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.
Seasonal Seafood
Our omakase celebrates the flavors of rice and seasonal seafood. The chef chooses fish that benefits from careful aging and times each preparation to its ideal window.
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
1 appetizer, 10 pieces of nigiri, and dessert — a focused exploration of the day’s finest dry-aged selections.
Omakase 17
2 appetizers, 12 pieces of nigiri, miso soup, and dessert — the full Atto Sushi experience, progressing from delicate flavors through rich, umami-forward dry-aged pieces.
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
Dine-in only. 10 pieces of premium nigiri served with miso soup or salad — a quick omakase experience at the sushi counter.
A La Carte Nigiri
Build your own selection from our full nigiri menu — dry-aged bluefin tuna, uni, seasonal fish, and more.
Dry-aging transforms fish. It’s the patience behind every piece we serve.
As ATP breaks down into IMP and natural enzymes break muscle proteins into peptides and amino acids, umami deepens and texture becomes more supple. 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.
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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: (845) 421-4967
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