Jōji

The story

Jōji Omakase in New York City – Michelin-Starred Sushi at One Vanderbilt

A Sushi Omakase Built on Discipline and Seasonality

At Michelin-starred Jōji, the traditional multi-course omakase is led by chef-partners George Ruan and Wayne S. Cheng. The pair share a deep foundation in three-Michelin-starred kitchens—Chef Ruan spent nearly two decades at Masa, while Chef Cheng worked at both Masa and Eleven Madison Park. Their namesake Jōji is an homage to the omakase experience they have long revered, reinterpreted through their own lens.

The menu changes with the seasons, designed for each guest using only the finest ingredients available. The experience is paired with premium sake and fine wine, overseen by a sommelier who shares the culinary stage. Dining operations are managed by The Dinex Group, the team behind Michelin-starred chef Daniel Boulud’s restaurants. Jōji has earned its own Michelin star, a recognition of the consistent quality and precision behind the counter.

The Chefs Behind the Counter

Chef George Ruan’s journey began with an innate appreciation for fish. He joined Chef Masa’s team in 2004 as a server, then moved to the kitchen and grill station. When his talent for sushi emerged, he dedicated nearly twenty years to mastering the craft. That experience developed his keen understanding of Japanese cuisine and fine dining.

Chef Wayne S. Cheng grew up in Hong Kong surrounded by uni farms and Cantonese cooking. After moving to New York in 2009, he worked at Masa and Eleven Madison Park, absorbing European techniques alongside his Japanese foundation. Most recently he helped develop the kitchen menu at Martiny’s, a celebrated cocktail bar. At Jōji he brings a fresh perspective to sushi omakase, blending his Cantonese, Japanese, and European training.

The Setting and Experience

Jōji is located within One Vanderbilt in Midtown, entered from the Vanderbilt & 43rd Street entrance. The intimate dining room seats just ten guests at the counter, with a design that draws on Japanese reverence for nature—a serene refuge from the city. Two dinner seatings and one lunch seating are offered Tuesday through Saturday. The lunch omakase is priced at $325 per person, dinner at $450, excluding beverage and service. Guests are advised to allow at least two hours for dinner to fully enjoy the progression of courses.

Private dining is available for up to eight guests, and a full buyout can be arranged subject to availability. The restaurant also offers catering and a take-home Jōji Box. Business casual attire is recommended.

Jōji’s focus is on the raw ingredients and the chef’s technique—no show, just substance. The Michelin star confirms what regulars already know: this is sushi omakase of the highest order.