Omi Omakase has quietly carved out a niche for chef-led Edomae sushi in downtown Flushing, serving a daily-changing counter experience that chases Japan-sourced flavor without the usual Manhattan price sting. The intimate spot leans hard on seasonality and a tight chef’s counter, turning fresh fish and specialty ingredients into a 16-course progression built with Queens diners in mind.
What Omi Serves
According to Omi Omakase's menu, the restaurant offers a 16-course omakase priced at $119 per person, paced out as appetizers, nigiri, a handroll and dessert. The site highlights showpieces like A5 wagyu with truffle salt, Bluefin tuna with caviar and Hokkaido scallop, and notes that many specialty ingredients are air-flown from Japan and paired with imported sake.
Flushing's Dining Scene
Omi sits on the top floor of One Fulton Square, part of a broader wave of new restaurants and developments reshaping downtown Flushing. Eater NY has reported on the neighborhood's rapid development and incoming hospitality projects, and One Fulton Square lists Omi among its curated Asian eateries.
Reservations and Hours
The restaurant takes reservations online and offers limited chef's-counter seating alongside private tatami rooms, with OpenTable showing the $119 omakase experience and lunch and dinner service times. Omi is listed at 133-42 39th Avenue, Suite 210, a short walk from Flushing–Main Street transport links.
Menu Evolution and Value
Pricing and course counts have shifted since Omi's early coverage. A June 26, 2025 listing from The Infatuation described a $109, 15-course dinner, while the restaurant's current menu and reservation pages reflect the 16-course $119 set. The difference underscores how many omakase counters fine-tune pacing, ingredients and specialty items as they settle into a rhythm.
For Queens diners looking for the chef's-counter ritual without Manhattan sticker shock, Omi is positioning itself as a nearby alternative. A recent press release distributed via Digital Journal highlights the restaurant's Japan-flown seafood and premium sake pairings, and says the spot has earned praise from local diners. Whether you are after rare finds like abyssal greeneye (mehikari) or a seasonal shirako course, the kitchen says menus will keep changing daily to match what is freshest.
