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A beaded curtain inside Sushi Masters leads to a 12-seat counter where Vaidas Užgerys runs a three-hour omakase, roughly 14 courses, with the day's ingredients laid out for inspection before anyone picks up chopsticks. The rice from Niigata is seasoned with red wine rather than vinegar, the fish comes largely from Spain, and the chef treats both of those choices as completely normal, which somehow makes them more convincing.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Salmon jalapeño
“The day's ingredients are presented at the beginning of the meal, before it opens with assorted snacks like salmon jalapeño or fried scallop.”
Michelin Guide -
Fried scallop
“The day's ingredients are presented at the beginning of the meal, before it opens with assorted snacks like salmon jalapeño or fried scallop.”
Michelin Guide -
Cuttlefish
“Highlights include the cuttlefish and the beef tenderloin.”
Michelin Guide -
Beef tenderloin
“Highlights include the cuttlefish and the beef tenderloin.”
Michelin Guide
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The neighbors closest first
- Stebuklai Eat · 69
- elven Eat · 69
- Džiaugsmas Eat · 86
- Buff On Steakhouse Eat · 69
- Kristoforas French Eat · 69
- Saint-Malo French Eat · 69
- Protėviai Steakhouse Eat · 69
- Momo Grill Barbecue Eat · 69
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