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Thirteen Water, spearheaded by Chef Aaron, reimagines omakase by treating sushi as a blank canvas, layering fresh, cooked, or homemade ingredients to create unique flavor profiles rather than striving for strict authenticity. This approach makes it a standout in New York's competitive sushi scene, offering an intimate and focused dining experience where the craftsmanship is as engaging as the flavors. Regulars know to embrace the quick, structured pace, allowing each of the 13 courses to shine individually.
First-timers often expect a leisurely omakase experience, but Thirteen Water operates on a strict 60-minute seating limit. Instead, arrive exactly on time and be ready to enjoy the expertly paced, continuous flow of dishes. This ensures each piece is served at its peak freshness and allows you to fully appreciate the chef's intentional timing.
Every restaurant has its legendary dishes.
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