New York City offers many exceptional omakase experiences. Kinjo, Dumbo’s newest omakase experience, opened on October 23, arrived with quiet confidence, offering a beautiful take on the traditional Japanese tasting menu. Tucked beneath the Manhattan Bridge at 11 Adams Street, Kinjo highlights the craft of omakase. Led by head chef Johnny Haung, previously at Masa, this intimate sushi destination offers an 11-course tasting menu that blends tradition, precision and elegance in every bite. At its core, the omakase experience places trust in the chef. Each bite comes out individually, allowing diners to savor every flavor.
The most successful omakase experiences must have a few key elements: dining atmosphere, pacing and impeccable food quality. Kinjo excels in all of these areas, elevating tradition with subtle modern touches while maintaining a level of hospitality that ensures every diner feels valued.
From the moment guests walk through the door, every detail at Kinjo works together to elevate the experience. The space feels warm and intentional, mirroring the precision behind each dish. Minimalist design choices create a calm, intimate environment. Even the lighting reflects this thoughtfulness as it was custom-designed by a professional to spotlight each course with clarity. That same care extends to the chefs’ interactions with their guests. Rather than relying on stiff formalities or dramatic silence, they engage with diners in a genuine, relaxed manner. Each interaction feels organic, offering brief but meaningful context about each dish without interrupting the meal’s natural rhythm. The balance between professionalism and approachability sets the tone for the entire evening. Whether guests come with deep knowledge of omakase or arrive as first-timers, they receive the same attention and respect.
Pacing remains a critical element of any omakase experience, and Kinjo executes it flawlessly. With multiple seatings each night, the restaurant manages timing so that no part of the meal feels rushed. Courses flow with intention, allowing each serving to settle before the next begins. Every bite-sized piece delivers a perfect interplay between fish and rice, designed to harmonize in a single mouthful. Following each piece, guests refresh their palates with the house-made pickled ginger. Unlike the overly sweet, mass-produced ginger found in most sushi restaurants, this ginger offers a delicate texture and a touch of spice. Such a subtle shift between bites enhances the rhythm of the meal and reflects a deeper level of thought behind each detail. Kinjo’s dedication extends beyond the food itself – into pacing, pairing and presentation. That level of consideration makes the experience feel thoughtful, cohesive and satisfying from the first bite to the last.
Seasonality shifts guide the menu. As spring nears, lighter, delicate flavors take the stage. During winter, the menu leans into richer, fattier cuts that bring warmth and depth. Kan-buri (yellowtail) glides across the palate with its smooth, buttery texture. O-toro (fatty tuna) follows, melting effortlessly and leaving a lasting impression. The delicately seared gindara zuke (black cod) offers a break from sushi, adding contrast through its savory, marinated richness. The night’s most inventive offering, Hokkaido uni (sea urchin), delivers a bold oceanic flavor. Often polarizing, some call it luxury, others an acquired taste, this version earns its place as the night’s most memorable dish.
Kinjo offers an additional à la carte menu for those looking to extend their evening, allowing diners to revisit favorite dishes or explore new ones. This rare flexibility in the omakase world allows each guest to shape their experience to their liking. Following the final course – a rich, silky chocolate panna cotta – guests move effortlessly into the adjoining lounge and bar. The shift happens naturally, offering a relaxed space to reflect, sip a drink and savor the lingering flavors of the meal. This seamless continuation highlights Kinjo’s attention to detail and its commitment to a holistic dining experience.
NYC’s omakase scene features countless high-end options, often creating skepticism around fresh openings. Yet Kinjo proves itself. Rather than chase trends or lean on theatrics, it focuses on exceptional craft and genuine hospitality. The team prioritizes balance and precision in every course, guiding guests through a thoughtfully paced, intimate experience. Whether seeking a familiar return to omakase or exploring the format for the first time, diners walk away with a memorable experience.
