Sushi Azabu
Accessed through the soba izakaya Daruma-Ya, this tiny basement sushi bar hooks up next-level sushi, like the signature ikura nigiri topped with a quail egg, flash-fried tile fish with ponzu sauce, and lobster tail with uni sauce. All of that and more makes Sushi Azabu one of the best sushi restaurants in all of New York City.
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One of the city’s OG sushi counters, Azabu, has rebranded its lower-level Edomae-style bar into a new eight-seat spot called The Den. Named after its Miami outpost and flanked by tables with room to accommodate 14, here, Azabu’s original sushi chef from 2007, Toshihide Terado, is back after spending time at the Hong Kong outpost of Tokyo’s legendary Sushi Saito. Terado’s current $320 omakase changes daily and typically spins from four seasonal appetizers to around 10 nigiri bites, into his signature oversized triple tuna maki roll, made with marinated tuna, chu-toro, otoro, negitoro (tuna minced with green onion), and pickled daikon. Tamago and miso soup conclude the meal.
Cost: $320
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