JōJi

We had a truly unique omakase experience here. The atmosphere feels authentically Japanese from the chef’s technique to the presentation and pacing of each course. Every bite was thoughtfully prepared, beautifully plated, and genuinely delicious. The service was attentive and professional.However, it’s important to note that the price is extremely high. We paid $997 for two, before tip, which makes this one of the most expensive omakase experiences I’ve ever had. While the quality is excellent, the cost may not be justifiable for everyone. If you’re looking for a luxurious, authentic Japanese omakase and don’t mind splurging, this place is worth trying at least once.

each dish was beautifully presented. the fish was fresh and there were some interesting bites like deep sea rockfish and a mushroom sushi. also a great uni and caviar handroll. also when you order hot tea you get free refills on your cup until the end of the meal which was nice.

Joji was a pleasant surprise. The execution, service, and atmosphere were all 10/10. If anything, the 90s playlist was a bit distracting 😌—I would’ve enjoyed something more relaxing—but it didn’t take away from the experience. I’ll absolutely return.

★★★★★ Five Stars — Jōji is an absolute knockout. Jōji is the kind of place that makes Midtown feel like Tokyo for a couple of hours: tucked beneath One Vanderbilt/Grand Central, serene and intimate, but never stiff or pretentious.  The room has that “hidden counter” energy people rave about—quiet confidence, immaculate pacing, and a vibe that somehow feels both elevated and genuinely fun.  Chef Wayne is the real deal: cool, funny, easy-going, and clearly operating at a very high technical level. You can tell he’s not just serving you—he’s hosting you, teaching you, and keeping the whole counter engaged without ever breaking the flow of the meal. (It’s no surprise he’s part of the chef team that’s built Jōji’s reputation.)  The fish was spectacular—clean, vibrant, and obviously handled with obsessive care. Course after course, everything tasted fresh and intentional, with that refined omakase discipline you expect from a top NYC counter.  And the beverage program is not an afterthought—it’s a co-star. Jōji literally frames the experience as a chef-and-sommelier pairing on equal footing, and it shows.  Our sommelier dialed us in with phenomenal Champagne—ranging across styles and landing on a memorable 2012 Laurent-Perrier that drank beautifully with the sushi.  (The broader buzz about the pairings and drinks program is deserved—French wines and thoughtful selections come up repeatedly.)  Bottom line: this place was fire. The vibe was phenomenal, the food was flawless, and the hospitality felt personal. I’d come back again and again—Jōji delivers the kind of night you talk about afterward.

Omakase extends to take out - we did fixed boxes - I had the salmon chirashi box. The to-go container is quite hefty and solid, too bad it wasn't reuseable. Packed with spaces for the soy, wasabi, chopstick and napkin all packed nicely within. Sashimi and ikura (salmon roe) itself was cool and refreshing, decorated with a touch of green edamame beans, it was pretty. The rice below, though was cold and difficult to eat. Best to experience this in-person, instead of to go.