The Mido omakase experience
Whether this is your very first tasting or your hundredth, we offer an inviting atmosphere paired with an uncompromised focus on quality. From the first bite to the final kaisendon, we deliver thoughtfully sourced fish, warm hospitality, and a complete, well-rounded meal.
Seasonal rotation
There is no fixed menu. What we serve follows the season and what is best that week, so the tasting is never quite the same twice.
Chef interpretation
Each chef builds their own progression from the same fish, so Williamsburg and the West Village never taste identical. You are eating one chef's read on the day, not a script.
Sourcing
We bring in fish several times a week from Japan, Norway, Hawaii, and Spain, chosen for what is at its peak. Some of it we age in house, to deepen the flavor and firm the texture. Expect signature pieces like our miso black cod nigiri alongside the best of the season.
The experience
Nothing here is rushed. Each course arrives when it is ready, and as it does, a server brings an image of the fish on a tablet while the chef tells you what it is, and how it’s prepared. We welcome you to slow down, ask questions, and taste the difference from one piece to the next.
Sake
A short, curated sake list, hot and cold. The cold pours are kept on ice and served from a hand-crafted dispenser at the counter.
Private events
Buy out the counter
Take over a counter for the night. Williamsburg and the West Village each seat up to 20 for a private omakase, birthdays, anniversaries, work dinners, whatever is worth marking.
