Uni

You won’t find a single fried clam on the menu at Uni, Ken Oringer’s tiny sashimi bar. Instead, head chef Youji Iwakura serves delicacies like octopus (with yellow pepper juice, black mint, and Vietnamese coriander) and hamachi (with sea urchin, yuzu, onion seeds, and radishes), flown in daily from Japan. Grab a seat at the marble bar and let the chefs use their imagination.