"This small sushi stall in Chinatown specializes in sushi that is both food and art. Inside the 22-seat restaurant, chef Gen Mizoguchi made 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." - Janna Karel
Janna Karel
