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Hirohisa is a hidden gem of a kaiseki in the bustling SoHo. The restaurant is designed with an open kitchen in the back area resembling a home more than other kaiseki I've seen and is designed with a counter that can seat seven and private tables for 2-4. The counter isn't a primary chefs counter as much of the cooking and prep are done in the back area. The noise was fine in being lovely but not loud. The staff were fantastic in attentive but not overbearing care and so helpful in sake selection and describing each dish although will note a few times an incorrect ingredient source was done or not known and corrected by the chef. Chef Hayashi was kind and clearly very dedicated and passionate about the cooking and prep although the experience is not as intimate as others. One reason possibly being the dinner times are staggered, so different dishes are being prepped at same time which was actually quite impressive. On to food - typical kaiseki menu with add ons and choices for two of the courses and supplement. Owan - trout. Tasty, warm start with tender fish and truffle. I'm not sure if I lack taste receptors for truffle but at any restaurant it truly just doesn't do much for me. Toji-age - fried crab, lobster, onion - solid dish and mix, basically a roll, good but not memorable. Udon- uni and snow crab. Delicious mix of uni, udon and crab with nice textures Otsukuri - barracuda, shrimp, blanking on last two. Fantastic shrimp, so much flavor and perfectly soft. The other fish were ok. Kue binchotan grill - white fish, nut, artichoke, sauce and tofu sauce. Unfortunately found this dish 'dry' and lacking much flavor and each ingredient was repetitive. Kagoshima a5 Wagyu w/ garlic, soy sauce, wasabi, brussel sprout, sweet potato - excellent Wagyu and sweet potato to compliment Grilled Spanish mackerel - was pretty good but a bit too much rice and would've liked more sauce Persimmon ice cream - have not had persimmon before but I did not find the ice cream it sweet at all. Overall it was a pretty good meal with a nice restaurant and great staff, everything clearly showing care towards diners. I would return for future menus to try again
Solid 1 star. But nothing spectacular. Went for the kappo omakase and while it was decent and good enough for a New York 1 star. Nothing really stood out. Some beautiful presentations (see pics). But flavours were average for an omakase. Don't get me wrong, it's solid. But nothing made me go "oh my god" I even went all out and got both of the mains (just ask and they will give you both with an appropriate charge) as well as 2 rice dishes (same thing) Ok but meh. Btw, I dine at Michelin starred restaurants around the world and NYC 1 stars are of the lowest quality around. It's too easy to get a star in New York. 1 stars in other cities would easily be 2 stars in New York.
Always a pleasure to be here. Probably my top 2 in nyc. Hirohisa and Yoshino are the best. Place seems still is still a hidden gem as there weren't a lot of people on Thursday night. But I don't care. Food is still at highest quality!! I am stunned by the freshness, and elegant and delicious food chef provided. I love this place.
My japanese friend was the one who dragged me here to try out their food (specifically the uni-don, she's addicted I swear). She's particularly finicky about where she eats her japanese food, so I knew I was in for a treat! We came in for lunch, and got a reservation for 12 PM on a Sunday. It seems like for lunch, there's a mix of people who reserve and walk in. The restaurant interior is simple and homey, with an open kitchen concept. I will preface, it's not cheap to eat here. This isn't a 3 roll combo lunch special type of place, Hirohisa is a place with a streamlined, limited menu of dishes. And you know with places like these, that a smaller menu means they Know what they're doing. I got the Chirashi set, which was delicious! They included some fish of the day, and had a variety of fish that wasn't included in your typical chirashi, and had a uni and roe as well! The rice was seasoned well, and the sides that came with it were simple but well done. My friend got the uni-don, and thoroughly enjoyed it. I also got the Yame Green Tea x Grapefruit Sake Cocktail, which honestly could be one of my favorite cocktails of all time. The tartness of the grapefruit and earthiness of the green tea complimented well with the sake! All in all, Hirohisa is a great place to go if you want quality Japanese food! It's definitely more of a splurge place (I mean, it does have a michelin star, so it's to be expected), but worth it in my opinion!
My husband took me here for Christmas dinner as a treat :) The front entrance was simple, but looked very nice and fit the theme of this restaurant. Interior was even better! We were seated at the bar counter, where we experienced the kappo omakase that included their winter tasting menu. We started off with washu beef + uni, followed by a cauliflower puree that tasted very unique and nothing like I've tried before (in a good way)! Then came the crab gravy and assorted sashimi (melts in your mouth). We also had the White Miso Stew, followed by an entree (choose from 2 options) where i tried the wagyu ribeye and my husband tried the duck breast. Needless to say, they both tasted amazing! Lastly, we had their rice dish where i had the crab claypot (DELICIOUS) and my husband had the salmon belly ikura (ALSO DELICIOUS)! To end the night, we were served the cutest little dessert that fit the winter theme perfectly - snowman cheesecake :) Overall, i had the best experience ever and would definitely be back here again to try their other seasonal omakase menus!
