Sushi Inoue

Truly amazing experience. We had a very intimate omakase dinner with Ta-​ke san at the sushi bar. Up close and personal as we watched him prepare our dinner with delight. He told us the best ways to eat each piece of sushi he prepared and shared his knowledge of what fish tastes best during what times of the year. To my understanding chef Ta-​ke san is also certified to prepare fugu fish (poisonous puffer fish) in Japan. He showed us the knife and certification plaque that he keeps behind the sushi bar. There are a few tiers of omakase but we chose the 120 per which consisted of 7 courses.
1) starter plate (3 small items) Monkfish liver, tiny white shrimp, and some marinated cooked fish
2) sashimi plate served with a hand ground wasabi paste thats almost silk in consistency
3) egg dish with sharkfin and king crab
4) a traditional kaiseki dish of fish n broth and tofu and mushroom
5) 10pcs nigiri sushi + 1 handroll
6) prawn head miso soup
7) mini green tea parfait with red bean
You will not be hungry after leaving this omakase. I was totally blown away by the quality, the fish here is served more of a traditional style which is comparable to Kura and Tanoshi so if you are a Gari fan that likes all different sauces on your fish move on. The fish is flown directly from Japan and are among the best I’ve ever had. My favorite piece of sushi course was the scallop from Hokkaido. Ta-​ke san told me they even pickle their own ginger in house which was a real treat. He told us the ingredients and even showed us how to make it at home.
A relatively new restaurant @ 6 months but Sushi Inoue will not be a secret for too long at this rate. I’d recommend making a reservation on a weekday for the sushi bar. On the weekends I was told it’s gets very busy so it’d probably take away from the full experience.
If I need to be a stickler and find a downside to my visit then Id have to say that the girl who waited on us was a bit inexperienced. She had a very hard time communicating because she barely spoke a lick of English and was having a very hard time explaining some of the items on the menu. Other than that she was super warm and courteous.
BYOB for the time being. No corkage. Go!

Best sushi — sashimi in NYC bar none. If you like sushi this is the bomb period. Omakase is $ 120 you get plenty, it’s amazing, the soup and pudding are even amazing. Best meal in 10yrs. BYOB

The restaurant was amazing! i went there the day after i went to Sushi Nakazawa and was blown away by the kaseki style 120 $ omakase. I would say it was better than Nakazawa, but i also like more modern style sushi better than a traditional take that Nakazawa uses. While at Sushi Inoue, the fish melted inside my mouth. The fish was buttery, rich, and super fresh. The rice was amazing, and for anyone who doesn’t know the rice is the most important part of the sushi. The O-​toro and Chu-​toro both melted inside my mouth. The Ankimo (monk fish liver) appetizer was amazing, it lightly glazed and had a taste that left me wanting more. The Uni flight was also spectacular, it tasted fresh and was paired very nicely with their fresh ground wasabi, which if i was left alone i probably would have eaten the wasabi by itself it was so good. The fluke was prepared with salt and a shiso leaf which complimented the fluke very well. The Miru Gai (giant clam) was so delightful. The Miru Gai was glazed, with a nice crunchy texture to it. The Miru Gai was also so fresh you could see the clams muscles still contracting (This is normal for fresh giant clam). The abalone was lightly glazed and had a little lemon on it – also tasted amazing. The miso soup that they gave me right before the end of our meal was a great way to help digest and simmer down. And the final touch of a toro takuan handroll also glazed was unforgettable. I even ended up getting two more handrolls at the end, although i was already pretty stuffed. Over all chef Inoue, and the other sushi chef whose name i currently cant remember did a great job. The restaurant was well staffed, and gave great service. The food was also able to get to me at a good pace (although i did sit at the sushi bar). They brought me pretty much a new cup of tea every time mine got cold or finished. I would say this sushi restaurant is in my top 5 best sushi restaurants I’ve been to, and believe me i have been to almost every sushi restaurant the United States has to offer. I would say this ranks just as high as Kabuto in Las Vegas, if you have not been there yet i recommend because it is amazing.

very pleased to have this new traditional Amakase restaurant in my neighborhood!
Came here on Wednesday 1÷6÷16 and had a great experience.
The Amakase is $ 120, and you don’t leave hungry!
we also added a Uni course for $ 30 PP and the waitress sold us on an order of Fugu (blowfish) eggs, which were VERY unique and interesting, but we were unpleasantly surprised when the bill came and that order was $ 60.
Definitely recommend sitting at the sushi bar and engaging with the chef (s).
Another big selling point was that they’re currently BYOB, while they wait for their liquor license.

