A ‘secret’ sushi restaurant is opening below Midtown skyscraper One Vanderbilt

August 25, 2022

All renderings courtesy of SL Green

A new sushi restaurant will open below Midtown’s tallest office tower next month. Located in a hidden nook in Grand Central Terminal and underneath the 1,401-foot office tower One Vanderbilt, Jōji will offer an “unexpected Omakase experience” led by Chef George Ruan, the former sushi chef at high-end Masa, and Chef Daniel Boulud.

Inspired by the sushi restaurants found in Toyko’s train halls, Jōji sits in an alcove in Grand Central Terminal, which connects directly to One Vanderbilt. The restaurant sits below Boulud’s contemporary French-American restaurant Le Pavilion, which opened last year on the second floor of the office tower.

The “bespoke” Omasake experiences will be paired with fine wine and sake. Renderings of the space also reveal a to-go pick-up window located near the entrance to One Vanderbilt’s observation deck, Summit, in Grand Central. Inside, the restaurant has a total of 18 seats, comprised of a 10-seat counter and an eight-person private room.

Designed by Shinichiro Ogata of Simplicity Design, Jōji aims to be “authentically Japanese and uniquely New York,” as a press release describes, with elements of nature incorporated.

“I have always dreamed of having the opportunity to bring to life a truly unique sushi-based concept that combines elements of the traditional, while also being daring and unexpected,” Ruan said in a statement.

“To have the support of Marc Holliday and Chef Boulud goes beyond anything I’d ever imagined. Together with my team, we’re looking forward to delivering a restaurant that is worthy of One Vanderbilt and this incredible partnership.”

Jōji will be open for dinner Tuesday through Saturday with two seatings each night. The restaurant will open its doors on September 14; reservations can be made through Resy.

Boulud and the team at Dinex will help operate Jōji. “I have always been an avid lover of fine sushi and enjoy the intimate experience of dining at a counter with a Master Chef guiding you through an omakase journey,” Boulud said.

“In the last 5 years that I have been partnered with Marc Holliday and the SL Green team, the opportunity to create a sushi restaurant in One Vanderbilt became a reality. Jōji, a new sibling to Le Pavillon, will have the most unique and serene setting beneath One Vanderbilt. I look forward to the remarkable sanctuary for sushi connoisseurs Chef George and his team are bringing to New York.”


Renderings courtesy of SL Green

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