My friend and I tried the omakase at Hirohisa and were pleasantly surprised. Although I typically think of sushi when I hear the word omakase, we were served a variety of dishes (both cooked and raw) which altogether made this restaurant worthy of a Michelin star. The tasting definitely skewed heavily seafood with only one red meat course served. Do not expect strong and bold flavors. You may think that the food is simple but the focus is clearly on letting the fresh ingredients really shine. A lot of the courses featured uni or fresh truffles, which is a plus in my book. Some of my favorite courses were the chawan mushi (such a warm and comforting way to start the meal), assortment of sashimi, and the uni ikura rice bowl (which we got for a supplement). It was also my first time trying turtle which was an interesting experience! We did the sake pairing which was great with very generous pours and excellent descriptions. Service was excellent. Warm but professional. The design of the restaurant is very minimalistic but fitting for this type of restaurant with a lot of light wood and backlighting. Definitely check out the bathroom for the awesome Japanese-style toilet.
Such a privilege to snag these beautiful chirashi bowls for a reasonable price. As expected from a 1-Michelin spot, the fish is as fresh as it gets daily on rotation based on market availability. Lunch is only available on certain weekdays so be sure to make a resy as walk-ins are not recommended. The restaurant is quiet but service is very warm and welcoming; thoroughly enjoyed my time here and can't wait to be back!
Tasty food and excellent service. The only tip I will give is that when I hear the word "omakase," my mind defaults to sushi. This is more of a Japanese tasting menu, reminds me of Kaiseki, but I don't know what all of the pieces of that type of meal consists of. There's a sashimi course (one of my faves), but everything else is more like a small tasting size bite of food. It was all delicious, just not what I was expecting for the meal. The service was crazy attentive, never without water or tea. They fold your napkin if you use the restroom. One time I splashed a bit of sauce on the table, and the server even wiped that because she noticed! Only other thing I will mention is that sitting at the counter here is actually not necessary in my opinion. You get to watch the sushi chef prep most dishes, but the chefs on the other side do a lot of prep too. And the servers are the ones who explain the dishes to you. So a table here would be fine. Would definitely recommend because the food is delicious, but don't expect a classic omakase sushi meal. It's different from that.
This spot is super easy to miss. Outside is very unassuming and simple. The menu is also fairly simple and straight forward (quite traditional Japanese fare), but the issue is that everything sounds so good so its hard to decide what to get! After being seated, you're presented a wet towel to wipe your hands. The food was excellent and reminds me of my last trip to Japan. Everything super authentic and fresh. There's honestly not much more to say other than they keep it simple and excel with what they do. Recommended if you want a taste of authentic Japanese food.
Hirohisa is one of my new favorite spots for Japanese food. I came for lunch and ordered chawanmushi (steamed egg custard), two pieces of uni (sea urchin), chirashi (sliced sashimi over rice) and their seasonal dessert which was a peach ice cream. First off, I personally felt that the people working at Hirohisa were genuinely sweet and helpful when it came to explaining various menu items. In terms of food, the chawanmushi was pretty good. A simplistic, light and delicate egg custard. The chirashi donburi, contained several slices of raw fish with some tasting quite delicious and one or two missing the mark for me (mainly due to the fact that I prefer softer, more tender parts of the fish). I really enjoyed the eggplant side dish that came with the chirashi though. The peach ice cream was quite light and creamy. A nice little dessert for a summer day but I have certainly had better desserts. My favorite component of the meal was definitely the uni. I typically do not enjoy eating too much uni because in large quantities, it can be quite rich, creamy and leave you feeling a bit heavy. I was recommended to order 1-2 pieces of uni in that case (nigiri or sashimi). If I hadn't ordered the chirashi bowl I may have ordered the nigiri. However, I think I made the right choice as it allowed me to simply appreciate the taste of the uni itself. The uni just melted in my mouth and was so delicious. I truly think that Hirohisa showcases why it is so important where the ingredient is being sourced from. In the case of uni, depending on what location it is harvested from, the urchin can taste too creamy or briny. Uni definitely is an acquired taste and can be on the pricier side, being $18 per piece at Hirohisa. However, if you are splurging in the first place, might as well treat yourself to the very best the establishment has to offer.
