Top Hand Rolls dishes in New York

Prepared tableside by the chef with luxurious caviar — a splurge that elevates the whole experience.

Crispy nori cone with tuna — the traditional omakase closer

Crispy nori hand roll to close the omakase

Chef's choice hand roll, included in the 15 and 19-course sets.

The legendary hand roll with sweet blue crab, warm rice, and crispy nori.

A sequence of warm temaki, each pairing crisp seaweed with seasoned rice and a different fish

Six hand rolls chosen from a list of eight, with optional luxury upgrades.

Fresh nori-wrapped hand rolls from the Sugarfish team, made to order

Chef Morimoto's luxurious lobster hand roll — surprisingly refined for a food hall setting.

Fresh sushi hand rolls — the lighter side of the menu.

Fresh scallop with house XO sauce in crispy nori. Savory and complex.

Premium eel hand roll — a pricier izakaya-style indulgence

A built-to-order temaki progression where each roll arrives with the nori still crackling

Sweet blue crab with warm rice in just-toasted nori — the roll most people come back for

The house format — open-faced temaki with crisp nori, seasoned rice, and toppings like salmon, yellowtail, and crab assembled to be eaten immediately

Made-to-order rolls of warm rice and crisp nori — the most consistent thing on the menu

A made-to-order temaki progression where rolls are handed over one at a time to keep the nori crisp

A sequence of made-to-order temaki where the nori stays crisp because each roll is built and handed over one at a time

A made-to-order temaki progression on warm rice with nori kept crisp by roll-at-a-time service

A made-to-order temaki progression on warm rice with nori kept crisp by roll-at-a-time service

A made-to-order temaki set with crisp nori and warm rice, the core of the menu