Hitoshi Fujita opened Butterfish in Midtown East with a handful of omakase-style menus that range in price from $18 to $38, as well as a variety of a la carte options, starters, and specials. Read more.
Jiro Ono apprentice Daisuke Nakazawa's sushi bar was booked up right from opening. It only got hotter when Pete Wells appointed the omakase restaurant to the hallowed ranks of 4-star NY restaurants. Read more.
Sushi Zo opened an offshoot in downtown LA, an omakase operation that involves 25+ courses for up to $150. Jonathan Gold writes that sushi chef Keizo Seki "is as much of a purist as anyone in town." Read more.
Hiroyuki Naruke is behind the counter at Q. Q's Edo-style sushi and sashimi includes bonito flown in from Tokyo's Tsukiji fish market, abalone cooked in sake, and miso-marinated sea urchin. Read more.
ICHI Sushi only got better when it reopened in a new, bigger space. The new 30-seat sushi bar has an omakase counter, table seating, and an izakaya named Ni Bar serving booze and izakaya-style plates. Read more.
Last Fall, chef Masaki Sasaki opened Maruya in The Mission with limited seating and a traditional sushi menu upon which fish is only available according to seasonality. Read more.
It's not strictly a sushi bar, Lure does have a serious offering of traditional sushi, sashimi, and maki in addition to its sizable raw bar. Read more.
The restaurant "is meant to evoke a modernist aquarium." Beyond the extensive sushi menu, Blue Ocean offers small plates and yakitori. Read more.
As an izakaya, it has a more expansive menu than its sister restaurant Sushi Den, Izakaya Den also offers a considerable menu of sashimi, nigiri, and rolls. Read more.
The revamped restaurant opened this past February with a shochu bar and a new sushi bar as well as omakase menus that range in price from $40 to $160. Read more.
The "cherry-blossom festooned" restaurant at Mandalay Bay offers sushi, sashimi, rolls, and signature rolls like the "007 Octopussy" with crab salad, spicy octopus, and crispy potatoes. Read more.
Kyatchi focuses on keeping its sushi offerings sustainable. The menu also offers things like "Japanese hot dogs." Read more.
Chefs Otto Phan and Leo Rodriguez trained in renowned sushi kitchens such as Masa, Nobu, and Uchiko, and offers menu of sushi as well as rice bowls. Read more.
There's a wide range of nigiri—as well as "nigiri with toppings"—plus specialty rolls such as the Nara roll, made with prime rib bulgogi, pickled radish, spinach, carrot, and egg omelet. Read more.
This tiny sushi counter lies at the higher end of the spectrum, offering three omakase menus. The Star-Advertiser calls Sushi Ginza Onodera "a game-changer—nothing else is comparable." Read more.
Tanoshii opened in Chicago's West Loop, bringing with it the sashimi, nigiri, makimono and more that have been a hit since owner Mike Ham opened his first restaurant in Andersonville 10 years ago. Read more.
The Oklahoman's food editor Dave Cathey tells Eater that the sushi here is "extremely fresh" and writes in an early review that the sushi-sashimi sampler "was as lovely to look at as eat." Read more.
Atlanta diners have been mad for Umi Sushi since it opened in Buckhead less than a year ago. Atlanta Journal-Constitution critic John Kessler approves, calling it " a stunning new spot." Read more.