Made a reservation here after my friend raved about it. Had high expectations coming in, and definitely enjoyed it. We did one tasting menu and one a la carte so we could try everything. I loved that there was flexibility here, especially since I tend to have a smaller appetite. Even though we did that, we still left super full. My favorite was definitely the sashimi. I still remember the toro to this day. It literally melts in your mouth - so soft and buttery. We did the uni ikura for the rice dish and it was great! However it was a lot of uni/ikura and less rice so it was a bit more fishy but I didn't really mind. The washugyu we got from the a la carte menu was a bit tough and on the heavy side so I feel like we could've gone without it or substituted it with something else. Price wise, it was great, especially since we were able to try so many dishes.
Food 5/5 We were seated at the bar, so we got to watch the chefs delicately put together each dish. Each dish had its own unique flavor combinations and were all very memorable. We ordered the omakase menu and I am not disappointed. Extremely pleased with the combination of ingredients and flavors. The eel over rice tasted incredible, as did the steak, tuna, abalone, tofu uni, and hand roll. A lovely menu for a special occasion! Interior 5/5 Very minimalist Japanese-style interior. Loved the rack of knives and the seat-warming toilet. Spacious and refined feel. Comfortable seating and an open counter. In addition, the plates and cutlery were super cute, I wish I asked where they sourced them from! Would love to use the beautiful plates and bowls they had at home. Service 5/5 Very attentive service, my glass was always full.
Great ambiance and decor to start. Quiet, quaint. And smooth jazz playing in the background. One of the nice bathrooms I've seen too. Service is very intentive, explaining each dish as well as the sake that were being served. Also answered the questions we had, the marinade of some dishes, or how things were cooked, to where got their dishes from (custom made). Even bought out the tea that was used in the ochazuke. We ordered the month's omakase with one sake pairing that both of us shared, which they allowed and also bought out some that would tailor to one, and then another that would tailor to the other. A lot of variety of sweet, dry, sour, floral. The course itself - very clean, light, delicate. Don't know whether it's because it's this month's menu or it's always the style they're going for, but it's different from so many places where they try to hit you in the face with loud flavors, aromatics, etc where it's can be a sensory overload at times. Here tho, is nice and subtle, nuanced, and purposeful. And aromas kinda melds together and then into the palate. With a lot of play with soft textures. It's probably not the type of meal for someone who's looking for those big bold, heavy flavors, expecting truffles and soy and smoke whatnot. More for someone who would appreciate these types of nuances. And yes we were still full at the end. The amuse they had that was not listed on the menu was a sesame tofu uni, fresh and not fishy at all, and the tofu being firm, without being hard, and clear sesame on the palate. the otsukuri was clams wrapped in nori, with an assortment of sea bream, aji, and Spanish mackerel sashimi. (The only caveat that we had was my date, in general, does not like raw shrimp at all, which was the second course. It is very much a texture thing, and was hoping the shrimp here would do something different. It did not unfortunately, so she gave me her shrimp and delightfully ate the rest of the dish.)
Truth be told, I never heard of this place, I asked the waitress how long they have been open and she said 3 years, I was pretty shocked. So, my friend asked if I wanted to join her for dinner and I said sure, later finding out they are 1 Michelin star made it even more appealing. The decor is very Japanese sushi bar decor, plain, clean, wooden everything. The restaurant is fairly small, there are only 3-4 tables and less than 10 spots at the bar. Honestly, I am a little conflicted with my review, I was expecting to be blown away but I had a lot of pretty good dishes but only two dishes that were mind blowing. My friend and I did the 9 course for $150 and I felt like I left expecting more. On a side note, there were a bunch of Japanese diners here, if that makes a difference. The food: Soft Shell Turtle Soup- Right when we ordered the Omakase, the waitress immediately asked if we were open to eating turtle, we said sure. The flavor of the soup was nice, the flavor was subtle but distinct but it was a very clean and light flavor. It was a nice starter. Sesame Tofu with Maine Uni with Soy- This dish looked really sexy and I enjoyed the smoky flavor and I really liked the texture but sadly, the flavor of the Uni was not pronounced. https://www.yelp.com/user_local_photos?select=BAIRFyDDH0e4toPrhcOMTw&userid=Y_iTTjKvV5hLy-880SZzlA Japanese Cauliflower with Scallop, Turtle Jelly and Uni- The presentation on this was great and I really enjoyed the flavor but it felt odd to me that this was served