2007 BEST Sushi, West
Oga’s is the kind of place that breeds fanatics: Die-hards go once a week, sometimes more. If the joint doesn’t look like much at first, one bite of the spicy scallop with flying-fish roe, the Japanese red snapper sashimi, or the poke maki (white tuna with radish sprouts, onions, and shiso dressing) will tell you that’s beside the point. The best—and only—view is the one of the artists at work behind the bar.
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