"Open for: Dinner Price range: $$$$ In 2016, Keiji Nakazawa, one of Japan’s most acclaimed sushi chefs, left Tokyo to open Sushi Sho inside the Ritz-Carlton Waikiki Beach. One of his disciples, Yasushi Zenda, took over recently, upholding his mentor’s rigorous standards. He combines Edomae sushi techniques with seafood, both domestic and from Japan, challenging the notion that fresh is always best with items like two-week-aged tuna. The 30ish-course omakase recently showcased triggerfish; fresh, uncured salmon roe; and monkfish liver paired with marinated baby watermelon cured for three years (yes, three!). Reservations are required; the space is intimate with about 10 armchairs arcing around the spotlighted sushi bar. Know before you go: If you can’t get a reservation, Sushi Sho offers one of the best takeout deals in town: a $40 bara chirashi of about 20 different diced seafood and vegetables, which might include uni and abalone, served over sushi rice. Reserve one at least a day in advance online." - Martha Cheng
