This second outpost of Nakazawa’s critically acclaimed New York sushi house is elegant and intimate, with lots of dark wood and gorgeous gold accents. For the best seat in the house, angle for one of the supple high-backed leather stools that flank the marble counter, where you can see the itamae work their magic as they prepare each course. The show is nearly as entertaining as the food is delicious.The team works in a tidy fashion, their hands moving as silently and seamlessly as a surgeon along meticulously organized counters. Ingredients are sourced both locally and from abroad, and freshness is paramount. Each course is presented like a revelation—the fish paired with perfectly sticky, short-grain rice, served just above room temperature. Think tender, bright orange spring salmon with a glossy streak of soy; firm Japanese cuttlefish, dotted with shiso leaf and plum sauce; as well as Golden Eye snapper, finished with a squeeze of lemon and sea salt.It will take you a couple of hours to work your way through the luxurious 20-course omakase of Chef Daisuke Nakazawa, who trained under the legendary Jiro Ono, but rest assured it is time well spent.