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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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. Read more.
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 Read more.
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. Read more.
The seafood is delivered fresh daily and the menu spans small plates, sushi, and sashimi. Most diners order Japanese beer while they wait. Read more.
