The story
Perched on Manhattan’s Upper East Side, Sushi Nas (1374 3rd Ave) channels a Michelin-starred omakase experience that one reviewer — Jack’s Dining Room — says “brings the same quality … I had in Japan,” citing “the freshest fish from Toyosu markets.” With a 4.4-star rating, the intimate counter-seating spot is firmly traditional, requiring reservations for its elegant, no-frills service.
Standouts among the Toyosu-sourced lineup include chutoro and otoro, alongside a tuna cheek, creamy uni, and sweet amaebi. Jack’s Dining Room praised the kitchen’s “Michelin-starred precision,” a claim that feels earned given the meticulous sourcing and execution. For New Yorkers craving a transportive, high-end sushi ritual, Sushi Nas delivers.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
The uni is the undisputed star, praised for its pristine, creamy sweetness. Overall, the food delivers a quietly masterful, deeply satisfying omakase experience.
“This purple sea urchin is from Hokkaido. It's sweeter and creamier than regular uni, with a perfect balance of sweetness and ocean flavor. Not too salty, just right.”
What creators say
1 creator has covered Sushi Nas. Most active: Jack's Dining Room
Sushi Nas brings the same quality omakase experience I had in Japan to New York City, with Michelin-starred precision and the freshest fish from Toyosu markets.
Dishes mentioned
Chutoro
This chutoro has the perfect balance of fattiness. It melts right away, but it's not too intense — not too fatty, not too lean. Exactly what I want.
Otoro
The otoro is the ultimate fatty tuna. Look at that marbling. It melts in your mouth the second you bite into it. It's the most prized piece — one piece can cost $80 to $90. And it's gone in an instant.
Tuna Cheek
The tuna cheek is the most prized part of the fish — from a 200 kg tuna you get only about 800 grams of cheek. It's incredibly rare and delicious.
Uni
This purple sea urchin is from Hokkaido. It's sweeter and creamier than regular uni, with a perfect balance of sweetness and ocean flavor. Not too salty, just right.
Amaebi
The amaebi is a meaty, girthy piece. I love the texture — that slight sliminess that most people are scared of, but it's great. Really good.