cold. https://www.yelp.com/user_local_photos?select=WmvrjVhARJIFH1s0m7IsZA&userid=Y_iTTjKvV5hLy-880SZzlA Dashi with Santa Barabara Uni, Crab and Radish- This was excellent. This was so warm and comforting and the overall flavor was excellent. https://www.yelp.com/user_local_photos?select=uLyhgoHurPZr7anZeS9B3g&userid=Y_iTTjKvV5hLy-880SZzlA Deep Fried Soft Shell Turtle- This was the oh shit, dish. When the plate arrived, all you see is the turtle shell, once you flip it over, you will see a the fried turtle meat and the skull. The meat tasted like a chewier dark meat chicken, the flavor was good but not sure if it really did anything for me. https://www.yelp.com/user_local_photos?select=boEIV6ebi7eeF9QdmotI9Q&userid=Y_iTTjKvV5hLy-880SZzlA Fried Blue Crab and Shrimp Croquette with Shaved Truffle and Shimeji Mushrooms- There was so much umami in this dish, all the flavors paired well together and I loved the Shimeji but I felt the croquette itself needed to be more crisp and more exciting in terms of flavor. https://www.yelp.com/user_local_photos?select=EsCUaDq7e6k8Olq-dHsz9g&userid=Y_iTTjKvV5hLy-880SZzlA Soy Marinated Yellowtail Sashimi- This was great, the fish was so silky and smooth. https://www.yelp.com/user_local_photos?select=rWncKoQz040DydN4Knrg5A&userid=Y_iTTjKvV5hLy-880SZzlA Needlefish, Toro from Spain and Giant Squid- I never had Needlefish before but it was amazing, I really loved the flavor and it had a really nice mouth feel, the toro was great as it should be and I loved the texture of the Giant squid. https://www.yelp.com/user_local_photos?select=0Lu9u4CLOg6lb_04ybeFDA&userid=Y_iTTjKvV5hLy-880SZzlA Dover Sole- I thought this was going to be an automatic win but sadly, the fish was overcooked and that ruined the texture. https://www.yelp.com/user_local_photos?select=v8BGgE63p_rv16IyHVyd-Q&userid=Y_iTTjKvV5hLy-880SZzlA New York Strip with Truffle- This was the showstopper dish, this was the hands down favorite dish of the night. The steak was so incredibly tender and so beefy, then the truffle added a nice earthiness to the dish. This was a stunner. https://www.yelp.com/user_local_photos?select=nyn-pknIOFZaEiRMrgyEXA&userid=Y_iTTjKvV5hLy-880SZzlA Salmon Belly Ikura Don- In the Omakase, you pick between the Salmon Belly or the Unagi and since we had two people, we got both. This had good flavor but was safe, but still good. It was a classic salmon belly sashimi with Ikura. https://www.yelp.com/user_local_photos?select=IJcRcwknUo8d1nbIGTobvw&userid=Y_iTTjKvV5hLy-880SZzlA Unagi- This was excellent, the Unagi was so perfectly tender on the inside but had the most amazing crunch on the bottom. I would say this was the best Unagi I ever had. https://www.yelp.com/user_local_photos?select=RWbb8t_wIaoyBJCQhCPPyQ&userid=Y_iTTjKvV5hLy-880SZzlA Soba- This was a freebie the waitress offered and it kinda felt out of place. I also thought it was weird how they combined the cold soba with the broth, I would expect it to be separate. Thought this was just so so. Persimmons Peach Sherbet- This was very refreshing, it was a nice way to end the meal. read more
Always looking for authentic Japanese restaurants, we wanted to love Hirohisa. While Hirohisa's food was very good and service was excellent, we were not "transported" to Tokyo for a couple of hours. The shrimp tempura was very greasy, rather than the light coating that you normally find in Japan (and the best tempura spots here). The beef was good and the rice dishes were excellent. So net, net it was good but just not the ethereal experience you have in the truly best Japanese restaurants. We will be back, but not be regulars. read more
4 years ago
Came here for a special birthday dinner and we did the 9 course chef's tasting menu. Spoiler alert: this place was amazing! The tasting started with an off the menu uni amuse bouche. It was a nice preview for the next dish which was uni in a broth of mushrooms. The soup was very heart warming and perfect for the fall weather. Next we had the grilled king crab. The crab meat was tender and very sweet. This was another really nice dish. The next highlight of the meal was the shiromisoni - which was covered in truffles. The base of the dish was white miso and truffles accented the miso perfectly. After the shiromisoni we were served an assortment of sashimi. The fatty tuna was my favorite and I saved it for last. The white peking duck was a stunner - there were so many things on the dish including a crunchy fried lotus ball. I loved the fried lotus ball and I wish they gave me a bag of it to take home with me. For our 9th dish we were served grilled eel with rice and miso. The eel was crispy on the outside, but really tender and sweet inside. We were then served some fresh soba noodles for a palate cleanser. We finished the meal off with an assortment of desserts. This meal was definitely one to remember and I hope to be back one day! Hirohisa is certainly worthy of their one Michelin star. The sky is the limit for this place. read more
8 years ago
