Ginpachi

When I walked in one of chefs behind the bar said Sit! Ok.
This food is entirely tooo expensive and there’s no lunch specials.
Had to wait 15 mins for my bill because apparently it was the chefs lunch break as he was playing with a little girl
Won’t be back

Not only is the chef an exceptional artist in the art of making beautiful sushi but his food is delicate, flavorful and t is the only place where i didn’t have to use soy sauce at all. Some of the items served on the menu are actually alive, like the shrimp 2 ways and the live lobster. The shrimp Head was fried and the body was done sashimi style. The lobster was still alive when he was cleaning it, so much so that the tail kept moving even after the body was separate before serving. The meal is not complete without the interaction of the chef, as he is ready to answer any questions that may arise while he prepares your meal before your eyes. His food is about combining delicate flavors with Asian accents while still staying true to the basic flavors & qualities of each individual fish that is served on t he Omakase menu. As for pricing at $ 65 Omakase, this is definitely a bargain that should be had at all costs. I had the chance to sit at the sushi bar because 2 adults were ordering omakase and 1 teenager with a very delicate palate was ordering sushi a la carte, otherwise we would have not being able to eat at the bar. Sitting at the bar provide a first glance to the culinary technique use by Chef Satoshi Tachikawa.
Things you must know if you are a true sushi or sushimi fan.
Most of his seafood is either from from Japan or it comes from the Atlantic, south America or West coast. You will not see farm raise fish at this restaurant. $ 65 Omakase is SUPERB, in fact it is a MUST HAVE, because most likely it will be a mind blowing experience. I dont know of any Japanese restaurant that makes their own soy sauce and wasabi, this is definitely a first.
Usually. the first thing I look for is soy sauce and wasabi. However, that will not be the case here, I fail to mention that I never had a chance to use either one throughout my meal. In all honesty that probably would have been an insult to the Chef. Honestly, when fish is flown on the weekly basis from Ecuador, Japan, Maine, Scotland and other places from around the world «soy Sauce» becomes useless. It is all about tasting the natural characteristics of the fish and that is all you need to taste.
While you have dinner please, ask questions, Chef welcomes questions and feedback weather it be negative or positive. I for one did not have enough with the Omakase, so I had to do a la carte sushi and I enjoyed it so much that I am already planing to come back in the next dew weeks with the rest of the family to try the rest of the menu. Clearly this place is a hidden gem. Now for those of us that are wine drinkers, I will tell you there are only 2 choices a house white and red. I struck gold with the large Saporro, my wife had the house white wine and that was disappointing but again I did not come here to drink wine, I came to eat sushi and that was mind blowing. The salmon Sampler was delectible and truly an experience as we had Scottish Salmon, new Zealand king salmon and Greenland salmon. Unfortunate for us that the cherry salmon was not available.
the omakase starts off with snails, sea cucumber and a spicy octopus. This is sort of a warm up to what is to come. We had Sea urchin from Chile with a tofu skin and something that resembled mint, that in itself was a beautiful presentation that was too beautiful to eat. I love sea urchin and this was very sweet with a hint of shrimp flavor. The Ecuadorian shrimp with filo dough is good but what makes it special is the green salt. Great crunch, tasty, and very sweet and succulent flesh in the shell, The Kumamoto oyster was silky smooth, a hint of sea water and very creamy to the palate. We also tried the pacific oyster and that was different but delicious as well. (note the pacific oyster was an additional charge) The presentation for the Kumomoto oyster is worthy of being called the most photogenic meal ever. i never had Amber jack, for those of you that are not familiar with it. Amber jack is very mild white flesh fish, which makes it a very manageable fish to add flavor to, We had mackarel from spain, with a tinge of home made soy sauce and freshly sliced ginger. Simplicity at its best, We also had uni from japan which happened to be sweeter in comparison to the Chilean uni but both were very good.
Overall this was an amazing meal, will certainly come back to try the rest of the menu and I wish Chef Tashikawa much success in his new venture but i can assure you he is here for the long run and this is just the beginning of what is to come as he continues to offer seasonal items in his menu. Please look no further, make a reservation and come and see for yourself!

