"This small sushi stall in Chinatown specializes in sushi that is both food and art. Inside the 22-seat restaurant, chef Gen Mizoguchi makes traditional Edomae sushi, a style that highlights high-quality seafood served by the piece over vinegar-seasoned rice. Reserve a seat for the omakase experience for thoughtfully prepared bites of fish, flown in daily from Tokyo Bay, still lightly warmed by your chef’s hands. It will run you $175 per person." - Janna Karel
Kabuto Edomae Sushi
