"Open since the mid-’70s, this wood-paneled gem was one of the first to bring sushi to the region. A frequent James Beard Award semifinalist, Sagami is still providing some of the freshest raw seafood magic. Chef Shigeru Fukuyoshi’s seasonal chirashi and sashimi are as delicious as they are beautiful. Reservations are encouraged." - Ernest Owens, Kae Lani Palmisano