Set the Scene
In a city where omakase counters seem to open every week, it's becoming harder to find one that feels genuinely special. There's always a new opening promising luxury ingredients, elaborate presentations, or a surprisingly low price point. Sushi Ouji takes a different approach and a successful one to boot, landing on the New York Times Top 100 Restaurants in 2025.
Opened in 2024 by Emily Li and Chef Ben Chen, Sushi Ouji is one of New York City's few woman-owned omakase restaurants. The inspiration comes not from flashy Tokyo hotspots but from the understated sushi counters tucked inside office buildings and municipal complexes throughout Japan.
Hidden below street level at 196 Prince Street in SoHo, the room itself is minimalist and comfortable with a calm, no-fuss vibe which allows the focus to rest squarely on Chef Ben’s simple, yet thoughtful, take on omakase.
What's The Food Like?
Chef Ben, who trained under Toshio Suzuki at Michelin-starred Satsuki, serves a 14-course omakase built around seafood sourced primarily from Tokyo's Toyosu Market. Fish arrives weekly, allowing the menu to shift with the seasons and whatever is at its peak.
The meal begins with an otsumami course. After an initial palate cleanser, expect to dive straight into the “flavor bomb,” a warm bowl of salmon, uni and salmon roe topped with caviar, chives and tiny flowers that somehow works wonderfully despite the ingredient mishmash.
From there comes a progression of pristine nigiri. Each piece arrives with minimal adornment, allowing both the fish and the Hokkaido rice to shine. My favorites were the madai, Japanese sea bream, light and slightly sweet, the mackerel, slightly torched and appropriately fishy, and the tuna tastings of chutoro and o toro, the latter which arrived with a dollop of caviar.
Toward the end of the meal, after the traditional miso soup, Chef Ben serves his signature toro futomaki, a beautifully composed roll filled with mackerel, akami, and otoro tuna. It's a fitting finale that captures the restaurant's philosophy: exceptional ingredients, thoughtful technique, and no unnecessary distractions. Dessert was a slice of premium Japanese Crown Melon, proving once again that quality ingredients often speak for themselves.
Let's Talk About The Drinks
The sake list is thoughtfully assembled and pairs naturally with the menu.
Highlights include Dewazakura Yukimanman, a daiginjo aged for five years with delicate citrus and floral notes, and Hakkaisan Yukimuro, matured in snow-cooled storage for three years. There's also Masumi Yuzushu, a bright yuzu liqueur from Nagano. Guests looking for the full experience can opt for a sake pairing.
Final Thoughts
At a time when many omakase experiences seem designed for social media, Sushi Ouji remains focused on what matters most: excellent fish, precise execution, and genuine hospitality. At $149, it delivers one of the city's best-value omakase experiences—and one of SoHo's best-kept secrets.
Fast Facts
Location: SoHo, NYC
Address: 196 Prince Street, New York, NY 10012
Cuisine: Japanese Omakase
Price Point: $$-$$$ ($149 omakase)
Takes Reservations: Yes (Resy and OpenTable)
The Vibe: Quiet, intimate, hidden-gem energy
Our Favorite Thing on the Menu: Chef Ben's Toro Futomaki
The Attire: Smart casual
Hours: Tuesday-Thursday and Sunday, 5 p.m.-10:30 p.m.; Friday and Saturday, 5 p.m.-11:30 p.m.
New York City, United States