One of the best Omakase experience overall, in terms of food quality and service. The premiere: uni. Amazing dish, the texture of the tofu is superb! Followed by Hokkaido uni and Santan Barbara uni ($19 extra). Well balanced and exquisite. Two types of uni over sweet squid and perfectly poached egg Soft shell crab Very well balanced taste. Uni and lobster chawan-mushi with two types of uni (Hokkaido and Santa Barbara) heaven. Sashimi dish. Blue fin tuna from Spain, buttery taste like toro. Deep fried Bonito shrimp head. Yummy! Tempura dish: Blow fish with deep fried sea brea fish egg. My least favorite dish so far, kinda bland. Maybe some tonkatsu sauce can change its fate. Rice dish. Very interesting and putting a nice touch to the near end. Fried eel and soup to complement the rice Lamb dish very very good! Sweet potatoes and zucchini are so unique and so tasty Pricy but worth every penny. Will come by in a heart beat read more
I'm literally anxious about writing about this place. I almost don't want you to go. It's pristine, and the closest thing I've ever felt to teleportation. Chef Hirohisa Hayashi has succeeded at creating an authentic Japanese experience in the middle of bustling New York City. The restaurant is small, immaculate, understated, and comfortable while maintaining classiness. I immediately felt a quiet calmness wash over me as I walked in for the first time. My date and I were treated with the utmost respect, and I felt so humbled. The 9 course omakase at the sushi bar is an experience. The chef is incredibly diligent, and I felt privileged to hear some of his stories on how the food was sourced and prepared. Watching him work was truly like watching art. The service is extremely polite, and yes, they have a Japanese Toto toilet. Definitely call for a reservation. read more
12 years ago
I had Hirohisa bookmarked for months after reading Pete Wells' review in the New York Times. I finally tried it after deciding that celebrating my new job was the perfect occasion to splurge on their omakase! My friend and I arrived on a Saturday night, and it was very quiet (in fact, we were the only people in the restaurant for the first hour or so that we were there). I loved the zen, minimalist interior of the restaurant, which incorporates some great details such as custom ceramic dishware and a bowl sink in the bathroom with pebbles in it. Half the restaurant is taken up by two counters - one for preparing hot dishes, the other for cold dishes and sushi/sashimi. The "cold" counter has seats around it for diners, and this is where we ended up sitting. We decided to order the 7-course omakase ($100)-- 1) Chilled uni chawan mushi - steamed egg custard with sea urchin (This was not part of the original omakase; we asked them if we could sub it in since I really wanted to try it.) 2) Branched mizuna green salad with squid, snow crab, and raw botan shrimp 3) Kamo manjyu - fried rice cracker crusted duck breast taro potato croquet 4) Sashimi - seared bonito, kona kanapachi, black sea bass 5) Grilled miso marinated black cod 6) Hako (box-shaped) sushi - arctic char topped with salmon roe, grilled Spanish mackerel 7) Ichigo daifuku - strawberry and red bean paste wrapped in rice cake, served with matcha sauce The flavors of the dishes are all very subtle, which can be a bit jarring if (like me) you generally prefer bolder flavors. But you can definitely tell how fresh the ingredients are! My favorite of the night was the hako sushi - it was the first time I'd seen box-shaped sushi, and I really liked the grilled mackerel, which had a bit of a citrusy taste. The ichigo daifuku for dessert was also delicious... I could've easily eaten seconds of that. Service was wonderful as well. I asked the chef if he had a written copy of his tasting menu, and he emailed it to me promptly with a very nice note! Overall, if you're into fresh ingredients executed into seemingly simple yet well thought out dishes, then I definitely recommend Hirohisa! read more
3.75 stars Cute place with good kaiseki - I'm on the fence about the one-star designation though 9-course omakase: Uni on kumamoto oyster - really enjoyed the uni Red snapper - very good Lobster - yum Salmon roe dish - mediocre Abalone with some veggies - decent Tofu with fried scallop and truffles in a nice broth - delicious (my favorite of the night) Sashimi with toro, arctic char, and tuna - good Wagyu beef - pretty good Tofu cheesecake - delicious read more
5 years ago
Excellent services! The environment is nice and comfy! Excellent food! The food is tasty and fresh. #omakase read more
8 years ago
Hirohisa is a holder of one Michelin Star - which is very well deserved. Hirohisa specializes in authentic Japanese dishes rather than sashimi or sushi. This modern and chic restaurant is nested in SOHO. It is a true gem that deserves a visit if you enjoy Japanese cuisine. The 5 course lunch omakase priced at $55 was great value (compared to other omakases in the city). The dishes were quirky, innovative and traditional. From the poached egg with uni to the chirashi to the green tea ice cream sandwiched between Japanese waffles, each dish was meticulously prepared and exploded with fresh flavours. The service was also friendly and attentive which added to the experience. I will definitely be back. read more
3 years ago
The food was good, but I am not sure it is a place I would revisit. The staff was very nice and attentive read more
