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"For a truly memorable, hushed New York-meets-Tokyo omakase, this sleek, contemporary ten-seat counter delivers flavorful, fatty cuts at a more palatable price than many peers, as Chef Daisuke Nakazawa pairs supremely tender fish with perfectly seasoned rice, a spark of wasabi, and a judicious brush of nikiri for consistently excellent results. Expect a spectrum from Hokkaido cherry salmon to live Massachusetts sea scallop brightened with citrus and salt." - The MICHELIN Guide