Former Ginza Iwa (of Tokyo) chef Shigeyuki Tsunoda commands the show at Noda, the exclusive, counter-only omakase engagement that can be considered somewhat of a Tokyo-NYC hybrid (but with a more upbeat feel). Located at West 20th Street, enjoy its theatrical Ken Fulk-designed space accented with plush textiles like velvet and brilliant gem stone hues, while sidling up to an illuminated, semi-circular 10-seat counter for a single omakase that runs $315 for around 20 bites. Pending seasonal availability, offerings range from otsumami like ankimo (monkfish liver) to shiro ebi (baby shrimp) nigiri. The majority of the seafood served is imported from Toyosu Market through four weekly shipments.
How to book: Reservations available via Tock