On a given night, the menu might include delicacies like madai, aodai, or kinki interspersed with sea urchin, shrimp, or awabi. Choose from a selection of over 30 sakes. En savoir plus .
The seasonal omakase-style menu progresses from lean to fatty fish; guests can expect standouts like starry flounder served with Meyer lemon, shiso, and blood-orange kosho. En savoir plus .
While the menu emphasizes nigiri, omakase service is available. The fish is complemented by a variety of citrus, salts, and house-made ponzu in flavors. Trust us, you won’t miss the soy sauce. En savoir plus .
Start with a smattering of the kushiyaki, $4 a la carte bites like Kobe beef or obi, then follow up with sashimi picks like the bonito tatami: seared skipjack with onions, tobiko, and ponzu. En savoir plus .
Start with a smattering of the kushiyaki, $4 a la carte bites like Kobe beef or obi (shrimp with lemon), then follow up with sashimi picks like the bonito tatami: seared skipjack with onions. En savoir plus .
This upscale restaurant serves omakase—The omakase moves from lighter bites to heavier dishes, like a rich slice Toro bluefin fatty tuna belly or A5 Wagyu beef. En savoir plus .
The spot is known for its Japanese tapas-style small plates—heavy on skewers and a range of bite-sized fried snacks that pair well beer and sake—as well as its ramen. En savoir plus .
The omakase menu spans 18 eye-opening courses, from sake-cured albacore to golden eye snapper flecked with kelp salt. The fish is all flown from Tsukiji Market En savoir plus .
This izakaya specializes in yakitori and small plates—though in the winter, crowds throng for the Tonkotsu ramen. The atmosphere is warm and inviting, with wrap-around windows facing Irving Street. En savoir plus .
The seafood is delivered fresh daily and the menu spans small plates, sushi, and sashimi. Most diners order Japanese beer while they wait. En savoir plus .