Fresh sushi, nice Omakase, environmental is not that great, service is so so, however food is good, fresh…

Super fresh sashimi! Totally worth the price for sashimi here. Melts in your mouth. All of the raw fish is on par. The scallop dynamite was really tasty as well.
The tempura was a little too oily and tasted old. The napkins were also kind of a weird material — but these are just picky things that bother me. Definitely drop by if you’re in the area.

Queens’ best kept secret.
Ginpachi is so great for so many different reasons:
1. An unbeatable price for omakase.
2. Don’t expect some extravagant décor. The main show is the fish (as it should be).
3. How did the 718 score such a seasoned chef? Tachikawa-​san is knowledgeable and so passionate about his food. He genuinely wants you to share that same passion/​joy — if you have any questions about fish/​seafood, he has an array of books right there at the sushi bar to show you pictures and texts.
You can find me front and center at the sushi bar on Tuesdays.

So after some confusion it turns out that Ginpachi will remain open, and that is a good thing. You will most certainly find quality fish and attention to detail. This is what you are paying for as the three dollar signs indicate. As others have indicated the sushi chef is hospitable and willing to give you a run down of exactly what you are eating should you order the Omakase even whipping out a book with pictures to show you your fish. It’s cute. The waitress is also on her game. It’s a small place and not fancy, but it’s perfect as a small, bright and welcoming restaurant where you will eat well.

This is one of those neighborhood stand outs that brings authentic Japanese sushi variety and quality usually reserved only for Manhattan. The Japanese owner (and head sushi chef) is very dedicated to offer the best and uncompromising ingredients.
If you come here and don’t know where to start, it is always a good option to try their Omakase (Chef’s Choice) where for $ 65 the sushi chef with offer you a taste by taste variety selection of the day, from appetizer to dessert. Each bite will be unique.
I can only hope the nearby denizens will appreciate the awesomeness that is offered here (from live Lobster sushi to Sea Cucumber to Black Ink Squid to Spanish Toro that melts in your mouth). Did I mention if you are lucky you can catch their limited quantity Live Uni?
On the more kitchen front, their Chawanmushi (with awesome ingredients like Eel and Japanese Ginko Nuts) and Fried Shishito Peppers (perfect with a bottle of Japanese Rice Beer) are both a must try. It’s also one of very few places where you can enjoy a Raindrop Cake, personally made by the owner chef himself — even the dessert here is unique and delightful.
Be prepared to spend more here but the value is definitely there for those who appreciates. Please don’t compare this to the other local all you can eat places or the «rolls» places. It’s just a completely different level. Personally, I love being able to enjoy the gems of the ocean without having to trek all the way to Manhattan and pay $ 60 just to park.

This little hidden gem in bayside is now my favorite Japanese spot. Most Japanese restaurants are owned by Chinese and it’s something I don’t really like. It doesn’t feel authentic but this place is owned by a Japanese chef and he is awesome. The service is great and the food is really good too.
This place is between 4 and 5 stars. The only negative thing I have to say is that I was not full after the omakese meal.
If you don’t want to get the omakese meal or if you don’t like raw fish, this might not be the place for you. It’s totally worth it though. Please don’t expect chicken teriyaki and all those «typical» Japanese entrees. Go to a «Sakura» restaurant near you if you want teriyaki or udon.
I enjoyed every course from the omakese meal. The highlights were pickled cucumber and the fried shrimp.
I definitely want to come back and see what the chef will make next time.

Overpriced. I wanted to try because of all the good reviews and visited on Saturday during the lunch time.
I have ordered $ 24 for 6 pieces of Nigiri. It was definitely not worth for the price.

