Finger lime squeezed atop opah belly at Sushi Sho

Photo By thomas obungen

Two top omakase sushi counters are offering steep discounts

Sushi Sho and Sushi Ginza Onodera are wooing locals back this fall with 20% discounts
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Editor's note: This post, originally written in June 2020, has been updated to reflect new discounts as of September 2020.

Big news for sushi fans: Two of Honolulu's top three omakase sushi counters are offering significant discounts to lure locals back after reopening for dine-in service in September. Sushi Sho in Waikiki is discounting its $300 prix fixe to $240, while over on Kapahulu Avenue, Sushi Ginza Onodera has reduced its $250 omakase course to $200. Both are for a limited time.

The caveat, of course, is that this is omakase — meaning the menu is set by the chefs according to what's in season and available that day. Omakase is not about you ordering the uni, and then the ikura. For sushi connoisseurs this is not a caveat; it's the draw. In the hands of master sushi chefs, omakase is a singular experience, and both Sushi Sho and Onodera excel at it. Even better: Some of the tastiest cold-weather seafood is coming into season, like ikura from Hokkaido.

Both sushi counters are Michelin star-affiliated. Sushi Sho's Keiji Nakazawa, an icon of the Edomae style in Japan, rebuffed a Michelin reviewer he told to his face didn't understand his style of sushi. His sous in Hawaii is Takuya Sato, a former protege who left Nakazawa's storied Sushi Sho in Tokyo, where reservations in normal times were booked two months out, to open his own sushi counter. Sato earned two Michelin stars there before following Nakazawa to the Ritz-Carlton Waikiki, where he crafts bites of nigiri sushi for patrons at Sushi Sho's smaller sushi counter (Nakazawa works behind the main counter). And Sato is one of many former Nakazawa proteges who have gone on to earn Michelin stars.

See also: Now at the Ritz-Carlton: Sushi Sho

sushi sho's ankimo nigiri
 Sushi Sho's signature ankimo nigiri — Photo by Melissa Chang

Both counters serve Edomae-style sushi, which is the opposite of fresh off the boat. Edomae has its roots among sushi sellers in 19th-century Tokyo. The point is to treat seafood in ways that not only preserve it safely, but draw out maximum flavor, especially when paired with red-vinegar sushi rice. When I tried Nakazawa's omakase, the freshest thing was a nigiri sushi of butterflied Molokai shrimp rested under ice for a day, lightly seared, sprinkled with Molokai salt ground with the fried shrimp shells and served with calamansi. His signature nigiri is ankimo monkfish liver under a sliver of pickled baby watermelon atop red-vinegar sushi rice.

sushi ginza onodera hawaii
Edomae-style uni nigiri at Sushi Ginza Onodera — Photo from sushiginzaonoderahawaii.com

As for Sushi Ginza Onodera, the Tokyo-based mini-chain has omakase counters in four cities including New York and Los Angeles. The one in New York earned two Michelin stars this year. In Honolulu its discounted $250 prix fixe includes eight nigiri sushi interspersed with eight appetizers and a maki roll. Of note: a dish of fresh Ezo abalone from Kona that's served in a creamy butter in a sauce that, when you add in a tiny rice ball after the abalone is gone, melds into a risotto-like indulgence.

See also: Our Top 5: Luxe sushi omakase

If you were ever on the fence, now's the time. You'll need reservations for omakase; no walk-ins. Neither sushi counter has specified when these offers will end.

Sushi Sho • 383 Kalaimoku St. • Waikiki • 729-9717 • Call between 2 and 4 p.m. for reservations • Closed Mondays

Sushi Ginza Onodera • 808 Kapahulu Ave. • Kapahulu • 735-2375 • Closed Tues-Wed