Beneath the bustle of Third Avenue, down a quiet staircase in Midtown East, a counter awaits.
Atto Sushi is an intimate Edomae omakase experience where dry-aged fish meets seasonal precision. Named for 10−18 — the smallest unit of measurement — we obsess over the details others overlook. A discovery worth making.
Our Story →
The Atto Difference
Three disciplines that define every seat at our counter
Dry-Aged Excellence
Our chef ages select fish using traditional Edomae techniques refined with modern science. As ATP converts to inosinic acid, deep umami flavors develop that fresh fish simply cannot achieve. Each piece is served at its precise moment of peak flavor.
Flown from Japan
90% of our fish is pre-ordered and flown directly from Japan. We source from specific prefectures — Aomori for bluefin tuna, Hokkaido for uni, Shizuoka for kinmedai — working with Toyosu Market vendors who share our standards.
Edomae Tradition
Rooted in the Edo-period techniques of Tokyo’s sushi masters — vinegar curing, salt curing, kombu aging, and controlled dry-aging — every preparation method is chosen to reveal the true character of each fish.
Signature Pieces
A glimpse of the counter’s finest, each at its peak
Our Omakase
A curated journey through the finest dry-aged fish, guided by the chef’s expertise
Omakase 13
A focused exploration of the day’s finest dry-aged selections, including seasonal nigiri, a small appetizer, miso soup, and our signature house-made tamago.
Omakase 17
The full Atto Sushi experience. A progression from light, delicate flavors through rich, umami-forward dry-aged pieces, finishing with our signature tamago and seasonal dessert.
Beyond the Omakase
Not every visit calls for a full omakase. Enjoy our chef’s selections by the piece or as a quick lunch set.
Atto Style (Lunch Special)
Dine-in only. Appetizer (miso soup or salad) with 10 pieces of deluxe nigiri. A quick omakase experience served at the sushi counter.
A La Carte Nigiri
Build your own selection from our full nigiri menu — dry-aged bluefin, uni, kinmedai, and more.
Dry-aging transforms fish. It’s the patience behind every piece we serve.
As ATP breaks down into inosinic acid and proteins denature into amino acids, umami concentrates. Textures soften. Flavors deepen. What emerges is something fresh fish simply cannot achieve — a piece of sushi that rewards the wait.
Read About the Science →School of Aging Fish
Education, tradition, and the science behind every piece
The Science of Dry-Aging Fish
How ATP-to-inosinic-acid conversion and protein breakdown create the deep umami flavors that define our omakase.
Read More →
Seasonal Fish Guide
What’s at peak flavor each season — from spring sayori to winter buri — and how it shapes our omakase.
Read More →
Omakase Etiquette
A guide to the counter experience — what to expect, how to eat each course, and tips for your first omakase.
Read More →Visit Us
Steps from Grand Central, beneath Third Avenue
Atto Sushi
875 3rd Ave, Lower Level
Midtown East, New York, NY 10022
Phone: (212) 758-2899
Lunch: Monday–Friday, 11:30 AM – 2:30 PM
Dinner: Monday–Saturday, 5:00 PM – 10:00 PM
Sunday: Closed