As every reviewer before me, the omakase here is great, expertly put together, and feels as much like a show as it does an excellent meal.
Some informative logistics: This place seems to use more wasabi than a lot of the other high-​end sushi places in nyc. It’s delicious yes, and works with the fish, but if you’re not down to have your nasal passages cleared out, perhaps avoid this $ 100+ omakase. That said, Inoue freshly greats the wasabi for the sashimi course and this freshly grated version is actually substantially better than any wasabi I’ve ever eaten. It’s creamier and delicious, and you can actually just eat it straight. It seems to have a subtler taste than wasabi elsewhere. I could be wrong, but this seems to be different than wasabi used for sushi pieces, which he takes out of a bowl. There is a notable difference here and if you’re interested in trying, you won’t be disappointed.
Also, Inoue served raw squid, the only piece I very much did not enjoy. This piece is tough and incredibly chewy. I think I could have done without it.
One of the Tuna pieces is slightly seared and is amazing and is a bit different than the typical fatty and lean tuna you find at fancy sushi places.
All in all, you do get Inoue’s version of sushi, not something as minimalistic and standard like you might find at something like yasuda, though not quite as different as say, Sushi of Gari. Inoue uses a shiso leaf in one piece, yuzu for another, etc. You definitely get the impression you’re eating food that builds upon years of experience and knowledge but that isn’t without it’s own creativity.
I also dug the fact that Inoue makes food for the entire restaurant. The slower pacing of the meal actually adds to the experience, in my opinion… though don’t come here if you’re in a rush!

This is really amazing. I sense this is Japanese «old Tokyo» (Edo-​Mae) style, combination of the material and additions.
Some authentic Japanese sushi bars pretty much rely on the material freshness but Sushi Inoue (as Edo-​Mae style I would call) has various arrangements that can enhance the taste of the materials and/​or add different kind of texture.
I would say this restaurant is for those with some Sushi experience or Japanese people from either Tokyo or with understanding of Edo-​Mae style.

One of the best omakase’s my husband and I have had in NYC! Of the two omakases available, I recommend the one that includes the sashimi. The chu-​toro is unlike any other I’ve tasted, buttery and literally feels like it’s melting in your mouth! The oyster is huuge and super fresh! I was surprised at how sweet it was given the size! Will definitely be back!

Had an «eating sushi while black» experience. Walked in and the waitress immediately assumed I was looking for shrimp tempura and rainbow rolls. I informed her I knew exactly what I was there for. I guess because I also wanted to carry out they didn’t much care to make me wait less than 40 min while people walked in and ate full meals while I waited. It’s a stage for the chef, I get it… but as a business situated in the middle of Harlem it would have been nice to have been treated with some warmth and respect.

OMG!!!
Alaskan Shrimp taste very SWEET!
JUMBO Hokkaido Scallop taste So Good!
Japanese Oyster on a shell melts right in your mouth!

My gf and I had omakase at the bar, which was $ 150 each. The chef was very friendly and interactive and repeatedly told us anecdotes about the fish he was serving us and even gave us tips on the traditions and best practices for eating fine sushi, which was very helpful. The servers were extremely attentive and helpful throughout the night. The décor was basic, but very cool. The food was absolutely amazing. I also loved the fact that this was BYOB, although I’m sure this will change soon. Would recommend bringing two bottles if you are doing omakase, as it is a long process (that you will love every minute of).
Although my heart skipped a beat when I got the check for $ 350 (after tax, tip, and two addons at the end), this place really is worth it. Would definitely recommend for anyone who can absorb a $ 350 dinner without missing a rent payment.

Wow. OK, so my colleagues raved about this place, compared it to Nakazawa and Dojo. So I was prepared to be blown away. I wasn’t.
We all went together one evening a couple weeks ago, with a friend who hadn’t been. They loved it naturally, the friend who hadn’t been was unimpressed and I was disgusted at how much we paid for such mediocre food.
Perhaps I’ve been spoiled by Uchi in Austin, but this place is absolutely forgettable. Morimoto is my favorite so far if you’re looking for a less popular sushi place on par with some of the best.

I went to Sushi Inoue for a date night because I was so excited to have a premier sushi spot in Harlem.
It’s absolutely official.
The presentation is amazing, the knowledge both the chef and the servers about what they are serving is impeccable.
We had originally made reservations at the bar but as I was coming down with a cold, I wanted to have a little flexibility to have something hot.
When you sit at a table, you can still get a version of Omakase so that’s what we did. I believe we did the $ 80 per person one, but I’d have to fact check that!
All I know if the food came and came and I was so full by the 3^rd to last dish, my husband ended up eating my portion.
The highlights were the «miso» soup, that was fish broth based and full of flavor, veggies and fish, not bland and salty like at most places. Apparently they make it fresh every day based off what fish they buy.
Really amazing. The mackerel was to die for. I am not that sophisticated with my taste for sushi, but I found that I really liked some of the fish I have never tried before. But the Aji was my runaway winner, plus the fluke and the tuna. I also loved the steamed egg custard, which had fresh mushrooms, scallions and a rich broth.
It was a great experience to get all the info about each piece and decide what I liked. I think next time I will go back and do a la carte now that I feel quite educated about the different kinds of fish. The only reason I didn’t give it 5 star is the atmosphere is a little basic for how expensive the food is. And as someone who isn’t as sophisticated, it would be nice to have a few other options. But If you are a sushi lover and open to adventure and the Omakase tradition, this place is top notch. I am so happy it’s in Harlem and I encourage people to come and support it!

