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Salmon sourced from Denmark, fish bought straight from Tokyo's Toyosu market: the supply chain at this Ballantyne sushi spot is taken seriously. The chef puts together nigiri and sashimi with Japanese-influenced small plates on the side, and a decent sake list to pull it together. No reservations, walk-ins only, which keeps things refreshingly unstructured for a room this focused on quality sourcing.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
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