The price is high, but the quality is phenomenal at this tiny sushi spot that opened to much acclaim in 2013. There are no cooked dishes and little in the way of individual choice. Instead the meal is a 20-course fixed-price affair created by chef Daisuke Nakazawa, who served under Jiro Ono, probably the world's finest sushi chef.
Sushi chefs serve up delectable bites of tuna belly, hay-smoked sockeye salmon, glistening shrimp and sweet, eggy tamago (Japanese omelet). Match your meal with sake and wine pairings ($60-120).