Omakase Ichi Little Neck: A Refined Journey of Sushi and Robata Grilling

A New Chapter in Japanese Excellence: Omakase Ichi Arrives in Little Neck

When a restaurant earns a reputation for mastery in one location, expansion is always met with anticipation. Omakase Ichi, originally a Staten Island hidden gem, has made its way to Little Neck, bringing with it the same exacting standards, reverence for tradition, and flair for presentation that made it beloved. But this outpost adds a fiery twist — a robata grill — transforming an already exceptional dining experience into something unforgettable.

From Staten Island to Queens: The Evolution of a Culinary Staple

In Staten Island, Omakase Ichi cultivated a loyal following with its intimate sushi counter and chef-led tasting menus. Diners came not just for the food, but for the meticulous craftsmanship that is the hallmark of Japanese omakase dining — a style that translates to "I'll leave it up to you," where the chef curates the experience in real-time, using the freshest ingredients available.

The new Little Neck location builds upon this legacy but with added features that make it a distinct destination in its own right.

The Ambience: Minimalist Elegance with a Warm Edge

Omakase Ichi Little Neck presents a refined space with Japanese minimalism at its core — clean lines, light wood, and a serene atmosphere that highlights the culinary artistry taking place. The centerpiece is the omakase counter, where guests can watch the chefs in action, slicing fish with surgical precision or torching nigiri just before plating.

Nearby, the robata grill glows with the signature red-orange of binchotan charcoal, where meats and vegetables sizzle and smoke with elegance.

The Omakase Experience: Seasonal, Sophisticated, and Always Personal

Omakase Ichi is not a place for menus and à la carte decision fatigue. The experience begins the moment you sit at the counter and greet your chef. With each course, you are guided through a narrative of taste, texture, and technique. The selections change regularly depending on what's freshest — think Hokkaido scallops, bluefin otoro, uni from Santa Barbara, or snow crab leg sushi.

Each piece of sushi is delivered with thoughtful precision — whether it's a subtle brush of soy sauce, a whisper of yuzu zest, or a drop of house-made nikiri.

The rice — subtly warm and vinegared — holds it all together, quite literally and philosophically, as the understated backbone of each bite.

Robata Grill: Fire-Infused Flavor Takes the Stage

Unique to the Little Neck location is the robata grill, a centuries-old Japanese cooking method that uses binchotan charcoal to cook food at consistent, high heat, locking in flavor while imparting a gentle smokiness.

Expect to be tempted by skewers of tender wagyu beef, charred miso-glazed eggplant, and perfectly seared scallops, each kissed by the flames. The grill adds a layer of umami that complements the lighter, raw flavors of the sushi bar.

It’s a beautiful marriage of raw and fire, delicacy and depth, traditional omakase and rustic grilling.

Signature Dishes You Can’t Miss

Though omakase offerings change daily, a few signature highlights make regular appearances and have become guest favorites:

• Uni Nigiri with Quail Egg – Silken sea urchin topped with a raw quail egg, melting upon contact with your palate.

• A5 Wagyu Tataki – Lightly seared Japanese wagyu beef, garnished with daikon and ponzu, delicately marbled and deeply savory.

• Grilled King Oyster Mushroom Skewers – Meaty, earthy, and slightly charred, a vegetarian delight from the robata section.

• Chutoro Tartare with Caviar – A luxurious fusion bite blending fatty tuna with the salinity of premium roe.

Drinks and Pairings: Beyond the Ordinary

A thoughtfully curated sake list is available, with offerings ranging from crisp Junmai to complex Daiginjo varieties. Each is carefully chosen to complement the flavor profiles of both the sushi and grilled dishes. A few Japanese whiskies and Umeshu (plum wine) are also available for diners seeking a richer sipping experience.

Staff are well-versed in guiding guests through pairings, ensuring that each drink enhances the course it accompanies.

Who Should Visit?

Omakase Ichi Little Neck caters to a discerning crowd — people who enjoy detail, storytelling, and authenticity in their meals. This is not a place for a rushed dinner or mindless bites. It’s an immersive experience where each dish invites reflection.

Perfect for:

• Food lovers seeking premium sushi and grill combinations

• Couples looking for an elevated date night

• Groups of friends celebrating with flavor and finesse

• Solo diners who enjoy watching culinary art unfold

Dining Details: Reservations, Pricing, and Etiquette

Reservations are highly recommended, especially for omakase counter seating, which offers the most engaging experience. The omakase menu typically ranges from $100 to $150 per person, depending on the number of courses and featured ingredients that evening.

The robata grill menu is available for diners opting for table seating and includes both set platters and à la carte skewers, offering flexibility without sacrificing sophistication.

While formalwear isn’t necessary, guests are encouraged to dress neatly — part of the quiet respect for the food and the space.

Community Roots with Elevated Vision

Though this location is new, Omakase Ichi brings with it years of practice and passion from its Staten Island origin. The move to Little Neck reflects a desire to share the love for Japanese cuisine with a broader community, blending neighborhood charm with city-caliber dining.

It’s the kind of place that supports repeat visits, where the chefs remember your favorites and recommend new flavors for your evolving palate.

Final Thoughts: Where Fire Meets Fish, and Tradition Meets Innovation

In the ever-expanding landscape of New York’s Japanese dining, Omakase Ichi Little Neck has managed to carve out a distinct space. It offers more than just a meal — it presents an experience. With its seamless union of traditional omakase and robata grilling, it invites diners to embrace contrast, balance, and discovery.