

4

"Working in an incredibly tiny space, a sushi chef known as Jiro (recently returned from Tokyo) offers a rather full, higher-end menu of raw fish — spot prawns, imported scallops, Maine sea urchin, fatty bluefin — often decorated with truffle shavings or salmon roe. I found the spicy scallop, caviar, and truffle hand roll ($20) fresh and delicious though a bit difficult to eat; omakase options are available at $70 and $100." - Robert Sietsema