Sushi by Woo: Where Takeout Meets Michelin Technique
Woo is redefining the standard for takeout sushi near Koreatown.
After eight transformative years under Michelin-starred Masa, Woo channels precision and passion into Sushi by Woo.
A Marine Mentor to Independent Master
Woo’s sushi story started with a lifetime love affair with fish, ultimately guiding him into an eight-year tenure under Michelin-starred Chef Masa in Manhattan. There, he learned not just sushi-making but the importance of impeccable rice, vinegar proportions, and daily sourcing: foundational skills that shaped his vision for the store After two years of planning, Woo opened his own spot on East 33rd Street in February 2025, aiming to offer craft-focused sushi with an accessible takeout twist.
Bridging Quality and Convenience
Positioned near Koreatown, Woo noticed a major gap: premium sushi for busy office professionals wasn’t available for lunch. He devoted three months to perfecting his sushi rice recipe incorporating mushroom-infused umami and a hint of sweetness into his vinegar blend. His Tuna & Salmon Chirashi quickly became the bestseller, priced around $20 and complete with seasonal appetizers, lemon, and miso soup: a hit with customers seeking fresh, full-flavored meals on the go .
Signature Selections Worth Splurging On
While his chirashi bowls lead in popularity, Woo also highlights the Home Sashimi Tamaki as the standout option for diners seeking uncompromised freshness. His pieces reflect Masa-level attention to the rice’s texture, the fish’s cut, and the vinegar’s balance—a commitment praised by reviewers who describe the fish as “omakase grade… so soft and tasty”. Open for around six months now, Woo has built a devoted following by letting quality speak before revealing his Michelin-linked pedigree.
Confidence Without Flash
For Woo, the biggest challenge wasn’t mastering sushi. It was breaking into a new market. From the start, he kept everything intentionally low-key: no big signage, no flashy promotion, and not even a mention of his eight years under Chef Masa in the restaurant’s bio. “I didn’t want people to think I was trying to ride on Masa’s reputation,” he says. It was only after loyal regulars insisted that he finally put up photos of his fine-dining background—snapshots from upscale kitchens and with celebrity chefs. That quiet confidence is rooted in his Guangdong upbringing, where humility runs deep. Woo believes that good flavor speaks for itself and that hard work always earns its reward.