2004 BEST Sushi
Raise your hand if you’re tired of the same standard sushi, meal in and meal out: tuna maki, salmon sushi, tuna sushi, salmon maki. We’re tired of it, too, which is why we thank our lucky stars for the Chinatown flagship branch of Ginza. This restaurant proves there’s life beyond the basics with artful orchestrations such as Boston maki—lobster, salmon, rice, lettuce, and a smattering of salty roe. Lest you assume that creativity eclipses flavor here, it doesn’t. Everything from the cooked octopus to the seasonal raw seatrout is sweetly fresh, cut to order, and best washed down with any of the 12 varieties of sake.
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