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Koyo Reviews from The Last Year
While the service is friendly, it was a bait and switch,
While the service is friendly, it was a bait and switch, they DO NOT HAVE the Uni Toro Toast anymore, even though their website proudly shows video and pictures of it, along with reservation instructions to order ahead, which is did on the reservation form. When we sat down (to celebrate mother's day no less), the menu still proudly showed the toast, wasnt even crossed out/covered but was told by server that they do not have it anymore and wont bring it back. Then why not update your materials?? Was hyped up all week for the toast, but that aside, the Gold tier, the omakase was very lackluster. Just a lot of fish, much of it very similar. Their materials showed very special seasonal dishes, like squid and interesting glass bowl platings, but we just got piece after piece of white fish. Except for the salmon, toro and uni sushi, much of the omakase including the under seasoned miso soup and sloppy cheese cake dessert was underwhelming. I cannot recommend this experience. Maybe it was good a few years ago but it was not at all worth the price and not delivering a special occasion vibe. I felt i had to apologize to the guest i was treating, but still had to pay through the nose.
Koyo is brought to you by Chef Zheng, and the menu offers a
Koyo is brought to you by Chef Zheng, and the menu offers a seasonal omakase with various supplements. We came here for an early seating, and we were able to try the fall-focused omakase: +Otsumami +Saba Zuke - mackerel and nori ponzu +Suzuki - binchotan grilled suzuki and uni rice +A5 Wagyu - wagyu, mesclun greens, and tofu dressing +Dobin Mushi - with roasted madai, matsutake, and seasonal sweets +Sushi +Temaki +and, dessert We also opted for the Uni Toro Toast (with uni, toro, and caviar on milk bread with soy) and the Unit Tasting (which included seasonal uni selelections). Unfortunately, we were disappointed with the set, as while the presentation was nice, the quality and the lack of variety on the omakase didn't warrant the price point. We felt that one had to 'make-up' what the tasting lacked with the provided optional supplements. The interior is modern with clean lines. +underwhelming omakase
Would give 4.
5 stars if allowed. Koyo intrigued me with the concept of a seasonal omakese menu. And living just 10 minutes walking distance away, I was sold. It was serendipity. We nabbed a same day reservation on a Sunday night. There was only five of us in the entire restaurant: a couple celebrating a birthday, a solo diner returning for his second time, and us. The night started with four small plates. My favorite was the uni rice with sujiko (sweeter ikura) and yuzu zest. Our server explained that ikura tends to be salty, but sujiko is sweeter. She was right, and each bite was heaven-the creamy uni paired beautifully with the little flavor bombs. I agreed with my fellow diner when she said "you should make this bigger." The nigiri portion of the night was also excellent. My favorites were the arctic char and the uni crab. One of the magical elements about the omakese is the anticipation of the bite as you see the chef at work preparing it. As we watched the chef assemble the sushi pieces. we guessed the name of fish and even took a bets on whether the chef would blowtorch the fatty tuna (he did and I lost!). The sushi ginger (cubed) was delicious and a great palate cleanser between pieces. We each had two rounds. After the 10 pieces, the chef gave us pieces of abalone and a tuna handroll. I would be remiss to mention, we had REAL wasabi (grates from the root)! It tasted fresh and spicy -- but I have to say horseradish is a great imitator and is an accessible way to try the taste of wasabi. And chef Wayne was fantastic. He was very willing to entertain our questions--even teaching us tuna anatomy at one point! We supplemented the tuna uni toast to top off the meal. Not only was it visually stunning, unsurprisingly, it was delicious. In all, it was a 2.5 hour affair. Normally I would find this excessive for dinner, but it essentially came with a show and the opportunity to pick a sushi chef's brain. I would love to come back again. Thank you to Chef Wayne and the Koyo team for a great experience!
