If you want serious nigiri and utterly unique maki that won’t break the bank, make a beeline for this elegant retreat. The servers move as quickly as the chef’s knives, whisking to and fro in the modern, lofty space. In the back corner, find an L-shaped sushi bar that offers a front row seat to the itamae working their magic.
Kyoto-born Executive Chef Yoya Takahashi prioritizes local, seasonal and sustainable ingredients, weaving them into pristine, delicious and whimsical little dishes. Maki are most popular here and arrive clean and concise, sporting a great variety of textures and impressive handiwork. Case in point: the Asylum Roll showcasing soy paper, chopped toro, avocado, and lobster. Nigiri highlights include bonito brushed with soy and ginger.