How much buzz can a few seats, a counter, and two-person operation generate? A lot, apparently, when you turn a simple space over to the talented Chef Yasuhiro Hirano. Together with his wife—who runs the FOH—this spot turns out some of the most exciting sushi in town.
The chef's particular magic lies in weaving together some key components, like the exotic fish that he ages in ice before blending with a host of ingredients. He is clearly excited to share his process and welcomes questions as he works. Then again, one may opt for silence to savor such delicacies as mantis shrimp in eel sauce, or Kusshi oyster with ponzu gelée. Slow-braised monkfish liver may then arrive with a sprinkling of black pepper, while sea bream is enhanced by pickled plum sauce.