"This 14-seat BYOB spot in the West Village sources its fish from Tokyo’s world-renowned fish vendors in Sakasyu. Selections fly into New York three times a week for the restaurant’s Edomae-style sushi, employing traditional techniques such as aging, konbu-jime (a technique used for briefly curing fish between two slices of kombu seaweed and refrigerating), and occasional charcoal grilling and smoking. Its 17-piece omakase is $125, and the meal lasts 75 minutes." - Lorelei Yang
