(917) 561-0895 · 23 Avenue B, New York · SourAji West: (646) 255-9050
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Gallery

The fish, the chefs, the room.

Nothing here is a stock photo. Every frame was shot at one of our two counters during real service — from mise en place to the last encore round of the 90 minutes.

  • Two SourAji chefs slicing fish behind the sushi counter with neta boxes of tuna and wagyu laid out
    Mise en place before service
  • Four pieces of SourAji nigiri on a speckled ceramic plate including yellowtail, aburi and lean tuna
    Four from the omakase set
  • Seven pieces of seared A5 wagyu nigiri arranged on a textured stone slab with pickled ginger
    A5 wagyu, seared to order
  • Close-up of Hokkaido scallop nigiri topped with shaved black truffle
    Hotate with black truffle
  • A SourAji chef using a blowtorch to sear a piece of fish on a black slate board at the counter
    Aburi, finished at the counter
  • A long wooden board lined with more than a dozen pieces of toro nigiri beside fresh wasabi
    The encore round, plated
  • A full counter of guests in gloves rolling their own sushi during a SourAji sushi-making class
    Sushi-making class, full house
  • The narrow SourAji dining room with a wooden four-top, olive tree and the long sushi counter behind
    The room, before doors
  • Founders Xu Lu and Jake Weng holding whole beef racks outside the SourAji storefront
    Xu & Jake, delivery day

More, more often

We post the day’s catch on Instagram.

Specials, new neta, class dates and last-minute openings all go up there first. It is also where you book a sushi-making class.

Follow @sourajinyc

Two counters, one flat price

Ninety minutes. 14 courses. Then as much as you like.

$100 per person, tax and gratuity additional. Weekend seatings go fast — book the room you want before it's gone.

SourAji East Village 23 Avenue B, East Village SourAji West 177 9th Avenue, Chelsea