Sushi master Yoshimichi Takeda (Nobu, Masa) and his artful exacting cuts of pristine fish take center stage at this tiny but pretty feels-like-Tokyo restaurant. Try the omakase or chef's course ($85) which includes three appetizers, a broiled fish, sushi, and dessert. Lunch and dinner every day but Wed. Only the first 20 customers are served for lunch.
Best Japanese for Omakase 2006. The literal translation of the Japanese word omakase is 'entrusting' and the figurative translation is 'Let the chef decide,' but when the chef in question is Nanase's Yoshimichi Takeda it might as well be prepare for the ultimate sushi experience.' An omakase tasting ($85) from the ex-Nobu and ex-Masa chef is right out of old Toyko; soy sauce from scratch, rice seasoned the traditional way (subtly with red rice vinegar), and fish flown in from Japan. 'No American sushi here!' Takeda is often heard to exclaim at new customers who enter. After you taste his raw sea jewels, you know he ain't kidding.