Sushi Ginza Onodera

At the eight-seat counter of the Tokyo export, Sushi Ginza Onodera, the deep brownish-red hue coloring of its rice comes courtesy of head chef Takuya Kubo seasoning it with two types of red vinegar to amplify the umami and further complement seafood. Here, the team sources fish three days a week from Toyosu Market, and diners can often find hyper-seasonal (and luxury) seafood items not found elsewhere in the city. Pending the season, that could include black abalone, tuna head, and shirako (cold milt). While many NYC omakase counters only offer dinner, thanks to its Midtown base, here, choose from three lunch menus suited to quicker dining, priced at $130, $180, and $250. Dinner entails a $450 option, which includes a longer series of otsumami before moving into a shorter nigiri block of around eight or so bites, followed by tamago, soup and dessert, as well as a new seasonal weekday option for $350.
Cost: $130