MICHELIN Guide’s Point Of View
Uogashi is named for the first fish market in Japan, which was the precursor to Tsukiji and literally means “fish market.” The décor is quite simple, featuring an expansive L-shaped bar, standard ceramics and imitation paper lanterns on the walls. Expensive omakase counters may be taking over New York City, but this kitchen combats that trend by serving top-quality fish at affordable, everyday prices. Whether you order à la carte or go for one of the Edomae-style omakase menus, expect nothing but pristine quality from the skillfully crafted dishes. Cooked options, like the light and delicate chawanmushi, are just as well prepared. Refined palates also know to inquire about their seasonal specials-such treats are normally reserved for higher-end sushi-yas.