This veteran sushi restaurant features superb renditions of typical yellowtail or salmon nigiri, but it’s the list of daily specials where you’ll find the greatest delights, such as rich fatty tuna or sea urchin flown in from Hokkaido, Japan. Vegetarian nigiri will also make you rethink a standard order, especially the wild-mushroom and pickled-radish varieties. Co-chefs and brothers Handry and Piter Tjan dutifully fuss over an expansive à la carte menu that’s well worth exploring for finds including hot-rock-seared Wagyu or yellowtail crudo with grapefruit segments and orange ponzu. Moderate to expensive.
Also great: salmon ceviche; smoked-mussel/miso soup; Element Roll (tuna, avocado, and potato crisp); toro taku roll (fatty tuna, pickled radish, and shiso).