Amazing!!!
Now the omakase starts with $ 100/​person, but is totally worth it!
The experience started out with a pretty three-​piece appetizers: Monk-​fish liver (so creamy!), shrimps on top of a slice of hadachi (? lime-​like fruit), and fried tuna. The second appetizer was the softest egg with snow-​crab slices embedded and umami sauce on top. They usually give fresh oyster plate, but it was Sunday, so we got salad with silken tofu, fresh greens, grape tomatoes, and sun-​dried shrimps.
And then, a piece of Tokyo-​style bread-​like egg, and 11 pieces of excellent sushi! The chef was so jolly, and gave detailed explanations of each piece, while showing off his intricate knife work in front of us. The uni was the best I’ve ever tasted! So fresh and no hint of fishy smell at all! They have home-​made pickled ginger, which is like candy. In the end, you get a sizable bowl of miso soup full of green onions and seaweed. The last roll you get is amazing as well!
Complimentary dessert follows, which included fresh fruit (grapes, berries) and guava jelly, with a tea of green tea with refills.
The staff was extremely friendly and attentive.
They have an ice bucket and didn’t charge cork fee.
Per my husband, this place surpasses Tanoshi and Gari.
Definitely worth repeat visits!

Completely agree with the other reviews so far — Sushi Inoue is pretty magnificent.
We dined at 8:30 on a Saturday, when the restaurant was maybe ¾ full. Because Chef Inoue does everything himself, this meant we’d ultimately have to wait about 45 minutes before sushi came to the table (wife and I each did the smaller $ 58 omakase). However, the staff was super-​apologetic and passed the time by bringing us two complimentary, excellent, sizable starters (a meaty sea bream in salty-​sweet stock and a rich, nourishing crock of chawanmushi). Basically, they gave us an upgrade to like halfway between the $ 58 & $ 80 omakases, which was obviously really generous.
The $ 58 omakase is 10 pieces of sushi and a big bowl of impressive miso soup followed by a hand roll. The rice was very good — it was room temp and stayed together just enough to allow the sushi to be handled, then collapsed in the mouth.
As others have noted, feel free to BYOB for the time being — they’ve got buckets of ice to keep your beer/​wine/​sake cold.

Definitely a hidden gem in Harlem. My friend and I had an omakase experience; every plate served was truly amazing and presented delicately and beautifully. Not only was this the best Japanese food I’ve had but the presentation of the food was art.
Service is great and the chef and waitstaff are very nice and informative. Without hesitation they explained each dish for us and helped us with any questions we had about the food, etiquette, etc.
Highly recommend and looking forward to returning!

Best sushi I’ve ever tasted. And it’s in walking distance. Glad I found it before it’s impossible to get a seat… Because it will be impossible really soon. Terrific.

