Toast topped with toro tartare, uni, onions with mayo and chives on a dark ceramic plate

LAYERS,
OMAKASE
REIMAGINED.

Two counters. East Village and Hudson Yards | Chelsea. Tuesday–Sunday.

Shima aji nigiri with a garlic chip and ginger scallion topping on dark stone — Shima Aji · garlic chip · ginger scallion

Our approach

Omakase, layered.

We see sushi as a blank canvas — layered with fresh, cooked, and house-made ingredients that elevate every piece. We don't strive to be authentically anything; we find our own direction, one distinct flavor profile at a time.

We humbly invite guests to dine with an open mind.

Dine With Us

More than just fish.

Three things every piece passes through before it reaches the counter.

Toro hand roll held in hand with the cross-section visible against a deep green background

Fresh Ingredients.

It all begins with the best canvas — fresh fish and produce of some of the highest quality.

Tuna nigiri topped with shiitake mushroom and a truffle slice on speckled grey stone

Distinct Layers.

Our layers are made in-house. Or curated from all corners. Or sometimes just grown locally.

Ikura gunkan sushi topped with strips of yuzu zest on dark stone

Omakase by Thirteen Water

A tasting menu built piece by piece and served across the counter — our omakase, in our own direction.

Make a Reservation Know Us →

Selected pieces

Shima aji nigiri with garlic chip and ginger scallion — Shima Aji

Toro hand roll held in hand — Toro Handroll

Tuna nigiri with shiitake mushroom and truffle — Tuna & Truffle

Ikura gunkan with yuzu zest — Ikura & Yuzu

Toast with toro tartare, uni, onions, mayo and chives — Toro, Uni & Toast

Locations

Two counters, one kitchen philosophy.

East

East Village

208 E 7th Street
New York, NY 10009

Tuesday – Sunday · 5pm – 10pm
Also 2pm – 4pm (East Village location only)

Get directions →

West

Hudson Yards | Chelsea

366 W 30th Street
New York, NY 10001

Tuesday – Sunday · 5pm – 10pm