Chef Takayoshi Yamaguchi is celebrated for his unique approach to sushi, masterfully blending traditional Edomae techniques with progressive culinary innovation. His restaurant, Sushidokoro Mekumi, has earned two...
Sushidokoro Mekumi (New York City) was an outpost of the acclaimed two-Michelin-starred Sushidokoro Mekumi from Kanazawa, Japan. It offered a high-end, prepaid omakase experience. The restaurant operated for only seven months, opening in Fall 2025 and confirming its closure by April 2026.
Customer Perception
Customer feedback indicated a 'fantastic' but 'not yet perfect' experience, with some describing it as a 'great experience'. The omakase was noted for its extensive 18-20 course offering.
The original Sushidokoro Mekumi in Kanazawa, Japan, was awarded two Michelin stars in the Hokuriku region in both 2016 and 2021, and also held Tabelog Gold/Silver recognition. Its New York City venture was highly anticipated but had a very short operational lifespan.
They get fish from some of the best ports in Japan, and you can really tell the chef knows what he’s doing. Not everything is served super fresh—some fish are aged to bring out better flavor. The chef trained in Kanazawa, and it shows in every dish. I tried karasumi for the first time, and its rich, slightly bitter taste paired so well with the fish. The 20-course omakase was perfectly portioned, and the wine and sake pairings made the whole experience even better.
I don't usually write reviews, but this meal deserved one. For context, I've dined at Sushi Sho, Kappo Sono, Noz 17, and Yoshino, among others. Mekumi was the best experience I've had across all of them.
What makes this place truly special is that they never compromise on the basics while still finding ways to surprise you. The shari was perfect, and if you know omakase, you know how much that matters. But on top of that strong foundation, the chefs present their ingredients in ways that feel genuinely novel and creative (e.g. ikura prepared in hot miso).
Head Chef Hajime Kumabe was warm and generous throughout the evening, walking us through the thinking behind each dish in a way that felt personal. Sous Chef and Sommelier Kairi Kurahashi's beverage selection was just as unique and thoughtful, a mix of sake and wine, many of which I had never come across before. What made it special was that each pour came with its own story and his reasoning for why it belonged with that particular course.
I’m already planning a return trip to NYC just for this 😉
Went on date night with my husband for a special omakase sushi experience. I would say this is on par with the best sushi you would get in Japan (And yes I have had omakase sushi in Tokyo). Chef said fish shipped in from Japan and he sources what is the most seasonal for each month. You can see the hard work put into putting the menu together. I did ask for a swap as I cannot eat eel and I was graciously accommodated. The drink selections are matched to the meal and a wonderful green tea and dessert was served at the end. Very serene counter style setting with 8 seats. So if you are a true Japanese sushi connoisseur then this is the place to go! If you are used to mayo topped Americanized rolls then this is not the place.
I can confidently say this is one of the finest sushi restaurants in New York. Every ingredient was exceptionally fresh, and the craftsmanship and attention to detail in each dish were truly impressive. The chef was gracious and welcoming, and the service was impeccable. It was an outstanding dining experience, and I would gladly return again.
The best sushi in NYC.
Delicate flavors that truly highlighted the quality of the ingredients, crafted by a highly knowledgeable chef.
I left completely satisfied.
The drink selection was excellent, and the warm, attentive service made the experience even more special.
Speaking as someone from Japan, if you’ve experienced real sushi, you’ll understand why this sushi size is just right
