Fresh fish arrives several times weekly from Japan, Norway, Hawaii, and Spain, adapting to market availability and the time of year. Every chef offers a unique perspective on the daily selection, handcrafting each step of the tasting menu from initial appetizer through final kaisendon for a meal meant to be savored.
The two experiences
Omakase counters
Two intimate counters, in Williamsburg and the West Village. Twelve seats at each, plus a few tables for groups. The chef leads you through the day's fish, course by course. Weekend brunch is a ten-course tasting at $78. Dinner is the $100 classic or the $150 seasonal.
Twelve seats at each counter · $78 brunch, $100 classic, $150 seasonal
À la carte sushi
Our Upper West Side room is à la carte. Sushi and sashimi by the piece, specialty rolls, bowls, and hot plates from the kitchen. Dine in or order delivery.
Dine in or delivery
Omakase counter
Our first counter, in South Williamsburg. Twelve seats plus a few tables, a modern room, and a tasting that changes with the week.
221 S 1st St, Brooklyn, NY 11211(718) 388-7000
Omakase counter
Seasonal omakase reminiscent of a Tokyo counter, set in a traditional space just steps from Washington Square Park.
88 W 3rd St, New York, NY 10012(347) 808-3788
À la carte sushi
An upper Manhattan sushi destination on Amsterdam Avenue offering à la carte dining. Enjoy sushi, rolls, rice bowls, and hot kitchen dishes for dine-in or takeout.
612 Amsterdam Ave, New York, NY 10024(212) 877-0033Events
We host tuna carving nights throughout the year: a whole bluefin broken down at the counter and served to the room, course by course. Nothing is on the calendar right now. Stay tuned, and follow us on Instagram to catch the next one.
Williamsburg
As of today, I see Mido has 875 5-star reviews and am not surprised. Whole experience was great from beginning to end. They graciously accepted us as walk-ins and we went with the seasonal omakase. Troy, the chef, described each piece to us and even showed us pictures of all of them. I loved learning about the fish and the restaurant’s philosophy around them (focusing on bringing out the flavor of the fish without too many add-ons), and Troy and Richard made us laugh throughout the whole experience. They were also very accommodating about a dietary restriction. Would definitely recommend, especially for someone new to omakase.
Annie Choi
Two intimate counters, in Williamsburg and the West Village, where the chef leads you through the day's fish course by course. The tasting rotates with the season and reads differently in each chef's hands, from the ten-course weekend brunch to the seasonal. Every one closes on a kaisendon.
