“ Rounding up to 5 because service was excellent and they were able to accommodate us on such short notice. We walked in around 6pm on a rainy Tuesday to a sushi bar that was mostly empty. We told them we had a show to catch and that we were unfortunately in a bit of a rush. They were able to seat us at the bar right away and paced our meal perfectly. We were hoping to do the base/opening price omakase, but we were told in order to sit at the bar, we had to order the next tier up. Not a problem, but it did set us a little over our desired budget. Overall, I thought some of the pieces were excellent, while some could use a little work. The variety was great, and the chef was friendly and talkative. If you're in the area, I'd say this restaurant is worth stopping in at. We had an enjoyable experience. ”

“ We stumbled upon this place as we ate at a place across the street a week ago (Carla). Last night we decided to go in and we were happy we did. We order the Omakase-IKI and the Omasake-Taukiji. Sit at the bar as the service allows for a one-at-a-time serving. Meaning you don't get all the sushi at the same time. My wife and I are extensive sushi eaters...this one is definitely a great place. Even the usual fish (like mackerel ) that is oily was not due to the freshness and the manner of preparation. Also, everyone who eats sushi knows they need soy sauce. Not here-the manner of the rice and sushi preparation allows you to enjoy the fish on its own merit. ”

“ We were at Uogashi's sushi counter on 7/20, Wed and had a great time. It was with a newly appointed sushi chef, Sugi-san. He just came from Tsukiji (the famous fish market in Tokyo ) recently. It was his 5th day. He is very pleasant. We ordered $135 omakase(smaller, cheaper set) of 2 sets) and we thought it was a great deal. Appetizer (photo attached), 10 sushi, miso soup, dessert. $135 plus tax plus 18% tip would be $200. The price is reasonable for the quality and amount. Ambience is nice - clean, peaceful, traditional/morden japanese style. Sushi was fresh and salt/seasoning if necessary on the top of fish was was beautifully subtle, delicate and well coordinated. Fish was fresh and rice amount was nicely arranged. This rice amount is adjusted by the chef and you can request how you like. Many of servers at sushi places are not that great as they don't pay attentions enough to customer's tea etc. But Ms. Miyuki (tall, beautiful waiter) is very attentive and polite in a good japanese manner. I loved her. One star minus from my grade is - I felt I wanted to have more different kinds of fish such as I didn't get any clams(maybe not seasonal?), squid, octopus- and I didn't have a punchy experience "wow, this is superb I never had and I need to eat one more". Everything was pretty good, though. For this price, I think it is a great deal and worth it. However, we need to go back one more time to assess more correctly. ”

“ I've been going to uogashi since they were in the east village almost 8 years ago, and they remain one of my favorite sushi places in the city. The sushi set and the omakase are both amazing at their specific price points. The omakase is very very Japanese and edo traditional. It's definitely not Japanese fusion like many places in the city now. Make sure to make a reservation and definitely ask for the specials. ”

“ Uogashi is an old school New York sushi spot serving Tokyo style sushi in a number of formats. While my first visit was disappointing, sitting at a table and ordering the Sushi Mori set menu, I decided to return to the counter to sit with chef Take-san for the Tsukiji Omakase. My experience was much better and I'm happy that I returned. The omakase menu featured a number of items including 3 small seasonal appetizers (the cooked Spanish mackerel was delicious), chawanmushi, 10 pieces of sushi, an uni & ikura cocktail, and dessert. I felt that the menu was well priced and left satisfied. The sashimi from the $185 looked delicious but I don't know if I would have wanted to eat more food. As for the sushi, it felt rustic and comfortable. From the meal, I enjoyed the kinmedai, saba, fluke, and chutoro, uni/ikura cocktail, and negitoro handroll the most. Uogashi's rice was mostly forgettable; it tasted more like plain white rice than anything and I hardly realized it was there. The texture was fine but the lack of taste placed a burden on the neta and detracted from the balance of the pieces. Most pieces were prepared with no frills, though at times the chef combined the fish with salt/citrus, ginger/scallion, sesame seeds/sour plum, shiso, and ikura/uni. Chef Take-san plays with texture and flavor combinations. Otherwise, the fish are fairly typical. While I enjoyed most of the courses, the sardine was quite poor. It had a soft texture and appearance, was incredibly salty like an anchovy, and had remnants of fin. Hikarimono are my favorite with sardine being something I look forward to. I would not be happy to eat this piece again. Overall, Uogashi is a solid sushi restaurant that I would return to with friends. It is a solid choice in the mid-range with a restaurant like Kintsugi. ”