I haven’t logged in Unilocal for a while, as I’m not the type of person to leave a review unless I am eager to do so.
This time, I’ve really got to do so, since as a Japanese person, I’m excited that I can have superb authentic Japanese sushi in my neighborhood!!! I’ll be definitely a regular customer here.
I ordered takeout for the very first time: sushi nigiri (8 pcs of nigiri & a tuna roll), akadashi miso soup, two pieces of kohada nigiri and a piece of sea eel nigiri and a green tea cheese cake.
OMG! All the fish is high-​quality, fresh and delicious!!! The way kohada is seasoned with vinegar is delicate and perfect. Nigiri rice is also just right quantity and perfect. Sorry, no pics, as I finished them all quickly! And I’m happily stuffed.
I can’t wait to try Omakase, which is reasonably priced. It’s cool that I no longer need to travel to Manhattan to have real sushi, which is usually overpriced there.
The restaurant décor is nothing fancy, but this is not the point but the quality of food is the real deal here.
I definitely recommend Ginpachi to everyone for authentic sushi!!!

Hope they can be friendly! service is bad too! Is was our first time, We saw the set other customers order so beautiful we asked the same one, they look at us like can u afford it is $ 120 for that set. We told them yes that’s the one we want but it can out different like the other one more less, omg seriously bc we not Japanese!!! Hell no we r not going anymore

If u like those famous Japanese restaurant in city, this is a must go in the flushing area

Def come for omakase versus regular sushi. I got the latter while my BF got the omakase and his experience seemed better. My sashimi platter was just normal pieces of sushi — no fancy fish at all, not even scallop. His omakase had appetizers which was nice. the chefs were a treat to chat with and made the environment more inviting. Very knowledgable about the art of sushi and their fish and very friendly. Great service and decent price.

This has to be on top of my hidden gem list! Been to plenty of omakases, from takesushi to tanoshi to nakazawa, this is up there with the best of them! Best thing is… The omakase is 65 $. It came with 4 appetizers and 6 pieces of nigiri and a desert. And each one was unique and fresh! Satoshi was very hospitable and funny. Over all it was a very personal experience. The specials definitely are unique and you won’t find those items at most other places. Try the live scallop with some zest, salt and shiso (his recommendation) and be blown away. The hakkaido Uni from Japan has a sweet brininess more intense than the Cali and Maine variety. Unlike other places around, like Iki in flushing, you’ll get an authentic Japanese experience. I will definitely be back!
Go and check it out. You won’t regret it!

Ginpachi is a one man show that is helmed by chef Satoshi Tachikawa formerly of Blue Ribbon Sushi and of 15 East. He basically served our entire meal from start to finish all by himself. The restaurant is on an unassuming block with a bunch of American restaurants, the place has only been open for about 5 months now. Chef Satoshi is very friendly and I really liked how he interacted with our party of three, he was very informative about our food and was quick to whip out his sushi books if we never heard of something. My party enjoyed our Omakase experience, which was $ 65, but we did wish the rice wasn’t as cold and the rice did feel a tad mushy but the seafood really did shine. The seafood really was the star of the show.
The food:
Toro Tatare from Spain– This was such a great starter and it was super toro-​y. It had such a intense toro flavor which was great.
Yuba and Uni– This was a very unique Uni dish, the Yuba, which is tofu skin, was a nice pairing with the Uni, and the Uni itself had a really nice Uni flavor.
Fried Gulf Shrimp wrapped in Filo– This was such an OMG dish. It was huge! The dish was interesting but the dish was super filling, it was good but the shrimp was slightly over and the dish came off kinda greasy.
Chawanmushi– So delicate and subtle, I enjoyed the flavor.
Toro Nigiri– This was excellent!
Golden Eye Snapper– This had a nice pop of flavor, the fish itself was kind of mild but it had a good mouth feel.
Torigai Clam– This was one ugly clam but it had a nice chew, I enjoyed the mild flavor since raw clams kinda weird me out, it was not too clam-​y.
Squid– The texture was great, I enjoyed the flavor, it also had a nice lemon hit but it was a tad salty.
Slow cooked Abalone with liver– The liver had a funk, which was kinda off putting but the abalone was so crazy tender.
Firefly Squid– The seaweed that wrapped the squid was so perfectly crispy, the firefly squid was better than what I had at other restaurants.
Anago– So tender and sweet, I love Anago.
Tamago– Nice and light with a subtle sweetness, I liked the colored rice puffs.
Soy Bean Powder Japanese Pudding– This was interesting, it tasted like jello, it was a fun dessert. I think it’s called Japanese water cake.

