Teiichi Sakurai was ahead of the game when he opened Tei-An in 2008, bringing fresh soba noodles and sushi to Arts District diners. He hasn’t slowed down since, and today his restaurant is still a much-loved destination. Though a soba house at its core, the menu—whether you opt for a la carte items or the omakase pre-fixe—features enough nigiri and sashimi to warrant an enthusiastic inclusion here. Bonus: The bar boasts one of the city’s best collections of Japanese whisky and stirs up a perfect Highball.
How to book: Reserve via Tock.