Mido - Omakase Room

Mido's Williamsburg counter seats twelve, all facing the chefs, with a handful of tables for groups who aren't doing the tasting. The format is classic Edomae: nigiri and small courses paced one at a time, each one introduced by the chef, closing on a kaisendon. Fish is sourced from Japan, Norway, Hawaii, and Spain and changes with what arrives that week, so the lineup varies by visit and by which chef is working the counter that night.

Dinner is a fixed $100 tasting; on weekends the room shifts to a ten-course brunch omakase at $78. The menu is in English, and the restaurant is not cash-only. Seating is counter-only for the omakase, with no private room, so parties should plan on sitting at the bar rather than booking a separate space.

Reservations run through Resy, but walk-ins are accepted when counter space is open — useful for solo diners or anyone deciding last minute. Weeknights run 5–10pm; Saturday and Sunday the room opens at noon and stays open through 10pm, covering both the lunch brunch tasting and dinner service.

This is the original of Mido's two omakase counters, the other being in the West Village; a third location on the Upper West Side is à la carte only and not part of the tasting-menu format described here. Chef Troy has been cited by name in diner accounts of the Williamsburg counter, walking guests through each piece and accommodating dietary restrictions on request, though staffing on any given night isn't guaranteed to include him.