meticulous treatment of the fish to complement the shari. Various treatments such as vinegar marination and kelp pressing, along with thorough temperature management of the ingredients and shari, creates a harmonious unity between the shari and the ingredients. "Sushi Sho's" Edomae-zushi maximizes the inherent flavors of the ingredients. Tip-free establishment Both cash and credit card gratuities will be respectfully declined. Reflecting the Japanese custom, exceptional hospitality is an integral part of the Sushi Sho dining experience and is provided to every guest. Photography and videography policy Our photography policy aligns with our commitment to creating memorable moments for each guest. Embracing the Moment: We encourage our guests to fully immerse themselves in the sushi journey and ambiance we've crafted. In an effort to enhance your experience and ensure everyone's enjoyment, we kindly request that you refrain from taking pictures or recording videos during your visit to Sushi Sho. Reasoning: 1. Savor the Experience: Our wish is for you to savor every moment without distractions, allowing you to fully appreciate the flavors, artistry, and ambiance that define Sushi Sho. 2. Respecting Privacy: Some diners prefer not to be photographed, and by refraining from these activities, we contribute to a more private and comfortable dining environment. Your understanding and cooperation in adhering to this policy are greatly appreciated. Our aim is to provide an atmosphere where each guest can relish the present, creating memories that go beyond visuals. Neighbors Book an NYC getaway at our neighboring hotel, Andaz 5th Avenue. Experience luxury accommodations in the heart of midtown. URL: https://www.hyatt.com/andaz/nycam-andaz-5th-avenue Sushi Sho maintains a refined atmosphere and, therefore, does not admit guests under the age of 13.