Talk about a fish tale.<\/p>\n
In a turbulent shake-up of New York\u2019s ultra-luxe sushi scene, Midtown newcomer Sushi Sho has managed to snag a coveted three Michelin stars<\/a> \u2014 overturning the proverbial boat of longtime Columbus Circle three-starrer Masa, which was downgraded to two after holding the top rating since 2008.<\/p>\n The Bryant Park\u2013adjacent counter, which opened quietly last year with little media attention and even less signage, is now officially the most powerful piece of fish in town, where dinner for two runs from $900 before drinks, extras and tax \u2014 an extravagant experience that\u2019s being called a \u201cborderline religious experience\u201d by members of the local omakase elite.<\/p>\n Midtown newcomer Sushi Sho, which only seats a handful of diners at a time in just two seatings per evening, has become NYC\u2019s new three-Michelin-star sushi king. @sushishonyc\/instagram<\/p>\n The fresh honor makes the Tokyo transplant the only new three-star restaurant in the Northeast U.S. to be added to the Michelin guide for 2025 \u2014 a distinction that comes as no surprise to ardent fans, who have been flocking to Sushi Sho not only for the experience, but for the relative value it offers, considering Masa charges a competition-beating minimum of $750 per head, before drinks and tax.<\/p>\n What is the hype around Sushi Sho?<\/strong><\/p>\n Located at 3 E. 41st Street, directly across from the New York Public Library, Sushi Sho has just a handful of seats and only two seatings per evening<\/a>. The restaurant is helmed by Keiji Nakazawa, one of Japan\u2019s most obsessive and respected Edomae sushi masters.\u00a0<\/p>\n The Tokyo native operates hard-to-book spots in Japan and Hawaii, and now New York, where he follows the exacting Edomae tradition \u2014 the 19th-century preservation-based style that involves curing, pickling, salting and aging fish rather than serving it \u201cjust killed,\u201d the buzzy modern standard.<\/p>\n Nakazawa\u2019s mastery of the style, which he helped revive after it fell out of fashion in Japan, adds another layer of distinction.<\/p>\n A woman strolls past Sushi Sho on E. 41st St. in NYC \u2014\u00a0the hidden gem is making headlines for snagging three Michelin stars this week. Brian Zak\/NY Post<\/p>\n His team starts working before dawn, meticulously salting, brining and kelp-curing rare seafood like mehikari (rare green-eye fish), gizzard shad and monkfish liver served with pickled baby watermelon.<\/p>\n The omakase, a mesmerizing alternation of appetizers and nigiri, runs $450 before extras \u2014 and many diners will order the extras.<\/p>\n Yes, Sushi Sho is really that good<\/strong><\/p>\n Food blogger Seth Rudnitsky<\/a> is one of many die-hard sushi devotees who\u2019ve managed to get themselves a seat at the bar \u2014\u00a0and gushed to The Post about the experience. <\/p>\n \u201cNo where outside of Japan is offering this much variety of such elite quality sushi,\u201d he said. \u201cI had a borderline religious experience on Saturday night. I legitimately felt like a kid in a candy shop in Disneyland.\u00a0I absolutely believe it deserves three Michelin stars.\u201d<\/p>\n Sushi Sho is known for its adhernce to the Edomae tradition \u2014 the 19th-century preservation-based style that involves curing, pickling, salting and aging fish. @sushishonyc\/instagram<\/p>\n Rudnitsky, who posted about his recent experience on Instagram<\/a>, also praised the unusual hybrid omakase-okonomi style, calling it \u201cvery unique in the United States.\u201d <\/p>\n \u201cThe first half of the meal is a shorter omakase, but the second half is okonomi or \u00e0 la carte,\u201d he explained. It allows the diner to order things they love for the expert sushi chef to prepare for them.\u201d<\/p>\n