At first glance, Ginpachi may seem like a standard, run of the mill mom and pop neighborhood Japanese restaurant. There used to be a generic restaurant in this space about six months ago. This is where the similarities end — this is not a typical restaurant owned by the Chinese /​Korean folks. Those other non-​descript eateries do not have the experienced Japanese Chef Satoshi Tachikawa (formerly the head chef of Blue Ribbon Sushi and 15 East) at the helm and behind the sushi counter. Chef Satoshi Tachikawa is from northern Japan and is passionate about his food, the wasabi is grated fresh from the root, the soy sauce is homemade, and the fresh quality fish selected with care.
The omakase here is gentle on the bank account, thoughtfully curated, and a delight to the palate. We were full and satisfied after the omakase. For those looking for a more typical meal, there is a full menu for a la carte dining with plenty of options for cooked food (miso cured black cod, scallop dynamite, ribeye steak, and chicken cutlet) as well as noodles, appetizers, rolls and raw fish. Additionally, there are unique offerings on the hand written live board (aka today’s special — lobster, uni, sea snail, monkfish liver, firefly squid, milt, abalone, etc.) for those who are more adventurous.
Our chawanmushi had pieces of tasty mushroom, ginkgo nuts, shrimp, and eel. The large prawn appetizer was wrapped in delicate filo and accompanied by Japanese matcha green tea salt. Some of nigiri we had included rich melt-​in-​our-​mouths toro from Spain, golden eye snapper with white seaweed, and squid with lemon zest. The talented chef also makes his own dessert, the shingen mochi (Japanese water cake) was one of a kind — it looks like a delicate large drop of water and must be consumed within thirty minutes or it will turn into a sweet puddle of liquid. We had no problems devouring this unique jello-​y treat. In addition to water, hot green tea and soft drinks Ginpachi also has several choices of Japanese beer and sake.
Skip the «fancy» sushi joint at the Hyatt Place in Flushing and treat yourself to an affordable, authentic, and delicious Japanese meal. The décor here is simple, the staff is friendly — a great choice for a gathering with friends or family. A wonderful new addition to the restaurants in Queens and NYC.
When the word gets out, seats at the 7-​top counter and intimate restaurant will be hard to come by. We’ve been here twice in the past month and I’m scheming to return again.
In the middle of nowhere you say? For those who are vehicularly challenged coming from Manhattan — take the LIRR (Port Washington line) to Auburndale — Ginpachi 25 minutes from Penn Station and a short stroll away.

Ginpachi
Food: 4.0
Value: 4.5
Freshness: 4.5
Service: 4.5
Overall: 4.25
Satoshi formerly of Blue Ribbon for nine years and more recently 15 East is the chef here. It’s a small mom n pop sushi spot that delivers. Sit at the seven person sushi bar and order the Omakase here. It’s $ 65 per. There are 6 or 7 tables also, if you can eat Omakase at a table.
Our Omakase 3÷8÷16 consisted of four dishes, six nigiri, and a tamago with sweet potato crisps.
The four dishes before nigiri consisted of Giant Prawn wrapped in filo like potato strings, Chawanmushi, Uni on Tofu Skin, and Toro Tartare. All four dishes were good to great. I enjoyed the uni/​tofu skin the most.
You can see the nigiri sushi in my pictures, they look good and they tasted magnificent. The toro melted like butter and the cooked abalone was a treat.
The tamago here, IMO, is better than the one at Nakazawa, apprentice of Jiro. I really enjoyed how moist it was.
The quantity of the Omakase, and one appetizer was sufficient for me to be full. Expect a light meal when you are ordering the Omakase. The quality is what you are here for. For quantity, you can go to an AYCE place with with average to poor quality fish, but is that what you really want?
I’m glad there is another option for good Omakase in Queens now. Iki is good but more expensive. Yasu has lost his touch. Yu Sushi does not have the technical sushi skills, but the ideas are there. Takesushi’s Omakase is basically a sushi deluxe. Have yet to try Kondo.

