Sushi Sho

Great stuff, as one would expect; really flawless execution on all of the sushi preparation, with some great choices hitting peak seasonality. Many omakase courses can be great, so it's a question of the best fit for *you* and your preferences. On that note, I'd describe the course selection as leaning into the "interesting" side. It's not playing things too safe, but also not off-the-rails wild and crazy. Good middle ground. Fish and other ingredients are sourced from all over - Japan, Hawaii, and both the US West & East coasts. Vibe and atmosphere leans to the more reserved and quiet side. Not to the extent of feeling "stiff" though. The "extras" section was really impressive with I think ten different options to choose from above and beyond the standard course. Great choice for a nigiri enthusiast.

Rating top-tier sushi omakase restaurants may actually be somewhat meaningless. The subtle differences often come from many variables — the quality of ingredients that day, the chef’s condition and technique, and even the overall atmosphere and image of the restaurant. Because of this, I tend to evaluate them more from a price standpoint to keep some sense of neutrality. As mentioned earlier, if “taste” alone were the standard for judging a good omakase sushi restaurant, the differences would often be too minimal to matter. Sushi Sho at the Ritz-Carlton Waikiki, however, left me with considerable disappointment given its price point. As someone who regularly enjoys sushi omakase, I naturally have certain expectations for ingredient selection and course composition at this level. Perhaps it was just that particular day, but the overall progression felt noticeably below what I would normally expect for an omakase in this price range, which made the experience rather disappointing.

Sushi Sho is truly one of my favorite omakase experiences anywhere in the world. I’ve had sushi in Japan, Korea, and across the U.S., and this place still stands out as one of the very best. I’ve already visited four times in the past six months. Reservations are very difficult to get because the full experience is at the chef’s counter, and there are only a limited number of seats. But once you sit down and start the meal, you immediately understand why it’s so sought after. The ingredients are exceptionally fresh, and every piece is prepared with incredible care and precision. Each visit has been memorable and honestly a little emotional in the best way. My personal favorite is the ankimo, which is absolutely outstanding. I loved it so much that I ended up bringing my whole family here as well. If you appreciate true omakase, this place is something special and absolutely worth the effort to reserve.