As one of the best upscale sushi restaurants in New York, chef Naomichi Yasuda retains a great sensitivity for the nuances of every fish he handles. He personally selects every fish one by one, evaluating each for freshness, size and its "spirit" or "energy." The sushi is made from scratch and changes daily, where Yasuda devises a custom-designed menu for each guest to stimulate their “interest, awareness and pleasure”. The resulting intricately crafted sushi is then recommended to be eaten whole, all at once and usually "straight"—without the addition of soy sauce—as Yasuda has applied his special shoyu in exact proportion. Delicacies such as the freshest premium toro tuna, rosy pink salmon, soft and flavoursome eel and the crunchy sea urchin roe sushi are the standouts. Expect daily surprises on the menu, expect long queues, and most importantly expect nothing but perfection from this New York sushi master. Make sure you sit at the sushi bar so you can be advised by the chef directly. Bookings advised.