Don’t be mislead by the overwhelming photos and reviews of the Chef’s special omakasae. While that is definitely the headliner here, they also serve excellent top-​notch rolls, hot appetizers, sushi and staples.
Opened just 5 months ago, Chef Tachikawa brings over 30 years of experience to this local neighborhood gem. Leaving behind a stellar resume of famed Manhattan stars such as Nobu, Blue Ribbon and 15 East — he brings his passion and knowledge to Ginpachi — a much welcomed and surprisingly out-​of-​place authentic meal.
Sushi, perhaps more than any other specialty out there, is so much about the story. The story of the world’s oceans, discovered through taste, smell, texture and color. And the story of the art that is presented upon years of one man’s training and studies. We had a wonderful experience at Ginpachi. Chef Tachikawa personally creates the menu and helms all of the prep and serving. Coupled with his sweet wife who currently also serves as the only waitstaff — this is the real, local deal.
We’re feeling a bit selfish after tonight’s dinner and would love to see this place stick around for many years to come, so this review is very intentional! Go. Whether it’s a Spicy Tuna Roll, a bowl of Udon noodles or the excellent omakasae — GO!

This Japanese restaurant is the real deal. I have gone to many excellent Japanese restaurants throughout the city and this definitely is the best in Queens. My fiancé and I sat at the sushi bar with the chef. We ordered the omakase for both of us and we couldn’t be happier. The dishes were beautifully presented and very delicious. Many of the ingredients were imported from Japan. If you are looking for real sushi, this is the place to go.

This is hands down the best place to open in Queens this past year. Satoshi is a master of sushi, artistic, daring and also very charming. My husband had been there twice already, and could not stop raving about the place, so we invited some friends and sat at the sushi bar and experienced Omakase. What fun to watch this man work, and to hear him explain his dishes. When one of our party wasn’t overly thrilled with one selection (her husband ate it, he loved it), Satoshi prepared something extra and special for her. I also ordered the crunchy rice appetizer, which was simply delicious and beautifully presented. One of our party also tried an Udon dish and he said it was some of the best he’s ever had. This is worth a trip if you don’t live in the Flushing area.

Eat here! You will have the best sushi in Queens. The service is great, and the food (although pricey) is worth every penny and then some. Want a Manhattan sushi restaurant, but with personal service… You should check this place out. Eat at the bar and chat with the chef for tips, opinions and fun conversation.

I don’t understand why this place isnt more popular. The fish is fresh. The uni was delicious like other reviews have said. The live scallops is also a fan favorite. I enjoyed the fact that some of the fish was from Japan. It is a good touch to separate this place from the other Japanese restaurants in the area. I have to try to omakase next. The bar area was filled so hopefully next time there will be a spot for me.

I didn’t expect what I would have in Flushing, however, my friend really surprised me, because of Ginpachi! I will suggest make a reservation first and also if you are a lobster lover, please please reserve one in advanced! Omasake please! Yesterday we sit in front of the chef, so that I watched carefully about his skill, tool, and how much passion he has for each meal. I was so inspired by his professional attitude. In fact, before I got there, I was afraid of eating sashimi and consider that I would not get the same and high quality of sashimi if compared with what I had in Japan, however, I was wrong! The chef really did a good job and I even enjoyed oyster! The fried ice cream is really amazing as well. Because the mocha is different than what I had in other place. If my friend, parents come to NYC, or some social events, and they want to try and enjoy a good dinner, I will bring them to here. There are some options providing you to come here, bus (bus stop is right in front of the store), and taxi (10 minutes ride). Highly recommend! :D

