Sakana Omakase Sushi

"Chef Xiang Yu “Sam” Lin’s BYOB restaurant in Queen Village offers one thing and one thing only: a stellar omakase menu ($178 per person) that changes regularly. Over 20 courses, you’ll get fresh fish, cooked dishes, and even aged fish — Sakana devotes an entire page on its website to explaining the art of aging certain raw fish for sushi as you might do with beef to improve flavor and texture. Book your dinner on Resy." - Maddy Sweitzer-Lamme, Ernest Owens

"There’s gas station sushi (get over it, we’ve all done it), and then there are high-quality omakase meals that can cost as much as a pair of over-ear headphones. Sakana is the latter. The BYOB sushi restaurant in Headhouse Square is the perfect place to bring a bottle of sake to pair with their $178, 19-course experience. All of the raw fish is stellar, whether you’re eating Japanese scallops, toro topped with caviar, or sweet shrimp with gold leaves." - candis mclean, alison kessler

"There’s gas station sushi (get over it, we’ve all done it), and then there are high-quality omakase meals that can cost as much as a pair of over-ear headphones. Sakana is the latter. The BYOB sushi restaurant in Headhouse Square is the perfect place to bring a bottle of sake to pair with their $178, 21-course experience. All of the raw fish is stellar, whether you’re eating Japanese scallops, toro topped with caviar, or sweet shrimp with gold leaves." - candis mclean

"The price has gone up since Sakana first opened—it's now around $178. But what sets this BYOB in Queen Village apart is that each meal ends with an uni bowl full of high-quality fish. It's also casual enough that you’ll feel right at home, instead of like you're in some museum of fish. Order at least one of the add-ons, like a toro hand roll. " - candis mclean

"Philly's sushi omakase options are expanding by the hour, but this BYOB near Headhouse Square has been around for years. Bring a bottle of sake to pair with their $148 omakase. All the raw fish is stellar, whether you’re eating scallop from Hokkaido, toro topped with caviar, or sweet shrimp. And each meal ends with a bowl of uni and high-quality fish." - candis mclean