ITO

"Pas mal du tout, très bon, mais un peu ricain dans le sens où ça va vite etc… mais cool"

@benjobenab

"ITO is a high-end Japanese omakase sushi restaurant in New York City’s Tribeca neighbourhood that offers a fixed-menu experience at a 16-seat counter with fish flown in from Japan. The only ordering option is the tasting menu for one price and seats are available Tuesday through Saturday in two service blocks."

@drewmillum28

"Masa Ito spent eight years with Los Angeles export Sushi Zo before teaming up with hospitality outfit VCR Group and launching Ito, alongside his longtime collaborator, Kevin Kim. Ito, which moved into a 1,500-square-foot Tribeca space, is New York’s newest high-end omakase restaurant, offering 14 counter seats (plus a private dining room) where diners embark on a $295 omakase that begins with a welcome cocktail, followed by four otsumami, miso soup, 12 pieces of nigiri, a handroll, and dessert. There’s a focus on seasonality here, so Ito is bringing in sterling seafood from fish markets in Tokyo and Fukuoka four times per week. Back when Ito was at Sushi Zo, he was known for his nigiri topped with ingredients like caviar and wagyu. At this first solo project, he’s serving bites like bluefin tuna sashimi with garlic tataki, and ikura topped with Hokkaido bafun uni."

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"Martha Stuart recommended "

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"Sushi preparato con pesce prevalentemente importato da Tokyo e Fukuoka, attenzione ai prodotti di stagione."

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"Amazing $295pp omakase, rec from Colin"

@cocospagna

"Much better variety of omakase. "

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"Omakase - veeery expensive but 😋"

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"Michelin Guide mention 2025 Chef/owners Masashi Ito and Kevin Kim have no interest in a solemn sushi temple, and in the shadow of One World Trade, their 14-seat counter is full-on revelry. $295 Excellent quality fish, much of it flown in from Japan, deep knife cuts and potent saucing define the nigiri. And whereas some chefs save all of their fireworks for the nigiri progression, appetizers like kampachi with yuzu chive oil and desserts like strawberry panna cotta are compelling bookends. The crowd skews young, leans on whiskey and sake, and, by the meal's end, are already looking forward to their next reservation, which they booked long before they first walked in."

@nchavotier

"Cool hidden spot super good omakase "

@andreaxo