Very good omakase for queens. I went there for the first time after searching for omakase. I learned the chef came from Blue Ribbon in manhattan, this helped explain why the quality was above average.
This place as of Jan has been open for just 3 months, which explains why he was a one man show, they are still young and a best kept secret… for now.
Omakase was $ 65 pp, pretty avg as far as price but you get so much more for your money in my opinion. Omakase usually comes with 12 pieces, appetizer and soup. But here you get more appetizers and fewer fish, but you’ll still be full.
–Ginpachi started off with an amazing Uni appetizer served in a wine glass, followed by a miso soup.
–Then was a Chawan Mushi, steamed egg custard, perfectly smooth and light with mushrooms, shrimp, and other wonderful ingredients
–Next was a massive tiger prawn dish wrapped in filo with green tea salt and lemon, delicious.
I was getting full by now, but bc the first 4 appetizers were so good i was excited for the sushi.
–there were about 8 generous pieces starting with Toro, seabass, cockel, abalone, anago, uni, marinated ikura and i forget one more. and finished off with a beautifully prepared tamago which reminded me of Sushi Nakazawa.
Then finally desert, green tea cheesecake.
Overall, great quality, generous portions and great value. If you want to spend $ 125 – 150, go to Manhattan, if you want to spend $ 65 but get the same quality, id highly recommend. I hope they do well and succeed.

Had a while SB sea urchin. Never had this bad before, color was off, bitter and sandy. Apparently sick. (How could they not noticed that). However, the lady server claimed it was freshly opened and individual sea urchin tastes different depends on diet.
Sushi rice is overly vinegary and lemony. Ordered NZ King salmon, Arctic char, scallop and sea urchin (before I had tasted the sea urchin, otherwise, I would have left). Ikura was good, others are okay.
Btw, be ready for pushy servers.

Quality food! Sashimi is so fresh. Dishes are authentic. Even the wasabi is tastier than others. Our carving of good Japanese food is greatly satisfied.

The food was good. First time there, ordered a variety of dishes to sample. Very fresh seafood and presentation was very nice. Our dishes were prepared well. While eating dinner, I noticed that the sushi chef was very friendly and pleasant if you happen to sit at the sushi bar.
My only reason for taking off 1 star was because the atmosphere was lacking. There was no ambiance whatsoever — it was overly bright (reminded me of me of Chinese food take out places) and the polyester napkin kept sliding off my lap during dinner. Wish it was a little dimmer with nicer furniture etc. to create the proper mood to match their somewhat expensive prices.

Went on Sunday night with about 6 customers in the restaurant… It’s a bit weird for us since there is high review we were expect restaurant to be full. We ordered omakase (65 per person). We had fish liver, urchin with tofu skin, miso soup, jumbo fried shrimp, chawanmushi, 6 piece sushi, and cheese cake.
Overall isn’t bad but we think it’s a little pricy as the quality isn’t the best…

Holy cow! I was shocked to see this high quality authentic japanese sushi restaurant in northern Queens. SKIP FLUSHING. Head here for seafood from Japan. They are serving fresh live uni from both Maine and California. Variety is great I had 7 different fish from Japan and never heard of half of them. The chef is very creative and is Japanese native. Very experienced. I was superbly suprised my Hotate came with a side of freshly green spiced wasabi similar to the Hokkaido style. Scortched rice cakes are superb as well. Not the cheapest but worth every penny the flavors still linger after I left…

My friends and I were tried the Omakase, which is sooooooooo Awesome! the Chef is cook with love!!! Everything is so fresh and yummy you guys should try as much as you can

