If you’ve ever heard that the quality of great sushi is predominantly based on the quality of the sushi rice, there is no better place to find proof of this theory than at Chef Masa Miyake’s flagship downtown restaurant. Sea urchin served still in its shell, custardy chawanmushi flecked with edible gold leaf, and peculiar broiled Japanese river fish are among the many offerings of the multicourse omakase menu, which places the entire meal at Miyake’s whim. The assortment of sake runs the gamut stylistically and includes a few hard-to-find gems. Finally, it would be unthinkable to conclude the meal with anything but the seared foie gras nigiri with warm plum wine sauce.
Special Dishes: Mushroom Miso Soup, Omakase Menu
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