Even if you lived next door, omakase with Chef Masaki Saito would still feel like a faraway adventure. The foyer's marble staircase, a 200-year-old hinoki counter and traditional Japanese paneling and woodwork set the stage as he slices, scores and sauces the greatest treasures of the sea. Here you will find Botan shrimp with uni sauce and hanaho, and eat melting slices of toro burried under a blizzard of Italian white truffle. Fish comes exclusively from Japan, and for the nigiri, assistants are quick to bring him his prized rice from Niigata prefecture, warm and tinged with his special blend of aged vinegars, after every round. Laughter fills the air, thanks to Saito and his jovial team, and for a few hours, the world outside melts away.