New York City’s Best Omakase Sushi
"A 10-seat, ultra-premium counter led by master chef Tadashi Yoshida and carved from a 300-year-old hinoki tree, offering a 20-course Edomae-rooted omakase (around $500) that has earned rare critical acclaim. The chef flies Japanese seafood from Tokyo and Kyushu up to three times a week and works with exclusive vendors to secure allocations unavailable elsewhere; signature elements include sabazushi torched over binchotan, occasional incorporations of French luxury ingredients like white asparagus and white truffles, and a beverage program featuring sakes exported specifically for service alongside Burgundy and Champagne. The approach is traditional but exacting, down to an annual custom rice blend the chef creates based on that year’s harvest." - Kat Odell