Came to koyo from different borough of New York and it's
Came to koyo from different borough of New York and it's worth it . The vibe is very zen cultural and peaceful it's much needed food therapy you will leave feeling grateful and recharged. For the food wise . I've tried many omakase restaurant in the city koyo is definitely more creative side every piece of fish stays its own flavor but also shows how talented the chef is to bring different elements to the fish . Chef wayne is so humble and skillful . Watching him prep the fish makes the meal lot more satisfying. The host was amazing too very attentive and knowledgeable. I love my experience at koyo and will definitely be back
This Kaiseki-inspired Omakase restaurant changes its menu
This Kaiseki-inspired Omakase restaurant changes its menu four times a year to reflect each of the four seasons. It was the best Omakase experience I've had in a long time! The chef's incredible attention to detail while preparing each course had me captivated throughout the meal. The meal begins with four small dishes and is followed by the sushi segment. I especially enjoyed the maguro tuna cone and the black rice soba dish with uni/truffle ponzu sauce. The seasoned rice in the nigiri pieces was exceptional, setting it apart from other dining establishments. Every piece of nigiri was incredibly fresh and melted in my mouth. The meal concluded with a delicious truffle rice dish and dessert, leaving me quite full. However, if you don't want your meal to end, they offer incredible supplements. My personal favorites are the Truffle King Salmon Handroll and the Uni Toro Toast. Make a reservation for the Chef's counter and watch him create these beautiful dishes right in front of you! I can't wait to return and try their new menu.
Awesome Omakase experience! Very nice and comfortable
Awesome Omakase experience! Very nice and comfortable counter seating. Service was excellent, very attentive. All the dishes were excellent, some first time selections for me. You can tell the Chef takes pride in presenting new and exciting dishes in addition to the delicious sushi offerings. Had the wine/sushi pairing and it was perfect. Would not hesitate to go back...
Went for our 10 year anniversary and really looked forward
Went for our 10 year anniversary and really looked forward to having dinner without kids. The chef hardly said a word besides introducing VERY quickly each course. I was embarsssed to ask again. It felt rushed. Then a dish was spilled and I felt he was annoyed at us. We were given a bit of advice on the sake selection but again, all the interactions were brief. None of the courses really stood out.
After seeing many reviews, instagram and trying out other
After seeing many reviews, instagram and trying out other omakase places, I decided to try this place. I went for a 5:00pm reservation due to the fact I do not live in the surrounding areas. When I walked in, the host greeted me immediately and sat me at the counter and then the chef greeted me. I assume I was their first costumer of the day and had the place all too myself. I ordered a yuzu peach drink and then the service began. The chef was friendly and I was having a comversation on the different omakase place i've been to and he also suggested a omakase place for me to try. The quality of the fresh is great and I do love this place. I love the fact they serve ube ice cream. Great service and great service.
Came here when it use to be called something else.
Thought it was different but same owner just different chef. The quality and flavor was still very good. Highly recommend! Should definitely try the toast with toro and uni add on. Thinking about it makes me want more of it.
Went in for the early spring kaiseki and added a sea urchin
Went in for the early spring kaiseki and added a sea urchin tasting with urchin from Maine, California and Japan. The whole meal was wonderful, including pacing between each dish. It was even capped with a wonderful little pudding mouse (the animal, not a misspelled mousse). Looking forward to going back once the menu adjusts again!
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Need to change the date but its being worked on
By 👻 @CompactFlame75, 05/08/2024 12:18 pm
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How do I modify?! I am no longer traveljng that day but since the reservations opened up today someone grabbed it and is working on it for a month from now and i cant figure out how to and if i can modify the date!
1 Answer
2 Comments |
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Answer from 🍑 @BraveCloth47 (05/08/2024 12:22 pm)
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State it in the bid discussion
2 Comments
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Comment |
By 👻 @CompactFlame75 (05/08/2024 12:43 pm)
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By 🍑 @BraveCloth47 (05/08/2024 1:35 pm)
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