Chef Masa Ito made a name for himself with umami-rich wagyu and caviar-laced nigiri at the Los Angeles export of Sushi Zo (also on this list). However, he’s now decamped to New York City and runs this venture with Kevin Kim and VCR Group (of the upcoming world's first NFT restaurant). At this 16-seat counter in a modern, yet minimalist space, Sushi Ito offers a high-end (but relatively affordably priced) omakase costing $295 for a welcome cocktail plus series of four otsumami, miso soup, 12 nigiri bites, one hand roll, and dessert. Fish is flown in four days per week from markets in Tokyo and Fukuoka, with around 90% of ingredients sourced from Japan. Look out for seasonal bites like bluefin sashimi with garlic tataki, wagyu nigiri with truffle, and the option to add on a snow crab hand-roll with golden osetra caviar.