Upside: Friendly. Good vibe. VERY authentic (e.g. he grinds the wasabe freshly to order). Fish ranges from very good to pretty good (nothing below that threshold, but also nothing gasp-​worthy). One of the more reasonable omakases out there, though $ 75 ain’t cheap.
Downside: Just a lack of care and flair. Rice kept crumbling on us, we literally couldn’t keep the rice from exploding through our fingers. Chef’s knife technique is barely okay with fish, but careless with everything else (e.g. he cuts limes like an amateur). Cooked dishes (interlaced into the omakase) are just so-​so. We weren’t offered hot towels (pretty shocking), so we asked for some and he gave us airline-​grade pre-​wrapped towelettes, not even warmed. And they were nearly completely dry; I think they’re from, like, 2004. He plays obnoxious, loud pop music (I don’t get the feeling he or the hostess like it; they just figure Americans are into that). What I’m saying is: the small touches aren’t there. At all.
Authenticity is a fine thing, and I’m betting this is the most authentic sushi for miles around. But authenticity alone is not sufficient. It also needs to be GOOD. And Koiso in Mineola beats this by a mile, and Sushi Yasaka in Manhattan offers a $ 45 omakase that’s like from another universe, complete with gasps.
If you want authentic, decent-​priced (certainly not bargain) sushi that makes you feel like you’re in Japan, cooked by a very nice guy who wouldn’t last a week working in a restaurant back home, I can understand why this would be on your radar. Me? I will drive further for better.

This the most amazing meal I had so far, chef combines different traditional Japanese skill with modern concept. This the first time I feel I have a really sushi since 7 years ago before I came to US

The most authentic sushi place in queens! The chef makes you feel you are having sashimi in Japan. The lady boss remembers your name and what did you order; thus, they can upgrade your omakase and try different dishes.
The live lobster set is only $ 29, includes 2 ps sashimi, 2 ps sushi, 2 ps nigiri and the entire lobster tail! A miso with butter sauce is the perfect combination that you never had. The claw meat of my 1 ½ lobster is over I inch, holy cow.
Def try their Maine or CA uni, sweet like sugar!
The tamago (egg sushi) tastes like honey sponge cake, you never gonna have at other places.
Don’t come here for spicy tuna rolls if you only eat Americanized sushi

Hidden gem! Japanese chef wants to bring in the real Japan experience sushi to Queens. We are lucky to have this in Bayside area. This small store you must try! Omakase only starts at $ 65 per head.
Fresh fishes and nice service.
Additionally, they serve lunch special on Saturday.

Dine in three weeks ago, it’s said some sashimi was imported from Jap, so I give it a try… However, all sashimi came in tiny little pieces, very very small slices! Nothing special and I’m not even full. Kitchen foods was… similar to Chinese take out with extra oil! Within an hour and half when I got home, I started feeling uncomfortable with my stomach… End up «attending» bathroom until mid night! Please be careful!!! First and will be my last visit!!! (Oh and prices are high!)

