This outpost is full-on Fifth Avenue, where even the ceiling is of cathedral-like proportions. The 16-seater cypress counter is the focus and offers a luxe sushi experience—not unlike the staff who makes everyone feel special.
 Some of the chefs are more engaging than others, but all work with the same fluid movements. At dinner, the omakase is a significant affair—reflected in the prices—where the itamae demonstrate their mastery over different seasonal fish. The koshihikari rice is yuki-tsubaki from the Niigata Prefecture and is seasoned with red vinegar. Each piece is simply brushed with nikiri and occasionally some grated yuzu, but on the whole this is about enjoying natural flavors.
The impressive selection of nihonshu includes many small producers.