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A sleek omakase counter in Williamsburg where the chef runs an edomae-style sushi progression that moves from composed small bites through a focused nigiri course. The fish comes from specific Japanese sources, cured and aged with enough care that the sourcing actually shows on the palate. À la carte is available at the bar and garden if you're not committing to the full ride, which is at least a refreshingly honest policy.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Anago
“It all begins with otsumami like anago, crispy and golden-fried, garnished with yuzu zest and served with green tea sea salt.”
Michelin Guide
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