Is This the Best Omakase in New York?
Dining at Kinjo, an impressive DUMBO omakase spot + a look at their new spring menu.
This is First Bite, a spotlight on memorable restaurants.
In a city where omakase counters seem to pop up overnight, finding a special spot that transports you back to Japan is increasingly rare. Kinjo, located right next to the Adams Street Library in DUMBO, delivers with quiet confidence. A former torpedo factory (wild, I know), the 11-course omakase comes in at $95 per person, which is on the cheaper side compared to comparable spots in the city.
With only 13 seats (my lucky number — don’t judge me), the space is intimate and elevated, offering an experience that stands apart from the city's overcrowded omakase landscape. What makes Kinjo special isn't just the incredibly fresh fish or technical precision — it's the chef’s intention and unique flavors that brought me back to the memorable meals I had in Japan. I was told that “kinjo” means neighborhood in Japanese, and the name felt perfect, as I immediately felt at home when I walked in. Kinjo is elevated, don’t get me wrong, but it also feels like a romantic neighborhood spot that manages to remain a gem.
Some background info: Chef Johnny Huang, formerly of Masa — a Columbus Circle omakase restaurant with three MICHELIN Stars — is both the chef and co-owner of Kinjo. There’s also a thoughtfully curated, izakaya-inspired food menu available in the restaurant’s bar and lounge area, which is overseen by chef Johnny in collaboration with chef Eddie Lee (formerly of Momofuku).
While new spots often chase trends or aesthetics, Kinjo focuses on the elements that matter: exceptional ingredients, perfect rice temperature, and incredible hospitality from the moment you sit down until the moment you pay the check.
I ate at Kinjo when they were still serving the winter omakase menu, but they announced the spring menu this week, and it looks awesome. Here’s what you can expect:
Marinated King Salmon / Cherry Tomato, Arare, Oba Oil, Sherry Tosazu
Steamed Tako / Chive, Pickled Spring Onion, Kimchee Vinaigrette
Kinmedai / Ume Dust
Shima Aji / Ginger Scallion Paste
Akami Zuke / Nori
Zuwaigani / Miso
Kanpachi / Truffle Pate, Morel
Aka Ebi / Curry Glaze, Fried Leek
Toro Caviar Toast / Tofu Bread, Tofu Puree, Takuan
Suzuki / Shiso Flower, Baby Cilantro, Shiso Salsa Verde
Dessert: Matcha Mousse / Lemon Curd, Kokuto Syrup, Sakura
First bite: My first bite was the snowcrab dip with nori-dusted kettle chips — a bar item that carried over to the spring menu — and it was a fun way to kick off the meal. I also ordered a non-alc version of the Jasmine highball and immediately loved that there were some non-alc options on the bar menu.
My first omakase bite was memorable, too — gorgeous and delicious anko and ankimo (monkfish and monkfish liver) in kimiponzu (a combo of ponzu and kimizu, informally known as Japanese Hollandaise sauce).
The vibe: I enjoyed kicking off the meal at the bar. The bartender, Matt Carr, was friendly and immediately dove into a conversation about the menu and life in New York. He’s from Minnesota and joked about wanting to move back but missing New York too much. After all, how can you say goodbye to the city that has everything? On top of being fun to chat with, he was clearly tied into the menu, and I loved how knowledgeable and excited he was. I later found out that he occasionally pitches in and helps the chefs at the omakase counter. Pretty cool.
The restaurant itself was super sleek — industrial, but not cold — minimalist and spacious, but the omakase counter still managed to feel incredibly cozy and warm. I felt at home right away, and I attribute that to the fact that Chef Johnny Huang was immediately kind and engaging, walking us through every single course with pure, unadulterated joy and excitement. The seats at the omakase counter are perfectly spaced out, which is great because you don’t feel like you’re on a date with the strangers next to you. You can talk to them if you want to (which I often do), but you don’t have to strike up a conversation if you’re not feeling it.
Favorite bite: I was genuinely impressed by every single bite, so it’s hard to pick a favorite, but I really fell in love with the scallop with calamansi, charcoal salt and lime zest. It was memorable, and I’ve been dreaming about it ever since. I loved it so much, I ordered another one after the last omaskase course. It was that good. I’m also a sucker for uni, so I ordered another uni, too.
Next bite: I’m eager to try Kinjo’s new spring menu, and the bar menu, in particular, is calling my name. Here are some things I’m dying to try:
Uni and Ikura Donburi / Hokkaido Uni, Red Caviar, Wasabi Shoyu, Rice
Morel Yaki Soba / Edamame, Morel Mushrooms, Cabbage (v)
Bluefin Tuna Donburi / Marinated Tuna, Candied Nori, Wasabi, Rice
Extra Credit: I’m sure you’ve already picked up on this, but don’t skip the bar menu. It shines on its own, and Matt, the bartender, is super helpful and fun to talk to. Kinjo also has an impressive sake menu, but I can’t speak to the specific sakes since I didn’t drink.
And don’t be afraid to strike up a conversation with chef Johnny. He’s fantastic. He really walked us through everything and explained that yellowtail is bigger and more fatty in the winter when the water is colder. And while that seems obvious as I’m writing it out, it’s still fun to learn about what you’re eating.
Logistics: Kinjo is open Tuesday-Sunday, with the bar and lounge opening at 5pm. The chef mentioned that there are four omakase seatings on Friday and Saturday (5pm, 6:30pm, 8pm and 9:30pm) and three on Tuesday, Wednesday, Thursday and Sunday (5:30pm, 7pm and 8:30pm).
The verdict: I don’t want to get ahead of myself, but this might be the best omakase meal I’ve had in New York. I can’t stop telling people about it, so of course I had to share it with all of you.
Thank you for being here. Happy eating.
Love this! Forwarding to people I know who love Omakase!
Kinjo is such a great addition to the food desert that is Dumbo! Aside from the great omakase, I find the cocktail lounge’s vibes to be totally transportive. So happy to see this well-deserved coverage!