About a week before I wrote this review, they released the Michelin star awards for 2016. And while Sushi Inoue was nowhere to be found, that doesn’t mean the news was bad for the small sushi joint in Harlem. You see, Sushi Inoue only opened in 2015. And it opened with about as much fanfare as that local corner store that sells flowers that fall apart. But looking at the Michelin list, a curious theme emerges when you zero in on those fortunate sushi souls that secured their spot. All are omakase-​focused. All are small, dark restaurants with passionate chefs that oversee the entire operation. And all deliver on fish, rice, and service. Alright fine, they also all charge a fortune, but that’s neither here nor there.
You probably already figured out where I’m going with this: Sushi Inoue is just as good as most– if not all — of those michelin starred restaurants. And you can write this down (I guess I already did, but work with me here) — Sushi Inoue will be considered in the same breath within a year.
​
​The Food
To be considered among the best in the United States, the sushi has to deliver. That doesn’t mean just having an assortment of maki that tastes delicious. It doesn’t even mean having chopped tuna tartare with egg on top (I’m looking at you, every fusion restaurant ever).
What it does mean is having rice that is room temperature, soft (but still crunchy!), and lightly touched with vinegar without being too bland. It means having fresh fish, properly aged, cut, and seasoned as necessary. It’s like finding a mate — when you know, you know​.
Let’s take a quick step back before I lose your eyeballs: Sushi Inoue does have a menu, which features as much diversity on fish and nigiri that you could possibly expect.(yes, even baby abalone). There are also omakase options and sushi platters if you’re feeling adventurous and/​or hungry, which run between $ 50 and $ 80 if you are sitting at one of the dozen tables that line the restaurant.
The real beauty though comes from sitting at the sushi bar, where chef Shinichi Inoue expertly oversees all 14 seats, with only two options on offer: The $ 100 Omakase, which me and Mrs. Sushi Legend chose, includes Miso Soup, a modern bento box (pictured right), quite possibly the biggest oyster I’ve ever had in my entire life, 12 pieces of nigiri, and a sponge cake. The Miso Soup was a bit bland, possibly because it wasn’t done well, but more likely because it’s a different (read: more authentic) version than Americans are used to. But the negatives (or the possible negatives)? They end there.
Chef Inoue is personable, but it’s not his demeanor that hass me so impressed; it’s the knife skill… it’s the quality of fish… and my goodness it’s the absolutely incredible finishing touches he puts on each piece of all 12 courses of nigiri. Yuzu salt is sprinkled with a delicate touch. The Ikura — thought by some to be the best in New York City — is topped with a touch of ginger. Soy sauce is used — sure — but sparingly. Most importantly, the fish/​shellfish is allowed to hum for itself. Look at that Anago (sea eel) on the right (pic on my blog thesushilegend .com) for instance — it’s dark because it’s torched, and not because it’s smothered in eel sauce. It’s no coincidence that it was the best Anago that I’ve ever had.
The Atmosphere
The bar at Sushi Inoue is comfortable and open, with perfect lighting for a romantic ambiance. And yes, it’s also perfect lighting for picture taking if you’re one of those people that takes pictures of their food for a blog, though that must be prettttyy embarrassing. The one issue with the restaurant is the area surrounding that beautiful sushi bar; with the lighting, the square tables and the open windows, it could be any run of the mill sushi restaurant. Which — if that’s the look that the owners are going for — is fine. But then Sushi Inoue should be prepared for a stream of customers who sit down, take one look at the menu (and prices), and stand right back up.
The Verdict
Sushi Inoue is a treasure. It’s not just a great sushi restaurant in Harlem or New York City — it’s a great sushi restaurant period. I would recommend it to anyone — if you live or are staying outside Manhattan — you might be better served making the trip to Harlem (where parking isn’t like searching for the holy grail).
Recommended.

The Chef was previously the head chef at Sushi Azabu (which was in my opinion had one of the best sushi bars in the city) and brought his skill over while leaving Azabu as only a shade of its former self.
Chef Inoue makes the best sushi rice in the city; it has sufficient (but not overwhelming) flavor that falls apart in your mouth. He also makes the best Ikura sushi in the New York, period.

Hidden jewel in Harlem, this place was just opened last Saturday (7÷25÷15), and serves authentic sushi and sashimi.
The chef is Shinichi Inoue who came from Sushi Azabu, and serves one of the freshest and best cut sushi and sashimi in NYC. Inoue-​san is friendly, courteous, professional and has almost 30 years of experience serving this special Japanese delicacy.
You have multiple options on the menu that range from single sushi orderings or sashimi orderings, to Omakase (chef’s choice) style courses. For the Omakase, you can either sit on the sushi bar, where Chef Inoue will cut you up the best seasonal cuts of seafood or you can do it on one of their tables. I’d recommend the sushi bar as you’d get to experience the chef’s talents up close and personal.
Keep in mind this restaurant is definitely a classy, upscale restaurant, you’d definitely want make sure you are willing to open your wallet for the night, but trust me, it is totally worth it.
They currently are waiting for their liquor license and would probably get it sometime in the near future. They have specialty sake bottles lined up behind the sushi bar already.
The place currently is a little quiet, but I doubt it will be quiet for long as Chef Inoue already has a whole line of newspapers and news crews scheduled to publicize his restaurant. I recommend starting to put your reservations in, NOW!

This is the best kept secret in Harlem! It’s as if Nobu set up a little 30 seat outpost on 129^th street (when Nobu was great, 15 years ago). A very spartan clean décor package belies the fact that you will be in for the sushi event of your life.
The servers are authentic and the sushi chefs are among the most talented I have ever seen. The GM Yuko Motoki is charming, beautiful and knows exactly what the guest needs.
The giant clam was creamy and sublime, the sea urchin was other worldly. The Red Sockeye Tuna was a taste sensation that I will not soon forget.
In general, the place is a jewel box with the best sushi experience you can imagine– it’s not cheap! Bring your wallet and get ready to spend for a once in a lifetime experience– THIS is real sushi folks, not the nonsense around town that parades as «authentic».
You will not be disappointed!