Joji

A ritzy location at the base of the gleaming and impressive One Vanderbilt. Three chefs—Xiao Lin, Wayne Cheng and George Ruan—who cut their teeth at Masa. Jōji has big expectations (and commensurate pricing) but this omakase spot where tradition reigns but never feels stuffy rises to the challenge. From the selection of fish (largely sourced from Toyosu Market) to the variety of dishes, a meal here hits all the right notes. It all begins with appetizers reminiscent of Japanese cuisine, followed by nigiri sushi with a blend of Koshihikari and Nanatsuboshi rice, amply vinegared to showcase the flavor of the fish. Some courses have already become signatures, including a hand roll layered with creamy petals of uni, and the elegant ikura.