"Oversized maki take a backseat to minimalist nigiri at Raisu, where chef Simon Liew uses some of the highest-quality fish in the city. The Irving Park restaurant’s modest dining room has a six-seat sushi counter dressed with hanging lanterns. Products, such as seasonal Hokkaido uni and botan ebi, are sourced weekly from Japan. Online ordering is available here." - Naomi Waxman, Eater Staff