Omakase doesn't travel. That's the conventional wisdom, and most of the time it's correct — the magic of a counter omakase is the chef handing you the piece at the moment it should be eaten. But there's a meaningful version of the same idea built for takeout: a chef-selected nigiri box, sequenced by the kitchen, packed with the same care given to a counter piece, ready to eat the moment you open the lid. That's the Omakase Takeout Box.
What's in the Box
The kitchen selects nigiri based on what's at peak condition that day, sequenced in the order you should eat them — lighter whites first, fattier and aged pieces in the middle, palate-resetting pieces near the end. Select fish are aged in-house under controlled temperature and humidity using Edomae techniques; the aged tuna varieties travel notably well and are usually featured. The rice is seasoned with red vinegar (akazu) in the Edomae style.
For a custom build — specific fish requests, a particular piece count, dietary restrictions — call us at (845) 421-4967 at least a couple of hours ahead and we'll spec it.
How to Eat It
- Eat it within 20–30 minutes of pickup or delivery. This is the single most important variable. Rice is the limiting factor — the longer it sits in a sealed container, the further it drifts from the temperature and texture the chef intended.
- Follow the sequence in the box. The pieces are arranged in the order they should be eaten. If you eat the aged tuna first, the lighter whites at the end will feel flat.
- Soy sauce sparingly, or not at all on the aged pieces. The aging concentrates umami; the fish is already seasoned in a way that doesn't need much.
- Sake or beer optional but additive. Our sake pairing guide covers what works with what.
Why the Box Works
Most sushi takeout fails because it's not built for takeout — it's a restaurant dish reluctantly packed into a clamshell. The Omakase Box is built for the container. The kitchen accounts for the time between pack and eat, packs the rice and fish with the right separation, uses insulated containers that hold temperature properly, and packs oilier varieties away from delicate ones to prevent flavor transfer. It's the same fish program as the counter; the format is built around the physics of delivery rather than fighting them.
When to Order It
- A real dinner at home — when you want a proper sushi meal without going out
- A celebratory in-home moment — birthday, anniversary, promotion night, you choose
- The morning-after-a-long-week dinner — quiet, good fish, no pants required
- A gift to a serious sushi person — send it to a friend's apartment
Pickup or Delivery
Pickup is at 875 3rd Avenue, Lower Level, between 52nd and 53rd Streets. Order on Toast with a specific pickup time and your box will be ready. For delivery, we cover Midtown East, Turtle Bay, Sutton Place, Murray Hill, Kips Bay, Lenox Hill, and parts of the Upper East Side — enter your address in Toast to confirm coverage and ETA.
If you're outside the delivery zone but inside walking distance, pickup is the move — the 20–30 minute eat-window starts the moment you take possession of the box, so the faster it gets to your table, the better the result.
Hours
Lunch: Monday–Friday, 11:00 AM – 2:45 PM
Dinner: Monday–Friday, 4:30 PM – 8:30 PM
Saturday, 5:30 PM – 8:30 PM
Sunday: Closed
Phone: (845) 421-4967
Or Sit at the Counter
If what you actually want is the full experience — the chef working in front of you, each piece served at its peak moment — the box is a strong substitute, but the real thing is the counter. See our Edomae omakase page or reserve on Resy.