Hirohisa just might be my favorite Japanese restaurant in the U.S. Coming to Hirohisa was the most fortunate accident that happened to me on my last birthday. I was luckily able to get a super last minute reservation after finding out another restaurant didn't have my reservation in their system. Would definitely recommend making reservations in advance. I probably just got lucky that day. Food is elegant, tastes amazing, and the ingredients are fresh. I went with the 7 course menu for $120. Although the dishes look small they were surprisingly filling after 7 courses. The course includes a combination of cooked and raw dishes. Each dish is beautifully presented and has a sophisticated combination of flavors that just wowed my palette. I particularly liked the sashimi they served. Service here is also fantastic. They gave me a generous birthday dessert that included the BEST green tea ice cream I've ever had. You could really taste the freshness of the green tea and it was just the right amount of sweetness. Sake selection is also great. Can't wait to come back again! read more
Went there for omasake with my girlfiend on our birthdays. It was amazing. We sat at the counter and were served delight after delight. I can't even recall how many dishes we had, but everything was beautiful and delicious. It was one of the most expensive meals I've every had. But it was well worth it. read more
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Uni chawanmushi: 5/5 high quality Hokkaido uni on egg custard. Enough said. Chilled owan soup: 5/5 creative ingredients, flawless execution and beautiful presentation. The wagyu, duck breast, sashimi and deserts were great too. However, all the other dishes were really average especially the eel over rice. The unagi tasted burnt and dry. read more
7 years ago
Probably the best Japanese restaurant in New York in my opinion. I have tried the lunch omakase with family and we all loved it! It was 5 courses with a lobster soup, fried shrimp ball, a cooked fish course and a chirashi and dessert. Great food, great ambiance and everything looks beautiful and delicious! read more
8 years ago
Amazing experience here definitely worthy another try! The sushi is so fresh! Every dish is unbelievable yummy and you can taste different layer of the flavors. Combining the cold and hot, uni salmon every kind u try is fresh and yummy. We tried 9 dishes and apart from the fried one which my least favorable one. Other 8 surprising amazing to me! Definitely worthy to recommend!!! read more
I will just be simple and straightforward - love each single course out of my seven-course Omakase and feel grateful about such a fantastic experience. White miso soup with steamed lobster (Kyoto style). With Kyoto being my single favorite city in the world, I would appreciate such a meaningful dish to kickoff the new year. Sesame tofu with uni - the touch of sesame was light yet not at all underwhelming. With the cold taste contributed by uni on top, the tofu at the bottom was able to keep its warm feeling and provided a perfect contradiction. Chef Hayashi accommodated my personal request of uni within the assorted sashimi dish, together with bluefin toro, flounder and squid. My first time trying sashimi with seaweed and they indeed made a perfect combo. My favorite dishes of the day were for sure the grilled snapper with Japanese yuzu, and the grilled eel over rice. I normally don't eat fish skin, yet finished all of them this time - so crispy that almost cracked and melt in my mouth! The mochi dessert filled with strawberry/red bean and matcha sauce beneath made an impressive ending - with a bit of sour tilt. I guess the best experience was not only about eating high quality food, but also about being part of the experience. Congratulations on being rewarded the first Michelin star, guess those critics felt the same way! read more
13 years ago
Hirohisa seems a bit out of place in Soho, and I think it seems a little intimidating to walk into. This place is run by the chef who owns Hibino (I've never been there) and he is from Fukui, so he displays a lot of things from his home prefecture. I love the ceramic plates and other tableware they have there (all from Fukui) and the layout of the restaurant is pretty cool. Almost feels like you are in a friend's kitchen or some sort of cooking class. They have a small but quality sake list, including a sake from a brewery in Fukui- Born sakes. They even make umeshus (plum sake) with it. What I liked most about this place is that the chef gets a lot of seasonal and local produce and seafood. That is the essence of Japanese haute cuisine, and he stays true to that. Seems like he gets quite a lot of his produce at the Union Square greenmarket. It was interesting to see certain items that you don't typically see in a kaiseki- style meal, like lamb. The course that was a bit disappointing was the sesame tofu with sea urchin. Looked great but I thought the sesame overpowered the uni. Uni is always better o its own! We had the omakase $100 and it was plenty of food. You might think the dessert is uninteresting, but desserts at the end of a kaiseki meal are usually simple and not supposed to be fancy. This place isn't advertised at all but I can tell that soon they will start getting busy through word of mouth. read more
