"Sushi Ouji is the rare omakase that feels special and attainable: a 14-course tasting for $129 per person inside a cozy, below-street-level room at 196 Prince Street in Soho. The restaurant is led by chef Ben Chen and owner Emily Lin, with management by Kevin Wei, who is also the sommelier. Nearly all of the fish is flown in from Tokyo's Toyosu Market. This is exactly the kind of neighborhood omakase I want more of right now: polished, intimate, and worth the price."
"The $129 Ouji omakase - expect a set of small starters, ikura don topped with Hokkaido bafun uni, silky chawanmushi, nine pieces of seasonal nigiri, toro and tuna futomaki, and dessert with tea. Uni add-ons, when available, typically range from $10 to $20 per piece. Shipments come in from Toyosu multiple times a week; if Hokkaido trays are presented, order them."
"A 12-seat L-shaped counter anchors the small, wood-trimmed room; lighting is a bit bright, and the team is attentive without fuss. It reads like a Soho secret rather than a scene. Solo diners fit right in; so do date nights.It helps that the room is behind a curtain and down a short set of stairs. The trio of women next to me was there for the second time during their weeklong visit from London."
Sushi Ouji provides a 14-course omakase priced at $129 in a cozy, below-street-level room at 196 Prince Street in Soho. Chef Ben Chen leads the kitchen with owner Emily Lin and manager-sommelier Kevin Wei overseeing service and sake pairings. Nearly all fish arrives from Tokyo's Toyosu Market with occasional Hokkaido uni arrivals and $10–$20 uni add-ons. The tasting includes starters, ikura don with Hokkaido bafun uni, chawanmushi, nine seasonal nigiri, toro and tuna futomaki, and dessert with tea. A focused sake list complements the courses. A 12-seat L-shaped counter creates an intimate, attentive atmosphere; early weekday seatings are quieter and a 24-hour cancellation fee applies.
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