Kanoyama — Restaurant in New York

I stopped going to Omakases after I hit the stone with Sushi Noz, but Kanoyama gets my fire restarted.

Superb service, courses and sashimi are both delivered with novelty and superior qualiy.

4 appetizers + 11 sushi courses with 1 snack + 1 dessert for 195. Seriously nothings beats this cost with this much food combined.

Appetizers Mushroom and snapper soup Very umani soup with a bit of Yuzu/lime peels. The seasonal mushroom is with a balance of textural crispy and chewiness.

Tomato salas with yuzu This is a surprise, as the yuzu jelly is so refreshing and the tomatoes are delicious (juicy, super sweet, and slightly acidic) and deceiving in look. I thought these were melons first.

Fluke with olive oil and millet roes The fluke tastes like jelly-mochi, and the olive oil adds frangance and millet row adds umani. The umaminess lingers on the tip of the tongue with a slight bitterness from the cured roes. Made me start looking up this on Eataly website to get some for myself.

Mackerel with flower The soy sauce has a deep flavor deption and the purple flower tastes like cumin, these and the scallion and the ginger balances the fishness, and even the cold temperature plays to the fish’a favor.

Sesame tofu The super elastic mochi-like sesame tofu topped with crab meat, cantaloupe melon, Hokkaido uni, okra mash, Bonito jelly, abalone meat. My personal fav.

Tempura sweet corn + Fig with miso sauce tempura + batherry The sweet corn cluster is both savory and sweet, and it is crispy on the outside with inside burst with corn juice. The miso sauce on fig is heavy and satisfying, I am glad it was only a couple of bites because this delicacy would be a felony to not finish. The Bayberry tastes surprisingly vanillay, and it marks the finish of the apps.

Not gonna go into details about the Sushi and sashimi courses due to variance, yet I do want to mark a few that were super impressive, order is irrelevant to ranking. 1️⃣Shima-Aji 2️⃣Sweet Shrimp 3️⃣Pickled squash with wasabi 4️⃣Tuna toro 5️⃣Uni 6️⃣ Tuna makithat’s more than 50% impressiveness score out of 11 Sushi courses)

Desserts Hojicha with lemon and honey to start, then with an orange jelly topped with a blob of whipped cream, kinda taste like a creamsicle. We were told to go to the table sittings rather than stay at the counter for this course. They paired mint verbena tea and was a great sweet-bitter way to finish.

The service is superb as they switch the utensils and dinnerware really fast. Always fill the drinks promptly, and they talk to you like you are a neighbor. The setting is that the counter is embedded with other regular tables so not a super fine dinning setup but rather homey. I wasn't intimidated to chat with friend and with the chef and my servers.

Chef told us the next month there will be whole crabs, and there will be shiralo in December. Excited, probably will...

What can I say about this place? Good food, high prices, poor service. Leaves much to be desired. 2/10, would not recommend. Here's why:

I entered this establishment at 6:20pm and told the female host that I was meeting someone for a 6:30pm reservation. Before I could even say the name on the reservation, the host directed me to a table where a Black woman was seated (I am also Black). The woman and I looked at each other and laughed, suspecting what had happened. The host had probably assumed that since we were the only two Black women in the room, we MUST have been in the same party. That was the first mistake!

I was then seated with my actual party. We were not greeted or welcomed by the server. She simply pointed to the QR code on the table and said "menu." Before even allowing a few minutes to look at the extensive menu, the server came back asking for our order. They were so hurried to take our order that we had to ask about three times for additional time to look at the menu.

After placing our order, the items came out pretty quickly. Again, the workers were in a hurry to remove our plates from the table, even while we were still actively eating! The food itself was good (I tried the Shumai, shrimp tempura roll, spicy tuna roll, spicy scallop hand roll, red bean mochi, and 1 glass of plum wine), but it was nothing to rave about for the price (e.g., ONE hand roll was $16-18).

After we paid our check, we sat at the table for a few extra minutes to finish up our remaining dessert and drinks. The server then blatantly walked up to the table asking if we were finished. In my opinion, this was very rude!

I understand the need to keep things moving so that other guests can be seated. However, shouldn't the goal also be to provide an experience that makes people want to come back? I honestly would have ordered more drinks and paid more tip (we gave 20%) if we weren't rushed out of the place. I do not...

Chaotic and unsanitary sushi restaurant that does not deserve the Michelin star. We sat at the special sushi counter in the back with chef nobu's omakase.

we had a reservation at 630, we arrived at 620 and were made to wait 25 minutes at a separate table so another party can arrive and be seated at the courter together. Was told the "chef was not ready yet" got served a hot towel with yellow streaks on it the first four pieces were absolutely disaster, the rice was soft and mushy and it felt like eating mochi. Every piece was falling apart. I think the chef realized and changed rice promptly. the quality across each piece were extremely inconsistent, with no cohesion from one piece to the next. For example, the tuna handroll was served in the middle of the course. The chef would often step off often for 5 minutes and leave awkward breaks in the middle. the waiter stuck his thumb in my rice bowl with toro and okura the counter was so LOUD because the room was also seating other patrons not having omakase. The back room was absolutely jam packed one piece was so bad I spat it out into a napkin. It was the smoked rainbow trout that tasted like it was marinated in some horrible liquid smoke and was going bad

apart from bad ambience and food, the worst was the UNSANITARY condition my tray was not wiped properly and was left streaky from the last time someone ate in it (see photo) the rice buckets were all BLACK and MOLDY (see multiple photos I took, they were all photos of different moldy containers...) the chef at one point dropped an entire piece of fish on the ground, picked it back up, then sent it to the kitchen to be torched for upcoming pieces there was a guy shucking oysters without gloves behind the counter (he sometimes put gloves on...