I haven’t posted any reviews in a while because I haven’t eaten anywhere new that was worth reviewing. Until today…
Edomae style sushi in Queens???
I was skeptical too until I tried this brand new restaurant in Bayside Queens. The Edomae style sushi is procured and expertly prepared by chef Satoshi Tachikawa. Chef Tachikawa is friend of Daisuke Nakazawa, of restaurant Nakazawa in the West Village, who is a protégé of Jiro Ono, star of Jiro Dreams of Sushi. All these chefs prepare sushi in the «Edomae» classic sushi style which is considered the premium style of sushi preparation. I believe place is not for your average sushi eater. It’s not «American style sushi» as chef Tachikawa put it. He uses mostly live seafood instead of frozen. He has four different kinds of salmon, four or five different kinds of yellow tail, live Maine and Santa Barbara Uni to name a few items. In your average sushi place you hope the one kind of salmon they have is wild caught salmon instead of farm raised. This place is head and neck above the rest.
The menu is pretty diverse with many dishes from the kitchen and the sushi/​sashimi options are quite varied. I wanted to try a few different things to get a feel for the place since it was my first time there.
Kumamoto oysters… delicious. Crunchy on the outside, soft and creamy on the inside
Miso black cod… very well done. Japanese restaurant classic started by Nobu I believe. Great flavor. Well cooked.
Nabeyaki Udon… Perfectly cooked udon, shrimp tempura was fried perfectly and great broth
Sashimi assorted… a good way of gauging the quality of fish. Probably the best sashimi I have had in Queens or Long Island and definitely on if the best in NYC.
Sushi tasting 6 pieces… kind of a omakase sample. Live Maine Uni, Skip Jack, Sea Bream, Chu-​Toro, and another version of Skip Jack. Excellent. The type of sushi you eat as is or with just a dab of soy sauce. I was tempted to order another Sushi tasting order but refrained because I was full. FYI there were three of us so I didn’t pig out all by myself.
Yes it’s on the pricey side for Bayside but this isn’t your average Sushi place. The quality of seafood you get for the price is quite reasonable. This place is now my go to place for sushi. I had been getting by at Iki in Flushing with their omakase but it’s pricey. Sushi Yasu in Forest Hills has good quality sushi but it’s sadly «American style». Good Marilyn Mon-​roll though and fresh scallop sushi.
If you are a real sushi fan and know how to eat sushi the proper way then you have to try this place out.
Can’t wait to go back for the omakase real soon. My mouth is watering already. Keep you posted.
**Update 10/​31/​2015**
Happy Halloween. Had my treat today… Live Santa Barbara Uni and Kumamoto oysters. Like a creamy candy in my mouth. The place was packed today. Had the usual mix of sashimi and nigiri. Everything was fresh and the quality of the seafood was top notch.
**Update 11/​05/​2015**
Back for the omakase. Chef Tachikawa lead us through an delightful mix of cooked dishes and nigiri. From a huge and tender fried gulf shrimp to a delicious chawan mushi. The nigiri started with two types of toro, Uni, Skip Jack, king salmon (New Zealand), sea bream, matsutake mushroom (autumn only from Japan), and Uni with Japanese tofu skin drizzled with aged soy sauce to name a few.
Delicious. Fresh. Expertly prepared. High end sushi. Cheers to Chef Tachikawa.
In the words of Arnold Shwarzeneggar, «I’ll be back!»

The only reason why I gave them two stars is because some of their sashimi is imported from Japan which not every Japanese restaurant offers. My girlfriend and I went there so excited thinking that it will be great but was really disappointed. All the sushi and sashimi portions were ridiculously small. We had to order a couple of more rolls just to fill up but were still hungry when we left. The sushi chef (supposedly the owner) was rather rude and cold when asked a simple question. We ordered the sunomono, 4 different tasty sashimi, hamachi roll, spicy salmon roll, steamed egg, and 2 house salads. It sounds like a lot but we are rather small eaters and that wasn’t enough to do the trick. All sushi and sashimi were prepared way too sour and salty for our taste. The whole time we stayed in the restaurant it was cold. They didn’t bother to turn on at least a tiny bit of heat when the temperature was below 55 degrees outside. We spent $ 100 for something that was not satisfying nor impressive. On top of that, my girlfriend had an allergic reaction right before we finished eating.

Tried it out not great. Price was high 15 for a dragon roll 6pcs not very filling. Sushi was decent but not unique.

I was there with my friend couple days ago. It’s not a fancy place and the menu is simple. But the food was really fresh and delicious. The presentations were very nice. We tried sashimi and cooked food. The sashimi was so fresh. The wasabi was different. It was from fresh wasabi root. We ordered «Broiled Miso Cured Black Cod», it was so tasty. The taste of «Tamago» the japanese eggs was like cake, so smooth and unique. The service was good too.
They serve high quality of varieries of sashimi. Food from kitchen is also unique. This is a real Japanese restaurant in Bayside. I highly recommend this restaurant if you want to have authentic Japanese food.