8 years ago
Pricy (obviously) but one of if not the best meal I've ever had. I had the 9 course omakase and many of the dishes I wouldn't normally like such as oysters and turnip were so incredibly prepared that they were perfect and I loved them. Hirohisa lives up to its Michelin star in every way. Service was friendly, helpful, and fast. Food was great, great, great read more
13 years ago
This place blew me away..and as i sat there eating dinner that night..i was worried about my wallet, because i knew i would be back again..very very soon.. As soon as I found out about this place, I called and booked a reservation on a Friday night. I was very thrilled to try this place out. The second I got to the entrance, it was literally like I was back in Japan. Kudos to the chef for the whole design of the place, it was so modern and simple and yet so Japanese-y. I sat at the bar, and immediately was pampered by oshibori and a greeting from the head chef. I went with the Omakase and I also wanted to try the cold Uni Chawanmushi, but the chef said he could actually incorporate that dish into the omakase...I was like really!?! Yes please... The food was amazing, and each dish was impeccable, I haven't had such a fine dining in a long time. The meal started off with cold tomato soup served in a sake cup, which opens the whole palette and set you up for the next dish. I sat there reading my book and waiting for the next course to come. The next dish was the sesame tofu with wasabi, marinated just right, and I was able to enjoy the taste of sesame and the wasabi at the same time. The next course was the sashimis of the day, the sashimis were fresh and delicious and the vegetables that came with it were yummy as well. Are you ready for the Uni Chawanmushi!? Because that dish was crazy! There were so much uni in the bowl, on top of the bowl and there were also kani miso and shrimp in the center of it as well...my gosh...it was sooo yummy. The chef is definitely a generous guy!! During the meal, the chef asked if everything was good..i told him yes, and that the uni dish was soo good..he was really happy that I liked the food and was surprised that I know about this place since it was just opened a month ago..We got to chit chat a bit before the place started to get full. The next few courses were also very good, I definitely have to come back and try their Fall, Winter and Spring Menu... Must work hard at work in order to splurge! Gochisosama Deshita~~ read more
8 years ago
KenScale: 8.0/10 Hirohisa is a Japanese restaurant in SoHo from chef Hirohisa Hayashi serving kappo-style restaurant (a form of Japanese cuisine that involves a variety of cooking techniques behind the counter). I have heard of this place as a quiet surprise among New York foodies, and came in with high expectations. Overall, I did like the quality of food, which was not breath-taking like other top Japanese restaurants in the city like Kyo Ya, but still featured solid home-style cooking with fresh ingredients. I went with the 7-course omakase tasting menu (the restaurant serves both a la carte and two omakase tasting menus, a 7-course one for $100 per person and a 9-course one for $150 per person). Amuse bouche featuring squid was tender and well-balanced in flavor. The first course of tofu with uni and shrimp was delicious. I really loved the second course featuring a snapper and Japanese yam in the memorable white miso broth (that broth itself totally made the dish my favorite of the night). Succeeding dishes (mackerel pressed sushi, an assortment of sashimi and grilled mackerel) were all solid, but not particularly impressive. I did like the wagyu beef that came in a curry-esque sauce a little more. The rice dish that came afterwards with vegetables and miso soup was a little too bland for my taste. The last of the tasting menu were a couple of strawberries wrapped in mochi and accompanied by green tea paste, a delightful dessert dish. The restaurant has a relatively small dining room with very modern and classy vibe of a typical Japanese restaurant that Japanese natives would love to visit. Definitely try some excellent sake selections the restaurant is offering. Hirohisa has still been sort of under the radar in the dining scene (and I feel like its location in SoHo, where things kind of quiet down in the evening doesn't help either), which explains why getting a reservation a couple of days ago wasn't that difficult (especially for an early dinner). I would not put Hirohisa on the same level as my top Japanese places in the city (its rather steep price point doesn't help either), but if you crave for solid home-cooking style, non-sushi-centric Japanese food, it is worth a trip. read more
10 years ago
