What essentially began as Japanese fast food has made its way to haute cuisine. Since its introduction into American culture in the 1970’s, the popularity of sushi has continued to soar. And it’s not limited to spicy tuna rolls anymore—with an evolving sophistication in our collective palates, sushi has been elevated to a unique and memorable experience. The technique of the master chef, creative presentation, exotic ingredients, zen-like atmosphere and, of course, well-chosen selections of fine sake all play a role in defining the personality of an extraordinary sushi restaurant. While the price tag can be steep to experience some of the country’s best sushi, for the connoisseur of this Japanese tradition, we can assure you it’s worth the splurge.
Masa
New York, NY
There are times when you just have to place yourself in the hands of an expert and surrender all control—dining at New York’s Masa, is one of them. At his sushi temple in the Time Warner Center, Chef Masayoshi Takama blends the Japanese philosophies of shibui (simplicity and honesty in presentation) and umami (the basic flavor and essence of each ingredient) to create a truly once-in-a-lifetime experience. At Masa, there is no menu. Instead, guests are treated to the master’s selections omakase style (chef’s choice) – so come with an open mind. Come with an open wallet too—the prix fixe menu will set you back roughly $400 per person—but it’s a small price to pay for one of the world’s premier dining experiences.
masanyc.com
O Ya
Boston, MA
The name O Ya, is a Japanese expression of curiosity, so it’s no surprise that the inventive menu at this South Boston eatery is a contemporary departure from traditional sushi. Tim Cushman, the award-winning chef/owner of O Ya, trained under the legendary Nobu Matushisa in Los Angeles and it shows both in his knife skills and creativity. He and his team serve delicate slices of tuna, salmon, and eel, prepared with an ultra-modern twist—salmon tataki is served with torched tomato, smoked salt and onion aioli, hamachi is topped with harisa, mint, argon oil and lime. Cushman’s wife, and co-owner, Nancy, serves as sake sommelier, presiding over their impressive list of rare and premium sake.
oyarestaurantboston.com
ICHI Sushi
San Francisco, CA
Peace and harmony on a plate. That’s the sensibility at Tim Archuleta’s Mission District gem. Since its opening in 2010, ICHI Sushi has topped the Bay Area’s “Best Of” lists with their sustainable and seasonal menus that focus on the clean, pure flavors of the fish. Instead of drowning in soy sauce or wasabi mayonnaise, Archuleta and his team draw out the subtleties in the food and enhance the flavors of fresh-off-the-line fish with a light hand. ICHI offers omakase service at the bar and full menu service at their hard-to-snag tables – there are no reservations here, so be prepared to wait at the bar where you can enjoy an extensive selection of chilled sake, local wines and Sapporo on tap.
ichisushi.com
Uchi
Houston and Austin, TX
Owner/chefs Tyson Cole and Phillip Speer’s avant-garde approach to sushi combines local seasonal ingredients with an infinite array of seafood from around the globe. Pairing traditional Japanese ingredients and culinary styles with unconventional textures and flavors, they push past the boundaries of traditional sushi to offer an unparalleled dining experience. Tastings change daily based on availability, but some recent pairing include; thinly-sliced flounder sashimi served with candied quinoa and olive oil, and a fresh diver scallop with parsnip, leek, chanterelle mushroom, and buttery marcona almond. Artfully presented and served, each plate at Uchi is a unique experience.
uchirestaurants.com
Nobu
Multiple Locations Worldwide
No “Best Of” list would be complete without mentioning chef Nobu Matsuhisa's sushi empire. Stretching from the Bahamas to Moscow, his elegant, luxuriously designed restaurants have been lauded both for Matsushisa’s innovative approach to sushi as well as the never-ending stream of A-listers that wander through his silk-covered doors. The restaurants perennial popularity and devoted following are a tribute to the Chef putting his own spin on traditional Japanese fare. noburestaurants.com
Urasawa
Beverly Hills, CA
Perched above the designer boutiques on Rodeo Drive, Urasawa holds rank as the must visit Japanese establishment in Los Angeles. But unlike the busy, logo-driven shops below, the world of Hiro Urasawa is simple, organic and elemental. Urasawa’s innate ability to tease out the nuances of Japan’s prized delicacies is legendary and in keeping with his philosophy that each tane needs its own unique blend of condiments to extract its inherent flavor. Although it’s located in the heart of Los Angeles, there are no California rolls to be found here—the master only offers a 30-course omakase menu that caters to more adventurous palates. Urasawa’s attention to detail extends beyond the food, it is an education in kaiseki, the Japanese art form that balances taste, texture, appearance and color of food – beautifully arranged, and garnished to appeal to all the senses.
No website, phone reservations only: (310) 247-8939
Asanebo
Los Angeles, CA
Michelin-starred restaurants are hard to come by in Los Angeles, and in the Valley it’s next to impossible to find one – unless you know where to look. Asanebo, located on Studio City’s legendary Sushi Row, has won Michelin’s coveted award, not once, but two years in a row. A tiny venue with just a handful of tables, Asanebo radiates the cozy vibe of a neighborhood gem while serving up world-class cuisine. While most sushi joints would offer all fish and seafood rolls in their omakase, Asanebo mixes it up with small vegetable plates and slivers of Kobe beef, and it all works beautifully thanks to their incredible quality and creativity. asanebo-restaurant.com
