NYC News

Chef Ben Chen at Sushi Ouji, SoHo’s Must Try Sushi Spot
May 17, 2025, 10:13.43 am ET

Print


Chef Ben Chen (Photo: Sushi Ouji)

Tucked beneath the bustling streets of SoHo, Sushi Ouji feels like a whispered secret in a city that loves to shout about sushi. The name itself—Ouji, meaning "prince" in Japanese—hints at the kind of experience Taiwanese chef Ben Chen is crafting at this intimate, 12-seat counter.

All of the seafood is flown directly from Japan’s legendary Toyosu Market, and the space is one of the rare female-owned sushi-yas in New York City. But what really sets Sushi Ouji apart is the quiet precision of Chef Chen himself. A protégé of Toshio Suzuki, one of New York’s revered sushi masters, Chen may be young and soft-spoken, but his knife skills tell a story all their own.


Chef Ben Chen (Photo: Cititour.com)

One of his signature moves? A cold-smoked skipjack tuna sashimi crowned with crispy nori and served with a quivering cube of ginger jelly—a dish that landed him on The New York Times’ Best Dishes of 2024 list. Another showstopper: his uni and ikura, layering king salmon, salmon roe, prized uni, and a scattering of shiso flowers. It’s as luxurious as it is delicate.

Chen’s omakase, priced at a refreshingly accessible $129, closes with his take on futomaki—a fat, velvety roll packed with two kinds of tuna and pickled vegetables, balancing richness with a jolt of briny brightness. It’s a finale that lingers.


Photo: Cititour.com

Behind each dish is the story of a chef who began his journey in Kaohsiung, Taiwan, moved through sushi bars in New Jersey and New York, and finally found his voice at Satsuki before founding Ouji in the wake of the pandemic. His quiet focus is fueled by a lifelong obsession with perfecting the fundamentals—and letting the fish speak for itself.

Sushi Ouji might just be one of SoHo’s best-kept secrets. You can see Chef Chen in action—and hear more about his favorite dishes and what drives him—in our exclusive interview now on Cititour.




^Top