ITO التقييمات

Very good overall. 4 appetizer in season fish, end with the signature uni bowl. 1 soup - had the corn one it was very tasty. 12 (+/-) nigiri Tamago - very tasty and well made. Panna Cotta dessert. Amazing service!

Masa and Kevin are all-stars! This is the best sushi in NYC hands down!

This was the best omakase I have experienced. I paired the sake and it was perfect.

Go here for service and vibes. The food is not that good and definitely worth for the money.

Great omakase. The ikura, cavier & uni bowl was definitely a highlight. All the pieces of nigiri were delicious and well balanced. Would definitely come back!

One of the best Omakase bars on town! You needed to make reservations by resy, so friendly and team is great for a stunning experience, pairing is perfect with different sake options. A must if you like Japanese food and want traditional experience out of japan!

I really wanted to like ITO but it is unfortunately a letdown, especially given its high price. The seating is very cramped, the opening sashimi is thick and meaty and many of the dishes lack the exceptional flavors and textures found in many cheaper omakase restaurants in NYC. Some dishes did stand out tho, like the uni, ikura & caviar bowl and the corn pudding dessert. But these were exceptions. For a more satisfying and innovative omakase experience, there are better, more affordable options available in the city.

Excellent experience, over expectations

The best omakase you will ever have hands down. I have taken several friends and clients to ITO. The experience and food is 11/10 every time and everyone I have taken is always beyond impressed!

Masa and Kevin are the best in nyc, the omakase is delightful and their pairings of sake hit the spot

Came with very high expectations and left disappointed. (Final bill 1175 USD for 2.) Reasons: 1. The restaurant is extremely crowded, the man sitting next to me constantly make physical contact with me because of lack of room, and when ever the server serves you you have to bend or move sideways - no class. 2. The food is extremely average. They charge 295 per person but according to my experience this meal is on par with a 99-175 dollar restaurant. Wine pairing is 165 dollars but only six tiny glasses and there is no “pairing”. They just serve six glasses and doesn’t explain why they are paired. 3. They charge extra for the food that they ask “how are we doing? do you need any more sushi? In omakasi restaurants when the chef doesn’t tell me the price of an item and just asks me if he can serve it to me, I assume it is free. If after 400 dollars of main course, I’m still hungry, it is the omakase chef’s duty to provide extra food and feed me - I have never encountered a situation where they ask me if I want it, doesn’t tell me it will be extra, and charge 60 dollars for one hand roll. Even Per Se will let me know that! I don’t want to straight up say this is a SCAM, but I doubt the owner doesn’t know they should disclose the price before serving anything. 4. There is no communication between chef and customers. It is a very loud restaurant, when the chef introduces the meals I can’t hear it. Overall, it has not been a pleasant experience. Food is over priced and average. Atmosphere is horrible, restaurant is loud and crowded. Wine pairing is over priced and not well designed, chef doesn’t tell you what they serve after main course is extra and doesn’t disclose the price until they show you the bill.

Went here to celebrate a wedding anniversary, and thought it was great. The omakase had a strong lineup of appetizers and followed with some of the best nigiri I've ever had, and I've been to multiple Michelin rated sushi spots. Here are some of my cliff notes... 1.) The food is amazing 2.) The environment itself is a little loud and loose. I'm cool with that, but its not a traditional style. 3.) The omakase, which I believe is their only option, is $300/pp. This is on the expensive side, plus a bottle sake starts at $200 - $250. Be prepared to spend money. 4.) The service was very good. The sommelier and staff were very knowledgeable and gave good recommendations. Chefs were on point.