The Hiroki Omakase Philadelphia experience has been reimagined this week with a 21-course tasting menu at a new $195 price point inclusive of tax and service. Chef Hiroki Fujiyama’s Michelin-recognized Fishtown sushi counter is keeping the structural ambition and Kyoto-rooted kaiseki framework that have defined Hiroki since 2019, while opening the door wider to a broader range of diners.

Seatings run Wednesday through Saturday at 6 PM and 8:30 PM. The optional sake pairing — seven to eight selections sourced from producers including Kubota, Tengumai, Dassai, and Hakkaisan — adds $70 to the experience. The dining room holds 26, with 12 seats at the sushi counter and 14 at tables in the surrounding room.

Chef Hiroki Fujiyama’s Kyoto Roots Define the Hiroki Omakase Philadelphia Approach

Fujiyama is Kyoto-born and spent more than a decade as the head sushi chef at Morimoto in Philadelphia under Masaharu Morimoto before opening Hiroki in 2019 to wide acclaim. The restaurant’s recognition by the Michelin Guide in 2025 confirmed what local diners had been saying for six years — that the omakase is one of the most precisely structured tasting experiences in the city.

What separates the Hiroki Omakase Philadelphia experience from a straightforward sushi-bar omakase is the kaiseki tradition Fujiyama draws from. Kaiseki is the centuries-old Kyoto multi-course form built on seasonal ingredients, specific cooking methods, and a deliberate progression from delicate openers through warm and grilled dishes to a substantial finale. The 21 courses are organized through that lens rather than as a sequence of nigiri.

A Walk-Through of the 21-Course Hiroki Omakase Philadelphia Tasting Menu

The opening course sets the register: a truffle egg marinated in sweet soy with shaved black truffle, tuna, and squid ink puff pastry. This is followed by snow crab with sumiso mustard, koji miso, crab butter, and yuzu, which announces the kitchen’s ingredient ambition — sumiso is the Japanese vinegared-miso dressing that pairs richness with sharp acidity.

The progression moves through warm and grilled preparations. A wan mono soup is built on Hiroki’s signature dashi. The yakimono course rotates seasonal grilled fish. Anago kara age, lightly fried sea eel, brings textural contrast. Shabu-shabu is served with pristine fish like buri (yellowtail) or kinmedai (golden eye snapper) — a hot-pot technique that lets the diner cook delicate proteins at their own table.

The showpiece is tableside A5 wagyu sukiyaki, prepared in front of the guest with the soy-mirin-sake sauce that defines the form. From there, the kaiseki framework hands off to the sushi finale that anchors the Hiroki Omakase Philadelphia experience.

The sushi course is eight pieces of nigiri progressing from delicate to assertive, followed by a hand roll, chirashi, and Fujiyama’s renowned tamago. The Japanese egg omelette is traditionally the test piece of a sushi chef — its layered sweetness and dashi-rich structure reveal everything about the chef’s technique and patience.

How the Hiroki Omakase Philadelphia Price Reset Repositions the Restaurant

Hiroki opened at the high end of Philadelphia’s omakase market in 2019 and held that position for years. The $195 inclusive-of-tax-and-service price represents a meaningful repositioning at a moment when the city’s omakase landscape has grown crowded with newer competitors. Fujiyama framed the change directly: “This was never about offering less; it was about opening the door wider.”

The omotenashi service philosophy — the Japanese hospitality tradition focused on anticipating each guest’s needs before they’re articulated — remains central to the experience. The Michelin Guide explicitly recommends booking the 12-seat sushi counter over the tables in the dining room, where the chef’s slicing, plating, and pacing are visible as part of the meal itself.

Method Co. and the Fishtown Hospitality Architecture Around Hiroki Omakase Philadelphia

Hiroki is part of Method Co., the Philadelphia-based hospitality and development firm whose Fishtown footprint also includes Wm. Mulherin’s Sons, the Italian restaurant a few blocks away. Method Co.’s broader portfolio spans the ROOST Apartment Hotel brand nationally, Charleston properties including The Pinch and Lowland, Delaware’s Quoin Hotel with rooftop bar Simmer Down, and a second iteration of the Hiroki concept — Hiroki-San at Detroit’s Book Tower.

The Detroit expansion confirms Hiroki as a portable Method Co. concept rather than a single-restaurant story. That informs how readers should think about the Fishtown original — it’s the flagship of a hospitality system, which is part of what the $195 buys. Hiroki sits in Fishtown’s broader culinary identity, a neighborhood that has become one of the most chef-driven dining destinations in the city.

Planning Your Hiroki Omakase Philadelphia Reservation

Hiroki is located at 1355 N. Front Street in Fishtown, Philadelphia. The 21-course omakase runs Wednesday through Saturday with two seatings each evening, at 6 PM and 8:30 PM. The price is $195 per guest inclusive of tax and service. The optional sake pairing adds $70. Reservations can be made through the Hiroki website.

For the omakase experience, the 12-seat sushi counter is the preferred booking. The dining room tables offer the same food but not the same view of the chef’s work. The full Hiroki Omakase Philadelphia experience — the kaiseki progression, the tableside A5 wagyu, the sushi finale, the omotenashi service — runs roughly two and a half hours.

About Post Author

Allan Lane

Philadelphia born and bred, Allan Lane is the Publisher and Editor in Chief of digital magazines. He launched his first publication, SportBikes Inc Magazine in 2010, followed by dosage MAGAZINE in 2019. Recently, Allan launched his third online publication, Club For Man. As a journalist, Allan covers fashion, lifestyle, culture, art, and motorcycles.

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