"With two Michelin stars and only eight counter seats, this is one of the city’s toughest reservations to score. But Masamichi Amamoto’s flawlessly executed sushi and theatrical panache are worth the effort. Fortunately, new guests can now book via online concierge services. Pristine seasonal ingredients—like hiragomasaba mackerel, gloriously patterned with blue and black stripes, or live botan shrimp, served with karasumi mullet roe—are at the heart of Amamoto’s philosophy. Cooked dishes, such as the exquisitely grilled nodoguro black-throat sea perch, demonstrate his sharp eye for detail." - Melinda Joe
