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. 자세히 보기
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. 자세히 보기
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." 자세히 보기
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. 자세히 보기
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. 자세히 보기
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. 자세히 보기
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. 자세히 보기
The restaurant "is meant to evoke a modernist aquarium." Beyond the extensive sushi menu, Blue Ocean offers small plates and yakitori. 자세히 보기
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. 자세히 보기
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. 자세히 보기
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. 자세히 보기
Kyatchi focuses on keeping its sushi offerings sustainable. The menu also offers things like "Japanese hot dogs." 자세히 보기
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. 자세히 보기
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. 자세히 보기
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." 자세히 보기
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. 자세히 보기
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." 자세히 보기