PROS: Unique experience Attentive service & staff 1-star Michelin rated CONS: A very long dining experience COST: $800+ for a party of four We came here for dinner on a Tuesday night. Our entire party ordered the 9 course omakase, as well as some additional menu items. This place is not your typical omakase restaurant, with many dishes being served cooked, instead of raw. However, I believe the overall experience is a much more authentic Japanese omakase experience, which I find very unique in itself. We dined for a total of 4 hours, which was a bit long for us, especially on a Tuesday. I am careful to say that the service was not "slow," as I felt that the pace of the service was part of the experience. As for the Omakase, two dishes stood out to me: The Assorted Sashimi, the tuna in particular, and the Infrared Grilled Wagyu Beef. Both were incredibly delicious. read more
13 years ago
For our first time at Hirohisa, we reserved the OMAKASE $100. We love it!! Some of the best Japanese cuisine we have had! Hirohisa has become one of our favorite places to eat. We ordered the OMAKASE CHEF'S CHOICE. The cost of the chef choice was $100 per person but we easily had $150 worth of food each. The restaurant was extremely generous, and dish after dish kept coming out. The prices are a bit higher but the quality of the food honestly exceeds the expectations the price line sets. It's 100% worth it. Great Sake by the bottle, friendly chefs and waitstaff, and clean interior, this might replace our previous monthly dinner regimen. TRY IT OUT! read more
11 years ago
One of my favorite Japanese restaurant in NYC, it's like a hidden gem but once you open the door, it will transport you to Japan. You will feel really comfortable sitting in there. The darkness of the light and everything just perfectly matched the atmosphere. I felt so peaceful by just sitting there. We go with a la carte, we ordered a lot of Uni dishes. The Uni chawanmushi is amazing, there's Uni on top of the egg custard and there's lobster and Uni inside there, there's raw and cooked Uni, they got different textures. I'm really impressed with the combination. And also the tofu with Uni, the texture of tofu it's the most exciting part. And when you eat it Uni, it's just perfect. And if you are true Uni lover, you should order the Uni don. The 80% of the rice surface is covered with fresh sea urchin. It's just a enjoyment. Also the asparagus with hot spring egg dish is also quite tasty. And they will offer you different selection of asparagus sometime. A really fine and classy Japanese restaurant. I had a wonderful dining experience there. Worth to visit if you are a true Japanese food lover. read more
10 years ago
Very hip yet classy Japanese restaurant. Too bad we couldn't have their hand-made soba noodles, but every single dish was cooked delicately with care and was really sophisticated. I ordered Salmon Oyakodon, and it was very fresh and stunningly tasty! They seasoned ikura (salmon eggs) with a hint of yuzu. Wow! The best ikura I've ever had!!!!! I can eat a bowlful of that ikura for sure.....! Osuimono (clear soup) was very flavorful and too bad I spilled a half of it. (I wish I could drink that up on the tray......) Just a bit pricey but definitely worth trying it!!! I will definitely come back when I will be in NYC for the next time! read more
12 years ago
Probably one of the very "personal" & "classy" experience that I have ever had. With reasonably priced plates & omakase, I enjoyed a very private atmosphere with Chef Hirohisa. With his attention to very detailed experience that every customer should have, I achieved to enjoy every minute of my dinner... read more
4 years ago
5 years ago
10 years ago
Tried Chef Hirohisa Hayashi's unique 9-course tasting menu tonight at this Michelin * restaurant, which was excellent. You can order from the a la carte menu, as well. Highlight dishes: Sashimi, raw shrimp w/ jelly, duck, uni, tofu w/ uni, pork belly, unagi, crab/salmon roe over rice, and the Wagyu beef. However, portions were a bit on the small side, so wound up ordering another dish (pork belly) as add-on. Wine by the glass was inexpensive. Reservation by phone; Not too difficult to reserve a spot at the counter, which I recommend over table seating. Excellent service. : 8 calendars read more
8 years ago
I have tried many Janpanese set course. This one is quite disappointing. The management needs to taste their own food. I am sure It's good at one time. read more
4 years ago
10 years ago
Definitely one of the top omakase places in the city serving high quality ingredients with an authentic Japanese experience. Although the quiet, classy ambiance may be alarming at first, the genuine service allows you to settle in comfortably almost immediately. I highly recommend sitting at the bar where you get to be humbled by the phenomenal work of art that is Chef Hirohisa's 9-course meal. I especially loved the oyster, blue fin, uni starter, miso black cod, wagyu, and unagi rice set. He made the omochi on the spot which was the perfect dessert for a perfect birthday dinner. read more
More info about Hirohisa
73 Thompson St
New York, NY 10012
South Village
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(212) 925-1613
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https://www.hirohisa.nyc
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Hirohisa - japanese - Updated September 2026
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