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    Sushi Oku

    4.5 (20 reviews)
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    SUSHI OKU ATMOSPHERE

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    Madai
    Patrick W.

    TLDR: The old Scarr's is now Sushi Oku. Think laidback, retro hip-hop vibes and a proper sushi omakase. Think of it as the less showy more toned down Shuko, in a good way. Since relocating across the street, the original Scarr's location has split between Clubhouse Sandos in the front and Sushi Oku as a speakeasy sushi-ya in the back. Seeing as both lunch/dinner service are offered, figured let's try the lunch first. For $100 it was a 12-piece omakase with a temaki. Not super budget but premium pieces. The toppings are minimal, some yuzu kosho here, some charcoal salt there. I personally prefer this style where the fish topping itself and the rice can stand on their own. Tons of truffle, etc. gets a bit boring after awhile and seems lazy as far as what I expect from a tasting menu. The fish was diverse, I especially enjoyed the sea bream, horse mackerel and the striped jack. The tuna pieces were from Spain and were both tasty, one lean cut and one seared fatty cut with a bit more wasabi to help balance it out. Chef Yoshino was not in but our chef was wonderful and a pleasure to chat with during lunch. Bottom-line, we liked the food enough and the vibe that we'll definitely be back.

    Anago
    Yin Y.

    It's 3.5 rounded to 4. Fairly new omakase spot in Chinatown area. It's tucked inside an old pizza spot. It gave me an izakaya vibe. Came on their 1st lunch service. Fish was fresh but definitely on the small side, especially the Anago piece. I didn't really care for the negitoro handroll. It was premade and too mushy for my taste. My girlfriend didn't like the tamago at all. It's overly oily and salty. Normally, tamago acts as the dessert piece. Instead, it came out before the handroll, which was a little weird. It made me desired for sweets to wrap up the meal. The chef had some conversation going to keep customers engaged throughout. Unfortunately, chef Yoshino wasn't present that day.

    Roxy R.

    Fun place with great energy. However, the Omakase was sub par compared to other places I have been that serve very similar amounts of nigiri at that price point. The chef was awesome and brought great energy, vibes, entertainment. Honestly, the sushi was a little on the warm side, but overall experience was a 8. Meanwhile, the food was not entirely an 8. I think it will get better with time as the experience was great due to the pizza shop vibes it originally was.

    Caleb O.

    Great new omakase spot at the old Scarr's slice shop; the decor and soundtrack will be familiar to anyone who ate at the old spot. Each course was delicious and well complemented by the paired sake and wine selections. Chef Kei Yoshino was friendly and answered questions about everything from who was in the photo on the wall to the sake and the meal itself. Highlights included the starter with tuna and caviar and the octopus and abalone course. Would recommend.

    Alexander W.

    Kei remains as one of the sushi chef gold standards of omakase in New York City. He's both an incredible person and chef. We had an incredible appetizer course with smoked abalone and then a mochi cup topped with caviar, uni, and his own 5-day marinated ikura. This was followed by great sushi, including a wonderful mackerel, fatty tuna, and amberjack (just to name a few favorites). Highly recommend a visit for dinner!

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    Sanyuu West

    Sanyuu West

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    price - $87 per person pre tax…read more food - 5/5 service - 5/5 ambiance - 5/5 I got the chance to try out Sanyuu West for my birthday and I had such an amazing time! from the moment I stepped into the restaurant, the waiters were super sweet and attentive to my friend and I. the courses kept coming out and each piece was super tender and bursting with flavor! my favorite was definitely the uni, toro, and wagyu on milk bread course! I love how the flavors mix so well together, I felt like I was in heaven! the service was amazing, like the never left my water cup empty!!! (props to them) the ambiance inside was also super calm and vibey. overall, I had such an amazing time and I would love to go again soon

    Came for takeout and got the Salmon Set which includes 8 huuuuge salmon nigiri for $30. You'll…read moredefinitely want to share this one. The slices aren't thin, delicate, and melt-in-your-mouth as one usually gets in a sit down; they are extra thick, and I had to really bite down on some of the pieces. The rice was nicely seasoned and was cooked well + portions are also big to match those thiccccc salmon slices. To be honest, I was getting a little nauseated after 5 pieces, haha~ They were definitely delicious but I'd probably just eat 3 or 4 pieces and share with a friend! It was easy to text the number on the website and coordinate a pickup time, and the staff was friendly when I arrived. The restaurant is a little hard to find as the windows are blinded and the sign is a piece of paper on the door.

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    Konban

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    Everything we had here was spectacular. My favorite dishes were the Mazemen noodles, corn ribs, and…read moretuna uni rice. I am already wanting to go back. The cucumber salad was also very good and flavorful. karaage was just okay and can be skipped. The corn dessert was really cool and the ube tiramisu really had the yam flavor. Boz was our server and he was amazing! Super friendly and did such an amazing job guiding us through the menu. Very funny guy too. He really added good energy to our night. Overall would recommend this place. Lots of wow moments with the dishes. So many other things to try!! 10/10 would recommend

    I'm always on the search for good katsu and was looking forward to trying this spot! This is a bit…read moreof a belated review, but I'm glad to see that the standout dishes from my winter visit are still featured on their summer menu. 3 of us shared a few orders of their tenderloin ($18) and pork loin ($20) katsu, eggplant agebitashi ($18), sabazushi ($22), truffle rice, and niku udon ($24). The katsu was very, very moist on the inside, with a crispy batter that was so light it was almost flavorless. I honestly couldn't really tell the difference between the tenderloin and pork loin. Overall the dish had a very light flavor and I added quite a bit of sauce and wasabi. Some of the less memorable dishes were the eggplant agebitashi and truffle rice. The eggplant agebitashi tasted like a cross between an eggplant parm and a bolognese. The truffle rice had a very strong truffle flavor that ended up overpowering everything else in the dish. I thought the slices of raw button mushrooms were a little strange. I really enjoyed the sabazushi. The pieces of mackerel were thick and carried a lot of that characteristic mackerel oily flavor, but the oiliness was cut by enough vinegar to balance everything out. The niku udon was also a surprise hit. The noodles were wide, flat, super slurpy, and the broth carried a deep umami flavor. Overall, I had a pretty solid experience here.

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    Restaurant interior
    Restaurant interior
    Pork katsu
    Pork katsu
    Corn ribs

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    Corn ribs

    Sushi Oku - sushi - Updated July 2026

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